TRAVEL BLOG

Chiacchiere are the typical sweet of the Carnival. They have very ancient origins and different names in almost all regions of Italy. The origin of Chiacchiere is lost in the mists of time and is traced back to ancient Rome, where they were called "fritcilia" because they were fried in pork fat and produced in large quantities on the occasion of the Saturnalia to resist during the period which in the Christian tradition equivalent to Lent. “A perfect example of how a common h

The culurgiones or culurgionis (and other lexical variants) are a fresh filled pasta, like ravioli. Different fillings are used, ranging from simple ricotta to ricotta flavored with lemon or orange, stuffed with cheese and chard, onions, with a pinch of Sardinian saffron. Up to the culurgionis d’Ogliastra, so called from the name of the historical area from which they originate, filled with potatoes, cheese, lard or extra virgin olive oil and mint, which have now become PGI,

Le Sarde in Saor, (Saor in Venetian dialect means “flavor”), is a dish made from simple and poor but masterfully blended ingredients. The protagonists are sardines, onions and vinegar, a dish that dates back to 1300 and perhaps the most representative of the centuries-old Venetian culinary tradition. Sarde in saor are one of those traditional dishes that began as a dish for the poorest population but over time became an emblem of local cuisine. The reason is easy to say: they

In Sicily the summer breakfast par excellence is “a granita câ brioscia”, that is, Sicilian granita and brioche, practically an inseparable combination. Not a simple habit, but a real institution that allows you to start the day with sweetness and freshness. If you are on holiday in Sicily, you can't really help but taste it! Typical of Sicily, granita is a cold dessert made with a mixture of water, sugar and fruit that is frozen slowly, but never completely, and continuously

The ciavarro is the cereal and legume soup typical of Ripatransone, in the province of Ascoli Piceno ( Marche region). The classic peasant dish that was traditionally prepared on the occasion of May 1st, the day of symbolic passage between old and new supplies. In fact, Lu ciavarre would be "leftovers", that is, all the grains stored up to that moment and finally usable in view of the summer, including wheat, barley, corn, broad beans, beans, peas, lentils and peas. “A simple

Dressed in gold like a king who lets himself be admired in all its splendor by his subjects, the gianduiotto (or also giandujotto) is one of the symbols of the finest Turin confectionery art. Hard only in appearance, as soon as put in the mouth reveals its soft and greedy heart. The giandojòt (as it's called in Piemontese), with its unmistakable shape of an overturned boat, is made from a type of chocolate called gianduia. Gianduia or gianduja is a type of chocolate mixture

The pasticciotto is a typical dessert of the Salento area in Puglia, consisting of shortcrust pastry filled with custard and baked in the oven. Legend has it that it was invented by Andrea Ascalone, a pastry chef from Galatina who lived in the mid-eighteenth century. The recipe, as often happens, seems to have been born by chance: by baking custard and scraps of leftover shortcrust pastry, shaped inside small copper molds, Ascalone created a particular dessert, according to h

From Pane Casareccio di Genzano Igp to Pane di Altamura Dop, from Piadina Romagnola to Apulian Taralli, each Italian region has a specific type of bread, synonymous with the richness of the Italian territory Bread is by definition a poor food; to do it just a few ingredients: flour, water and yeast. But just add an ingredient, vary the shape, work the dough for more or less time and the results can be multiple and surprising. “Where there is a piece of bread there is family,