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 …
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 …
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 …