Cicciona
Right in the centre of Aosta city, I met Alberto Vescovo in his Gourmet Panificcio Bar ‘Baguette e Bollicine’. It is situated right in the …
Blending the hills
Francesco Agresti, from Les Crêtes, tells me an intersesting story about the extreme conditions of winemaking in Valle D’Aosta. Good to know. It almost never …
The cheese family
A genuine Toma cheese should be made only in the old ‘artigianale’ way. In other words, by the very hands of the farmer who overlooks …
Emirald spirits
Anna Maio is a true connoisseur of the Valley’s distillery. She explains to me how the local Alpine ingredients and mineral-rich waters give rise to …
Prosciuttiamo
Saint Marcel is a small village in the Aosta Valley, known for ist pure water, healthy air and rare mineral stones. In 1985 “la Valdotaine” …
Where is the Pecorino?
Last month in Pienza I was surrounded by a hundred little animals, white wool coats matted down with hay and dirt, as they trotted past …
Less is more
A good sandwich can also be simple and pure. Armando of ‘I Fratellini’ goes for the pure taste of his toppings. His sandwiches are ‘Cibi …
Favolosa
The schiacciata is a historical Tuscan version of the focaccia and is very famous in Florence. I went to “All’ Antico Vinaio” near the Piazza …
Farm in the city
At the first floor of the Mercato Centrale I interviewed Enrico Lagorio, one of the owners of the Chianina hamburger business ‘La Toraia’ and the …
Mercato Centrale Firenze
Last February I visited Florence to discover quite some exciting stuff. I went to the amazing Mercato Centrale in the district of San Lorenzo, also …