Bari’s food scene revolves around fresh, locally sourced ingredients, reflecting the region's natural abundance. Seafood, pasta, and focaccia reign supreme, offering an explosion of flavors for every palate.
Throughout the year, Bari comes alive with vibrant food festivals, each a unique celebration of culinary traditions. Immerse yourself in the Festa del Pane, the Sagra del Pesce, or the Fiera di San Nicola.
Bari’s city life pulsates within the intricate network of alleys in its historic center. Explore the charming Bari Vecchia and the modern Murat district, soaking in the unique atmosphere of each.
Don’t miss the iconic "Via delle Orecchiette" (Orecchiette Street) in Bari Vecchia, officially known as “Via dell'Arco Basso”. Witness the magic firsthand as local women skillfully craft kilos of the famous orecchiette pasta, a testament to tradition and cultural heritage.
In the heart of Bari, moreover, both tourists and locals indulge in a diverse culinary experience. From delightful pastries at charming cafes to delectable street food and an extensive selection of restaurants, Bari caters to every taste bud. Most eateries stay open until late, allowing you to savor your meals at your own pace.
Explore the city’s soul in authentic trattorias and taverns or delve into the innovative creations of upscale restaurants offering a contemporary take on Puglia’s cuisine.
Bari beckons with an irresistible culinary adventure. Its fresh ingredients, delectable dishes, and captivating food scene promise an unforgettable experience for any food enthusiast.
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No trip to Milan is complete without indulging in a plate of creamy Risotto alla Milanese. This iconic dish features Arborio rice cooked to perfection with saffron, giving it a distinctive golden hue and a subtle yet aromatic flavor. Often garnished with a generous sprinkling of Parmigiano cheese, this dish is a true testament to Milanese culinary prowess.
Another classic Milanese specialty is Ossobuco, a hearty dish made with cross-cut veal shanks braised with vegetables, white wine, and broth. The slow cooking process renders the meat incredibly tender, while the marrow inside the bone adds richness to the sauce. Ossobuco is typically served with a side of creamy polenta, creating a comforting, and satisfying meal.
For a taste of Milanese comfort food, don't miss out on Cotoletta alla Milanese. This breaded and fried veal cutlet is a local favorite, crispy on the outside and tender on the inside. Served hot and juicy, it pairs perfectly with a squeeze of lemon and a side of fresh salad, making it a quintessential dish in Milanese cuisine.
Mondeghili are typical Milanese meatballs born from the desire to avoid wasting leftovers from boiled and braised meats. They are prepared with mortadella, sausage, bread, eggs, and spices, then fried in butter, offering a flavorful and satisfying dish that showcases Milanese ingenuity.
Cassoeula is another must-try dish, especially during the autumn and winter months. With a robust and distinctive flavor, it's prepared with cabbage and the less prime parts of the pork. This hearty stew embodies Milanese comfort food at its finest, warming both the body and the soul on chilly days.
No discussion of Milanese food would be complete without mentioning Panettone, the beloved Italian Christmas cake that has become a year-round indulgence. This sweet, dome-shaped bread is studded with candied fruits and raisins, offering a delightful contrast of flavors and textures. Whether enjoyed with a cup of coffee for breakfast or as a dessert after a meal, Panettone is sure to delight your taste buds.
In Milan, the tradition of aperitivo is not just a pre-dinner drink—it's a culinary experience. Head to one of the city's trendy bars or cafes in the early evening and indulge in a spread of complimentary appetizers, ranging from olives and cheeses to bruschetta and mini sandwiches. Pair your drinks with these delicious nibbles and soak in the lively atmosphere as you unwind after a day of sightseeing.
Milan is a city that tantalizes the senses, offering a gastronomic journey that is as stylish and sophisticated as its fashion scene. From indulgent risotto to comforting ossobuco and irresistible panettone, the culinary delights of Milan are sure to leave a lasting impression on your palate. So, the next time you find yourself in the fashion capital of Italy, be sure to explore its vibrant food culture and savor the authentic flavors that make Milan a true epicurean paradise.
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Cicchetti: Small Bites, Big Flavors
Cicchetti, the Venetian answer to tapas, are small, delectable bites that offer an array of flavors. These bite-sized wonders can be found in local bars and osterias. Delight in morsels of creamy bacalà mantecato (creamed codfish), crispy fried calamari, and tantalizing prosciutto-wrapped grissini. Each cicchetti is a culinary masterpiece that showcases the city's love for simplicity and bold flavors.
Bigoli in Salsa: A Taste of Tradition
Bigoli in Salsa is a quintessential Venetian pasta dish. This thick, whole-wheat spaghetti is bathed in a rich anchovy and onion sauce. The result is a harmonious blend of saltiness and sweetness that has been a Venetian favorite for generations.
Sarde in Saor: A Sweet and Sour Delight
Sarde in Saor is a dish that exemplifies Venice's historical connection to the spice trade. Fresh sardines are marinated in a tantalizing blend of vinegar, onions, raisins, and pine nuts. The sweet and sour symphony of flavors creates a unique culinary experience.
Risotto al Nero di Seppia: The Black Elegance
Venice's proximity to the sea has deeply influenced its cuisine. Risotto al Nero di Seppia, or squid ink risotto, is a testament to this influence. The dish, prepared with arborio rice and the ink of fresh squid, takes on a dramatic black hue. Its rich, briny flavor is a tribute to the city's maritime history.
Fritole: Sweet Delights
End your culinary journey on a sweet note with Fritole. These delectable Venetian doughnuts are a popular treat during Carnival season. Light, airy, and generously dusted with powdered sugar, Fritole come in various flavors, including traditional raisin and pine nut or more contemporary interpretations like chocolate and custard.
Savor the Essence of Venezia
A food trip through Venezia is a journey through history, culture, and the city's eternal connection to the sea. As you savor Cicchetti, Bigoli in Salsa, Sarde in Saor, Risotto al Nero di Seppia, and Fritole, you're not just tasting dishes; you're tasting the essence of this remarkable city, where each bite tells a story of a culinary legacy passed down through generations.
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Arancini: A Bite of Sicilian Excellence
Our culinary adventure begins with a Sicilian favorite - Arancini. These golden, crispy rice balls are stuffed with various fillings, from classic ragu and mozzarella to spinach and pistachio. Savoring an Arancino is like taking a bite of Sicilian excellence.
Street Food Galore: Palermo's Vucciria Market
The Vucciria Market in Palermo is a treasure trove of street food delights. From Panelle (chickpea fritters) to Cipollina (onion-stuffed bread), and the quintessential Sfincione (Sicilian pizza), the market is a feast for the senses. Each vendor showcases their unique spin on traditional recipes, making it a street food lover's paradise.
Pane con la Milza: A Palermitan Classic
For those willing to embrace culinary adventure, Pane con la Milza is a must-try. This sandwich features sautéed veal spleen with cheese and a dash of lemon, all tucked into a soft roll. It's a local favorite that captures the essence of Palermo's street food scene.
Palermo’s Sweet Symphony: Cannoli and Cassata
No food trip to Palermo is complete without indulging in the sweet symphony of Sicilian desserts. Cannoli, with their crispy shells and sweet ricotta fillings, are an iconic treat. Cassata, a rich, layered cake adorned with candied fruits, is a visual and culinary masterpiece that epitomizes Sicilian baking traditions.
Gelato: The Perfect Palermo Finale
Wrap up your Palermo food adventure with a scoop of artisanal gelato. The gelaterias in the city serve up an array of flavors, from traditional pistachio to the intriguing citrus blends that capture the essence of Sicily in every spoonful.
Palermo's culinary scene is a captivating journey through Sicily's rich history and diverse influences. From the savory street food to the sweet delights, every bite tells a story of tradition, passion, and the love of good food. So, when in Palermo, set out to explore these culinary gems and immerse yourself in the flavors that define this enchanting city.
]]>Taormina, located on the eastern coast of Sicily, is a charming and historically rich tourist destination. With its enchanting sea views and unique cultural heritage, this picturesque town has plenty to offer visitors. In this article, we'll explore the top five must-visit attractions and the five delicious delicacies you can't miss while in Taormina.
No visit to Taormina is complete without a trip to Mount Etna, one of the most active volcanoes in the world. Take a guided tour to explore the lunar-like landscapes, hike to the summit (if permitted), and marvel at the awe-inspiring power of nature.
Taormina offers an enchanting blend of history, nature, and culinary delights. From its ancient landmarks to its mouthwatering dishes, this Sicilian gem promises an unforgettable experience for every traveler. So, pack your bags, head to Taormina, and immerse yourself in the beauty and flavors of this captivating destination.
Located in the south of Italy, this area has one of the most scenic coastlines in the world. Here are our tips on what to see, do, and eat when on Amalfi Coast.
"The name of Italy has magic in its very syllables" said Mary Shelley, the English novelist who wrote the Gothic novel, Frankenstein. Well, think about how intense the magic of the enchanting Amalfi Coast is! Located in the south of Italy – in the Campania region - this area has one of the most scenic coastlines in the world. Amalfi Coast area includes every town between Positano and Vietri sul Mare.
The most popular cities are Positano, Amalfi and Ravello. Not far away, however, you can find the famous Sorrento peninsula and Capri island. La Costiera Amalfitana has long charmed writers, actors, artists, and philosophers. The list is endless: from Gore Vidal to D.H. Lawrence, from celebrity star Greta Garbo to actor Humphrey Bogart. Here are our tips on what to see, do, and eat when on Amalfi Coast.
The Amalfi Coast not only enchants with its breathtaking landscapes but also offers a culinary experience that is not to be missed.
Scialatielli ai Frutti di Mare: Dive into a plate of Scialatielli ai Frutti di Mare, a tantalizing seafood pasta dish featuring fresh local catches like clams, mussels, shrimp, and calamari. The perfectly cooked pasta absorbs the flavors of the sea, creating a harmonious combination that will leave you craving more.
The Amalfi Coast is not only a feast for the eyes but also a culinary paradise for food enthusiasts. From the creamy Mozzarella di Bufala to the zesty Limoncello and the flavorful seafood creations, these 5 must-try delicacies will transport your taste buds to the vibrant and diverse flavors of the Amalfi Coast. So, prepare your appetite for a journey of unforgettable flavors and immerse yourself in the gastronomic wonders that await you along this picturesque coastline.
Buon appetito!
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Rome offers a unique experience that combines the rich history and breathtaking art of its attractions with delicious traditional cuisine. Exploring the ancient monuments and savoring local culinary delights will allow you to fully experience the authentic spirit of the Eternal City. With its cultural heritage and unique culinary specialties, Rome will remain in the hearts of every visitor as an unforgettable place that blends past and present in a fascinating union. Get ready to be enchanted by the magic of Rome, where art, history, and food merge into an unforgettable experience.
]]>The Marche region doesn't pop up right away in the tourists' minds. Cities like Rome, Naples, Milan, Florence are so famous that you must go, of course. Even Italians don’t really know this region. And it is a shame - in our opinion - because the Marche has so many villages that are able to bring you in a completely different world.
Marchigiani – Marche residents - warmly welcome you in their little and rare treasure. Marche (the name refers to the March of Ancona) is located in the middle of Italy. It has a great position. It is surrounded by Abruzzo, Tuscany, Lazio, Umbria, and Emilia Romagna. This region has a huge abundance of Medieval architecture.
Its culinary tradition is made of very simple dishes, with fresh vegetables, local products, and meat. Everybody over there thinks that food cooked at home is always better than restaurant food. We are talking about recipes taught to the new generations by mothers and grandmothers. Each local area has its original “cucina tipica”, the region typical cuisine.
ANCONA is the capital; its city center is very rich in history (check Church of St. Ciriaco). The weather in Ancona is typically mild. People there, love to cook fish and seafood. Along the coast, Ancona is one of the biggest stock fish (dried salt cod) importers. Very popular are also truffles, chicken, rabbit, and snails. The food culture of Marche has been greatly influenced by other regions. A dish that we suggest you to try here in Ancona is “Tagliatelle with duck sauce”. You can add bacon or ham. The sauce is poured on just drained tagliatelle.
MACERATA was built in the 10th and 11th centuries near the ruins of the ancient Roman town. You can see this link with the past in many buildings you will find in the city, for example, Loggia dei Mercanti and the cathedral. Surrounded by this history, you may try a very typical dish, the ciauscolo, a smoked and dry-cured sausage. Usually people who live there make it with pork meat and fat.
URBINO is with no doubt a pearl in the middle of the country. Urbino also is a city rich in art. When you walk on these streets, pay attention, you may walk all the way, with your eyes facing the magnificent palazzi. Among the “primi piatti” which are very famous, we have vincigrassi. It looks like lasagna, because of the similar shape, but they are really different because of the cooking method and the stuffing. Another traditional version of the vincigrassi has béchamel, ham, and truffles. While in Urbino, do not forget to get a crescia sfogliata. This flaky flatbread dates back to the Medieval age. Crescia sfogliata - filled with wild greens, cured meats, cheese or vegetables – it is very similar to the neighboring Romagna’s piadina (a flatbread).
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Official data states that every year millions of Americans choose Italy for their vacation. We are very proud to register that among 16 million arrivals in Europe from the US, almost half of tourists come to Italy! Amid our 20 regions, Tuscany is unquestionably the most loved region by US travelers. Some define Tuscany as "American heartland." Americans know Tuscany for 5 reasons: first of all, for its beautiful and unforgettable postcard landscapes, second for its art, culture, and history (this is the birthplace of Renaissance), third for its delicious food, fourth for its incredible wine, fifth for its warm and welcoming people. Besides, movies like "Under the Tuscan Sun", a 2003 American romantic comedy-drama, directed by Audrey Wells and starring Diane Lane, have shown to a large American audience the beauty of the Tuscan countryside. The film, set in the city of Cortona, has contributed to the appreciation of this unparalleled region's beauty and magnificence. The result? A significant number of US citizens in the last 20 years have bought their own "casolare" or villa, especially in the Chianti area, dubbed Chiantishire. The worldwide tragedy of the Covid-19 pandemic has obviously had a terrible impact this year. The tourism industry has suffered enormously, as all international leisure travel has been drastically banned and the sand border closed. Unfortunately, American tourists can only read (and dream) about "La Dolce Vita." Waiting for this pandemic to be just a nightmare of the past, and hoping to start traveling again soon...here is our special ranking of the 4 cities not to be missed, combined with 4 dishes definitely to taste.
Florence – the charming "capital" of Tuscany - is undoubtedly one of Italy's most beautiful cities. Its art and culture have no equal in the world. A walk in Florence will allow you to immerse yourself completely in the most fascinating and refined Italian art. Visit its magnificent museums, such as the famous Uffizi, its historical monuments, and churches, and let yourself be seduced by its timeless charm. However, do not miss one of the city's most sublime pleasures, the famous Fiorentina steak, one of the most popular Tuscan specialties. Fiorentina is a Chianina cow T-bone steak, cut very thickly, grilled for 3 to 4 minutes per side, and served rigorously rare, "al sangue."
Do you remember the Tuscan scene in Quantum of Solace, the James Bond movie? The lovely city is Siena, one of the most beautiful medieval towns. The city's principal square, Piazza del Campo, is famous for Il Palio, the well-known horse race (before Covid) held twice every summer. The city of Siena has an extraordinary tradition of Christmas sweets. Among them, there is the ancient Panforte. It is a spicy cake made with honey, herbs, black pepper, candied dried fruit, almonds, and nuts. Try also the ricciarelli cookies, made with almonds, sugar, and egg whites.
Located between Florence and Siena, San Gimignano is recognized as a UNESCO World Heritage Site. This stunning and charming little medieval town, without doubt, is one of the most precious pearls of Tuscany. The rich and beautiful architecture of its towers and its incomparable art will leave you speechless. When in San Gimignano, stock up on its two most appreciated local products: saffron and Vernaccia di San Gimignano, a dry white wine.
This city is famous worldwide for its leaning tower, in the scenic Piazza dei Miracoli, the Square of Miracles. Your trip to Pisa should include a nice Cecina. This popular dish is a savory pie made with chickpea flour, water, oil, salt, and pepper. It is a very excellent gluten-free alternative to bread.
Chiantishire is the central Tuscany nickname (from Florence in the north of Siena), the land of world-famous Chianti vineyards. This area is trendy among American travelers. A consistent number of celebrities and VIPs have chosen this place for their vacation residences among medieval towns on sweet hills, vineyards, and terracotta-roofed stone villas. Today, this is Italy's most expensive area, with a sought-after real estate market extremely expensive. The king of this area is – of course – the Chianti wine, mainly made from Sangiovese grapes.
]]>There are a multitude of reasons to visit Puglia: nature, history, ancient ruins, trulli (traditional Apulian dry stones), incredible beaches, and, of course, food and wine. Each town you visit will boast a new variety of culinary traditions.
A DELICIOUS CUCINA POVERA
As with many regions in the south, Puglia’s cuisine is a “cucina povera:” delicious, but made with simple and fresh ingredients. Puglia is an agricultural region, characterized by its fertile soil. Puglia’s star ingredients include extra virgin olive oil, tomatoes, chickpeas, and seafood. Puglia is also a major wine-producing region, such as the world-famous Primitivo wine.
Let’s start our food tour of Puglia from the capitol: Bari.
BARI AND ITS “LITTLE EARS”
Bari is the capitol city of Puglia. Not only is it an important hub in southern Italy, but it is also a beautiful place full of historic sites. Don’t miss Bari vecchia, home of the Basilica of San Nicola and Bari’s Cathedral. But let’s not forget that we’re here to eat. When in Bari, you have to try the city’s most typical dish: Orecchiette con cime di rapa. The name of the pasta, orecchiette, alluded to its shape, reminiscent of “small ears.” It’s a super tasty dish that includes chopped broccoli rabe, pecorino cheese, and pieces of sausage.
ITALY’S VERY BEST BREAD: ALTAMURA
Altamura, in the center of Puglia, is a small, quaint city. It flaunts a beautiful cathedral, churches, and historic streets. But there is one thing that makes Altamura really famous: fabulous bread. Altamura bread is made of durum wheat, and has a soft crust. It is usually round in shape, with a simply magical flavor...Italians love good bread!
Looking for the best pasta, Extra virgin olive oil, or tomato sauce? Visit our website, we chose the best quality for you.
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MANY TREASURES
Most of the tourists who decide to visit Italy stop in Rome, our capital, which is located in the Lazio region. In the previous blog, we tasted Carbonara, Cacio e Pepe, and Saltimbocca alla Romana while strolling through the splendid streets of the Eternal City.
But Lazio has much more to offer than Rome.
CASTELLI ROMANI: WINE AND PORCHETTA
Take an evening to visit the Castelli Romani. On this trip, you can visit small towns, located close to each other, rich in both history and culinary culture. Some of the most beautiful buildings to visit in this area are the Palazzo Chigi in Ariccia and Palazzo Sforza in Genzano. If you are a wine lover, you can also satisfy your passion by visiting the cellars where they produce Frascati or Marino wines.
PORCHETTA, PLEASE!
Nobody can leave Castelli Romani without tasting some Porchetta. This savory, boneless pork roast can be found almost anywhere in Italy, though its roots are in Ariccia. Here, all the restaurants have a rustic design and long tables. They welcome large, loud groups of friends looking to drink house wine and eat pasta and porchetta all night.
TIVOLI: HISTORICAL MANSIONS AND RESTAURANTS
Tivoli is a little gem in Lazio, easily accessible from Rome. The Villa d’Este, the beautiful Tivoli gardens, the Villa Adriana, and the Villa Gregoriana are all worth a visit to Tivoli. But the local gastronomic experience is also worth the trip. The culinary tradition here is simple, and the recipes revolve around a few key ingredients including pecorino, bacon, meat, and tomato sauce. Don't miss the chance to order a plate of Spaghetti all’Amatriciana, or, if you love vegetables, try the Scafata, a dish made with artichokes, potatoes, broad beans, peas, onion, and garlic.
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LET’S VISIT LAZIO
We started our food tour in southern Italy. We slowly made our way up to the center of the peninsula. When we talk about Lazio we immediately mention Rome because it is the easiest way to help foreigners understand where we are; but this region has many other places worth visiting. Lazio’s cuisine is varied, adopting influences from many of its surrounding regions. The culinary tradition here is made up of simple dishes, with few typical and very tasty ingredients — though not necessarily diet-friendly ones.
ROME: THE CAPITAL
If you are visiting Rome, in any season, eating is a unique experience. The first thing to plan between one visit to a monument and another is some time to enjoy lunch and dinner. There are many little restaurants where you can eat outdoors in the hear of the city. Usually, the owner of these restaurants is a character, who always has some funny anecdotes to recount. The “house wine,” whether it be white or red, will always go well with whatever dish you order. You cannot leave Rome without having eaten a carbonara, a pasta sauce prepared with eggs and pancetta, or a cacio e pepe, made with Pecorino and pepper.
If you prefer meat dishes, try the traditional saltimbocca alla romana, made with veal, prosciutto, sage, and white wine.
CIVITAVECCHIA: TIME FOR SEAFOOD
If you are looking for some delicious seafood dishes, visit Civitavecchia. The city is home to one of Italy’s most important ports, and every street corner hosts a small trattoria in which you can sample fresh fish. One of the city’s most famous dishes, in fact, is the civitavecchiese soup, made with fish and croutons.
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MONTEPULCIANO D'ABRUZZO
The region hosts the famous Montepulciano grape variety. Its smooth, plum-scented and elegant red wine, Montepulciano d'Abruzzo, is produced in the Chieti province. Today, Montepulciano D’Abruzzo (not to be confused with Vino Nobile di Montepulciano, the Sangiovese-based red wine from Tuscany) is one of Italy’s most famous wines, sold all around the world. Abruzzo produces many other DOC and DOCG wines, included Trebbiano d'Abruzzo and Controguerra.
LA CUCINA
Thanks to its spectacular variety of landscapes, which ranges from seas to mountain ranges, Abruzzo's cuisine is rich in both delicious seafood and tasty meat dishes. On the coast you will find fish, in the inland, legumes and meat. If you find yourself in the Abruzzo countryside, you cannot leave without trying arrosticini! These salted and grilled meat (usually lamb) skewers are one of Abruzzo's most famous dishes. If you prefer pasta, try spaghetti alla chitarra, handmade noodles with a 200-year-old culinary history. This egg pasta is made with a tool that looks like a guitar, and its is usually dressed with a lamb and tomato sauce. In Sulmona, try two regional specialties: red garlic, or aglio rosso, and confetti, sugar-coated or chocolate-dipped almonds traditionally given to wedding guests. L’Aquila, instead, boasts a booming saffron market. Abruzzo also produces high-quality cheeses, the most typical being pecorino.
ABRUZZO’S OLIVE OIL, A RISING STAR
Extra virgin olive oil produced in Abruzzo has gained praise in recent years. Indeed, Abruzzo is the fifth largest producer of olive oil in Italy, a position it has gained thanks to its perfect temperate climate. Magnifico is very proud to offer a great selection of extra virgin olive oil from Abruzzo’s Tenuta Masciangelo, a producer from Francavilla al Mare, a beautiful city overlooking the sea in the Chieti province. Why do we love Masciangelo’s oil? Because it is simply amazing, coming from ancient and majestic trees, growing in a region blessed by a perfect microclimate, embraced by hills and sea.
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ITALY'S NEW HOT DESTINATION
Recently, CNN defined Abruzzo as “Italy's new hot destination,” a flattering description for this region located in central Italy. Abruzzo, states the American tv network, “includes lakes, the Adriatic coastline, national parks, imposing mountain ranges, UNESCO heritage sites, some of the most beautiful medieval towns in the country, and an eclectic and diverse cuisine that changes from the beach to the mountains.” As you may know, in 2009 a terrible earthquake hit L’Aquila, the region’s capital, destroying the city and killing 300 people. L’Aquila is now back on its feet and ready to welcome visitors from Italy and all over the world.
MOUNTAINS, SEA, LAKES, SPRINGS
There's something for everyone in Abruzzo: you don’t have to choose between mountain or sea, since you can visit both! The local beaches aren’t as famous as those in Sardinia, the Amalfi Coast, Sicily, or Liguria. Still, Abruzzo’s sandy beaches, lapped by the Adriatic Sea, are spectacular. The sea and the beaches in the Chieti and Teramo provinces are particularly clean, which is why they receive the famous “bandiera blu,” Italy’s signal for the best beaches in the country, every year. Abruzzo is also the land of beautiful lakes like Bomba, Scanno, and Barrea. If you go to this region, you will also drink exceptionally pure waters. The springs in Abruzzo are exceptional, especially the crystal-clear Sorgenti del Pescara in the town of Popoli.
SPECTACULAR PARKS
Abruzzo is known for being one of the most rural and green regions in Italy. The outstanding Gran Sasso massif (some of the highest Apennine peaks are there), the Parco Nazionale d’Abruzzo (one of Italy’s largest national parks), and the stunning Majella National Park are among the most visited parks in Italy. During the winter, you can also ski in towns like Roccaraso, Castel di Sangro, Ovindoli, and Campo Felice.
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There is so single best time of year to visit Molise — the small, new region is beautiful year-round! If you go during the summer, you can enjoy Molise’s Adriatic coast, but if you choose autumn or winter, you can enjoy its many mountains and lakes.
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SMALL AND BEAUTIFUL
There is so single best time of year to visit Molise — the small, new region is beautiful year-round!
If you go during the summer, you can enjoy Molise’s Adriatic coast, but if you choose autumn or winter, you can enjoy its many mountains and lakes.
Molise’s traditional cuisine is considered povero, meaning that it is very simple and uses rustic ingredients. All of the region’s traditional pasta shapes are handmade, and seasonings and sauces are always made with few ingredients, usually including vegetables. Molise is also well-known for its cheeses, especially goat cheese.
ISERNIA AND MOLISANA LAMB
Molise’s unique terrain makes it ideal pasture land for goats and sheep. So, many of the region’s traditional dishes are made with goat and sheep meat: ragù with lamb or agnello alla molisana, for example. Travel to Isernia, one of the major cities in Molise, to try the best agnello alla Molisana. Rich in culture and history, Isernia was viscously bombarded during the second world war, and subsequently obtained Italy’s gold medal for civic valor. Between one monument and the next, like the Fontana Fraterna or the Duomo, stop by one of the many little restaurants in the city. We recommend you try two of the city’s specialties: the first, of course, is the agnello alla Molisana, lamb cooked in lard and sautéed onions with a splash of white wine. Otherwise, try the pezzata, boiled mutton cooked with potatoes, vegetables, and spices.
Before leaving the city, don’t forget to buy some cipolle di San Pietro. These onions have a sweet flavor, and can be eaten raw on a slice of bread. Isernia hosts a food festival every June in celebration of this peculiar onion!
TERMOLI, SEAFOOD IN AN ANCIENT VILLAGE
Next, take a drive to Termoli. You can’t leave Molise without visiting this ancient village, which stands on a promontory overlooking the sea. Taste the town’s many traditional seafood dishes, such as u bredette, a local fish broth delicious in both summer and winter, or Sécce e ‘pisille, pan-seared cuttlefish with extra virgin olive oil, onions, water, and peas.
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AN ITALIAN HIDDEN PEARL
Molise is a hidden treasure. It is located in central Italy next to some of the most internationally renowned regions in the peninsula, such as Lazio (which includes Rome) and Campania (which includes Naples). Italians know how beautiful and rich this land is, but not many Americans would think of Molise as a choice destination for an Italian vacation. That’s why want to teach you all about this region, its amazing landscapes, and its appetizing culinary tradition.
THE NEWEST REGION IN ITALY
Up until the sixties, Molise and Abruzzo made up a single region called Abruzzi. After splitting, each of the two began to carve out a unique — though still similar — identity. Molise offers the breathtaking views and stunning beaches of the Adriatic coast to the east, and snow-capped mountains to the north. Rich in history and culture, the region is home to some of the best ancient Roman archaeological sites in Italy. Driving along its scenic routes, stop at one of many small farms and artisanal culinary shops to taste rustic cheeses, olive oil, and meats.
CAMPOBASSO: GOAT CHEESE, CAVATELLI, AND FUSILLI
Campobasso is the capital of Molise. The beautiful, historic town rises high above the Biferno and Fortore rivers. Castello Monforte, a nearby town, is a blast from the past, too — you can’t skip it if you visit Molise! You also have to be sure to taste all the delicious eats the region has to offer, so let’s start the day with a pre-lunch aperitivo. Molise is well-known for its goat cheeses, and caprino di Montefalcone del Sannio will leave you speechless. This aged, semi-hard cheese is produced with raw milk, and can be eaten in pieces or smeared on bread. For our main course, let’s have some pasta! Both cavatelli and fusilli — shaped by hand — originated in Molise. Some of the most typical local preparations include fusilli with lamb ragù, or, in the summer, Cavatelli with tomato sauce and arugula, or with vegetables such as mushrooms or broccoli.
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A UNIQUE CULINARY HERITAGE
If you are looking for an unforgettable vacation, you should consider a trip to Campania, known all around the world for its sun, sea, culture, and food. The fertility of this lend allows rich harvests of flavorful vegetables. This region is also famous for an extensive variety of seafood specialties, cheeses, traditional cured meats, desserts, and liqueurs.
THE HOME OF PIZZA
Did you know that Campania is the birthplace of pizza? One of the most adored foods around the world was invented in this blessed land when, in 1889, Queen Margherita of Savoy visited Naples. Three simple ingredients - tomato sauce, basil and buffalo mozzarella – create this culinary Neapolitan miracle. Even today, if you want to taste real pizza, you should go to Naples.
STREET FOOD
Campania is also the Italian capital of street food. Baked, grilled, fried, Campanian street food selection is huge and, of course, delicious. You should try pizza fritta (fried pizza), pizza a portafoglio (the classic folded pizza), and panuozzo (a sandwich made by pizza). You can’t leave the region without tasting the cuoppo, a cone – made from paper – filled with fried seafood. In the street food category, falls also gelato, sometimes flavored with espresso or the famous lemon from Sorrento and the Amalfi Coast, called sfusato because of its typical long shape.
PASTA
Spaghetti, maccheroni, cavatelli, trofie, fusilli, ziti…Campania treasures the secret of pasta. The capital of pasta is in this region is the city of Gragnano, not far from Naples. The ancient Kingdom of Naples, indeed, had one of the most important production of dry pastas. The pasta produced in Gragnano, made with durum wheat and pure local water from Lattari Mountains, is rigorously extruded through rough bronze form and mountain air dried. Magnifico proudly offers a top-notch selection of Gragnano pasta by Cuomo.
MOZZARELLA
Someonw fondly refer to mozzarella di bufala (soft stretched-curd cheese made with buffalo milk) as the white Campanian gold. It is produced in the cities of Paestum, Salerno and Caserta. Mozzarella is the main ingredient of one of the most beloved antipasti, the Caprese Salad made with tomatoes, fresh basil, a drizzle of olive oil over and mozzarella. For this and many other reasons, Campania should definitely be your next Italian vacation!
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ONE OF THE MOST FASCINATING ITALIAN REGIONS
Divided into five provinces (Naples, Salerno, Avellino, Benevento and Caserta), the region is located in the south of Italy, overlooking the Mediterranean Sea, here called Tyrrhenian, il Tirreno. Campania is one of the most fascinating Italian regions, thanks to its rich art and history, and of course the beauty of its coasts. With the volcano, Mount Vesuvius, providing a magnificent backdrop to the stunning vision of Golfo, Napoli is the charming principal city.
BLUE SEA AND HISTORY
The incredible blue waters sea – Campania’s uncontested king - is perhaps one of the most iconic landscapes. You will be literally enraptured by the beauty of the gulfs of Naples and Salerno, the legendary Amalfi Coast, the Sorrento Peninsula, the Isles of Ischia, Procida, Capri, and the wild and beautiful Cilento Coast. The archeological heritage in Campania is also enormous. This land still preserves the memory of extraordinary ancient populations, like the superb Greek temples in Paestum or the towns of Pompei and Ercolano, buried under the eruption of Vesuvius in 79 AD. Among the most iconic historic sites there is the Reggia di Caserta, a magnificent royal palace with one of the most breathtaking Italian gardens.
FOR SOME OF THE BEST ITALIAN FOOD, COME TO CAMPANIA
The region treasures some of Italy's most delicious culinary traditions. Do you think we are exaggerating? Well, just think about three queens of the Italian table, pizza (of course!), mozzarella di bufala (mozzarella cheese made by buffalo milk) and the yellow gold, the Limoncello liquor. All three of them are regional masterpieces! Another iconic Italian dish, spaghetti al pomodoro – spaghetti pasta with tomato sauce and basil – have their own reign in Campania. The seafood version – spaghetti with clams – is also a delicious national treasure born in Campania. Keeping with the sea theme, another great plate is Risotto alla Pescatora, a classic seafood risotto popular in all the seaside areas.
]]>Like many other regions in south Italy, the culinary tradition in Puglia is part of what we call “cucina povera:” recipes that are tasty but prepared with simple ingredients, easy to find everywhere.
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SALENTO: LECCE, BEACHES AND “FRISELLA”
From Bari, let’s go south, along the Adriatic coast; let’s have a little snack in Brindisi, one of the most important cities in the region, and keep going south. Follow directions that will bring you to Lecce. We are in Salento, where you will enjoy some outstanding towns and cities: like Gallipoli, Otranto and Lecce. To keep the energy up, you can start this little tour in Salento, eating a ”Frisella”, a crunchy bread obtained from a dough of durum wheat semolina. It’s one the oldest and most popular food of this region. It’s kind of a biscuit, usually frisella is eaten soaked in water with fresh tomato. You can add some oregano. Some drops of extra virgin olive oil are a must .
SALENTO: GO TO LECCE, DANCE AND EAT “TIELLA”
Once you are in Lecce, after you visit Piazza del Duomo, take a break surrounded by all the baroque buildings and find the perfect spot to enjoy “Tiella” or Tajeddha, as they love to call it there. It’s a main dish. The ingredients are: rice, potatoes and seafood mussels, baked in the oven. Its roots are probably from Spain, because the recipe is really similar to the famous Paella. Tiella is still very loved by local people and tourists. After the main course, for dessert don’t miss “Pasticiotto,” made of shortcrust pastry, with custard inside and baked in the oven. Just a little tip about Salento: if you are planning to go in the summertime, make sure to participate in one of the most funny and popular festivals: la notte della Taranta. Taranta is the main traditional dance in Puglia.
]]>This month our food tour took us to Basilicata, a beautiful region in southern Italy, rich in mountains, woods, and coasts. We have already shown you Matera, a 2019 European cultural capital, but there is much more to see in this region.
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THE HOME OF PASTA
Did you know that some of the earliest records of the existence of pasta were recorded in Basilicata?
Today, there are many types of pasta in the region, some of which are hard to find in other parts of Italy. The most iconic pasta from Basilicata is orecchiette, also popular in Puglia. These homemade ‘little ears’ are often dressed in vegetable-based sauces. Another kind is Lucane Chiappute, similar to tagliatelle. They are long, very thick noodles that look like bucatini. Lucane Chiappute pair well with a simple Potenza ragu.
POTENZA AND RAGù
Potenza is the capital city of Basilicata. It is known not just for its unique beauty, but also for its unique ragù recipe, unlike the more well-known ragù recipe from Emilia Romagna. Potenza’s ragù is dialectically named 'ndruppeche. This chunky tomato sauce features seared beef and pork, stewed for hours to create a deliciously soft texture.
BASILICATA’S CUCINA POVERA: PANCOTTI
Basilicata is a fairly poor region of Italy, historically isolated from trade and politics. Its social reality affected the diet of its people: recipes are made with rustic ingredients like fresh vegetables and fresh fish (especially tuna, anchovies, and sardines). A popular dish of this cucina povera is the Pancotto, a brothy soup with onions, pepper, eggs, and pieces of bread. The soup should be served poured over toasted slices of bread.
There are many more recipes from this region and many more places to discover. Don’t forget to visit our the rest of our blog to be a part of Italy’s vast culinary tradition.
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FOOD, A CRUCIAL ELEMENT OF BASILICATA IDENTITY
Basilicata is in southern Italy, and it borders Calabria and Puglia, as well as the Tyrrhenian and Ionian Seas. While its capital city is Potenza, last year another one of its major cities, Matera, was declared a European Capital of Culture. Basilicata is dotted with picturesque villages, suspended between the sea and the woods, in which you can enjoy nature and historical sites.The region’s cuisine is a crucial element of its cultural identity. Its recipes are simple, but packed with flavors.
MATERA: SASSI AND SPEZZATINO!
Matera is a magical city. It is the city of the sassi, paleolithic human settlements featured on the UNESCO World Heritage List. The city also has many caves, ancient constructions, and remarkable churches. It is no surprise that Mel Gibson chose this breathtaking city as a backdrop for his 2004 movie The Passion. After a day spent walking through this beauty, it’s time to eat. Many recipes from Basilicata can be spicy, having absorbed the culinary influence of its neighboring region, Calabria. Meat is also a typical component of Basilicata’s cuisine. Spezzatino di agnello, lamb stew with potatoes, onion, and peppers, is especially common in the winter. If you are in Matera, you must also try Lucanina, a local pork sausage, accompanied with Matera’s well-renowned bread.
SPICY SENISE
People from Basilicata love spice. Peppers are cultivated in the towns and villages all around Matera and Potenza. One such town is Senise. The Senise pepper variety is sweet and crunchy, and can be used fresh or, as is most common, exsiccated. Ground into powder, it can season meats or soups. Keep following our blog — there’s much more to know about this beautiful region.
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REGGIO CALABRIA… SEA VIEWS, BERGAMOT, AND STRUFFOLI
Tourists in Calabria usually like to take advantage of the region’s vast coastline, where you can enjoy the sea and savor fresh seafood dishes. However, the larger, inland cities of the region are not to be forgotten! For example, in and around Reggio Calabria, you can experience the scent of bergamot wafting from its many surrounding citrus groves, visit historic sites, and eat some of the best dishes in Italy. Talking a stroll through Reggio Calabria, the largest city in the region, is like walking through a dream: the city flaunts breathtaking panoramas overlooking both the surrounding landscape and the Straits of Messina. It also houses the famous Riace bronze statues. If you need a break from all this beauty, go try a Pignolata (even though it is more traditionally served during the holidays). This southern Italian dessert, which originated in both Sicily and Calabria, is both an Italian and an Italo-American favorite, more commonly known as Struffoli.
COSENZA, A CULTURAL AND CULINARY EXPERIENCE
Let’s travel North to Cosenza, the second largest city in Calabria, considered one of the best place to live in the region. Cosenza is located in a valley at the mouth of the Busento river. It is well known for its cultural traditions and rich gastronomy. Now that we are here, we must complete our vacation with a superb plate of lagane e cicciari, a local type of pasta prepared with chickpeas, garlic, olive oil and, of course, some peperoncino. Every city in the region has put their own spin on this quintessential Calabrese dish.
WHEREVER YOU GO, REMEMBER CACIOCAVALLO AND LIQUORICE
Wherever you may choose to travel in Calabria, from Santa Severina to Scilla, there are a few ingredients you simply can’t miss. Caciocavallo cheese, named after its shape which is reminiscent of horse’s head, is a strong and salty staple of any local dish, including pasta, lasagna, and meat. Its flavor evolves with age, going from mild and delicate to spicy and warm. You also have to try Calabrian liquorice, considered the best in the world thanks to the ideal local liquorice root growing conditions.
]]>It’s difficult to say whether Calabria is best known for its beautiful beaches, its mountains, or for its native “peperoncino.” Whichever you prefer, you should visit this historic region in southern Italy. Before we get to food, let’s talk about the rich history and beautiful natural qualities that make Calabria so special. As everybody knows, Calabria is separated from Sicily by the Strait of Messina. During the summer, tourists and locals alike can enjoy the beaches of both the Ionian and the Tyrrhenian Sea. But there is even more to be explored: Calabria flaunts mountains as well as three spectacular national parks (Aspromonte, Pollino, and Sila).
CALABRIA, THE SPICIEST REGION IN ITALY
The first thing that comes to mind when we think of Calabrian cuisine is spice. Calabrians love spicy food, and their native “peperoncino” is hard to find elsewhere. Calabrian cuisine is considered to be “poor” and “simple,” as it is made with few ingredients and strong flavors. It includes both meat and seafood, as well as a multitude of preserved vegetables. The region’s mountainous areas produce both delicious cheeses and significant quantities of olive oil.
TROPEA… SHE WILL MAKE YOU CRY
Let’s start with Tropea. This magical town in southern Calabria is famous for its many beaches and stunning views. Tropea flaunts a darling historic center wth plenty of restaurants. The town is home to the famous cipolla rossa di Tropea, a type of red onion that flavors almost every Calabrian dish. The Tropea onion is sweeter and less harsh than any typical onion, and can be used in season salads, pastas, sauces, or meat preparations. Cipolla rossa di Tropea encompasses three sub-types of onions: the cipollotto, which is sweet and soft, cipolla fresca, more red and harvested in April, and cipolla da serbo, onions that have been left to ripen longer than usual.
SPILINGA’S NDUJA IS THE SPICE OF LIFE
While Spilinga, a small town in the province of Vibo Valentia, may not be well known to tourists, it is definitely worth visiting. This secluded village flaunts Calabria’s most famous ingredient: Nduja! For the people of Calabria, there is nothing better than this spicy cured sausage. The spice, however, is certainly not for the faint of heart: if you’re not used to spicy foods, it is probably best to avoid this Calabrese delicacy.
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SAGRA, ITALY’S TRADITIONAL CULTURAL AND GASTRONOMIC FESTIVAL
There is always a good reason to celebrate and enjoy great food, loving company, and a nice glass of wine — that’s every Italian’s mantra. Maybe this is the reason why we have sagre all over the country. The Guardian once called these annual cultural and eno-gastronomical festivals “Italy’s best-kept food secret.” We recommend you visit one of these festivals to get a taste of Italian country life.
LITTLE TOWNS, PROVINCES, REGIONS…EACH HAVE THEIR OWN FESTIVALS
An Italian sagra is an extraordinary concentrate of traditions, and not just gastronomical ones. The word sagra comes from the ancient Latin adjective sacrum, and means “holy” or “sacred.” That’s because these sagre used to be associated to religious events, often put on to celebrate the life of a Christian saint. Nowadays, sagre are lay celebrations of life, local food, wine, and friendship. They’re also a great tourist attraction! During the fall, you will find sagre all over the country celebrating seasonal products such as chestnuts (Sagra delle castagne), porcini mushrooms (Sagra dei funghi porcini), wine (Festa dell’uva), truffles (Fiera del tartufo), and even chocolate (Eurochocolate).
LA SAGRA DEL MARRONE
Castel del Rio (a little town close to Bologna) is home to a festival that celebrates chestnuts in the fall. At this sagra, you’ll be able to taste the traditional caldarroste, roasted chestnuts, or sample many other chestnut-based products.
FESTA DELLE MELE
At the end of October, the town of Cles in Trentino Alto-Adige hosts the Festa delle mele, a festival completely devoted to apples. The most famous variety of the many showcased is the sagra is the one from the Val di Non..
FIERA INTERNAZIONALE DEL TARTUFO DI ALBA
Alba, in the northern part of Piemonte, is the city of truffles. In fact, every year, from October to November, Alba becomes the European capital of truffles.
SAGRA DELLA NOCCIOLA
Piemonte is also famous for its delicious hazelnuts, the Nocciole di Piemonte I.G.P. (Protected geographical region). Cortemilia holds an annual festival in their honor.
EUROCHOCOLATE
Eurochocolate is one of the most important chocolate festivals in Europe. It is held in Perugia, Umbria, at the end of October. Chocolate lovers will literally go wild for the vast variety of chocolate on display, and the number of present artisanal chocolatiers.
SAGRA DELL’UVA
Marino, a beautiful town just outside of Rome, celebrates the famed Sagra dell’uva every October. It is a colorful festival dedicated to grape harvesting and, of course, to wine.
SAGRA DEL TORDO DI MONTALCINO
Established in 1958, this sagra honors an ancient Tuscan tradition. The sagra celebrates the tordo, or thrush, a common local bird. The wonderful town of Montalcino, celebrated for its wine, it is also home to this festival.
FESTIVAL DEL PEPERONCINO
This is the “hottest” festival. In October, Diamante, a wonderful little town on the sea in Calabria, hosts a famous chili pepper festival. In fact, the Calabria region is celebrated for its incredible varieties of peperoncinoi.
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WHY VISIT THE ISLAND
Welcome again to Sicily, one of the most beautiful islands in the world, known for its stunning landscapes, its wonderful beaches, its ancient history and culture, and its archeological treasures. The island holds some of the better-preserved ruins from the ancient Greek and the Roman civilizations. Sicily is pretty unique thanks to its exceptional balance of cultural influences, not only from Greeks and Romans, but also from Moors and Normans. Think about the incredible Valley of the Temples (La valle dei templi) in the city of Agrigento, a powerful testament to the classical culture of the island. Here you will visit ancient temples of gods and goddesses (more than five “Doric” temples) as well as necropolis and sanctuaries. You can also visit the ancient theatre of Taormina built in the third century Before Christ, known worldwide for its incredible perfect acoustics. Sicily keeps eight (yes, eight!) UNESCO World Heritage Sites.
HISTORY, NATURE…AND FOOD
One of the most charming regions in Italy, everyone should visit this incredible land at least once in lifetime. Visiting Palermo in 1787, Johann Wolfgang von Goethe, one of the greatest German writers and statesman, once said: "Italy without Sicily leaves no image in the soul: here is the key to everything.” We couldn't agree more! Especially when it comes to food. Delicious Sicilian food will never disappoint you. Try with us some of the most incredible Sicilian specialties from Modica and Bronte.
MODICA, THE TEMPLE OF CHOCOLATE
The city of Modica one of the most sacred “chocolate temples” in the world. This finest chocolate – known as cioccolata modicana - is made by hand using a very complex and ancient method. The recipe comes from the ancient Aztecs. It is a long and interesting story connected with the Spanish domination in South America as well in Sicily. This chocolate’s peculiarity is the grainy texture and an amazing aroma. You should visit the town during the "Chocobarocco," the chocolate fest held at the end of October.
BRONTE, THE KINGDOM OF PISTACHIO
Bronte is a small village on the Etna Volcano. This town is known all over the world for its massive production of fine pistachio. Some call it the “green gold” because Bronte DOP pistachio has a unique and inimitable sweet flavor.
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EACH REGION HAS ITS OWN SPECIALTIES
We often limit the Italian culinary tradition to pizza and pasta, our best-known dishes around the globe. But there is much more to taste! Looking past our ubiquitous pizza and pasta, we can see the Italy’s diverse culinary cultures. Every region, every city has its own specialties. There is always a reason to visit Italy: either for its magnificent monuments, its museums, its beaches, its churches or …its delicious food! Let’s start our journey.
LET’S EXPLORE SICILY
Sicily is the treasure at the tip of our boot. It’s the largest island in the Mediterranean sea, and one of the most interesting territories when it comes to art, architecture, and, of course, food. Its cities are a mix of cultures, and the surrounding sea is heavenly. Sicily also flaunts the legendary Etna volcano, as well as incredibly kinda and welcoming people.
PALERMO MEANS STREET MARKETS
Let’s a stroll through Sicily’s capitol, Palermo. We are here not only for its beauty, but also to enjoy its traditional street markets, of which Vicciria and Ballarò are the most renowned. They are very common; the food is always fresh and low-budget. You have to sample an Arancino, a fried ball of rice seasoned with saffron. You’ve definitely seen this delicacy before, but you’ve never tasted anything on par with an authentic Arancino from Palermo. The balls are usually stuffed with meat (Bolognese sauce), besciamella sauce, and butter. Another Sicilian specialty is the panino con la milza. Very simple and tasty, it is a sandwich filled with veal spleen. Its taste is not for everybody, but you have to try it!
THE GRANITA CON BRIOCHE CAPITAL: CATANIA
Next, we travel to another magical Sicilian city: Catania. Once there, stop whatever you’re doing, and go the Sant’Agata cathedral square. Pay tribute to this beautiful church while eating the famous granita con brioche. It’s hard to think of anything more exquisite to snack on during a hot summer day. While these granite come in many flavors, lemon, pistachio and almond are simply amazing.
Keep following our blog, and we’ll bring you to all the Italian regions. But we still have many things to tell you about Sicily: we're just getting started.
]]>To plunge into pasta making experience, there is no better place to start than in the city of Gragnano, home to gentle winds and ancient mills as well as home to the Cuomo family, artisan Pastai - pasta makers - since 1840. Magnifico team took the advice literally and went to visit this lovely pasta land, pleasantly guided by Alfonso and Amelia Cuomo, family third generation representatives.
]]>Magnifico team took the advice literally and went to visit this lovely pasta land, pleasantly guided by Alfonso and Amelia Cuomo, family third generation representatives.
Gragnano, a town of almost 30000 inhabitants located 30 km South-east of Naples in Campania region, is known worldwide as Città della pasta - City of Pasta - for one simple reason: a perfect microclimate made of the right mix of cool, dry wind, warm sun and humidity.
Moreover, Gragnano historic city centre, called la Valle dei Mulini - Mills Valley, once represented the first rich and lively centre of pasta manufacturing made of a series of ancients mills and typical medieval houses - about 30 - that were strategically placed alongside the spring in order to take advantage of the steady, natural energy from fresh and pure water streaming in from the Monti Lattari - the Lattari Mountains.
Over the time the majority of pasta factories were built in Via Roma, Gragnano ancient main roadway where we made the cheerful visit of Pasta Cuomo factory and Bistrò and spent lovely time with Alfonso and Amelia, young entrepreneurs who came back to their hometown, after years spent abroad, to revive the family business.
“While analysing historical documents of the newborn company, we discover two important facts related to our company logo and its former production method...” Amelia began her explanation full of pride and amazement. “The Cuomo family was once part of the house of knights, that’s why our logo includes the helmet and the shield. Furthermore, this house of knights counted only those who won several battles. Therefore, the logo brings an eagle and falling swirls, symbol of victory in the Middle Ages”.
After that, Alfonso brought us to the backyard where we discovered a massive stone building open to the sky. “Here you can see the remains of our historical facility, called Pastificio a Produzione Verticale - pasta factory with vertical production process, the vertical arrangement consists of three levels and safeguards the ancient and tested methods of hand-crafted production: at the bottom the grain was ground, on the second level the complete pasta manufacturing took place and finally on the top of the building the fresh pasta slowly dried on wide terraces. Once the product was ready, it ran down back to the starting point.”
“Although the production has been moved to a modern facility, our pasta is made according in respect of the main artisan methods: bronze drawing that gives the pasta the unique rough texture that traps deliciously every sauce; slow drying that goes between 24 and 48 hours, based on the pasta shapes, and that preserves the nutritional values of all ingredients.” Afonso and Amelia continue while guiding us back to the Bistrò area “Moreover, we have decided to produce our pasta with selected wheat coming from our land, with a special focus on Campania region, in order to support our farmers and the surrounding agricultural supply-chain.”
By the time Cuomo’s brothers ended their exhaustive explanation, the Bistrò kitchen was already set up for the preparation of Eliche alla Carbonara, Amelia’s favorite dish! Guanciale, Pecorino cheese and a pinch of sympathy were the main ingredients of this delicious dish that gave the team the opportunity to be chefs for one day!
HERE, for the whole recipe and list of ingredients.
Want to know more about our journey? Check it out on our instagram page and leave us your comments. You’ll be surprised!
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