Strutto
Camerino is a town in the Apennines, bordering Umbria and hosting the University of Camerino, founded back in the Middle Ages. I visit an artisan […]
Carnia
I am on a venture among the Alps close to Austria. Carnia in the Friuli Dolomites is really beautiful: unspoilt, with little tourism, a nature
Gnocco fritto
Gnocco fritto is made of flour, water, a little milk, a little salt and a tiny bit of yeast. You let this rest in the
Pecora alla callara
Chef Antonio Perna from the restaurant Gallo di Pietra is very keen for me to taste his pecora alla callara. He explains that arrosticini (grilled
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Aperfish
I drive all the way to San Vito Chietino because I am expected in the Trabocco San Giacomo, which is located at the very end
Pasta alla chitarra
The Abruzzese dish ‘par excellence’ is spaghetti alla chitarra. Its name derives from the tool traditionally used to prepare spaghetti, the chitarra or maccarunare in
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Sardella
Peperoncino is everything to Calabria. Not only in terms of food and gastrononomy, but also as a cultural symbol. The hot, red spice totally corresponds