(English version followed by the Italian version).
by Cesare Zucca
THE KING OF CHRISTMAS IS COMING…
No, I didn’t mean Santa Claus but the King of the Christmas table, the traditional dessert of the holidays: the Panettone.
Christmas is all about sharing, everyone knows that. We pick our cozy holiday dinners at home, surrounded by relatives and our closest friends, and even the menu follows those traditions we repeat every Christmas Eve. And of course, panettone is the unbeatable, can’t-miss grand finale that always shows up on the table.
Traditionally, panettone dough is made with natural yeast and left to rise multiple times, a process that can take up to three days. This slow fermentation gives it its airy, fluffy texture and delicate flavor.
Here my choices for ” 2025 Best Italian Panettone”
DON GIOVANNINO
Since 1982 Don Giovannino Bakery represents a long family tradition of artisanal baking located in Calabria, between Tropea and Pizzo Calabro.
They use traditional methods, select ingredients, and a strong focus on quality like in the Walnut and the local San Fili Figs, covered in chocolate (depending on the variant), with subtle toasted and fruity notes.
So many versions! From the Red Velvet with a jar of white chocolate cream, to the delicious Pistachio “36%” where the name indicates the concentration of pistachio spread included to the amazing Orange and Chocolate that combines candied orange peel and chocolate chips. Sourdough starter, select ingredients, and a balance of citrus and chocolate
https://shop.dongiovannino.it/en
PASTICCIERIA CASOLI
At the foothills of the Dauni Mountains lies the town of Troia, in Apulia—one of the true gems of the Daunian Apennines. In the very heart of the city, just steps from its main landmark, the Cathedral of Santa Maria Assunta with its striking rose window, you’ll find the renowned pastry shop run by Lucia and Nicola Casoli. Here they craft a delicious traditional panettone whose beauty and flavor capture the aromas, colors, and tastes of the region.
Available in a classic version or in an elegantly decorated one, this panettone is a small work of art, adorned with Christmas motifs entirely handmade in marzipan. A truly irresistible treat!
From a creative reinterpretation of the classic panettone comes Pan Di Puglia, made with ancient, time-honored ingredients. Soft, light, delicate yet pleasantly crunchy, it’s created using carefully selected, exclusively Apulian ingredients: re-milled durum wheat semolina, extra-virgin olive oil, dried figs, caramelized almonds, dark chocolate, and a small bottle of mosto cotto made from Nero di Troia grapes, to be poured over each freshly cut slice.
PIETRO MACELLARO
Let’s discover the enchanted land of Piaggine Cilento, in the southern part of
Campania. This region boasts a true heritage, a treasure to be discovered and experienced to the full, rich in fascinating stories, compelling legends, and deeply rooted traditions. Here, nature reveals itself in all its beauty, offering inspiration and raw materials of extraordinary quality.
Pietro Macellaro is the family heir to three generations of pastry chefs. His work is made up of daily toil, study, creativity, and travel, discussion and the exhausting search for premium raw materials, authentic products rich in personality. Every ingredient used in his creations is refined and inimitable, an expression of a complex and discreet biodiversity, enhancing every scent and every aroma of Cilento.
His award-winning panettone stands out not only for its highly refined, partly homemade ingredients, but above all for the production techniques employed.
It is made using the THREE DOUGH method and three long leavenings, resulting in approximately 54 hours of actual leavening.
Soft, rich yet light dough, highly digestible, and the perfect blend of aromas and flavors make this product highly sought-after year-round, both in Italy and abroad. Check this artisanal, naturally leavened baked cake. Among Pietro’s numerous creations, ranging from those filled with pistachio cream, orange, limoncello and even salted caramel with fig leaf, I chose the amazing panettone filled with candied lemon and mountain oregano, without raisins.
ASCOLESE
Let’s go to San Valentino Torio, a farming village in the Sarnese Nocera.
Fiorenzo Ascolese, is a young baker that studied under great masters such as Antoniazzi, Montanari, Lungo, and Giorilli. Ascolese won multiple awards at the 2025 Re Panettone event, which recently took place at the Parco Esposizioni Novegro, transformed for the occasion into a temple of great leavened products, hosting Italy’s best pastry chefs.
Fiorenzo offers the amazingly soft Panettone Albicocca with soft pieces of Vesuvius apricots (Pellecchiella) that give a special flavor that will amaze you and your guests.
ROBERTO PASTRY
A multi-golden metal winning panettone at RePanettone 2025, comes straight from Chiavenna (Sondrio). It blends the bold aroma of coffee with the bright acidity of Sorrento lemons. Made with sugar, 100% Arabica Italian espresso, lemon paste, coffee paste, lemon-infused chocolate, and topped with hazelnuts and a chocolate glaze.
Driven by the pursuit of perfection, Roberto Moreschi is a true master of pastry that in 2018, together with his wife Debora, fulfilled a dream by opening Roberto Pastry & Bakery. Since then, their workshop has become a landmark for leavened specialties, drawing customers from all over Italy.
AS SLAMA
Our journey continues to the magical island of Ischia, where we meet Alessandro Slama, a true son of a baker: from an early age, he kneaded dough in the family oven, growing up with the scent of bread and yeast.
His Milan-style Artisan Panettone is a total masterpiece — perfectly balanced and crafted with real skill. Soft, fragrant, and packed with authentic flavor, it’s made using top-quality ingredients and a fully handmade process from start to finish.”
Every ingredient, from the flour to the butter, from the candied citrus to the natural vanilla—is carefully selected and perfectly balanced to deliver a truly unique sensory experience.
It’s no surprise that this creation was named the ‘Best Artisan Panettone in the World’, an award that celebrates passion, dedication, and a deep love for the art of pastry..
PINOCHI
What about a French panettone?
Let’s take a trip to Varages, France, to meet Eric Pinochi, a French baker and pastry chef with Italian roots (the surname “Pinochi” comes from his Tuscan grandfather). He produces high-quality artisanal panettone, using natural ingredients (many organic), without additives or preservatives.
Eric has a very creative range of panettone: for example, a “Panettone à l’huile d’olive de Varages” (with local olives, honey, and local olive oil), as well as versions with rosé wine or chocolate.
Voilà !
PANIFICIO GRAZIOLI
Back to Italy. In Legnano (Lombardy) I discovered a panettone that has been ranked eleventh in all of Italy, second in Lombardy: the panettone from the Grazioli Bakery was awarded for being among the best in the Peninsula, celebrating a long, patient and deeply artisanal workmanship.
The traditional version boasts candied fruit and raisins. The aromatic bouquet is enriched with nuances of honey, orange zest, and live yeast.
The aroma evokes hints of honey and ripe citrus, while on the palate the flavor is full, fragrant, and persistent. The triple chocolate version features “morellina” cream, which adds color and a more chocolaty feel to the dough, as well as different types of chocolate chips.
https://panificiograzioli.com/
When a Michelin-starred Chef gets involved….
MIO PANETTONE BY PIETRO D’AGOSTINO
This latest Christmas delicacy hails from Sicily. from the Michelin-starred restaurant La Capinera in Taormina, Chef Pietro D’Agostino offers the traditional version featuring orange peels soaked in water and sugar, a nod to Sicilian culinary traditions, and raisins soaked in fine passito wine. D’Agostino also offers an exotic twist: a mango & peach version.
“Extremely delicate and fragrant,” reveals the Chef, “we didn’t even have to go far to pick up a basket of delicacies grown in our backyard, which still gave us the feeling of being in the tropics.” “Cooking is fun, I like to play with ingredients, vary and experiment.”
Made with select ingredients and a long natural leavening process, it stands out for its extraordinary softness, enveloping aroma, and perfect balance of flavors. For a gastronomic experience that celebrates quality and the art of baking.
You can order “MIO” panettone by Pietro D’Agostino by sending an email to info@pietrodagostino.it, and it will be shipped directly to your home.
https://www.pietrodagostino.it/
A curiosity
In Italy, panettone is not only eaten during Christmas but also gifted as a symbol of prosperity and joy. In modern times, gourmet versions filled with pistachio cream, limoncello, or hazelnut spread have become popular.
The best cities to taste authentic panettone are Milan, its birthplace; Turin, famous for chocolate-infused versions; Verona, where artisanal bakeries combine it with local Amarone wine and the “new entry” Naples, known for its creative, modern twists.
LA MONICA
Straight from the outskirts of Naples comes a rich chocolate delight crafted by Gennaro Vasto, head pastry chef for Nunzio La Monica in Castellammare di Stabia, a city steeped in history and a perfect stop for travelers heading toward the Sorrento and Amalfi Coasts.
The pastry shop opened in 1992 as a simple coffee bar, then grew into a full-fledged pastry laboratory. The Chocolate & Coffee Panettone is pure indulgence, where drops and cream of dark chocolate cream woven into the magic of classic panettone dough. Created for true chocolate lovers, this rich, flavorful, and incredibly soft holiday cake is made to satisfy even the most devoted sweet tooth.
In addition to this delicacy, you can find dozens of flavors: pistachio, berry, coffee, apple and cinnamon, apricot, just to name a few.
Enjoying a slice of panettone with a glass of sweet wine is one of Italy’s most cherished holiday traditions.
Merry Christmas!
(versione italiana)
IL RE DEL NATALE STA ARRIVANDO…
No, non parlo di Babbo Natale, ma del vero re della tavola delle feste: il Panettone.
A Natale tutto parla di condivisione, lo sappiamo bene. Ci ritroviamo nelle nostre case, tra parenti e amici stretti, e il menu segue quei rituali che si ripetono ogni Vigilia. E ovviamente il panettone è l’immancabile gran finale, quello che non delude mai.
Il panettone è il dolce natalizio italiano per eccellenza: alto, soffice, a cupola, farcito con canditi, uvetta e, oggi, anche cioccolato o creme. Le sue origini risalgono al Quattrocento milanese: secondo la leggenda, un giovane nobile, Ughetto degli Atellani, inventò un pane ricco e burroso per conquistare la figlia di un fornaio. Da quel “Pan de Toni” sarebbe nato il nome “Panettone”.
L’impasto tradizionale si prepara con lievito madre e deve lievitare più volte, un processo che può durare fino a tre giorni. È questa lenta fermentazione a renderlo così leggero, arioso e profumato.
Le mie scelte per “Best Panettone from Italy 2025”
DON GIOVANNINO
Dal 1982 il forno Don Giovannino porta avanti una lunga tradizione familiare in Calabria, tra Tropea e Pizzo Calabro.
Metodo artigianale, ingredienti selezionati e tanta qualità: dalla versione alle Noci e fichi San Fili (locali e, in alcune varianti, ricoperti di cioccolato) fino al Red Velvet con crema al cioccolato bianco.Imperdibile il Pistacchio “36%”, che indica la quantità di crema al pistacchio inclusa, o l’Arancia e Cioccolato, che unisce scorze d’arancia candite e gocce di cioccolato.
Un mix perfetto di lievito madre, materie prime eccellenti e note agrumate e cioccolatose.
https://shop.dongiovannino.it/en
PASTICCIERIA CASOLI
Alle pendici dei Monti Dauni, la città di Troia (Apulia) è il fiore all’occhiello dell’Appenino dauno. Nel cuore della città, il principale luogo di culto, la cattedrale intitolata a Santa Maria Assunta con il suo particolare rosone, ci aspetta la rinomata pasticcieria di Lucia e Nicola Casoli che propongono un gustoso panettone tradizionale la cui bellezza e bontà esprime i profumi, i colori, e i sapori.
Lo troverete nella versione classica e in quella decorata, una piccola opera d’arte ricoperta da i motivi del Natale, tutti realizzati in pasta di mandorle. Una ghiotta squisitezza!
Dalla reinterpretazione del panettone tradizionale, nasce il Pan Di Puglia, con ingredienti antichi. E’ soffice, leggero, delicato, croccante, composto da materie prime selezionate, esclusivamente pugliesi, come semola rimacinata di grano duro, olio evo, fichi secchi,,mandorla caramellata, cioccolato fondente e una bottiglietta di mosto cotto al vino nero di Troia da versare sulla fetta appena tagliata.
PIETRO MACELLARO
Benvenuti nella terra incantata di Piaggine, nel cuore del Cilento. Un luogo ricco di storie, leggende e tradizioni, dove la natura regala materie prime straordinarie.
Pietro Macellaro è l’erede di tre generazioni di pasticcieri. Il suo lavoro è fatto di studio, creatività, viaggi e ricerca maniacale degli ingredienti migliori, spesso coltivati da lui stesso. Ogni sua creazione è unica e intrisa della biodiversità del Cilento.
Il suo panettone pluripremiato è speciale non solo per gli ingredienti, in parte prodotti in casa, ma per la tecnica: metodo a tre impasti e tre lunghe lievitazioni, per un totale di circa 54 ore.
Il risultato? Un impasto morbidissimo, leggero, altamente digeribile, con aromi perfettamente equilibrati. Tra le sue tante creazioni — pistacchio, arancia, limoncello, caramello salato e foglia di fico — ho scelto quello con limone candito e origano di montagna, senza uvetta. Una meraviglia.
ASCOLESE
Eccoci a San Valentino Torio, un paese agricolo dell’area nocerino-sarnese.
Fiorenzo Ascolese è un giovane fornaio che si è formato con grandi maestri come Antoniazzi, Montanari, Lungo e Giorilli. Ascolese ha conquistato diversi premi al Re Panettone 2025, l’evento che si è tenuto di recente al Parco Esposizioni Novegro, trasformato per l’occasione in un vero tempio dei grandi lievitati e punto di incontro dei migliori pasticcieri d’Italia.
Da provare il suo Panettone all’Albicocca del Vesuvio (Pellecchiella): morbido, profumato e con un gusto che stupirà voi e i vostri ospiti.
ROBERTO PASTRY
Da Chiavenna arriva un panettone pluripremiato: un mix sorprendente tra l’aroma intenso del caffè e la freschezza del limone di Sorrento. Realizzato con zucchero, espresso 100% Arabica italiano, pasta di limone, pasta di caffè, cioccolato aromatizzato al limone e una glassa con nocciole.
Roberto Moreschi, spinto da una ricerca continua della perfezione, nel 2018 ha aperto con la moglie Debora la sua pasticceria, diventata presto un punto di riferimento per i lievitati.
AS SLAMA
Dalla magica Isola di Ischia arriva Alessandro Slama, figlio d’arte che è cresciuto impastando nel forno di famiglia.
Il suo Panettone Artigianale alla Milanese è un capolavoro: perfettamente equilibrato, fragrante, soffice, realizzato interamente a mano e con ingredienti di altissima qualità.
Morbido, fragrante e ricco di sapore autentico, è realizzato con ingredienti di prima qualità e con un processo di lavorazione completamente artigianale, dall’inizio alla fine.Non a caso è stato premiato come “Miglior Panettone Artigianale del Mondo”.
PINOCHI
E se il panettone fosse… francese?
A Varages incontriamo Eric Pinochi, fornaio e pasticciere francese con radici italiane. Produce panettoni artigianali di altissima qualità, naturali, spesso biologici e senza conservanti.
Creativissimo, propone versioni come il Panettone all’olio d’oliva di Varages (con olive locali, miele e olio EVO della zona), oppure varianti al rosé o al cioccolato.
Voilà!
PANIFICIO GRAZIOLI
Torniamo in Italia. A Legnano (Lombardia) ho scoperto un panettone il panettone del Panificio Grazioli è stato premiato come tra i migliori della Penisola, celebrando una lavorazione lunga, paziente e profondamente artigianale..
La versione classica ha canditi e uvetta, con un bouquet aromatico ricco di miele, scorza d’arancia e lievito vivo, mentre la versione al triplo cioccolato presenta crema “morellina” e vari tipi di gocce di cioccolato, un pamettone generoso, pieno al palato, profumato e persistente.
https://panificiograzioli.com/
Quando lo Chef stellato ci mette lo zampino…
MIO PANETTONE – PIETRO D’AGOSTINO
Da Taormina arriva la proposta dello chef stellato Pietro D’Agostino (ristorante La Capinera). Il classico è preparato con scorze d’arancia candite secondo tradizione siciliana e uvetta messa a bagno in passito.C’è anche una profumatissima variante esotica al mango e pesca.
“Delicatissimo e super profumato”, racconta lo chef. “Ci siamo divertiti a giocare con gli ingredienti, sperimentando senza allontanarci troppo da casa”. 
Materie prime eccellenti e lunga lievitazione naturale per un panettone morbidissimo, avvolgente e ben equilibrato.
Per ordinarlo basta scrivere a info@pietrodagostino.it e arriva direttamente a casa.
https://www.pietrodagostino.it/
Una curiosità
In Italia il panettone non si mangia solo a Natale: si regala come augurio di prosperità e gioia. Oggi spopolano le versioni gourmet con crema al pistacchio, limoncello o nocciolata.Le città dove assaggiare i migliori panettoni sono:
• Milano, la patria
• Torino, celebre per le varianti al cioccolato
• Verona, dove si abbina all’Amarone
• Napoli, la nuova regina delle versioni creative
LA MONICA
Dalla zona di Napoli arriva una golosissima versione firmata da Gennaro Vasto, pastry chef per Nunzio La Monica a Castellammare di Stabia.
Questa realtà nasce come bar nel 1992 e oggi è un laboratorio di pasticceria a tutti gli effetti.
Il Panettone Cioccolato & Caffè è puro piacere: gocce e crema di cioccolato fondente intrecciate all’impasto classico. Un dolce ricco, morbido e irresistibile, dedicato ai veri amanti del cioccolato.
Tantissime anche le altre varianti: pistacchio, frutti di bosco, caffè, mela e cannella, albicocca, e molte altre.
Gustare il panettone con un bicchiere di vino dolce è uno dei rituali natalizi più amati d’Italia.
Buon Natale! 
The olives, grown organically in Calabria, are of the Tondina (also known as Roggianella) variety, prized for its outstanding aroma and flavor profile.
Hand-harvested to preserve fruit integrity, this oil shines with a rich green color and low acidity. The flavor is balanced, with notes of almond, green tomato, and artichoke — a gentle bitterness and medium spiciness complete the experience. Gold Medal at the 2023 International Oil Contest.
It opens with clear aromas of walnut and fresh grass, finishing with wild rocket and chili. On the palate, it reveals layers of almond and artichoke leaf.
The agriturismo features eight cozy rooms within the old portico, and breakfasts are generous — with homemade sweet and savory treats. Guests can taste and buy the farm’s products: jams, sauces, cheeses, desserts, and more.
Their EVO oil is bold and beautifully aromatic, blending multiple olive varieties for a rich, balanced flavor.
The oil’s golden hue and fragrant, aromatic taste vary slightly from year to year but always maintain exceptional quality. Among their specialties is a bergamot-infused olive oil, a local refined delicacy that pairs perfectly with seafood dishes or mixed salads.
Partiamo da lontano…
Basti citare le bisteccone contese da Tom e Jerry, il tradizionale tacchino del Giorno del Ringraziamento al barbeque degli Antenati, oppure la deliziosa frittata di Remy, il protagonista di Ratatouille, un topolino che in cucina ci sa fare.
Per non parlare del valore nutrizionale degli spinaci, ne sa qualcosa Braccio di Ferro Popeye che, proprio negli ultimi minuti di uno scontro, quando tutto sembra perduto, tira fuori una lattina di spinaci, la mangia e stravince
E cosa dire del momento gourmet nella Bella e la Bestia, quando arriva sullo schermo lo scoppientante Chef Candeliere che ci tenta con “Qualcuno gradisce degli stuzzichini?. Non c’è bisogno di piatto o forchetta, basta prenderli con le dita e metterli in bocca”
Fiumefreddo Bruzio
La nostra guida Alessandra Porto ci ha fatto scoprire antiche chiese ricche di fascino, tra cui una che ospita favolosi dipinti del famoso artista Salvatore Fiume, che evidentemente aveva la vocazione di condividere la sua opera in questa città che onora il suo nome.
Vera primadonna della cucina è la frittata di patate alla fiumefreddese.
It looks like a brownish tagliatelle, traditionally made from grain and bran leftovers swept directly from the floor of flour mills. It got banned for a while for obvious hygiene reasons and has resurrected in the form of a perfectly sanitary pasta, but truthful to its origins, mixing the flour of various grains. The resulting texture is quite unique, slightly rough, allowing the condiment and oil to cling to it. Prepared with just a few ingredients, it is a real testimony of the genius of the “cucina povera” of Calabria. The other dish tasted was another local specialty star: the “frittata di patate alla fiumefreddese.” No eggs involved here, just sliced potatoes, a little flour, pecorino cheese, a touch of oregano, peperoncino and salt.
La fondazione ufficiale del Castello viene attribuita al normanno Ruggero il Normanno, che nel 1065 fece costruire un castello come fortezza difensiva.
Si narra che il castello sia infestato dal fantasma della “Dama Bianca”, una giovane nobile rinchiusa e lasciata morire da un geloso signore. Le sue apparizioni sarebbero state registrate da visitatori che affermano di aver visto una figura in abito bianco aggirarsi tra le stanze antiche, soprattutto nelle notti di luna piena.
Il peperoncino si trova in tutte le sue forme: piccole botteghe che vendono vasetti di varie preparazioni piccanti (dalla crema liscia al sott’olio tritato grossolanamente, dai peperoncini interi secchi alla polvere sottile…) Alcune gelaterie offrono gelato al peperoncino. Altri negozi usano la forma e il colore dei peperoncini per creare sciarpe e teli mare o braccialetti e altri oggetti decorativi.
Abbiamo optato per soggiornare e cenare fuori dal centro storico e lontano dai negozi turistici, a pochi chilometri lungo la costa, al Cristina Hotel (www.cristinahotel.com). Le camere dispongono di ampie terrazze dove si può ammirare il tramonto in tutta tranquillità, dopo un bagno in mare o nella splendida piscina della proprietà.
È anche un luogo dove cenare è un momento speciale, perché avrete l’occasione di scoprire piatti autentici come la “raganella di alici”.peparata con pane raffermo sbriciolato, acciughe, aglio, origano, prezzemolo e peperoncino. Per accompagnare questa ricetta di famiglia, niente di meglio che bere il vino della casa, particolarmente leggero e rinfrescante, ma al tempo stesso affascinante e interessante con i suoi aromi floreali.
DIAMANTE
It is a charming town with a long promenade along the crystal-clear sea and small coves where you can swim with the charming old town in the background. Peperoncino is to be found in all its form: small stores selling small jars of various spicy preparations (smooth cream to coarsely chopped sott’olio, dried whole peppers to thin powder…). Even though tiny in size, the touristic store Radici di Calabria (www.prodotti-tipici-calabresi.net) will dazzle you with the variety of gourmet products. Some gelaterias offer pepperoncino ice cream. Other stores use the shape and color of peppers to create scarves and beach towels or bracelets and other trinkets.
Ecco due dei piatti eccezionali che abbiamo assaggiato.
Our last stop along the Tyrrhenian coast is just north of Scalea in the locality of San Nicola Arcella that counts some of the most beautiful beaches of Calabria.
The grilled octopus was visually stunning already with these two generous tentacles, barely charred and glistening with freshness. Set on a bed of greens and surrounded by crunchy cruschi peppers reminding us that we were just a few kilometers away from Basilicata, it was a model of balance and generosity. The octopus was dreamingly tender and the only tip we could obtain from Franca, the “mother in chef” to achieve such a consistency was just a limited cooking time. The red tuna filet with a pistachio crust, covered with creamy stracciatella and delicately caramelized Tropea red onions was also a winner, by its balance in flavor and texture. The execution of the dish was Michelin star worthy with the crust being perfectly crispy and not greasy at all, while the flesh of the tuna was kept practically raw to preserve its luscious texture and taste.
The white wine was a perfect match with both dishes: aromatic and flavorful, yet light and refreshing at the same time. Nobili Melissesi (IGT Calabria Bianco) comes from the traditional greco bianco grape with the addition of some Chardonnay which gives it a bit of depth and roundness making it a perfect gastronomic wine. Produced by the cantine Bruni 
Special Thanks to Maria Antonella Cauterucci / calabriastraordinaria.it, Rossella Ferraro/
Ci spostiamo verso la stupenda Valle Carbonara immersa nell’incontaminata natura del Parco nazionale del Gargano.
La produzione prevede pasta secca corta e lunga, trafilata al bronzo, molte paste regionali pasta secca di grano duro, pasta fresca oltre a pasta integrale e aromatizzata, tra cui le “orecchiette”, al vino rosso, al nero di seppia e di grano arso. E poi ancora “foglie” agli spinaci e tagliolini al limone.
Per chi ama la pasta di legumi, ecco i fusilli alle lenticchie rosse, ai piselli e le caserecce ai ceci. Casa Prencipe produce inoltre un ottimo olio.”trames”. Ne basteranno poche gocce per valorizzare i vostri piatti.
Testo & Foto © Cesare Zucca
Grani antichi, farine vive e storie contadine ci conducono alla radice di un pane che racconta la terra di chi ancora oggi sa custodire il tempo. Nei campi assolati, rivivono la mietitura a mano e la molitura a pietra, con la pazienza e la bellezza delle origini. Verissimo lo slogan “Se l’amore avesse un profumo, sarebbe quello del pane appena sfornato”
(l’elenco completo e i loro ristoranti a fine articolo)
LE SEI REGINE DELL’ARTE BIANCA
Lungo questo simbolico cammino, prende forma un momento di confronto tra i sindaci e le comunità, per riconoscere nel pane un segno di appartenenza, dialogo
Come non innamorarsi di queste ricette tradizionali e della loro “new version”?
La sua versione innovativa si ispira a una riedizione sempre “al recupero” con uova, pasta brisè, parmigiano, tagliatella di seppia, guanciale e germogli di borraggine. Da Premio Oscar!!
Più tradizione di così…Chef Nicola punti a classici ingredienti: pane. patate, basilico, il tutto amalgamato in una cremosa e fresca tentazione. Per l’innovazione, si riallaccia ai ricordi del classico pesce farcito e inserisce nel calamaro un ripieno di pane e pecorino. Piatto top.
Chef Lele si dirige verso verdure e erbe spontanee, in un profumato tripudio di odori e sapori, tra cui spiccano bietola, cicoria selvatica, rucola, pomodorino. E le famose polpette? Eccole rivisitate, rigorosamente in pane da recupero, insaporite da pasta di pomodoro, soffritto di acciuga e verdure. Bontà!
San Marco in Lamis è nota anche per le manifestazioni del Venerdì Santo che culminano con la preparazione delle “fracchie“, enormi coni di legno, realizzati con grossi tronchi tenuti insieme da cerchi in ferro, che vengono accesi all’imbrunire e fatti circolare per il paese su appositi carri in occasione della Processione della Madonna Addolorata.
Un weekend che auguro a chiunque, dieta o non dieta!
IN CUCINA… ECCO CHI C’ERA
Primiano D’Addetta (LAKE CAFE’ – Lesina), Alfredo De Luca (Ristorante LA TAVERNA DEL PORTO – Tricase), Luigi Tedone (MASSERIA SCANNAGATTA – Corato),
Errico Recanati (Andreina * Michelin – Loreto), Domenico Cilenti (Porta di Basso * Michelin – Peschici) e Tiziano Mita e Felice Campanale (Borgo Egnazia – Savelletri),
Luigi De Vita (IL MANISCALCO – Mattinata), Luigi Centra (AL SOPPALCO – San Giovanni Rotondo), Michele Sabatino (CASA SABATINO – Apricena), Gaetano Pezzicoli (OPUS ART EVENT – Lesina)
Una personale menzione speciale a Iginio Ventura (Gelateria PINAGEL – Peschici) che ha sbalordito il pubblico con un gelato all’ amarena piccola, in purità,
And last but ot the least, la “supersonica” Diana Pia Pignatelli (Agriturismo LE CASELLE – Rignano Garganico) che, oltre a una tradizionale panzanella e un inedito vitello alle pesche, ha servito una parmigiana che mi ha fatto esclamare ” Questa parmigiana è davvero….una parmigiana !”
I MAGNIFICI FORNAI
Orazio Chiapparino (D’ORAZIO PIZZERIA – San Giovanni Rotondo), Francesco Paolo Mango (VIRGA&MILANO GROUP Palermo),Vincenzo Maddalena (Castelluccio dei Sauri), Antonio Cera e Pietro Borazio (FORNO SAMMARCO – San Marco in Lamis).
Cesare Zucca
This unforgettable trip began in Lamezia Terme, as for many visitors coming from elsewhere in Italy or the rest of the world . Lamezia is much more centrally located on the Tyrrhenian Sea and at a short distance from the Ionic coast, Also the international Lamezia airport is minutes away from the main train station, Just a 15 minutes drive and you will discover the best place possible to relax after a long trip and enjoy our first bite of Calabria.
Welcome to Hang Loose Cottage in the small community of Gizzeria Lido, but it really is a world of its own, above the sea and boasting a gorgeous swimming pool embodying the spirit of the place.
For dinner you ll have to taste the most traditional Calabrian peperoncino product: n’duja. a spicy spreadable pork sausage. It is sold in butcher shops but also supermarkets, and specialty stores. Here it was served along the best grissini I have ever tasted, due to their irregular shapes: the thicker parts had a bit of chew and the thinner ones were super crispy.
This area is known for having strong winds and you’ll have your chance to kitesurfing, windsurfing, stand up paddle (sup), sailing, canoeing. All the equipment is there and the experts too to show you the ropes of the activity
Not to get dehydrated, the restaurant offers an impressive selection of local wines, including the beautiful Cerauto Grisara which has the roundness and body that makes it a wine fit to match the flavorful cuisine.
At the helm we find Chef Dario Jannello, who confesses to me that he has always been “curious in the kitchen”, since the age of 8 … and the results are evident, a sincere, lively, tasty cuisine… 
Here the fish triumphs, starting with the cod meatballs, also in the “gourmet” version with potatoes, caciocavallo silano and tomato chutney, to the crispy breaded anchovies (but how good they are …) served with nduja mayonnaise.
I then enjoyed an exquisite mussels with pepper and a dish of linguine and clams that tasted of the sea,
All washed down with an excellent Almaneti Liprandi, a label well known to local and non-local enthusiasts. The cellar boasts 150 labels, 80% of which are Calabrian. 
Besides the neighboring fields that dominate the sea, guests of the hotel tend to watch the beauty of the sea that you can enjoy from the beach and the terrasse of the restaurant down the road or just from your balcony where sunsets showcase the famous Stromboli island and its volcano as a black pyramid licked by the drowning sun.
to savor cuisine of the area, we got to dine at Molo Bretti Restaurant. a seafood restaurant attached to Baia Di Tempsa Hotel.
If those made it to the shore and attempted to seize the perched villages, castles became real fortresses capable of withstanding aggressions from a dominant standpoint and survive within closed walls thanks to savvy reservoirs of water and foodstuff like grain.
Where we were hosted to have an aperitivo along with, you guessed it, some n’duja on crostini as well as olive spread, different charcuterie and cheese. The local red wine (Savuto classico from Antichevigne) was robust, but not heavy or cloying. But, what stoof out for me was the collection of “amaro’ liquors, including the Rupes one flavored with peperoncino: not hot per se, but leaving a little tingling on the tongue. . Another stand out was the Jefferson which gets its strange name from the date of its creation in 1871!
From Cleto, we hopped to another hill to visit the beautiful village of Aiello, rich in history and counting several noble mansions (like the Palazzo Cybo-Malaspina).
Ho poi gustato una squisita impepata di cozze e un piatto di linguine e vongole che sapeva di mare, 
Ebano grows in the countryside with a very low demand for energy and inputs: less water, less fertilizer, no fungicides. To control weeds, it is possible to carry out an intense mechanical control activity thanks to its significantly postponed sowing. 
Among the products I choose Pesto Oriental, with mustard, mizuna, japanese spinach, arrugula, parmesan cheese and cashews. It is refined and bold, thaks to an accurate selection of the best oriental leaves. Ideal for creative dishes with a light spicy touch
Mediterranean Rub a fragrant addition to your mediterranean cuisine, with sea salt, lemon balm, marjoram, oregano, thyme, lemon, sweet paprika, garlic, fennel. .A true explosion of Mediterranean scents, with selected herbs for balanced marinades and dressings. Ideal for fish dishes, white meats and fresh salads.
Carefully elected and and hand-picked from the best farms of Khorasan, ROSSORO Super Negin it s an organic iranian saffron that does not use any kind of fungicide and picking poison and represents the highest quality in terms of flavor and aroma.
In the Marche, a region considered among the greatest hidden gems of Italy, in a small town located between the Adriatic Sea and the Sibillini Mountains Park, I found the house and the laboratory of La Pasta di Aldo a name that represents the first syllable of the surnames of Maria and Luigi, husband and wife. 
Chitarrine with squid
And finally the glam Pasta e Cacao, artisanal specialty with roasted cocoa bean husks and nibs, slowly air dried by traditional method, with an intense color and a unique aromatic profile, capable of enhancing savoury dishes with a creative and surprising touch.i deal with sauces based on mature cheeses, porcini mushrooms, game.nuts and gorgonzola cheese, a white powder cream or simply with butter and spices.
Cesare Zucca Born in Milan, lives between New York, Milan and the rest of the world. He travels up and down America and allows himself escapes in Italy and Europe. Photographs and describes cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you all about it here, in a ‘non touristy tourist’s style’
Milan, the last TUTTOFOOD 2025 was an ideal opportunity to discover and review the best extra virgin olive oils. The fair was a springboard for new products, but also for reviews and tastings of products already on the market. A great bonanza for oil lovers! Those amazing olive oils aren’t just taste, but emotion, memory, identity. Here my choices.
The Azienda Agraria Bacci Noemio practices organic farming. The cultivar present is moraIolo. The olives are harvested at initial ripening starting from the beginning of October, It is a rare oil because it can be produced in limited quantities.
It is precious, it enhances the flavors of Mediterranean cuisine, excellent paired with grilled meats, side dishes of beans, potatoes and spinach. Perfect for grilled or boiled fish, soups and vegetables such as turnips or on a caprese salad or on sautéed vegetables.
Their Primo i
Legend has it that a group of cardinals, passing through the area, stopped to taste the local oil. It was love at first sight and they decided to buy large quantities of it to take it with them to Rome. The prestige of the papal court in Rome, the only place where the cardinals’ oil could be found, contributed to the diffusion of the product, to the point of making it a true symbol of culinary excellence. The name “Cardinale’s Oil”, was given in honor of those cardinals who were its first ambassadors.
The Cardinale’s Oil is the most emblematic extra virgin olive oil of the company, the result of the wise experience of Luigi Tega since 1946. This oil is obtained from a careful selection of the best local cultivars such as Moraiolo, Leccino and Frantoio, to obtain an unparalleled oil, characterized by a medium fruity taste with a progressive spicy, balanced with a pleasantly bitter aftertaste with vegetal notes that recall the freshness of freshly cut grass.
Both olis are definetly a superior category, obtained directly from olives and solely by mechanical means, they have spendid, colorfull labels.
We are now in the center of Puglia, among churches, monuments, trulli and castles. It is a land of centuries-old olive groves, crossed by sheep tracks and the “Oil Roads”. It is the region with the largest production of extra virgin olive oil in the world. Frantoio Galantino dated 1926, is at the gates of Bisceglie, a charming medieval town overlooking the Adriatic Sea, an ideal place for growing olives but also a popular tourist destination, entertainment center and important archaeological site.
Affiorato It is made by following the ancient method of affioramento, which involves hand-picking a very small percentage of oil that forms spontaneously on the olive paste before pressing. full-bodied in appearance, perfect harmony between delicate aroma and fruity taste.
Its fruity aroma is dominated by notes of fresh grass, almonds and ripe tomatoes. Peranzana olive oil reveals a balanced, bitterish and pleasantly spicy taste thanks to the discreet polyphenolic charge with clear notes of almonds and aromatic herbs, with an undertone of artichoke and tomato.
This extraordinary fruit has a deep connection with Puglia and in particular with the north-western part of the province of Foggia, between the municipalities of San Severo, Torremaggiore and San Paolo di Civitate, where it has found ideal conditions to thrive and develop.
On the palate, the sweet opening gives way to an evident bitterness and a powerful and persistent spicy, but balanced and fresh. Available also in pink garlic and peperoncino flavours.
Testo e Foto di Cesare Zucca
IL CASTELLO
Dalle finestre dell’edificio è possibile godere di una vista spettacolare su tutta la Langa fino all’arco alpino, un panorama che toglie il fiato specie nelle giornate più terse.
E POI … TUTTI A TAVOLA!
Tra gli antipasti, oltre alla tradizionale tartare di fassona, il ricco vitello tonnato e una delicata crepe alle verdure, spicca un delizioso gioiello, il pess coj, un involtino di cavolo di cui Chef Maura mi ha rivelato la ricetta che troverete a fine articolo.
Tra le specialità della Trattoria troverete un ricco assortimento di formaggi :locali: il caprino di Rocca Verano, i formaggi di pecora di Murazzano e la raschera, vaccino stagionato in foglia di castagno.
La vostra sosta”gourmet” proseguirà nel borgo, scoprirete gli “infernot” tipiche botteghe che offrono una vasta scelta di prodotti in vasetto, e tanti golosità al tartufo, come i , “tajarin”, creme e sughi abbinati ai funghi, un profumato olio tartufato e gustosi formaggi sott’olio.
DOVE DORMIRE
Ingredienti per 4 persone:
THE CASTLE
From the windows of the building you can enjoy a spectacular view of the entire Langa up to the Alpine arc, a panorama that takes your breath away especially on the clearest days.
Agrolio Extra Virgin Olive Oil is born from the passion and strong bond of the Agresti Family, started back in the 30’s by Vincenzo.
Rustichella also offers a savory panettone, with semi-dried cherry tomatoes and pecorino. inspired by the Abruzzo cake, it is a pleasant alternative for those who do not like sweets and want to accompany it with a nice glass of Montepulciano. Noteworthy is the typical checked tea towel that wraps it, an original wrapping that tastes of AbruzzoA flavor and aroma that will conquer you. 
From the rich undergrowth of Vulcan Etna, the typical yellow apples in a caramelized version with brown sugar and cinnamon, then softened by a white chocolate glaze, while wild raspberries are processed and immersed in dark chocolate, for a triumph of deliciousness.
You can reserve Pietro’s creations by sending an email to info@pietrodagostino.it and it will be sent directly to your home. 
I MARIGLIANO 
In 2022 he won a first prize at Re Panettone with an innovative leavened product, but he also goes strong on the classic This year the two brothers offer a line of soft leavened products dedicated to traditional holidays, such as panettone , produced with sourdough passed down through generations and with carefully selected high-quality ingredients, just like everything produced by Marigliano.
MASSA BON by DANIEL CANZIAN
What makes it unique is the use of Roasted Orange Paste, an iconic preparation of the chef, free of aromas and preservatives, with a very low percentage of sugar, created in the kitchens of DanielCanzian Ristorante according to the classic Italian preparation and conservation method.
Alessandro Borghese is an eclectic and innovative chef, undoubtedly one of the most authoritative and influential figures in the Italian gastronomic scene, after graduating from the American Overseas School in Rome, he embarked on cruise ships for three years. His culinary experiences continued in restaurants in San Francisco, New York, London, Paris, 
Copenhagen, Rome, Milan and Venice, while his gastronomic “investigations” continue up and down Italy in the Italian TV show “Alessandro Borghese 4 Restaurants” written, produced and hosted by Alessandro.
With “Alessandro Borghese 4 Restaurants” you visited many places, which one remained in your heart?
Everywhere the black van with the program’s logo has become a must for selfies… when it is parked or stopped at the traffic light, it becomes the protagonist and photos next to the door go crazy on social media. I live with immense pleasure the reality of those places and the daily life of the inhabitants I meet, they are all in my heart 
How would you describe your cuisine?
What is “Your” favorite dish? 
Is “TV cooking” a current trend? 
When does food become “glamorous”?
Food has captured the attention of television networks and the Internet because cooking is the soul of Italy and the engine of important commercial activities. It is no coincidence that our raw materials are unique and exceptional. Then today we are lucky to have immediate means of communication: anyone through television and the internet can follow the procedures and advice on a dish to prepare. 
I am very happy to have been a precursor of this new vision of food: I had an idea of the success of cooking on television ever since it was unusual to become a testimonial for a gastronomic product. I am also proud to have cleared the union of cooking with other similar universes, such as music and art. Before, it was unthinkable to describe dishes with rock songs or to talk in an interview like this about possible combinations between the two realities. 
Fashions change, even in food. What dish you think will always be in vogue. Creativity. It is not a tangible dish, but I like it because it is an absolutely free concept, without end. 
Do you have a dream in the drawer? 
nontouristytourist.com 