Morzeddhu
There are regional dishes that are so closely linked to their origins that they become symbols of a city or area. One of the most […]
There are regional dishes that are so closely linked to their origins that they become symbols of a city or area. One of the most […]
My introduction to the cuisine of Basilicata or Lucania begins in Matera. After parking the car in the outskirts of the city, I walk through
In Marina di Andrano I walk to the open-air restaurant/cocktail bar Malibù, for lunch. Here you can eat snacks and seafood in the shade of
Next to the Piazza del Duomo in Via Giuseppe Libertini I meet Davide Rollo at l’Angolo della puccia in Lecce. Het explains that among the
Capocollo is a meat speciality from Martina Franca. Capocollo is the southern Italian version of the dry-salted and usually very thinly sliced pork coppa from
My friend Beppe di Gesù takes me to the Tre Archi restaurant. It is located in the heart of the enchanting historical centre of Altamura.
In Bari I meet ex-professional footballer Emanuele Cancellato in a bar in front of the old port. Although he travelled and lived in Italy during
Domenica alla Barese Read More »
The hazelnut Tonda Gentile Romana grows in the beautiful area of Viterbo between the mountains Cimini and Volsini. These are the hills between Lake Vico
The pearls of Tuscia Read More »
in an area of rolling golden landscapes with here and there some magical hill towns, I arrive in Ariccia where I meet Nicoló Romagnolo of