Italy is one of the places in Europe where food is inextricably linked to every part of life. Whether you’re dining in the golden piazza’s of Rome, meandering the ancient vineyards of Tuscany or rubbing shoulders with the locals in a Sicilian village, you’re guaranteed a treat for your tastebuds on a delicious food safari.
Dolomite Region
Tosela cheese is produced the day of milking, preserving the fragrance of the mountain pasture herbs. In this region, finish off an exhilarating slope day with an après ski Bombardino, a hot cocktail of milk, whiskey, and zabaglione (an egg-based custard).
Friuli-Venezia Giulia
Friuli-Venezia Giulia
Friuli-Venezia Giulia’s San Daniele has a microclimate producing Italy’s most melt-in-the-mouth prosciutto. The official Protected Designation of Origin (PDO) label means a product has been made in a certified area with specific practices, in this case the 13-square-mile area encompassing San Daniele del Friuli.
Friuli-Venezia Giulia’s San Daniele has a microclimate producing Italy’s most melt-in-the-mouth prosciutto. The official Protected Designation of Origin (PDO) label means a product has been made in a certified area with specific practices, in this case the 13-square-mile area encompassing San Daniele del Friuli.
Turin
Join the buzzing pre-dinner crowd in Turin’s tradition of aperitivo, swilling appetite-stimulating cocktails like Americanos, Aperol-Spritzes, and Negronis. Brightly-hued local soft drinks such as Sanbitter and Crodino infused with similar botanicals to Campari and Aperol, offer alternatives minus the usual alcoholic left hook.
Montepulciano
Tuscan olive oil can be as elevated and complex as wine, such as that made at Castello di Trebbio, a biodynamic farm 30 minutes from Florence. When freshly poured from the frantoio (olive press), Tuscan olive oil is as brilliant green as springtime shoots with a peppery, rather than buttery, taste.
Amalfi Coast
Lemons here are not like any lemons you’ve ever had before. The Sfusato Amalfitano and the Limone di Sorrento are huge with soft skins and a sweet taste. Take any chance to ingest it – the intense lemon zest gives pasta a twang, the gelato a tartness and the local Monkfish a pop.
Puglia
Translated literally, cucina povera means poor kitchen, but really refers to the frugal genius of mainly housewives making the most of limited agriculture in the hard soil, and wasting nothing. Hence the birth of dishes like frizelle salentine, hard bread doused with water and olive oil, served with vine-ripened tomatoes and herbs. Simple, but flavorsome.
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