While in Milan, I visited the spectacular MILANO GOLOSA 2022, an annual food bonanza featuring the most exquisite, unique, niche colletion of Made in Italy food. Here my choice of some of the BEST ITALIAN FOOD to enrich your cuisine and bring to your table.Buon Appetito!
LET’S START WITH PASTA!
IF YOU LIKE “FUSILLI” PASTA,,,, THIS IS A HUGE BROZE EXTRUDED FORMAT . PRODUCED BY CASA PRENCIPE..MADE FROM THE RESULT OF A METCOLOUS RESEARCH OF RAW MATERIALS AND HIGHT QUALITY. TRY IT WITHA FRESH VEGETABLE SAUCE AND SOME PECORINO CHEESE.
THE EASIEST RISOTTO ON HEARTH
WHTH RED RADICCHIO, ASPARAGUS, MUSHROOMS, TRUFFLE , PUMPKIN,,(like the one I made) just 12 MINUTES, TO SERVE A GREAT RISOTTO…. THANKS TO CASCINA MUSELLA, IN THE VERCELLI AREA, THE KINGDOM OF THE CARNAROLI RICE.
DELICACIES IN THE JAR
FROM LEFT: JARRED PRODUCTS FROM NATALI’ (EGGPLANTS) INDIPENSABILE (ANTICHI POMODORI DI NAPOLI, DATTERINI ROMATIES CRAMELLA), AND FINALLY MENACA ANCHOVIES BY MENACA DONATELLA MARINO
LET THE STARRED CHEFS COOK FOR US !
The authentic taste of the italian cooking tradition sealed in glass…he research of high-quality raw materials to create excellent products is one of the cardinal rules of Bonverre’s philosophy. Only with the very best ingredients is it possible to give rise to Italy’s true regional traditions without compromise. .. BONVERRE isn’t just an expert assembly of ingredients in a jar, but a dynamic product rich with soul. Its glass container holds the story of the chef who has created an exclusive recipe imbued with the flavors of his homeland, sharing it with the world
MINI RED EGGPLANTS?
THE LITTLE, JUICY, FRUITY, SPICY AND…DELICIOUSLY RED! PLEASE MEET THE EGGPLANT FROM ROTONDA, POTENZA
SWEET ENDING…WITH A KISS
BEST FOOD FROM ITALY N.03
Mangia, mangia.…. Xmas is coming, Italian families celebrate with food, wine and happiness. Here our choice for some of the best italian product to enrich your table.
Buon appetito!
Let’s start with pasta.
Feudo Mondello, Sicily
I prepared the traditional dish with Sicilian durum wheat pipe rigate with pumpkin, an easy recipe from the “poor cooking” of the Sicilian history.
Let’s go to Ferrara, one of the most beautiful town in the Emilia Region
Pasta di Canossa was born from an intuition of Ottavio di Canossa and is produced in Ferrara in the ancient Tenuta Cuniola where the Canossa family has been taking care of these lands with passion and dedication for a century. Our Pasta, produced only with our durum wheat, is the result of love for the Emilian artisan traditions, for experimentation and the search for quality.
Have a Happy and prosperous 2022 with … lentils!
In Italy It is a traditional habit to eat lentils at the stroke of midnight on New Year’s Eve
They are said to bring money and luck. Lentils are considered the oldest legume, cultivated as early as 7000 BC. in Mesopotamia and loved by the ancient Romans, to whom we owe the custom of eating them on New Year’s Eve and giving them a “scarsella”, or a leather bag containing lentils, with the hope that they would turn into sound coins during the year. Even today we say “Eat the lentils that bring good luck“
Well, Felicia is following the trend with a line of alternative organic pasta to flavour a healthy and natural diet. Felicia was founded in 2009 in Gravina, Apulia. A brand by Andriani SpA Benefit Corporation. Felicia brings to your table an experience based on wellbeing, taste and balance. Made from organic and naturally gluten-free raw materials such as buckwheat, brown rice, oats, chickpeas, lentils, peas and beans.
For your “lentils moment” , Felicia uses red lentils that grown mainly in southern Italy, between Puglia and Basilicata, from organic and sustainable agriculture. There are several kind of pasta like Spaghettini, Spaghettoni (love them….) Sedanini, Red lentil Fusilli and Risoni They are lovable and , considering the “good lluck” superstition… may be a good reason to eat them all year long.
Too lazy to cook?
Chek this: My Instant Pasta created a range linked to tradition and another related to organic. It’s a great novelty for lovers of pasta and good Italian cuisine … ready in 4 minutes!
Easy and quick! Just add some hot water, stir, wait few minutes and enjoy a great pasta dish.variety italian style: fusilli with cheese and fusilli with pesto. The organic line is instead composed of tricolor fusilli . I tried the pesto, and loved it!
Let’ s spice it up !
Let me introduce Italipepe a factory born in 1969 in Rome from the passion of Alfonso Vitaletti. Italpepe exports spices, aromatic herbs, seasonings and salts to 35 countries around the world. It offers a wide range of references including black pepper, chilli, saffron, turmeric, ginger with its properties, oregano, superfoods such as maca, spirulina, moringa, baobab among others.
Santa is coming from a very cold land, perhaps he would love a hot, spiced up drink….
Shall we give him a warm welcome?
The Italipepe Spice Up Your Cocktail line, created by the Chef Davide Mazza, brings home the originality and innovation of the best international mixologists. Nine aromatic mixes (Gin Tonic, Spritz, Mojito, Margarita, Negroni, Irish Coffee, Daiquiri, Hugo and Bloody Mary) able to give refined and intriguing nuances to the most popular cocktails you grind the product directly into the drink and let yourself be amazed by the refined aromatic notes released by fascinating combinations of flavors. Easy!
His Majesty, King Panettone
There are several legends about the birth of the panettone.
The most common dates back to the 1476. It tells of Ugo, a young falcone who worked for Ludovico il Moro, the Duke of Milan. The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.-The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.
This year panettone comes for sunny Sicily , created by starred chef Pietro D’Agostino of the Restaurant Capinera of Taormina, available at the Rinascente in Catania, Palermo, Milan and Rome. Pietro D’Agostino’s panettone is characterized by its Sicilian character, thanks to the addition of orange, lemon and mandarin peel or raisins soaked in passito di Pantelleria.
What about a panettone with the the flavor of the sea ?
To celebrate the 2021-2022 Holidays, Chef Antonio Scarantino, with the support of the master pastry Andrea Urbani, created a Xmas cake with unusual ingredients: ginger, candied lemon and nori seaweedf adding a sweet and iodized new taste. The result is a fragrant, unique and original sensory experience: a sea of sweetness. Let’s go swimming!
Il Pandoro
The special edition signed by Rustichella d’Abruzzo of the classic dessert of the Christmas Holidays. The star shape, the delicate vanilla scent and the softness of the dough make it the most popular dessert of the Christmas holidays. An artisanal product of the highest quality, the result of a confectionery art based on rigorous and careful respect for the rising times of the precious dough.
Not a macaroon, not a Bacio di Dama, not a Giuanduja Creme…. those “loveble ” kisses are the Bacio Ninin, made with the ingredients that come from the teritory, such as Piedmont IGP hazelnuts, stone-ground soft wheat flour type 1, fresh eggs and butter. The generous filling consists of a cremino, prepared with dark chocolate 60% cocoa, Piedmont IGP hazelnut paste and Boubon vanilla from Madagascar
BEST FOOD FROM ITALY N.04 Xmas ‘gourmet’ gifts
CHRISTMAS IS COMING ! HERE THE BEST FROM ITALY THAT SHOULD BE RIGHT ON YOUR TABLE !
Testo e Foto © Cesare Zucca
Confezione chic, olio squisito: regalo top natalizio . Si chiama Castellana . http://www.tenutacastellana.com.
Arrivano dalla Langhe ,,, carto , solo le superlative nocciole , le creme di nocciole della Famiglia Robaldo. che a Crevanzana coltivano queste eccellenze italiane.
Ohhhh… spice it up ! La crema di peperoncino per accendere i vostri piatti , il nome del sito è tuttoun programma…. www.surianomaisenza.it
Olio soraffino: estratto a freddo in Sicilia nella Valle del Belice. Azienda Agricola Calissena Partanna, TP
“Isis” in greco significa uguale ,,, e questi chicchi ne confemano la prerogativa: tutti calibrati in peso , misura e quindi tempi di cottura,,,, paradiso per gli Chef….date un’occhiata: http://campodelloste.it/i-nostri-prodotti/
Proprio come la preparava la nostra bisnonna Manuelina, perché è proprio qui che è nata la Focaccia di Recco col formaggio, La potete gustare a Recco , Genova, Santa Marrgherita , Milano ,,, e anche a casa votra…. La Focaccia Manuelina Home edition si può trovare nella nostra piattaforma Delivery Manuelina a casa tua con consegna da Sestri Levante e Sestri Ponente e da qualche giorno anche nei supermercati Basko di Genova e provincia e nei supermercati Coop della Liguria. e presto anche in altre città….
Oca superstar! Uova da Oscar… e salamino morbido e intrigante … Le oche della Azienda Agricola Madonnina non deludono mai ! www.quackitalia.com
DOLCISSIMO NATALE
Dolcetti storici: Ricci alla Carruba . con mandorle Sicilia, zucchero di canna, albume, farina e sciroppo di carruba, miele , buccia d’arancia , Semplicità e squisitezza…Sono di Aruci, a Rosolino ( SR) www.aruci.it
La tradizione continua. La nonna ci prepara il dolce tipico friulano , la gubana, Ogni chicco d’uva viene mondato prima di essere messo a bagno nella grappa. E nessun frammento di guscio di noce può scappare al suo occhio attento. La fretta, qui, non serve a nulla: dal tempo scandito dalle lente lievitazioni nascono i prodotti della tradizione. www.gubanadellanonna.com
“giuggiulena” tradizionale torrone di sesamo, un classico della tradizione dolciaria siciliana, proposto da Aruci , http://www.aruci.it
Restiamo in Sicilia, le squisite mezze lune di arancia candita . ricoperte di cioccolato, Nome azzeccato: Orange Moon www.orangemoon.it/en/
Sempre di Orange Moon e sempre di mandorle questi pasticcino che si chiama Ortigia
NON POTEVA MANCARE IL PANETTONE: NE HO SCELTI 2 DAVVERO GOURMET
Lo smaliante sorriso di Angelo Di Masso … diventerà il vostro , dopo aver assagiato questo profumatissimo panettone , tradizionale e squisito. www.dimassoscanno.it
Un panettone che potrbbe piacere all’Imperatrice Sissi , è infatti ispirato alla classica Torta Sacher viennese, con impasto al cioccolato , gocce di cioccolato fondente e albicocche semicandite . La proposta è firmata Beatrive Volta.www.pasticceriacomeunavolta.it
FANCY A TROUT DISH?
Cherubini Troticultura
Cherubini trout farming was born in Visso, a historic municipality located in the heart of the Sibillini Mountains National Park, in an uncontaminated valley, on the border between Marche and Umbria, about 650 meters above sea level and a few steps from the source of the Nera river.
Fario, Iridea, Salmonata and Salmerino are the species bred, the excellent quality found in the physical and chemical parameters of the environment, together with the oxygenation of the water through the “cascade system” and the modest temperature fluctuations that are recorded between summer and winter, give these waters a high biological capacity, thus contributing to determining a particularly favorable habitat for the birth, development and growth of trout, making it a very high quality product. 
Three very high quality products, three distinct entities, each with a strong personality
Trota Iridea in olive oil flavored with bay leaves. Worked entirely by hand – Steam cooked.
Trota Fario in olive oil, processed entirely by hand and steam cooked.
Trota Fario with Fine Black Truffle- Born, bred, processed and packaged by the agricultural company Troticoltura Cherubini in Visso, in the Sibillini mountains
Our dish: Cherubini Iridea Trout with its own oil , served as topping of a red risotto with leeks and parsley
INFO
www.troticolturacherubini.it
MI.O and MassaBon are the panettone by chef Daniel Canzian for Christmas 2024
Two original desserts characterized by different preparations and aromas, available for pre-order on the chef’s online Boutique.
Milan, October 25, 2024 – MI.O and MassaBon are the panettone that chef Daniel Canzian proposes for next Christmas, two original recipes that are characterized by the softness of their dough and that stand out for the fillings enclosed in their alveolation.
MI.O is the great leavened product signed by Daniel Canzian proposed for the first time in 2019, a dessert that combines tradition, simplicity and refinement. 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.
Panettone MI.O
MassaBon, from the Venetian dialect “too good”, is the second large leavened product proposed by the chef, born in 2023 and characterized by a surprising softness, a delicate taste and a fruity aroma given by the roasted apricots; the fruit pulp, baked and worked just to guarantee a natural flavor, is enclosed in the alveolation of the dough and offers a delicate aroma to the product, as well as an extremely creamy consistency.
Both recipes are born from the collaboration between Daniel Canzian and Albertengo, a Piedmontese company known in Italy and abroad for the production of large leavened products, which prefers the use of raw materials of Italian origin, selects eggs from free-range hens and does not use processed aromas.
Panettone MassaBonw
Any tip how to better serve the panettone?
Heat the panettoni in the oven at 160 ° for 5-7 minutes before tasting, a step that will allow you to emphasize the sweet and natural fragrance of the fruit making it even creamier on the palate. The desserts can be purchased online at the chef’s Boutique, or at his Milanese restaurant in Via Castelfidardo, corner of San Marco, at a price of €40.00 (1 kg).
BEST FOOD FROM ITALY June 2025
Riso Ebano by Hera nei Campi
Two hundred years ago one of the best Italian rice was grown in Salerno – considered one of the best ever. Today Hera nei Campi brings rice back to Campania, to the uncontaminated Piana del Sel
A rice of excellent quality, that captured the attention of writers, philosophers, poets and chefs who mentioned ‘Salerno rice’ at court banquets. There are numerous testimonies from poets, gastronomes, philosophers and chefs who mention ‘Salerno rice’.
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. 
Super perfumed, it has a spiced and roasted aroma, with scents of coffee, cocoa and olive sauce. Ideal for of tasty dishes such as risottos with shrimps, asparagus, porcini mushrooms, finger food, sushi and arancini. Cooking time: 37 min
Ebano Rice by Hera nei Campi
The Circle ‘s pestos and rubs
From an innovative aquaponic cultivation come exclusive products designed to enhance the authentic taste and quality of aromatic plants and baby leaves.Each recipe creates seasonings of the highest level, capable of enriching each dish with intense, natural and surprising flavours.
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
.Also in the vegan version as the Pesto Oriental Vegan 100% vegetable, with an intense and spicy aroma, perfect for those who love strong, natural and characterful flavour
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.
The Circle
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.
Without coloring or food flavors, it is the perfect choice to add extraordinary color, flavor and aroma to your dishes, desserts and drinks. For maximum color and flavor, dissolve a small amount of saffron in hot or boiling water, then add it to your dishes or drinks.
Perfect for dishes such as risottos, soups, stews, cous cous, fish and meat, pastas and international recipes, Ideal for making desserts such as saffron sweet rice, saffron ice cream, cakes and biscuits, saffron tea
http://rossoro.org/
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. 
I love the pappardelle, very similar to tagliatelle, but wider and capable of giving intense sensations. When chewing, the more accentuated grain size of the semolina does not go unnoticed, a full flavor both from the taste and tactile point of view. Here the ideal condiment is represented by full-bodied sauces based on hare and wild boar.
Chitarrine with squid back ink . Smelling the cooking steam you can sense that imperceptible scent of squid ink that makes them so original. Enhanced with white fish-based sauces, they also go very well with vegetables and extra virgin olive oil.
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.
www.lapastadialdo.it
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’
Che sia la “verace” di un vicolo napoletano, una “slice” tra i grattacieli di Manhattan o una “acrobatica”di Las Vegas, la pizza resta un linguaggio universale capace di unire il mondo intero in un solo morso.
Candida ama mescolare arte e cucina, storia e profumi, piatti e letteratura, nonché estro architettonico e composizioni gastronomiche: completati dai sentori più autoctoni e dalle sensazioni più intense dell’entroterra e dei Borghi minori, senza dimenticare essenze intime e identitarie del suo territorio.
Arriva il tocco “marino” con un divertente panino al latte ragù di polpo e aglio nero e un club sandwich di scampo da gustare in un boccone
Anche nei secondi, la cucina di Candida spazia con disinvoltura dalla caren al pesce,
L’INTERVISTA
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.
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.
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.
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.
Da provare il suo Panettone all’Albicocca del Vesuvio (Pellecchiella): morbido, profumato e con un gusto che stupirà voi e i vostri ospiti.
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, 
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.
nontouristytourist.com 