Great party on October 13th,14th at the picturesque village Villa Santa Maria (Chieti) located on the top of the beautiful region of Abruzzo, Italy.
The patron of the village is San Francesco Caracciolo, born here in 1563, considered to be the patron of all the cooks of the world. As a matter of fact, in 1560 the Caracciolo family built the first cooking school, 
the idea was born from the practice of the hunters to challenge themselves in the kitchen as cooks and waiters returning from hunting. The goal was to train the court cooks and the nobles of the time. In Via Roma you can visit the museum where you can retrace the history of the school.
the idea was born from the practice of the hunters to challenge themselves in the kitchen as cooks and waiters returning from hunting. The goal was to train the court cooks and the nobles of the time. In Via Roma you can visit the museum where you can retrace the history of the school.As always, there will be the usual appointment of the “Open Doors” at the prestigious Istituto Alberghiero Giovanni Marchitelli, national excellence that is based in the Abruzzi area: this school, founded in the early 1900s, professionally trained chefs who bring the kitchen Italian around the world.
Do not miss the calendar of meetings and show cooking!
At the Festa dei Cuochi there will be the last winner of the Masterchef program, Simone Scipioni who will prepare a recipe that is still top secret. Also scheduled a “Salotto del Gusto” with the nutritionist Corrado Pierantoni who will give an overview together with the beloved Rocco Pagano, former player of Serie A of Pescara, entitled “We train at the table”: a chat about the correct diet to follow and on the secrets that all athletes must respect to be always fit and full of energy. Following the inviting aromas of the kitchen of Sabatino Lattanzi, executive chef of Zunica 1880 Ristorante & Hotel: a show cooking in which will be presented a kitchen that will amaze and conquer all palates, even the most demanding.
Sunday, as usual, will start with a visit to the Istituto Alberghiero Marchitelli and demonstrations of the skill of the students followed by their teachers. At the same time, the main street of the town will be filled with stands, tasting tables and products all made in Abruzzo: a long corridor full of sweet and savory regional delicacies! In the afternoon there will be a particular …
Do not miss the calendar of meetings and show cooking! At the Festa dei Cuochi there will be the last winner of the Masterchef program, Simone Scipioni who will prepare a recipe that is still top secret. Also scheduled a “Salotto del Gusto” with the nutritionist Corrado Pierantoni who will give an overview together with the beloved Rocco Pagano, former player of Serie A of Pescara, entitled “We train at the table”: a chat about the correct diet to follow and on the secrets that all athletes must respect to be always fit and full of energy. Following the inviting aromas of the kitchen of Sabatino Lattanzi, executive chef of Zunica 1880 Ristorante & Hotel: a show cooking in which will be presented a kitchen that will amaze and conquer all palates, even the most demanding.Sunday, as usual, will start with a visit to the Istituto Alberghiero Marchitelli and demonstrations of the skill of the students followed by their teachers. At the same time, the main street of the town will be filled with stands, tasting tables and products all made in Abruzzo: a long corridor full of sweet and savory regional delicacies! In the afternoon there will be a particular …
Test of the Cook: four mayors of the area, two of the hinterland and two of the coast, will challenge each other by preparing a typical mountain recipe and a typical recipe of the sea; the winning couple will be chosen by a special jury, led by chef Pino Finamore, as well as mayor of Villa Santa Maria. Also on Sunday, you can attend an interesting meeting on the history and preparation of traditional recipes that see among the main ingredients the native wines of the region.I had the opportunity to participate at last year edition , had a great time and finally asked to ‘cuochi’ what would be the difference between a cook and a chef .The chef prepare complicate dishes that look amazing and appeal to the view…We, cooks, make our traditional dishes that just taste great!
Between the sponsors, the famous Pasta De Cecco, a world-renowned brand for the production of durum wheat pasta and the great Tollo Wines, one of the largest wineries in central and southern Italy, now a leader in numbers and quality for organic wines in a BIO variety of white, red and rosè.
Villa Santa Maria (Chieti)
Italy
In my last trip to Hamburg I got the chance to visit and stay in 
Let’s start with the industrial red bricks Gastwerk. The name says it all, It was a squared and rigorous red bricks gas factory. Roughly 120 years ago, the old gas plant provided light to the streets and houses in West Hamburg. In the impressive and carefully restored industrial building, built with brick and steel, modern design and historical architecture form a fascinating harmonic setting. Gastwerk is first Hamburg’s design hotel.
The building welcomed me with a large hall with a wide, meticulously well lighted reception and two unforgettable metal elevators, one red and one yellow lighted. The industrial adventure was already starting…
In addition to that Gastwerk boasts a configurable conference area, the Mangold restaurant (I didn’t dine there, so no idea of the food) the L.BAR, the beautiful SPA, free parking spaces in front of the hotel and underground. 
Here and there you’ll discover classy touches of fresh flowers, old black and white pictures, original gas machines, and a splendid old water boiler.
This venue is a triumphant tribute to the apotheosis of a ‘boutique hotel’ concept, where design meets furniture, lighting and that smell of trendyness…
This reinterpretation of English style in Hamburg results in rooms swathed in warm colors ranging from cocoa to Champagne,
lamps with delightful pleated shades and stylish wallpaper in a variety of designs. 
Super comfy mattresses, a nice view of the Lake Alster, not to mention that sweet & cute ‘Welcome Cesare’… 
The George Hotel is a four-pearl property flush with a Great-Britain-in-the-’60s design, with 125 stylish rooms that all have flat-screen TVs, minibars, and free weight, a party-vibe bar, the supercool rooftop Campari Lounge in the terrace with a spectacular view of the Alster, 
a defined breakfast buffet that included a fine selection of cold cuts, imported cheeses, fruits and vegetables, 
and…
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I suggest you to do the same. Rossana told me a quite cute legend about a raw linen made tent (they called it velarium) that used to be opened up to protect from the sun and give some shade to the audience while watching the show, or function as a bug umbrella in case of rain.
Wines top quality wines including Malvasia (one of my favorites) the most famous Istrian wines produced from indigenous white grapes. and Teran, a rich red wine, intensely purple colored, able to compet with the Italian ones but less expensive. 
Have fun, look around, bargain!
Smile!
Dental tourism, is hot in Croatia, organized groups come here and put their teeth in place with low-budget, 
Chef Stefano Maddalin, cadorino by birth, after 5 years of hotel school and various experiences around Italy, he is currently taking care of the restaurant 
or the way I cooked them tonight, as a stuffing, with ricotta and onion
Text and photos by Cesare Zucca
Welcome to 
Every year Portico hosts Chef Sotto il Portico. The event, organized by the Pro Loco Portico di Romagna in collaboration with 
Argentine born Carlos Horacio Gimenez representing Ryotek Restaurant in Rykiavick, Iceland, served a shared tuna with avocado, picked melon, fresh coriander and amarillo pepper that he brought with him from South America. Omar Gallego from Barcelona cooked a crunchy taco with pork cheek cooked in red wine, coriander, tomato, garlic and ajoli. I wanted something easy to eat, easy to go, he said, that could perfectly go with a nice beer.
He prepared a Vino Santo and peach cheesecake, watermelon sorbet, fresh raspberry sauce and roasted white chocolate. You have a lots of different textures, says Fabio, a bit sour, a bit sweet, some alcohol… to party!
Croatian Toni Milos, manager of Martinis Marchi restaurant located in a historic castle in Maslinica on the island of Šolta’s west coast, eenchanted the guests and me with his perfectly coocked octopus, pan roasted with leeks, red onions and served over arrugula. (I loved, I had it twice… To British George Gordon Brandford, now adopted by Vecchio Covento, goes my ‘Most Suprising Dish Award’. A vegan watermelon steak served with cucumber, gin granite and crispy tonic water. The watermelon slices were first carefully barbequed then ignated, to obtain an unknowen substancy. The technique was just amazing. I never tasted something like that. Bravo Gorgon!
I like to run in the morning, Matteo told me, in a very cold day, I had the vision and the comfort of a warm hay essence. I made it, distilled bio hay, added herbal essential oils to obtain a concentrated broth to be cooked with a 7 years old arlecchino rice, garnished by tasty crusty layer of burned goat , garnishing with wild herbs and flowers. I made it, I closed my eyes, tasted it and yes, the aroma of my fields in a sunny day was all there.
Nobis Hotel Copenhagen is housed in a historic 1903 building that hosted the Royal Danish Academy of Music since 1972. Back then, at Christmas time, an orchestra used to play on the reception level, while the magnificent marble staircase was filled with a chorus singing carols that would ring through the entire space creating magical moments.
The building’s imposing sense of space and elaborate detailing gives the interiors a natural grandeur. Here neoclassicism meets a contemporary design created in collaboration with celebrated architectural firm Wingårdhs under the leadership of star architect Gert Wingårdh. Furniture, lighting fixtures and the abstract rugs were designed exclusively for Nobis,
Finally when we stepped into this building it all felt exactly right” says Alessandro Catenacci, founder, owner and CEO at Nobis Hospitality Group. As a frequent traveler, I want a hotel to be elegant, comfortable, friendly and efficient, but I don’t need all that unnecessary excess and artificial service still often associated with luxury in the traditional sense’.
Every room is furnished with a curve-shaped special designed dresser and desk made by Wingårdhs, window details, contrasting abstract patterned rugs, angular poster beds in steel with lush cotton sheets, placed in the heart of the room creating a majestic center-piece. 
You will find a well equipped wine room, 
the simply luxurious SPA made in pink marble and natural wood with sauna, steam room, relax area in seducing shapes of gray.
A minimalistic yet chic breakfast is served both in the lounge or outdoor terrace. You will find fresh vegetables and fruits, from avocados to berries, an excellent selection of cheeses and cold cuts, including a yummy patè de campagne… 
I spent a marvelous afternoon getting lost in those beautiful galleries.
INTERVIEW WITH CHEF DAMIANO BASSANO AT L’ALCOVA, VENICE
but also the rich buffets of special events, such as the one 
Then a chef recommendation:
Chichen Itza, located inland of the Yucatan Peninsula, about 200 km East of Cancun, is one of the most visited archaeological sites in Mexico with over 2.6 million tourists in 2017.
That’s on average over 7000 visitors a day. Even though the site is not limited to the iconic Kukulcàn pyramid (photo 1) and covers a very large area (over 300 hectares), that is a lot of human flesh roaming around! Especialy when one considers that the most popular way to visit the Unesco world heritage site is via tour operators organizing day trips from Cancun or Merida, creating a huge influx of fully loaded buses arriving around 11 AM or so every day. Arriving with the sun at its hottest among hordes of tourists had always been a deterring idea to me. I had sacrificed the visit of wholly site during my passed 3 visits of Yucatan, favoring the ruins of Tulum and Cuba, less crowded and still awesome examples of the might and splendor of the Mayan civilization. 
For this fourth visit this last spring, I was determined to visit the legendary Chichen Itza in the best way possible. Staying overnight at the Hacienda Chichen revealed to be the smartest answer possible. Smart because by staying overnight in this historic hotel located a few hundred feet from the archeological site enables to start exploring the grounds as early as 8 AM, before the arrival of the crowds. Smart, because the hotel combines genuine elegance and great service while respecting authenticity and ecological responsibility. Follow me, let me show you the way…When I arrived from Tulum around noon at the Chichen Itza bus terminal, I was left at the main entrance of the site in one of the largest parking lots I have ever seen: hundreds of buses still unloading their loads of tourists from every continent. The line to the ticket booth was long, the heat dreadful. 
Instead of joining the frenzy, I hopped in a cab and 10 minutes later, I was discovering the old-world charm of the Hacienda Chichen. The check in was a breeze and the welcoming cocktail made of pineapple and Chaya leaf juice refreshing as heaven (pic 3). I was later to learn that it had been freshly made from the organic garden of the property, providing a lot of the fruits, vegetables and herbs used by the kitchen
The front desk offered to arrange the purchase of my ticket to visit the site the next morning, without any surcharge, avoiding the hassle to wait in line. They also offered the possibility to have a legitimate private guide for the visit, but as usual, I declined in order to feel totally free and visit at my own pace. The afternoon was mine to relax and enjoy what the Hacienda had to offer. The 28 rooms set in a total of 12 cottages spread out on the lush grounds were originally built to host archeologists who helped excavate the site. 
Now they are opened to all offering soothing air conditioning, large bed, beautiful sheets, large bathrooms, fresh flowers and hammocks on the front porch for those eager to adopt the Mayan way to take a nap at the sound of singing birds
Another way to relax in a horizontal way is to indulge in one of the treatments at the Yaxkin spa. And that’s exactly what I did, with the 45-minute Pakal treatment, a Maya healing ritual focusing on the head and the upper body. The soul is also soothed by an initial prayer in Mayan language by my charming therapist.
I loved the fact that the room was very large, not one of those cubicles where on feels locked up. The outside garden was present in the room with the use of various herbs and plants, including a refreshing aloe vera jelly applied on the face.Totally relaxed, I finished the afternoon by lingering by the superb swimming pool, large and square as I like them to do laps at length. 
.Recycled and chemical-free water added a guilt free sensation to the overall pleasure. 
Time went by and before I knew it was time to meet the general manager for a grand tour of the property, including the restored church where weddings can be organized, surrounded by the beautifully maintained vegetation).
The best, by far, was the cream of Chaya soup and I appreciated the selection of Mexican wines. The night was young, but the day had been long, so I was eager to return to my beautiful room for a good night sleep. At 8:20 Am, I recuperated my ticket to visit the site and was guided to the private entrance specific to the Hacienda. I was alone when I crossed the gate and after a ten-minute walk, I was facing the beautiful Mayan pyramid with the company of a couple of iguanas, but not another human soul. 
As well as discovering the sacred cenote (sinkhole) and the perfectly aligned columns without the eye sore of groups of tourists ruining the geometry of the monuments. 
After three hours of walking at my own pace, I went back to the Hacienda, walking against the growing flow of visitors and the solicitations of the souvenir vendors, they were in full swing mode, trying to sell their T-shirts and miniature statues probably made in China!
In summer Copenhagen is an ideal destination: favorable weather, long and sunny days, smiling, polite and serene people. 
It seems that everyone here discovers the secret of happiness: hygge, a Danish word that invites you to enjoy the simple pleasures of life and live alone or with friends, at home or outside, special and happy moments.
have a nice picnic at the park, attend an outdoor concert, participate in a street festival or take a bike ride … these and more are the little pleasures of life that feed the hygge spirit in the life of the Danes.
a pass that allows you to visit as many as 86 museums and attractions, use all public transportation for free and benefit from discounts on tours, bars and restaurants.
After the aerial acrobatics, I finally relaxed in the 
I tasted the Chef’s specialties, a delicate mollusk bisque served with scampi and carrots, a crunchy turbot à la meunière, sprinkled with lemon drops, ending with a puff pastry stuffed with strawberries and cream,
all paired to my favorite Sancerre Domaine de La Garenne, deliciously fruity, In short, a dinner worthy of the unique atmosphere of the location.
Copenhagen history boasts of royalties and magnificent castles,Here my favorites
Experience royal history at the museum and sense the present of one of the world’s oldest monarchies from the beautiful palace square where you can watch the changing of its famous guards called Den Kongelige Livgarde. Every day you can experience the changing of the guards, as they march from their barracks in 100 Gothersgade by Rosenborg Castle through the streets of Copenhagen and end up at Amalienborg, where the changing of the guard takes place at 12:00 noon.
These impressive royal rooms host the official receptions in the presence of the Queen, between a sparkle of uniforms and great evening gowns. Better to avoid arriving by car or taxi, the protocol prefers that the guests present themselves in a carriage…
You could spend a whole day in Kronborg, and live many experiences, guided tours through the casemates and the halls, explore the passages and towers, see a play and relax admiring the sea – but if you prefer, you can get an idea Kronborg concrete even in just one hour. Kronborg is open all year round (except 1st January, 24th, 25th and 31st December) from 11am to 4pm. In the summer (June, July and August) the schedule is extended: from 10.30am to 5.30pm.
His name is Casper Stuhr Sobczyk I can describe him as a gentle viking with the sweetest smile and… smoked sardines tattooed in his arm.
appetizer: a revolutionary version of the traditional blini, made with caviar white sturgeon, to be mixed to crème fraiche on herbal waffle. The ingredients just melt perfectly together.
Then a salted unusually cooked burned salmon, followed by a mackerel with foie gras, green peas. As a main dish , I tasted halibut with asparagus that burned for few minutes to maintain the crunchiness.
Every dish was so intense, so fresh and so herbal.
an urban playground recently opened, that mixes crafts and culture.
Denmark. Honestly I saw her from the boat and I have to say that the invading ‘selfie addicted crowd’ didn’t appeal to me… So I went at night, and here she was, alone, shining on the dark, mysterious and looking like wanting to splash in the water any minute,
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I started my Hamburg experience with an avalanche of photos and selfies on board of the 
with airports, motorways, railways in great turmoil and crowded by a thousand minuscule people, including a team while washing Pope Francis car…
There You will find small bars, self-managed restaurants, flowers, perfumes, mini boutiques and lots of vintage. If you are ‘bio’ dive into the 
So many of us cannot deal with lactose or have difficulty digesting milk and dairy products …
In the caves often lived more families and despite the lack of space, almost all daily activities took place in the 
Its amazing scenario has been used s a set for Mel Gibson “The Passion” Pier Paolo Pasolini “The Gospel According to Matthew “King David”, Christ The Lord: Out of Egypt “, and the remake of “Ben-Hur “
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Matera is also well now for its cooking tradition, a classic example of Italian peasant cuisine, using free ingredients combined with a fair amount of labor and know-how to turn an odd edible food into a delectable dish.
‘This place used to be a cantina, told me Eustachio, just wine, no food.So people used to cook it at home and take it here, all wrapped up in paper tto keep it warm, then tear the bag and eat it paired with a nice glass of wine.Then came the crapiata a soup of different legumes, cereals and potatoes typical of the Basilicata cuisine of rural tradition, prepared in great quantity every year on the first day of August in the district La Martella, close to the cultivated fields and served to the inhabitants. Eustachio took me downstairs, to the 17 century cellar, which incorporates the typical architecture of the Sassi and was refurbished to retrace moments of daily life of the peasant life,
The menu dedicates an attentive search of local herbs, like the cicoriella, the sivone and other fresh leaves variously used in cooking: in salads, minestrone, simply boiled with oil and lemon, or as a filling of ravioli and pansotti or excellent omelettes.
‘We represent the tradition. My family managed this restaurant since the 50’s’ told me Anna, owner of the popular Ristorante Pizzeria Da Mario ‘Since then we are always been loved by the people from Matera and from all over the world. Many celebrities have eaten here: Richard Gere, Mel Gibson just to mention few’ 
Da Mario is know for its pizza. I tried a baby Margherita, perfectly cooked. ‘I love my town, peaceful and quiet, I run the restaurant a cosy BnB called 
Where I stayed.
Super friendly host Francesco delighted me with anecdotes about the city, gave me tips took me to the prehistoric hypogeous cave below the residence, embellished with a precious Nativity and prepared a great breakfast that included fresh local products. I stayed in 
The surrounding clay landscape is characterised by naturally eroded gullies and ravines, typical of this part of the region. This is the rough, moon-like landscape of Calanch.
Carlo Levi’s 1944 memoir about his long exile in the area. Carlo Levi was born in 1902 in Turin, Piedmont, to wealthy parents. His father was Jewish and a doctor and his mother was the sister of Claudio Treves who was an important socialist leader in Italy. After attending to the University, young Carlo pursued is passion: painting. In 1929, Levi co-founded an anti-fascist organisation called Giustizia e Libertà for which he was arrested in 1935 and exiled to Aliano, a timeless place where ancestral customs reign: witchcraft, love potions, charlatanerie,
He lived the for nearly a year, painting, working as a doctor and observing the daily hardship of the villagers that he would later narrate about in his book, ‘Christ Stopped at Eboli On those days, the malaria was decimating the population, already living in dire poverty and Levi tells what he lives, what he sees, the life of its inhabitants, their customs, painting a region abandoned to his sad fate and writing beautiful pages about their hunger, heir fear ad their beliefs. When Carlo Levi arrived in Gagliano , supposed to stay there for three years under house arrest, he said he had “the impression of having fallen from the sky like a stone in a pond”. The book tells the story of suffering and injustices, where the peasants have more confidence in their tribe, and in their family, and have very little respect for institutions that do not bring them any security or well-being. The toddlers mortality was enormous, nearly 50% died simply because their parents could not afford medical assistance.Dispate all the negative things, 
Levi fell in love with Aliano where he asked to be buried. In Aliano.The Literary Park s dedicated to him as well as a museum that offers personal letters, documents and drawings related to the period during which Levi lived in Aliano.
I Walked around the city center, where venues and places his book relive in plates reporting extracts from. In the silence of the badlands, I hear nothing but the sound of my own footsteps.
which the small windows create a gloomy wing, beyond which the gash due to the roof’s falling down allowed the pale sun to enter.Aliano has its own dialect, “Alianese”, and the population keep many old traditions. One particular example is that, during Carnevale (a catholic festival that takes place a few weeks before Easter) village men, dressed in paper mache masks, hats covered with streamers, wearing long underwear and cow bells, march down the town’s main street, throwing flour at gathered crowds and making grunting noiss.Very interesting the 
He is known for his paintings and drawings that examine the subject of time and the vacillations between the abstract and the figurative. His subtle over painting creates dense textures 
which often seem to be clearly aware of the historical range of abstraction and the way it brushed up against figurations, from the cave paintings through contemporary figures. I stayed at La Casa De’’Americano a cozy two bedroom family managed bed & breakfast, and had my meals at their restaurant called La Locanda con gli Occhi. Dishes are simple and respect the alianese cooking tradition, from yasty cold cuts to hearty fresh vegetable soups, to lamb,
Naples:
On the corner, you will find a takeaway window that sales (for only 5 Euros!) a box generously filled of perfectly cooked spaghetti with the richest tomato sauce that literally floods on a slice of bread on the bottom, renewing the traditional way to do the scarpetta. 
Let’s go upstairs. On the first floor you will find the open kitchen restaurant furnished with seats at the desk where you can appreciate a menu based entirely on Gragnano’s IGP Di Martino pasta, from antipasto to dessert, Under your eyes, Chef Pierpaolo Giorgio, starred Peppe Guida’s disciple and its team will prepare an amazing variety of pasta dishes.
II was curious about the attuali ( contemporary) pizzas, so I tasted (and loved) the SVB with local salsiccia, seasonable greens, burrata cheese from Andria in a soft cornice , compact and crispy.FinallyI had to try the Acunzo hit: their pizza e pasta, stuffed with a succulent mix of pasta, cheese, tomato sauce.eggs and basil.
Last night, the beautiful San Carlo Theatre in Naples, hosted the première of Il Cappello di paglia di Firenze (The Straw Hat of Florence) an alive, surprising and amusing musical farce based on the vaudeville Le Châpeau de paille d’Italie by Eugène Labiche and Marc Michel, with the music of the great composer Nino Rota who also wrote the libretto helped with his mother Ernesta Rinaldi. This little jewel, that echoes opera, operetta, musical theatre and contemporary sounds, was welcomed by a resounding success that led to a very unusual circuit in Italy, initially performed in the 50’s at the Piccola Scala in Milan under the direction of Giorgio Strehler.
Set in the magical atmosphere of Paris,the story turns around an elegant straw hat from Florence, real protagonist of a continuous paradoxical misunderstandings, exchanges of person, plot twists and naturally happy ending.Young and energetic Valerio Galli directed with vitality the San Carlo orchestra and choir. Elena Barbalich ‘s featured an animated direction, perhaps a little too horizontal, having often the big cast (nearly 40 people) all aligned on the same level, Tommaso Lagattolla‘s amazing costumes who’s palette spans from pastels from a glamorous red, black and white evening gowns number. I loved the impressive and athletic cast: Pietro Adaini, Gianluca Buratto, Bruno de Simone , Dario Giorgelè, Marco Miglietta, Roberto Covatta just to mention few, and the primadonnas Zuzana Marková, the ‘diva’ Anna Malavasi as the Baroness of Champigny, the flamboyant Anna Maria Sarra who irrevocably reminded me of the notorious Gradisca from Fellini’s Amarcord.
The highlights? I have to mention the irresistible choir performance of Io casco dalle nuvole a Broadway musical like moment with eight identical blonds seamstresses silhouetting against a fuchsia background, the very Verdi inspired change of the guard, , a unexpeced Salvo Lobardo ‘s violin solo performance in the middle of the audience, the colored umbrellas floating over the stage and, last but not the least, the lovely clown with his white had and his trumped , who took me to the magical world of Fellini.
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Lights and stage special effects, accuracy of the image, a catching opera-rock soundtrack, excellent performances, Federico Marignetti superstar able to carry a non-stop tour de force, perhaps some lack of narration of the original history. 
nontouristytourist.com 