Frosinone
From Rome I drive 75 km inland to Frosinone. I arrive in the Ciociaria area which has an ancient history with medieval villages and abundant […]
From Rome I drive 75 km inland to Frosinone. I arrive in the Ciociaria area which has an ancient history with medieval villages and abundant […]
The establishment of the Butcher’s House from 1891 in the Testaccio district of Rome had an important impact on Roman cuisine. The use of ‘quinto
Butchery of Testaccio Read More »
Pinsa in its present form is the brainchild of entrepreneur, Corrado Di Marco. He has reinvented and commercialised an old recipe. Long ago, however, this
The taralli biscuits with lard, pepper and almond are the most popular snack of Neapolitans. Round, plaited and crumbly, they are part of the intangible
Tarallo ‘nzogna, pepe e mandorle Read More »
Naples is known throughout the world as the birthplace of pizza, a city where pizzerias can be found on every corner. Giovanni Kahn della Corte
Naples is the city of pizza. Some of its iconic pizzerias have been around for a very long time. The Antica Pizzeria Da Michele dates
Neapolitan emigrants were historically nicknamed mangiamaccheroni. This is because, out of poverty, they used to be able to eat only macaroni and vermicelli. Their diet
Sheep are the symbol of the local cuisine in Sardinia. The native Sardinian breed of sheep is one of the oldest in Europe. It is
Sardinian sheep and lamb Read More »
A tradition in the village of Fonni is the typical savoiardi called pistoccus. They are the island version of the long finger biscuits that we
One of the basic food ingredients in Sardinia is wheat. Bread is serious business for the Sardinians. They make it in endless variations for the