Puglia – Apulia
- Among the most popular dishes you could taste in one of the many restaurants or masserie (farms) around Ostuni (Puglia- Southern Italy), there are Orecchiette with broccoli rabe (con la rape – here the recipe) and orecchiette al pomodoro e formaggio ricotta (with tomato sauce and dried salted ricotta cheese). Our recipe from Puglia is here: Orecchiette with peas, pecorino, sun dried tomatoes and mozzarella.
- If you would like to have a journey in Apulia and to experience living in a trullo please look here Puglia, Ostuni, “Trullo per due” and contact us.
- “An example of Italy at its purest – rural and unhurried, a place of small towns and a life quite ordinary, where citrus trees sway in the breeze and days drift by in silent sunshine. Ostuni decorates its hilltop like birthday-cake icing, its buildings starkly whitewashed.” (cit. Puglia: not down at heel, just rugged good looks, Indipendent.co.uk). Do you want to find out more about Ostuni? Take a look at this video by Claudio Palma
- In Bari, a nice city by the sea in Puglia – Apulia, southern Italy, you can buy focaccia in one of the many bakeries in the city and eat a slice in the street, like a street food. The best bakeris (called Panificio) for us are: Panificio Violante area Madonnella by the sea, Panificio Fiore in old town and Panificio Magda. The baresi, people from Bari, love to eat this “like bread” at any time of the day and on any occasion; in the summer time they bring the focaccia on the beach, the kids bring it at school for snacks, they watch the football match eating a slice of focaccia and sipping a cold beer like Peroni. Small advice: cut in half a slice of focaccia, put some mortadella in and enjoy it.
If you want to eat the focaccia barese freshly baked, follow our recipe here.
- Dolcetti di mandorla: learn how to make these delicious little cakes, slightly crisp and cracked on the outside with a soft heart inside.
- Are you in Venezia? Drink the best Bellini ever at Harry’s bar and taste the best cichetti at the bacaro (Osteria restaurant) Bancogiro, under Ponte di Rialto (Rialto Bridge) in front of Canal Grande, close to the Venetian Fisher market (the best fish market of Italy). Enjoy it! Bellini and grilled polenta with baccalà mantecato (codfish mousse)
- Bar da Alfredo, Salina, Sicily – for the best granita ever. Coffee granita & whipped cream
- Have you ever tasted the Bronte pistachios? They are cultivated in Sicily, in a small city called Bronte and all around. If you want to surprise your guests, we suggest you to prepare a tasteful pesto with Bronte pistachios, the recipe here
- Are you planning a journey in Pisa, the city of the Leaning Tower? Don’t miss a visit at the grocery shop La bottega del Parco in Piazza Vittorio Emanuele for one of the best pecorino toscano cheese. During the springtime you will find the fresh peas and broad beans at the market in Piazza delle Vettovaglie, close to Borgo Stretto. Picnic menù: pasta with pistachio and more
- In Pisa you can enjoy a very tasty soup of bread, zuppa alla pisana in Italian at the Antica trattoria da Bruno
- If you are arranging a journey in Toscana don’t miss a stop in Lucca, a beautiful city rich in history and culture, famous in the world for its perfectly preserved medieval walls, even just to taste the tordelli di Lucca! You can try them in almost any restaurant: the ones done by Mecenate or La Cecca Restaurant are really good. If you want to make the tordelli by yourself our recipe is here.
Ligurian cuisine is traditionally Mediterranean. Very simple ingredients are used, which alone seem poor, but mixed together bring out a great taste. The most famous Ligurian dish in the world is pesto, made from olive oil which is largely produced in this region, basil, , garlic, pine and parmesan, used to season various types of pasta like trofie and linguine. A typically Ligurian prerogative are the focaccias and savory pies: from the simple focaccia with extra virgin oil to those filled with stracchino, an Italian creamy cheese. Among its many savory pies the Torta Pasqualina, is the most famous: layers of puff pastry filled with spinach or chard, ricotta cheese, and egg (follow our the recipe here). Torta pasqualina is traditionally served during Easter lunch or during Easter Monday. If you are in Genova ( the capital of the region) and are looking for the best places to eat or buy a Torta Pasqualina, we would like you to stop for a break at the following places:
- Antica Friggitoria Carega (Via di Sottoripa, 113 r, Genova), the historical and one of the most famous Friggitoria in Genova, where they serve a spectacular Torta Pasqualina, among other delicious Ligurian dishes. It’s close to the Aquarium, which is considered the largest in Europe. If your children are starving, the Antica Friggitoria Carega is even more the best option.
- Antica Sciamadda (Via San Giorgio, 14/R, Genova), another famous Friggitoria, a few steps from the Porto Antico (the old harbour). Here they serve fresh and high quality food, rigorously baked in a firewood oven.