The Koreans are very scrupulous and regarding the importation of food products, there is a rigid system of prohibition.
All the same, the local authorities are open to negotiate specific sectors of importation. For the future- sustains Moreno, there is a long road ahead in order to underline the excellence of Italian food and wine, especially in far away countries like in Asia. International exhibitions are perfect places to promote and try out our products. The Chambers of Commerce together with Unioncamere can play an important role in carrying out a strategic action in various geographical areas of intervention. In this way we have great hopes in events like the exhibitions of Yeosu and Venlo.
Tesori gastronomici che andrebbero indicati come tappe obbligate per chi visita lo Stivale, e dei quali vi diamo qui un assaggio Friuli: Una delle tante componenti che favorivano gli spostamenti di viaggiatori e le visite degli stranieri in Italia. Gli appassionati del buon cibo e del buon bere crescono, in Italia al ritmo di mila persone ogni anno. Uno studio, qualche anno fa, li aveva quantificati in oltre 5 milioni. An Italian phenomenon, where people explore different places meet the locals, enjoy the traditions and, last but not least, enjoy the extraordinary cultural and literary patrimony of Italy.
The lovers of good food and drink in Italy are on the increase at a rate of thousand people per year. One study a few years ago, calculated just over 5 million. The potential market of gastronomy combined with tourism is enormous, we have chosen four itineraries including cities, which are more or less off the beaten track, taking alternative routes.
Friuli that Joyce fell in love with An exquisite titbit which all the families gave to each other during the Easter period was the gubana. It has become a symbol of Gorizia, a roll of flaky pastry full of sultanas, nuts and other delicacies, all wrapped up, a kind of metaphor of Italian and Slav culture. After a visit to Lucinico Castle overlooking Gorizia, where you have to sample. It is there you will discover Sara Devetek, who grows raspberries, blackcurrants, bilberries, pomegranates, medlars, cherries, pears and amole to make superb jam a great invention the cucumber jam all without additives.
Fragrant, delicate, sweet, very sweet is the impressive ham of Andrej Ferfolja, made from animals of over kg and lovingly fed with barley and his own maize. Not more than pigs are bred every year. A short way from the Castello di Duino you can discover one of the most characteristic products of agriculture of the Trieste region: The Radovic family produces only a few thousands liters from the handpicked olives.
Uno studio recente li ha quantificati in oltre 5 milioni. Era il quando la famiglia Visintin decideva di provvedere a garantire ai conoscenti la leccornia che tutte le famiglie di Gorizia si regalavano tra loro durante il periodo pasquale, la gubana. Dal laboratorio in pietra carsica escono anche sciroppi al sambuco, alla ciliegia, al ribes e gelatine di nespole. Ne risente anche il vino: Maniacale la ricerca di materie prime che consentono di assaggiare la fine pasticceria austroungarica in versione italiana: A pochi chilometri, Montecosaro offre un condensato di cultura materiale: A Trodica, frazione di Morrovalle, si coltivano da sempre cardi a coste piene di gusto piacevolmente amaro: Starting from the seaside in Civitanova where at 4 every morning there is a fish auction mainly sardines , cuttlefish and cod.
From the port the road to Cilestra goes on to Civitanova Alta where the spire of the Church of San Francesco is to be seen in the distance. Everywhere you look you can see olive groves and you can lose yourself in the heady aromas of the herbaceous and fruity perfume of the oil of Cilestra. But we must not forget the genuine the genuine products like the Zallocco salame, ham, but also the capocollo salted and smoked neck pork , salame lardellato and wine, coming from Montepulciano grapes or the sweet vincotto of the Azienda Agricola Castigliani.
Boiled thistle with pork lard is one of the oldest recipes in the Macerata region, which you can try at the Agriturismo Il Casale. Not very far away is the Church of San Claudio al Chienti, in the town of Corridonia, dating back to the XI century, one of the most suggestive Romanesque churches in Italy. Musei del Gusto in Emilia-Romagna: Some local butchers tempt the palate with viarelli the external part of the intestine seasoned with pepper, fennel and dried in strips , liver kebabs with la ratta wire gauze impregnated with laurel leaves and most of all roasted pork ,seasoned only with wild fennel, salt and pepper.
A bland digestive like viterbese sambuca from the Distilleria Viterbium which has used a copper still since is ideal to finish off a meal or even as a souvenir. In the fields around Bassano in Teverina Antonio Crapolu breeds Sardinian pedigree sheep and produces cheese coming from the rennet coming from the lambs in his flock. Then one goes towards Vallerano, a small village with a great wine tradition thanks to the many traditional wine cellars dug out of the tuff.
Imbarazzante fare scelte sugli edifici storici da suggerire: Straordinaria quella dei Fratelli Stefanoni. Nei pascoli intorno al centro urbano Antonio Crapolu, grazie alle pecore di razza Sarda, produce, con caglio proveniente da agnelli del suo gregge, un formaggio ancestrale lasciando riposare la cagliata in forme di giunco.
Da qui si vira a sud verso Vallerano, borgata dalla radicata tradizione enoica testimoniata dalle numerose e tradizionali cantine scavate nel tufo. In questa prospettiva sono sorti, su tutto il territorio nazionale, i Musei del Gusto: Il Museo si articola in otto sezioni, una sala degustazione e il centro informativo della Strada del Prosciutto e dei Vini dei Colli di Parma.
Travelling to the Museums of Taste During the last few years food and drink have become one of the main reasons to travel around and this sector linked to tourism is growing in importance. With this in mind Taste Museums have been developed, places which speak about the story and are showcases of our gastronomic excellence, especially Emilia Romagna with 19 museums and in particular Parma, the territory which more than others has made a particular commitment to this innovative kind of tourism.
In the wonderful small town of Soragna where one can find the museum of Parmigiano Reggiano. The museum is located in an old dairy. The visit allows one to see the old tools used for the working and production of the king of cheeses and to see old recipe books, prints, designs and menus for important dinners, all regarding Parmigiano Reggiano. Also in Collecchio there is the Museo del Pomodoro. The itinerary starts with a talk about the vegetable from a botanic, historic, geographical and agronomic point of view, not only from vegetable cultivation, but also from an industrial product point of view.
Then there is a reconstruction of an old factory of conserves with machinery of that era. The museum of prosciutto di Parma is located in Langhirano, a world famous town renowned for the production of completely natural gastronomic specialities, the only ingredients are in fact pork thighs and salt. Proprio in questa periferia si trova la Casa del Grano. Un pastificio che mette subito le carte in tavola: Alle farfalle si sostituiscono i malloreddus, ai fusilli i maccaronis de busa, alle penne sa fregula, ottima per minestra o sughi marinari, rituale con le arselle.
Anche in gelateria si notano le differenze. Qui, in piccole cantine familiari si producono vini di antica fattura,come la Malvasia di Cagliari, il Moscato di Cagliari e il Nasco di Cagliari. Poco distante, a Settimo San Pietro, noto per le coltivazioni di mandorli,la tradizione norcina sarda mette a segno uno dei suoi colpi migliori. Protagonista il cinghiale, da cui si ricavano fesa e salsiccia, ma anche la pecora per il prosciutto e il filetto e la capra per il prosciutto, senza dimenticare il lardo al mirto.
Buono in qualsiasi occasione. Come il mirto artigianale di Giovanni Agus,preparato con le bacche raccolte,pulite e lavate, ed entro la giornata messe in infusione. It is a kind of welcome to the island. Underneath there is Elmas, the airport of Cagliari. On the outskirts you can find La Casa del Grano. It is a pasta shop which shows you that Sardinia is a different Italy. Even in the ice cream shops you can see the difference, when you arrive in the city after going up the Bastione Saint Remy, have a look at the Chiesa di San Saturnino , the austere Cloisters of San Domenico and the Roman amphitheatre built in the rock.
You have to stop off to try the home made ice cream of Bruno Aresu in his shop. No additives, no colorants with tastes from chocolate to strawberry, not forgetting unusual ones like radish, fennel, pompia or prickly pear. A few kilometers further north going inland, Dolianova has the most intact cathedral of the Romanesque-Pisano dedicated to San Pantaleo. Just like the hand cultivated myrtle of Giovanni Agus, where the berries are prepared carefully and washed and put in an infusion the same day. Sardinia is an Italy in itself, a continent, a place one needs time to discover and appreciate.
I caseifici aderenti al marchio comunitario devono seguire il Disciplinare di Produzione, che detta le indicazioni sul processo lavorativo e sulle doti del formaggio. The product has ancient origins and worldwide fame. In relazione ad alcuni fattori variabili, come gli ingredienti della dieta degli animali, sono percepibili piccole differenze e sfumature organolettiche specifiche nei diversi grana della vasta area della Dop. Secondo il Disciplinare, le mandrie, sane e selezionate, possono essere nutrite con foraggi e miscele di cereali e leguminose.
Le forme sono poi immerse in salamoia per una ventina di giorni e asciugate, quindi lasciate a stagionare in locali freschi e umidi per un periodo da nove mesi a oltre due anni, durante il quale vengono frequentemente rigirate e spazzolate. Il Consorzio ha sede a Desenzano del Garda, nel Bresciano, cuore della zona di produzione, e i caseifici sono concentrati in 13 province.
Nel circa 25 milioni di quintali di latte, un quarto della produzione italiana, sono stati trasformati in 4. E di queste 1. La Dop si fa in tre Grana Padano: Questa stagionatura di Grana Padano si abbina perfettamente a vini bianchi giovani, freschi e fruttati. Ha un gusto saporito e pronunciato, ma mai piccante, con un profumo e un aroma che ricordano la frutta secca e il fieno.
Risulta particolarmente adatto alla grattugia ma anche a un consumo da pasto, nella preparazione di carne, verdure e frittate. Questo tipo di stagionature richiede vini rossi morbidi, ma tannici, con un forte contenuto di alcool. Per essere certi di scegliere solo Grana Padano i consumatori devono verificare che ogni confezione riporti la losanga gialla del Grana Padano e il marchio Dop.
Cento grammi di Grana Padano Dop riuniscono preziosissimi nutrienti. La naturale scrematura del latte utilizzato nella produzione riduce i grassi a 28 grammi. Ben 33 invece sono i grammi di proteine. Senza dimenticare il ricco apporto di vitamine. Per informare il pubblico sui plus della Dop, il Consorzio di Tutela promuove campagne di educazione alimentare e varie iniziative, rivolte anche ai giovani. All the producers, whether large or small, pay the same loving attention to the production of this PDO. If the strict production guidelines are not followed, it is not real Grana Padano, but an imitation.
Authentic Grana Padano can be recognised by its fragrant, tasty yet never over-powering flavour and its typical granular texture. It can be found in 3 different vintages: The younger vintage has a mild, creamy flavour and the typical grainy texture is not yet so evident while the older the vintages are, the more pronounced will their taste and grainy texture be. Erano queste le terre dei Varano, signori di spada, di fede e di commercio. Strampelli ha vissuto inseguendo un progetto visionario: Ma Luigi non smette di sperimentare.
Se la vuoi porosa, croccante, spessa al punto giusto, devi sudarla la pasta!
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Wheat from the Marche If descending from Colfiorito, leaving the Parco dei Sibillini on your right, you move along the valley of Chienti or Potenza and look up at the hills, you will see that the sides seem faded. This is due to the wheat that once grew there. These were the lands of the Varano, swordsman and merchants. When the Varano fell, the Papal States pushed their cereal cultivation almost up to the top of the mountain, cutting down trees to make room for the seeds and thus transforming the Macerata region into the granary of central Italy.
But if to talk about pasta and wheat in this part of Italy we have to line up the Varano, the Pope and fortified castles, there is a reason. A reason called Nazzareno Strampelli, born in Crispiero a tiny hamlet half an hour from Camerino, who made the first hybrids of wheat. He has left this land with a love for this grain. Fabulous egg pasta is the cornerstone of the economy for the pastifici in Macerata. But Luigi does not stop experimenting. I tried all ways to industrialise it, but if you want it porous and the right width you have to exude it. So I invented a machine from the motor of a washing machine, and you know what I say to those who say that the price of my pasta is high?
That a plate of my pasta is a party! Then there is the Mancini family in Monte San Pietrangeli who transforms their durum wheat into an anthem to the countryside. The father Giuseppe started to enlarge the company.
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His son Massimo selected the durum wheat and he too, in , had the idea of transforming his wheat into spaghetti. A gastronomic gem was born. However, pasta is also a social commitment as Enzo Rossi, owner of La Campofilone, demonstrates. He tried to live on one of his workers wages for a month. It is only right that the added value which comes from the transformation of flour and eggs goes back to my workers. Ora me le chiedono da tutto il mondo: A Monte San Pietrangeli, la famiglia Mancini trasforma il proprio grano,stavolta duro,in un inno alla campagna.
Pochissima produzione, packaging di design, prodotto di straordinaria fragranza. Solo otto tipi di pasta — tre lunghi e cinque corti — ottenuti da grani San Carlo, Ariosto e Levante, trafile in bronzo per realizzarla, fino a 60 ore di essicca-. Sono tornato in fabbrica e ho dato a tutti un aumento netto di euro in busta paga. Un messaggio che si riflette anche nel modo in cui La Campofilone,la maggiore azienda del paese — incantevole in provincia di Ascoli, diventato la capitale dei maccheroni — fa la pasta.
Loro si piccano di avere inventato gli spaghetti: A Osimo — altro paese gioiello in provincia di Ancona — con Carlo Latini produce una delle migliori paste del mondo. Da grano duro Senatore Cappelli, da farro, da Taganrog. Mi si stringe il cuore quando penso che per la gente anche gli spaghetti sono diventati un bene di lusso. Noi trafiliamo a bronzo, selezioniamo personalmente i grani e le farine, essicchiamo minimo due giorni e mezzo a bassissime temperature per lasciare tutto inalterato. Una meraviglia da assaporare.
He is famous amongst the Alitalia hostesses because when he flies Rome — New York he often brings out his Spinosini and offers them around on board. Vincenzo has turned his egg pasta into an element of culture and territorial marketing. The commitment to foodl culture is a common trait in the Marches. The best representative of this is Carla Latini. At Osimo, in the province of Ancona, she produces one of the best pastas in the world. She plants the wheat and carries out scientific research both on the plants and their nutritional value; she has sponsored all that is culture of food. It breaks my heart to think that even spaghetti has become a luxury item.
If the basic prices are like this then at least people have the right to have top quality. A plate of Latini pasta can be recognised by the bouquet and tasted with the addition of a drop of oil. The sauce pays homage to the wheat and the countryside. The countryside which, here in the Marches, is still the birthplace of their identity. Italia extra vergine Oli di oliva: Se in molti acquistassero gli extra vergine con il bollino blu, infatti, sarebbe un grande successo per il Paese.
Eppure il mercato non premia questi oli. Si tratta allora di far percepire al consumatore la differenza con gli oli sprovvisti di questo marchio. Le Dop offrono un ampio ventaglio di profumi e sapori. Oggi perfino in Pie Al naso sentori di pomodoro ed eleganti note vegetali e di erbe di campo. Al naso rimandi alle erbe di campo e al carciofo. In chiusura i sentori di mandorla. Alto Crotonese, Bruzio e Lametia.
Al gusto morbidezza ed equilibrio delle note amare e piccanti. In chiusura la mandorla dolce. Note di mandorla in chiusura. Canino, Sabina e Tuscia. That is the wish of our olive producers, hoping that consumers will learn to recognise the importance of having a DOP in their own kitchens. In fact, if an increased percentage of consumers purchased blue label extra-virgin olive oil it would be a victory for the whole country. To choose oil with a certification of its territorial origin that refers to a localised productive area is the equivalent to having a special emblematic product.
Yet the market does not reward such oils, so it is necessary educate the consumer to perceive the difference of characteristics compared to oils that do not hold this trademark. It is true, because our oil producing division has to pit itself against strong competition from lower priced foreign oils. The choice is vast, because from north to south of Italy the production areas are numerous. In Italia, lo schedario olivicolo ufficiale certifica ben cultivar.
Le Dop riconosciute al momento sono 39, e una sola Igp. Un tesoro inestimabile Questo viaggio esplorativo dovrebbe iniziare dal Sud. Una pianta che nel corso Un tesoro inestimabile, visto che il profilo sensoriale di ciascun olio dipende in gran parte dal tipo di olive da cui si estrae. Al palato sono sapidi e robusti, con netti rimandi al carciofo e al cardo, e finale piccante in evidenza.
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Al gusto sono delicati e armonici. In chiusura note di frutta bianca. Brisighella e Colline di Romagna. Leccino, Maurino, Pendolino, Frantoio. Garda Orientale e Veneto. Garda Bresciano e Laghi Lombardi. Taggiasca, detta anche Lavagnina, con altre cultivar autoctone meno note come Lizona, Pietrasantina e Razzola.
Al palato, morbidi e rotondi, con toni vegetali di carciofo. Despite dioxin scandals no fork has trembled in the three locations dedicated to mozzarella.
But in the collective imagination mozzarella is not a northern cheese. Il laudatissimum caseum del Campo Cedicio, In generale, le mozzarelle artigianali sono preparate con latte fresco, vaccino o bufalino, scaldato a temperatura moderata, a cui vengono aggiunti caglio naturale e sale. Dopo la coagulazione, si procede alla rottura della cagliata in granuli, simili a nocciole.
I pezzi ottenuti passano quindi in acqua fredda per rassodarsi. Entrambe hanno pelle sottile, liscia e lucida, e pasta morbida e leggermente elastica, per la filatura in fogli so-. Trapani, Catania, Messina, Agrigento. E ancora melanzane alla parmigiana, coscus, capperi e arance.
Strati che hanno lasciato il segno e parlano ancora la lingua della bellezza. Prevalenti erano le ricette agrodolci a base di uvetta e pinoli. Oggi, le migliori arance rosse sono quelle siciliane, e il cuscus viene celebrato con un importante festival che si tiene ogni anno in settembre a San Vito Lo Capo, vicino Trapani. Il mare risplende e, proseguendo verso Messina, si ar-.
Sicilia, a crossroads of populations and tastes A melting pot of people and immense culture, the Sicilian territory has welcomed the Greeks, the Romans, lived through the Barbarian, Byzantine, Islamic and Norman eras, then the House of Anjou, the Aragonese, the Bourbons, with all the different cultures leaving their mark in diverse ways. Siracusa is as old as Rome more or less, its imposing Teatro Greco is one of the most ancient ,together with the one in Athens.
Siracusa is not only known for its beauty but also its palate. It was the culinary capital of the classic world of Magna Grecia, which already in the 5th Century ac opened a kind of cookery school and cook book for cooks, with the most popular recipes being sweet and sour dishes with a pine nut and sultana base. The Arabs began to cultivate citrus fruits and also introduced ice cream and couscous.
The best oranges today are Sicilian and couscous is celebrated in an important festival held in September in San Vito Lo Capo near Trapani. In Catania one can visit the piazza del Duomo where there is the famous statue of the elephant, the symbol of the city. Here you can find arancini, delicious balls of stuffed rice which were born here. On the opposite side of Sicily there is Marsala noted for its wine and past history, from the settlement of the Phoenicians in the island of Mothia to the Sbarco dei Mille who turned it into the city of Garibaldi.
The wine of Marsala is the oldest Italian Doc and visiting the bagli old farmhouses gives one the idea of how the English were able to understand the potential of the Marsala wine business of this Sicilian locality. Qui trovate gli arancini, gustose palle di riso imbottite, che a Messina hanno visto la luce.
Levanzo, deliziosa e minuscola. Da Levanzo si parte per Trapani: Qui si fa il pesto con le mandorle e il cuscus di pesce preparato con cernia, scorfano, gamberi e cozze. A Segesta, con il suo teatro e il suo tempio, il tempo sembra essersi fermato. Palermo invece attende con piatti sopraffini: Da non perdere la visita al Palazzo dei Normanni dove lo stile normanno romanico si unisce alla tradizione.
Di rigore un salto a Mondello, la spiaggia dei palermitani, per degustare la pasta con le uova di ricci di mare. Caltanissetta, da visitare per le sue solfare, ed Enna, ombelico di Sicilia. Tarocco, Moro e Sanguinello. From Marsala one can sail to the Egadi and stop off in Favignana, a butterfly shaped island. Then on to Levanzo,a tiny island and a real gem From Levanzo one leaves for Trapani: From Trapani, the itinerary goes overland to Palermo, stopping off in Erice,.
In alto, un tipico carretto siciliano istoriato carico di arance rosse e, sotto, la Valle dei Templi. Segesta and San Vito Lo Capo. The mount of Erice, which is the place of love and of science where Enea stopped to render homage to the God Venere. In Segesta, with its theatre and its temple, there is a sense of timelessness, that time has passed it by. Palermo waits for you with plates overflowing: An ideal place to satisfy the palate is la Vucciria,a sort of Arab souk in the centre of Palermo, but do not forget to visit the Palazzo dei Normanni, where the Romanesque- Norman style is a fusion of Arab tradition and Byzantine and the ostentatious Cappella Palatina, which represents the best in.
Byzantine mosaic art, together with the ones in Ravenna and Istanbul.. Not to be missed a visit to Mondello, the beach of the Palermitani, to eat pasta with sea urchins eggs. Among almonds, temples, capers and oranges The Valley of the Temples, in Agrigento is one of the most famous archaeological sites in the world, with the Tempio della Concordia thousands of years old. Agrigento, the birthplace of Empedocle and Luigi Pirandello.
But in Sicilia there is not only the sea. In Caltanissetta it is interesting to visit the sulphur mines, Enna, is the bellybutton of Sicily. From Torre Pisana, if you are lucky, you can see three seas: And much more beauty in the Val di Noto, a world heritage site, not forgetting Ragusa, a wonderful city where Baroque triumphs. Other specialties are the capers of Pantelleria and the principal ingredient of the cooking of the Eolian islands.
There are three blood groups distinguishing the oranges: Un intreccio di meraviglie artistiche, vegetazioni lussureggianti e antichi borghi, capace di stregare i viaggiatori di tutti i tempi. Un insieme ininterrotto di paesi sonnolenti e fiabeschi a strapiombo sul mare che provoca vertigini. Un serbatoio naturalistico di fascino insuperato da condividere in amore o in amicizia, sollevando calici di vino speciale e gustando cibo forgiato dal timbro di un sole generoso e dalla brezza marina di un Mediterraneo che qui scalda palato e cuore.
Gioielli marinari Puntando il dito a caso in questa fascia di 40 chilometri e 13 Comuni, ovunque si capiti, si capita benissimo.
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E poi il selvaggio entroterra della Costiera, in cui si fiondano volentieri gli amanti del silenzio e del fresco. Gently rolling, fairytale countryside jutting out dizzily over the sea. Point a finger by chance on this strip of 40 kilometres and 13 towns whatever you chose is spot on. The labyrinth of tiny streets of Amalfi is the centre of the most ancient marine republic of Italy. The famous steep steps that join Positano to the beach overlooking the islands of LI Galli have inspired generations of poets and artists The breathtaking view from the endless terrace of Villa Cimbrone in Ravello is practically a myth.
From ceramics to paper Enticing Positano boutiques and the tiny craft shops of Amalfi this delightful coastline offer the perfect excuse for shopping. First stop, the famous coloured ceramics of Vietri sul Mare. The vases, plates, jars, jugs and tiles are the cornerstone of the local economy and appreciated worldwide for their artistic appeal, crafted by a tradition refined over the centuries.
Hand made paper is another process proudly upheld in the area: Senza dimenticare le ceramiche artigianali di Vietri sul Mare. Ognuno con il suo verde, i limoni, le rocce fiorite di ginestre, le ville sospese su un mare di smeraldo. Da questo, una trentina di laboratori della Costa ricavano il famosissimo limoncello, liquore senza una ricetta codificata ma variabile a seconda delle tradizioni familiari e paesane. Sono a base di limone anche composte, marmellate e una serie di ghiottissime torte. Sono i compagni perfetti delle onnipresenti salsette e zuppe di pesce del litorale.
A mountain of delights The pasta of Gragnano is not far away.
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The influence is particularly evident in Minori where fusilli, ricci, lasagne and the typical ndunderi are hand made by artisans. Impossible to forget are the chestnuts and liquors made from nocillo, fragolino, nanassino and concerto mixtures of local mountain herbs. The DOC wines from the Amalfi coastline deserve to be more widely known.
Tireless vine growers on the steep hill slopes of the area lovingly cultivate the grapes. The famous liqueur limoncello is produced by thirty or more laboratories along the coastline based a traditional recipe but freely adapted by different families and local villagers.
Lemons are also the basic ingredient of jellies, jams and mouth-watering cakes. Moving to the western part of the coast we find small piennolo tomatoes, bell towers in the local dialect due to the way they are bunched together once picked. Nella pagina a sinistra, il limpido mare di Conca dei Marini. Qui sopra, i limoni Igp della Costa di Amalfi. Come dimenticare, infine, le castagne e i rosoli come nocillo, fragolino, nanassino e concerto miscuglio di erbe tipiche delle zone montane? Eppure, su pendenze spesso estreme, infaticabili viticoltori lavorano per dar vita a grandi nettari.
Come quelli della Gran Furor di Furore, specialmente il Furor Bianco Fiorduva, uvaggio di autoctone Fenile, Ginestra e Ripoli e il Furore Rosso riserva, da Piedirosso e Aglianico, ennesimi capitoli di una saga golosa che ad Amalfi e dintorni non sembra conoscere fine.
A questi si aggiungano numerosi altri indirizzi che con la fantasia hanno saputo mandare in soffitta lo stereotipato binomio gastronomico pizza-zuppa di pesce. Senza dimenticare mastri pasticcieri come Salvatore De Riso di Minori, per le cui fantastiche prelibatezze dolci accorrono da tutta Italia raffinati gourmet. Temples for taste buds On steep hilly slopes tireless vine growers turn grapes into nectar. In this wonderful climate and abundant region, rich in raw materials, it goes without saying that the local restaurants are superb.
Not always in a popular tourist area one can eat well. However, from Postano to Vietri you are treated so well nowadays that the Amalfitana coast is giving the peninsular of Sorrento renowned Mecca of super restaurants a run for its money. There are numerous other places that with a good dose of fantasy have managed to kill the stereotyped pizza-fish soup image. Last, but not least, we have Salvatore De Riso of Minori the master pastry chef whose fabulous desserts are sought after by every gourmet in Italy.
Le commistioni di culture e di stili sono evidenti a Venezia, a partire dal luogo che ognuno conosce anche senza esserci mai stato: E lo stesso mix, riflesso di lunghi viaggi e traffici commerciali, lo si ritrova anche a tavola in usi alimentari che si sono protratti nella storia. Venice, big place of the world The wave caused by the Biennale of Architecture, that for over thirty years has been invading the famous water city with a wealth of international novelties, has returned to the Venetian summer. Rapida is just as impetuous. The film festival lays out the red carpet to the art week on the Lido Island.
Both events wake up Venice with a wave of modernity and futurism that seems to clash with the tranquil image of the city, perfect and suspended in time, a holographic setting of a painting. The mixtures of culture and style in Venice are evident, starting from the place that everyone knows and loves without ever having visited it: In apertura, un affascinante scorcio della laguna veneziana. Semplice, ma al contempo complessa. Cannella, noce moscata, chiodi di garofano. E, ancora, zafferano, pepe e sale. Chatting at the bar Simple, but at the same time complex.
Cinnamon, nutmeg, cloves, salt, pepper and saffron. The spices arrived from the Orient in the Middle Ages and lingered in the Venetian cuisine. The first coffee shop was opened here in ; twenty-two were thriving a century later. Frequented by the best of Venetian society, it offered coffee and oriental wines and its patrons from Carlo Goldoni to Casanova, from Lord Byron to Stravinsky made it famous over the centuries.
Nowadays, a coffee or cocktail at Florian is the rule for rubbing shoulders with a piece of history. Close by, another famous bar the Lavena, experiments with and recreates traditional coffee shop recipes dating back to Oggi un cocktail al Florian ottimo il Tiepolo: Sotto, altre due istituzioni per chi voglia assaporare il gusto della tradizione veneziana: Another typical Venetian meeting place to be experienced is the bacaro. What is certain is that in the traditional osterie cleverly redecorated to look fashionably shabby you can nibble at cicheti Latin for ciccus, tiny portions of typical dishes such as sardines in saor, tripe, fried salt cod, folpetti steamed octopus with lemon vinaigrette or a touch of salt.
Rice takes the place of honour on the list of ingredients exchanged over the centuries between Venice and the Orient: In it became the basic ingredient on the Venetian menu, thanks to measures taken by the Ducal government that freed the production from taxes and duties. Sembra una meta esotica e, guardando le trasparenze dei fondali, quasi si fa fatica a credere che sia invece un promontorio che affaccia sul mare Adriatico. E poi per i paesi — Peschici, Lesina, Vieste, Mattinata — ricchi di storia e tradizioni.
E per la gente schietta, semplice e generosa. Paradise Found, The Gargano It is hard to believe that this exoticlooking place, which shows off its marine bed through limpid and silken waters, is a promontory of the Adriatic Sea. A place known for its tasty but simple cuisine a mix of flavours, also of the sea and the earth , its light plays of morning silver and evening gold and the magic of its ancient towers, which still echo of long-ago Saracen incursions. The home of towns, such as Peschici, Lesina, Vieste and Mattinata, steeped in history and tradition, where the people are down to earth and open-hearted.
The northern coast cradles the two salt lakes of Lesina and Varano, separated from the sea by a long strip of undulating sand dunes. Lake Lesina is famous for its eel-fishing tradition. The Gargano, an enigmatic feast of nature, art, history and food that stretches for more than km. The town of Lesina is known for the excellence of its fishery. Almost all the orchards are planted close to the family house, protected from the wind and salty sea air by dry walls or cane, holm oak or laurel windbreakers.
Two romantic medieval inland towns, Ischitella and Vico del Gargano, complete the yellow-orange triangle. Postcards from Nature The most beautiful scenes emerge between Peschici and Mattinata — the kingdom of free-growing orchids. Further north, olive groves and citrus orchards suddenly change into the pine forests of Aleppo, opening a gateway into an enchanting world of grottos, hollows — which give the whole coastline an appearance of intricate lacework — and secluded beaches.
We arrive at Vieste, the heart of the Gargano: Their appearance is still an intriguing interweave of wooden beams and ropes, as fragile and light to look at as they are flexible and resistant to sea storms. A mythical creature also shared by the Anglo-Saxon culture and in the Tolkenian imagery described as crude and wicked, dedicated to the destruction of villages, the theft of cattle and the capture of unwary travelers, who are then often cooked.
The troll fears the sunlight because he transforms him into stone. The creature of this story is a female troll and she is convinced that by marrying a prince she can turn into a beautiful princess, and so she lures the unfortunate knights with sumptuous gifts. Sir Mannelig refuses her hand and the ballad ends here, but surely the story does not have a happy ending even for the human! In the collective imagination, death is a woman dressed in black with a scythe, and Orcum in Latin is the god of the Underworld, hence of death.
His appearance in the Roman pantheon is attributable to the Etruscans and outclassed by Hades he remained in the popular peasant consciousness under the figure of the Wild Man. On the false line of Shreck trolls are a bit like orcs we can imagine that our troll is a princess under the spell of a witch, and only with the kiss of true love she will be able to resume her human form. But we are in the Middle Ages and Mannelig is a Christian knight who does not let himself be subjugated by the temptations of the devil and therefore no kiss!
The ballad has been interpreted by many metal-folk groups with slightly different textual versions. And I could go on with more medieval-metal versions: The May poles in the sixteenth and seventeenth centuries were very tall and decorated with green garlands, ribbons or two-color striped paintings: The text invites young people in following Love to dance and sing around the May Pole. Others—including some masterpieces—seem to have had but tiny circulation. So Lovely on the Water, with a gorgeous melody and significant words, has been found only once, by Vaughan Williams at South Walsham, a few miles from Norwich.
The song starts idyllically and ends ominously, like a sunny day that clouds over. The singer, a Mr Hilton, had fourteen verses, but Vaughan Williams, often a bit careless about texts, mislaid some. Missing verses probably concerned the familiar situation in which the girl volunteers to disguise herself as a seaman, in order to sail with her lover, but is hurriedly dissuaded. The great difference in age between the two spouses was still a custom until the mids: So as soon as the old man falls asleep the girl, she throws herself into the arms of a young and manly lover.
Nowaday this song makes us smile but in the nineteenth century it was considered rather spicy: Despite everything, it became a popular song in Scotland, England, Ireland and America. An artistic collaboration increasing freshness and creativity. A traditional Scottish song that Jamie sings as he leaves Claire one morning at Leoch to go off to work in the stables. The refrain floated back from the stairwell: A destination for excursions, along many paths and running races like the Bennachie Hill Race. The song is a classic bothy ballad with bawdy lyrics! Once upon a time the Scottish girls who ventured alone on the moor always wore a sprig of heather to protect themselves from rape and robbery or to make a lucky encounter.
It was mostly celebrated in July, when the blueberry berries ripen or in August, often combined with the Lughnasa Celtic festival or on Sunday or Monday closest to the party. Once upon a time the youths and the young girls were up the hills on the moor from morning to evening gathering blueberries and making friends, it was therefore a party dedicated to courtship and to combine marriages under the good offices of Lugh.