by Cesare Zucca

Oggi vi porto in Puglia, regione famosa per la sua straordinaria gastronomia, i suoi prodotti e i suoi meravigliosi piatti regionali.
La nostra destinazione è la pasta.
Ecco due produttori che ho incontrato e di cui ho assaggiato le loro specialità

Today I take you to Apulia (Puglia), a region famous for its extraordinary gastronomy, its products, and its amazing regional dishes.
Our destination: pasta.
Here are two producers I met and tasted their amazing products.

Siamo nel Salento, nel piccolo Borgo di Cocumola, dove ci avventuriamo verso la nostra prima “pasta experience” presso l‘Azienda Agricola Brunitta che produce pasta con il grano coltivato nei campi della Famiglia Urso. Grazie alla tradizionale macinazione a pietra e alla lenta lavorazione a bassa temperatura, viene preservata la qualità autentica della nostra terra.

We are in the Salento region, in the small Cocumola Village where we venture towards our first “pasta experience” at Azienda Agricola Brunitta that makes pasta from wheat grown in the fields of the Urso Family  Thanks to traditional stone milling and slow, low-temperature processing, the authentic quality of our land is preserved

La pasta è prodotta in piccoli lotti genuini, nel pieno rispetto dell’artigianalità locale. Non è prodotta industrialmente: è trafilata al bronzo e a lenta essiccazione.
La pasta di Brunitta si inserisce in una tradizione che celebra il meglio dell’agricoltura italiana.

The pasta is produced in small, genuine batches, with full respect for local craftsmanship. It is not industrially made—bronze-drawn and slow-dried.
Brunitta’s pasta becomes part of a tradition that celebrates the very best of Italian agriculture..

Tra tutta la produzione, ho scelto le “Sagne ‘ncannulate Senatore Cappelli”, una pasta tradizionale pugliese, fatta da una sfoglia sottile e piatta. La pasta viene tagliata a strisce e poi piegata e attorcigliata per creare la sua caratteristica forma lunga e a spirale.

Among the whole production, I chose the “Sagne ‘ncannulate Senatore Cappelli”,  a traditional pasta from Apulia, made from a thin, flat sheet of dough. The dough is cut into strips and then folded and twisted to create its distinctive long, spiral shape.

Tradizionalmente, le “sagne ‘ncannulate” vengono preparate dalle “nonne” pugliesi con un giorno di anticipo, di solito il sabato sera, per essere servite a pranzo la domenica, condite con un ricco sugo di pomodoro. Che delizia!

Traditionally, “sagne ‘ncannulate” are prepared by the Apulian “Nonnas” a day in advance—usually on Saturday evening, to be served at Sunday lunch, sesoned with a rich tomatoes sauce. What a treat!
Ci spostiamo verso la stupenda Valle Carbonara immersa nell’incontaminata natura del Parco nazionale del Gargano.
Qui troviamo  Casa Prencipe, un’azienda giovane che nasce dal sogno di Giovanna e Domenico. La ricetta è semplice:  Pasta in elevata purezza con solo acqua pura, semola biologica, e aria di montagna .

We move towards the stunning Carbonara Valley, immersed in the pristine nature of the Gargano National Park.
Here we find Casa Prencipe, a young company born from the dream of Giovanna and Domenico. The recipe is simple: high-purity pasta made with only pure water, organic semolina, and mountain air.
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.
Il mio piatto preferito?  Garganini con zucchine e feta. Delizioso!

The production includes short and long dried pasta, bronze-drawn, many regional pastas: dry durum wheat pasta, fresh pasta, as well as whole-wheat and flavored pasta, including orecchiette, red wine, squid ink, and burnt wheat. And then there’s spinach “foglie” and lemon tagliolini.
My favorite? The Garganini with zucchini and feta cheese. Delicious!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.

For those who love legumes, here are the fusilli with red lentils, peas, and caserecce with chickpeas. Casa Prencipe also produces an excellent “trames” oil. A few drops will enhance your dishes.

Italian version followed by English version

Benvenuti in Calabria !
By Cesare Zucca

Che mare meraviglioso a Tropea!
E che voglia di gustare un pescato del giorno, magari su una terrazza che si affaccia sull’azzurro. Ho scoperto Sunset Beach Club) un ristorante perfettamente in sintonia con il magnifico panorama. Al timone troviamo Chef Dario Jannello, che mi confessa di essere sempe stato un “curioso in cucina”, fin dall’età di 8 anni…e i rusultati si vedono , Una cucina schietta, vivace , gustosissima.
Qui il pesce trionfa, a cominciare dalle polpette di baccalà, anche nella versione “gourmet” con patate, caciocavallo silano e chutney di pomodoro, alle croccanti alici impanate (ma quanto sono buone…) servite con maionese alla nduja.Ho poi gustato una squisita impepata di cozze e un piatto di linguine e vongole che sapeva di mare,

il tutto annaffiato da un ottimo Almaneti Liprandi, etichetta ben nota agli amatori locali e non. La cantina vanta ben 150 etichette, di cui 80% calabresi

Un luogo perfetto per un lunch, una cena romantica o un indimenticabile aperitivo con tapas.
INFO
Sunset Beach Club Tropea

English Version

Welcome to Calabria!

What a wonderful sea in Tropea!
And what a desire to enjoy a catch of the day, perhaps on a terrace overlooking the blue. I discovered Sunset Beach Club) a restaurant perfectly in tune with the magnificent panorama.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

Sunset Beach Club Tropea is a perfect place for a lunch, a romantic dinner or an unforgettable aperitif with tapas.

INFO
Sunset Beach Club Tropea

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 flavourMediterranean 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 CircleCarefully 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

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.

www.oliobaccinoemio.it

A JUMP TO SICILY!
A VuccIria debuted with the donation of the La Vucciria luminaria placed at the entrance of via Maccheronai,Palermo,  in front of the historic market, immediately becoming an icon of the city. The product’s strong points are the quality of the 100% Sicilian production and the careful design of the packaging that collects the Sicilian tradition in colors and shapes, which represents on the label the symbol of the “stidda” the star of the Sicilian cart.

The Biancolilla extra virgin olive oil stands up for a delicate pale yellow colour. with light greenish reflections, a medium fruity fragrance with hints of almond. It boasts a slightly spicy, delicate and pleasant taste with a slightly bitter aftertaste.
The Nocellare del Belice– cold pressed, with an intense fragrance with herbaceous hints,: and a fruity taste, slightly bitter and spicy
www.avucciria.com
In Sicily, between Etna and the Mediterranean olive trees have been growing for over three thousand years. Frantoi Cutrera harve the olives before they are fully ripe to preserve their taste, properties and aromas.They were among the first in the world to understand that early harvesting and processing of olives within a few hours are among the most important factors for the production of special oils.Their Primo is produced on the Iblei Mountains, at 350-450 meters above sea level, fr
Bright green with an intense fruity taste,with pronounced notes of green tomato, freshly cut grass and fresh aromatic herbs. Perfect with grilled meat and fish, soups and salads, bruschetta or caprese, raw on grilled vegetables and greens. The Sicilia come from the union of the oils produced by these two cultivars, Biancolilla and Nocellara del Belice, produces a very balanced blend. The result is a medium intensity oil with floral notes of artichoke, freshly cut grass and fresh aromatic herbs, an intense aroma and a persistent spiciness. This perfect balance is the result of decades of know-how.
https://frantoicutrera.it/
Olio del Cardinale
There was a small village on the edge of a hill, where very high quality olive oil had been produced for centuries. This oil, with a balanced and intense flavour, was known as “the cardinals’ oil” and had conquered the tables of the most prestigious courts.

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.

APULIA IS WAITING!
Are you ready for a sensory explosion that conquers at first taste?
Here two brand new oils produced by iconic Perilli Family , active from 1949. They stand out for the intense fruitiness blends with seductive notes of freshly picked artichoke and fresh almond. A sublime balance between vibrant spiciness and elegant bitterness, which transforms every drop into pure gastronomic magic.

Puglo, Terra di Bari, Bitonto produced and bottled in its area of origin, obtained from coratina  and ogliarola, intense taste , perfect with red meat, vegetables and spicy dishes, a superior category, obtained directly from olives and solely by mechanical means. Puglo Organic 100 % italian,  extra vergin olive oil cold extracted, Ideal to pair delicate dishes, fish, white meat. Both olis are definetly a superior category, obtained directly from olives and solely by mechanical means, they have spendid, colorfull labels.
www.puglio.it

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.
https://www.galantino.it/

Let’s move to Ferre, a district in the Castellaneta countryside (Taranto, Apulia) known for its particularly fertile lands. It is a valley between the sea and the hills: the Ionian Sea and the Murgia hills. The microclimate is truly benevolent, it breathes the sea breeze and smells of Mediterranean scrub.

I love Le Ferre flavored extra vergin oils based on natural extracts of Mediterranean plants, spices, dehydrated essences or aromas from a controlled supply chain To be used preferably raw before serving the dish, to enhance it or personalize its final flavour or during cooking, to enhance some flavours or, more simply, to add the ingredient that is missing in the pantry! I tried the orange and peperoncino, so good!
www.olioleferre.com

Montagano monovarietal of Peranzana , an olive that plays an important role in the list of Italian agri-food excellences. combined with the elegance of the White Élite line, perfect for enriching your tables or simply as a refined gift idea. 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.
www.aziendamontagano.com

CALABRIA :SPECIAL GUEST
“Where there is the scent of olives, there is home”, says the Consorzio Olio di Calabria IGP that brought to TuttoFood the soul of the Calabrian land, made of sun, wind, deep roots and hands that tell ancient stories. We applause the President of the Calabria Region Roberto Occhiuto and the Councilor for Agriculture Gianluca Gallo, always attentive to the gastronomic excellence of Calabria and the development of new markets for the regional agri-food sector.

Ten thousand centuries-old olive trees of the carolea cultivar are the identity heritage of the Costantino company that produces, with absolute dedication, the prized organic extra virgin olive oil Lametia DOP  with an intense green, bitter and spicy fruitiness. The nose perceives aromas of leaves, grass and tomato. On the palate, the sweet opening gives way to an evident bitterness and a powerful and persistent spicy, but balanced and fresh.  High quality and 100% Italian,

The olives, processed with cold pressing, reach the company mill within 4 hours of harvesting to preserve their nutritional properties and obtain a genuine oil with a unique taste. 60 hectares of olive groves that surround and embrace a company that, like few others, is organized in harmony with the vital cycles of nature and developed according to the criteria of fully sustainable agriculture. 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.
OliveOII Costantino

In the heart of the Piana di Lamezia Terme, the agricultural heart of Calabria, ninety people work in the Azienda Agricola Statti on three hundred hectares of centuries-old olive groves,“Working here means producing complex vital energy, striving to increasingly integrate the different crops in a harmonious and dependent way.” say Alberto and Antonio Statti.

The carolea olive on the hill looks at the Mantonico, Greco and Gaglioppo espaliers, with their uniqueness what is typical and true that the Calabrian land offers on the tables of the world, for more than two thousand years. And for two hundred the Statti Family has directed this vital orchestra, with the simplicity of always.

Statti oli brings an intense taste of olive, herbs, and artichoke, with a full fruity texture, able to enhance your dishes, perfectly pairing with with grilled fish, fresh mozzarella, vegetables and those succulent calabrian hearty pasta dishes.
Extra Virgin Olive Oil Statti

Testo e foto di Cesare Zucca

(Italian version followed by English version)

PUGLIA: Sarà le vostra prossima destinazione per scoprire il calore, l’ospitalità, la simpatia delle gente di queste terre che vi  sorprenderanno con  eventi, sagre, feste paesane, suggestive processioni religiose e spettacoli nei quali rivivere le abitudini di un tempo, assporare il contemporaneo e lasciarsi andare ai piaceri enogastronomici.Andare in Puglia vuol dire intraprendere un viaggio all’insegna della tradizione, della storia, dell’arte, del buon cibo e… last but not least spettacolari olii di oiiva che ulivi secolari ci regalano.

OPERA AND AROMA BY AGROLIO

L’Olio Extra Vergine di Oliva Agrolio nasce dalla passione e dal forte legame della Famiglia Agresti, started back in the 30’s by Vincenzo. Imbottigliato in un suggestivo “orcio”, un vaso in ceramica fatto a mano, l’olio OPERA Intenso, ottenuto da olive “monocultivar Coratina”capaci di esaltare note aromatiche di amaro e piccante ed esalta, con poche gocce di olio crudo, il sapore di zuppe di legumi, insalate e verdure

INFO
www.agrolio.com

English version

APULIA  It will be your next destination to discover the warmth, hospitality, friendliness of the people of these lands who will surprise you with events, festivals, village festivals, suggestive religious processions and shows in which to relive the habits of the past, taste the contemporary and indulge in the pleasures of food and wine.Going to Puglia means embarking on a journey in the name of tradition, history, art, good food and… last but not least spectacular olive oils that centuries-old olive trees give us.

OPERA AND AROMA BY AGROLIO

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.
Bottled in a suggestive “orcio”, a handmade ceramic vase, the OPERA Intenso oil, obtained from “monocultivar Coratina” olives capable of enhancing aromatic notes of bitter and spicy and enhances, with a few drops of raw oil, the flavor of legume soups, salads and vegetables

INFO
www.agrolio.com

by Cesare Zucca

Christmas is about sharing dinners at home, with relatives and closest friends, and even the menu reflects habits and customs that are repeated every Christmas Eve.
In Italy and all over of the world, milanese panettone remains the inevitable end of the meal to be presented on the tables.

There are several legends about the birth of the milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
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“.

Here my choiches for the best 2024 panettone from Italy.

CLASSICO by RUSTICHELLA D’ABRUZZO.
Rustichella d’Abruzzo offers the classic panettone, typical of the Italian confectionery tradition. Soft and fragrant, Made with the precious sourdough, full of fragrant candied fruit and exquisite first-choice sultanas.It also comes in a baby size called Panettoncino” great for snacks or tea time. 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. MIO by PIETRO D’AGOSTINO
Michelin starred Chef D’Agostino launches a mango and peach panettone. “It is extremely delicate and fragrant,” says Pietro, “we didn’t even have to go too far to pick up a basket of delicacies grown behind the house, which also give us the feeling of being in the Tropics.”. The orange peels are accompanied by raisins soaked in an excellent passito wine from Pantelleria. 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.

SOPHIA LOREN by Caffè Masulli
The legendary actress s giving the joy of tasting her special panettone, made in collaboration with the famous artisan pastry shop ‘Caffè Masulli’ that was able to capture the exuberant personality of the Neapolitan diva, creating a panettone enriched with Mediterranean flavours of apricot and almonds . Masulli pastry shop is located in Somma Vesuviana (Naples) on the edge of the rare orchards that produce the Pellecchiella apricot, which has a unique flavor because it is grown right on the slopes of Vesuvius.

The most iconic dessert of Italian Christmas, a product of the highest quality, obtained with a mother yeast that has belonged to the same family for 100 years. You chan choose betweem three versions: “Classic” with raisins and candied fruit., “Apricot”with the unique pellecchiella apricots from Monte Somma and “Coffee” (my favorite!)I MARIGLIANO
Giovanni and Alessandro, are the founders of the company “I Marigliano”, an excellent confectionery company in San Giuseppe Vesuviano (Naples) Their desserts are steeped in childhood memories, happy moments spent with family. They manage to transform simple ingredients into creations that bring warmth to the hearts of those who taste them. 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
Top chef Canzian created MassaBon Panettone, from the Venetian dialect “too good”, which is characterized by a surprising softness, a delicate taste and a fruity aroma given by the roasted apricots; the fruit pulp, baked in the oven 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. 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.
Chef Canzian advices to heat the panettone in the oven at 160° for 5-7 minutes before tasting, in order to emphasize the sweet and natural fragrance of the fruit, making it even creamier on the palate. Those desserts can be purchased online at the oniine chef’s Boutique, or at his Milanese restaurant in Via Castelfidardo corner of San Marco.

Have a Merry and Sweet Christmas!
BUON NATALE !

CLASSICO by RUSTICHELLA D’ABRUZZO.
Rustichella offers the classic panettone, typical of the Italian confectionery tradition. Soft and fragrant, Made with the precious sourdough, full of fragrant candied fruit and exquisite first-choice sultanas.Ingredients: Wheat flour, fresh eggs, sultanas, natural yeast (wheat flour, water), candied citrus peel (orange and citron peel, glucose-fructose syrup, sugar, acidifier: citric acid), sugar, butter, orange paste (orange peel, glucose-fructose syrup, sugar), emulsifiers: mono- and diglycerides of fatty acids of vegetable origin, fresh egg yolk, whole milk, glucose syrup, salt, skimmed milk powder, natural flavors.
It comes in several versions from the classic to the more refined flavors such as figs and chocolate, orange and black cherry. But Rustichella’s Christmas 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 Abruzzo. A flavor and aroma that will conquer you.

MIO by PIETRO D’AGOSTINO
Michelin starred Chef D’Agostino mango and peach for the 2024 panettone.
“It is extremely delicate and fragrant,” says Pietro, “we didn’t even have to go too far to pick up a basket of delicacies grown behind the house, which also give us the feeling of being in the Tropics.”. The orange peels are accompanied by raisins soaked in an excellent passito wine from Pantelleria.
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.

SOPHIA LOREN by Caffè Masulli
The legendary actrice is giving the joy of tasting her special panettone, made in collaboration with the famous artisan pastry shop ‘Caffè Masulli’, which has earned a prominent place in the sector, establishing itself on the national and international market. The pastry shop is located in Somma Vesuviana (Naples) on the edge of the rare orchards that produce the Pellecchiella apricot, which has a unique flavor because it is grown right on the slopes of Vesuvius.
The most iconic dessert of Italian Christmas, a product of the highest quality, obtained with a mother yeast that has belonged to the same family for 100 years. You chan choose betweem three versions: “Classic” with raisins and candied fruit., “Apricot”with the unique pellecchiella apricots from Monte Somma and “Coffee” (my favorite!)

I MARIGLIANO
Giovanni and Alessandro, are the founders of the company “I Marigliano”, an excellent confectionery company in San Giuseppe Vesuviano (Naples) Their desserts are steeped in childhood memories, happy moments spent with family. They manage to transform simple ingredients into creations that bring warmth to the hearts of those who taste them.
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.

DANIEL CANZIAN
Introduces MI.O featuring roasted orange paste, an iconic preparation of the chef, free of flavorings and preservatives, with a very low percentage of sugars, created in the kitchens of DanielCanzian Ristorante according to the classic Italian preparation and conservation method. In addition to that Daniel created MassaBon Panettone, from the Venetian dialect “too good”, which is characterized by a surprising softness, a delicate taste and a fruity aroma given by the roasted apricots; the fruit pulp, baked in the oven 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.
Chef Canzian advices to heat the panettoni in the oven at 160° for 5-7 minutes before tasting, in order to emphasize the sweet and natural fragrance of the fruit, making it even creamier on the palate.
Those desserts can be purchased online at the onine chef’s Boutique, or at his Milanese restaurant in Via Castelfidardo angolo San Marco at a price of €40.00 (1 kg).

testo e foto di Cesare Zucca

DAL DATABASE AL FORNELLO…
Flavio De Maio, romano della Garbatella, nella sua prima vita lavorava alla Datamat Spa: azienda di informatica in cui è rimasto per ventisei anni. Poi, l’illuminazione sulla via dell’arte culinaria con una vocazione incentrata sui piatti della tradizione romana. Il suo Velavevodetto approda al Testaccio di Roma, a cui segue Piazza dei Quiriti e infine a Milano, in Via Festa del Perdono, coadiuvato dallo chef Salvatore Marchese

Proprio a Milano, ho incontrato Flavio per un una simpatica intervista.

Buongiorno Flavio, domanda di rito: dove ama trascorrere il weekend Mi piace il mare e punto verso Fregene. la Calabria e in inverno Lampedusa, dove ho una barca. “Telavevodetto” nome curoso per un ristorante… Com’è nato ? Era già il nome del ristorante al Testaccio , ancora prima del mio arrivo . Per scaramanzia i nomi delle barche e dei ristoranti non anrebbero cambiati , ed eccoci a qua nel mio terzo “Velalevodetto” , questa volta a Milano.

Il suo primo ricordo in cucina? Il profumo del sugo che mamma Gisa e nonna Rocca cucinavano quotidianamente. Lei cucina a casa? Quando sono in vacanza. Mi piace restare sulla tradizione perchè ritengo sia un valore. Non sono contrario alle innovazioni, ma mi piace essere fedele alla classicità della nostra cucina romana che nasce da due poli: le famiglie che nel corso degli anni hanno modellato il piatto secondo il loro gusto e poi la cucina ebraica, base essenziale della cucina romana

Torniamo al menu. Un suo consiglio? Come primo i rigatoni con sugo di coda e i tonnarelli con sugo di involtini. Poi coniglio alla cacciatora, polpete di bollito,e la classica trippa alla romana.

Come contorno, le zuccine alla scapece, la caponata di melanzane e una tradizionale cicoria saltata in padella.

Per finire il nostro tiramisu, che va gustato “alla lettera”, tirandolo su dal fondo del bicchiere.

Flavio al Velavevodetto Via di Monte Testaccio 97, ROMA Telefono: 06 5744194
Velavevodetto ai Quiriti Piazza dei Quiriti 4/5, ROMA Telefono: 06 36000009
Velavevodetto a Milano Via Festa del Perdono 1, MILANO Telefono: 02 92863557

Testo e Foto di Cesare Zucca
(Italian and english version)

Oggi vi porto nel cuore di Roma, nel rinomato Largo Del Tritone, per scoprire un hotel davvero visionario dove straordinari elementi architettonici incontrano design innovativo e un mix coraggioso di colori e tessuti. Benvenuti a U-Visionary Roma, nuova “visione romana” di un viaggio da vivere nel presente, tra tradizione, miti e leggende, per proiettarsi in un futuro eterno per un’esperienza tra passato, presente e futuro. Tutto lo splendore di Roma da vivere dalla spettacolare terrazza che domina la Città Eterna.

L’hotel ospita il ristorante-bistrot Clementino, guidato dallo Chef Massimo D’Innocenti che vi invita a assaporare l’eccellenza culinaria della Citta Eterna, abilmente rappresentata dal passato e dal presente, rispettando le tradizioni gastronomiche romane e accendendole di sapori contemporanei.Ho incontrato D’Innocenti per una breve intervista

Buongiorno Massimo, perchè “Clementino”?
Per un discorso familiare e affettivo, infatti Clementino viene dal nome del papà dell’imprenditore che ha costruito questo magnico posto e che ha iniziato questa attività di ristorazione.
A proposito di ricordi, qual è il suo primo in cucina?
(sorride) Beh, devo sfatare la leggenda che sono nato tra i fornelli della nonna, bravissima cuoca. Il primo flash della cucina è stato proprio un innamoramento di quando avevo 20 anni. Appena finita scuola, ho participato a un corso culinario indetto dalla Regione, non avevo mai preso un coltello in mano, ma forse questa è stata la mia fortuna perchè sono entrato in un mondo totalmente nuovo e ho scoperto un mondo che mi è immediamente piaciuto.Un colpo di fulmine?
Esattamente! Pur non venendo da alcuna esperienza settoriale, è nata una passione che col tempo si è rafforzata, grazie anche alla convivenza con personaggi importanti della ristorazione romana e internazionale.

Dal menu dei : Polpettine di trippa, pecorino e menta

Dove ha iniziato?
Nel Ghetto di Roma, regno di una cucina davvero romanesca: cacio e pepe, il classico fritto, le animelle, la coratella d’abbacchio con i carciofi, la trippa alla romana, la caponata di melanzane, per poi passare a ristoranti importanti, quindi prediligendo metodi alternativi, sferificazioni, spume eccetera. Però dopo un po’ ho sentito bisogno di tornare alla base, con il bagalio e l’esperienza acquisita negli anni.

La tradizione: il carciofo alla giudea

Qual è il concept di Clementino?
Ero annoiato da certe visioni un po’ eccentriche di alcuni chef.
Pur rispettando la loro espressione, penso che si sia smarrita un po’ la base: troppa televisione, giornali, internet, chef star, quindi abbiamo optato per un ristorante pensato per essere al servizio del Cliente, che abbiamo voluto posizionare al centro del progetto. Questo è un luogo di grande libertà sia per chi vuole spendere dieci euro sia per chi ne vuole spendere mille. La libertà è del Cliente, il sorriso fa parte della casa.

Asparagi, uovo, formaggio a granelli

Dove ama passare un weekend libero?
Weeekend liberi… rarissimi. Se me ne capita uno, scelgo una città d’ arte. Il mio ultimo weekend libero l’ho passato a Firenze, un mordi e fuggi di arte e bellezza: la Galleria degli Uffizi e ritorno…
Come vede l’abbinamento arte-cucina?
C’è da sempre un’ attenzione da parte di grandi nomi, Marchesi e i tagli di Fontana, Bottura e i lavori di Picasso e Hirst oppure l’ “uovo apparente” di Pietro Leemann che ricorda Piero della Francesca, ma anche pittori e scrittori, come Pollock e le sue ricette ritrovate, Proust e le sue madelaines. Personalmente l’arte a tavola non è un argomento che mi si confà, preferisco apprezzarla nei musei.

Una classica pasta mista patate e provola

Nel frigorifero di casa sua: sempre e mai...
Sempre frutta e verdura, mai prodotti e spezie etnici in generale, wasabi.
Cucina a casa?
Beh, se voglio mangiare… tocca a me, mia moglie non ci pensa proprio. Preferisco stare sul tradizionale, ma se ho qualche ospite mi piace inventare, usare la fantasia.C’è un piatto che preferisce mangiare su cucinato da qualcun altro?
Certamente, adoro la cucina di Emanuele Del Signore. E’ uno chef che è stato mio secondo per parecchi anni che ora è al timone del Twiga di Montecarlo. Amo la sua cucina fusion e il suo spettacolare spiedo laccato con miele, zenzero e salsa di soia, un piatto eccellente, che mangio solo da lui,
Se non fosse diventato uno chef…
Chissà, ho sempre avuto una grande passione per i lavori creativi dove la manualità è importante: dalla fotografia all’arte di tagliare i capelli.
(ride) Chissà, forse sarei diventato un ottimo parrucchiere…

Di certo la scelta di Massimo è stata una decisione vincente, la cucina di Clementino offre piatti che nella loro semplicità, destano quelle emozioni che solo le eccellenze della tradizione possono regalare.Clementino si trova nel U-VISIONARY ROMA HOTEL, Via dei Maroniti, 12, Roma

ENGLISH VERSION

ROME: Massimo D’Innocenti talks about Clementino

Today I take you to the heart of Rome, in the renowned Largo Del Tritone, to discover a truly visionary hotel where extraordinary architectural elements meet innovative design and a bold mix of colors and fabrics.
Welcome to U-Visionary Roma, a new “Roman vision” of a journey to be experienced in the present, between tradition, myths and legends, to project yourself into an eternal future for an experience between past, present and future. All the splendor of Rome to be experienced from the spectacular terrace overlooking the Eternal City.

The hotel hosts the Clementino restaurant-bistro, led by Chef Massimo D’Innocenti who invites you to savor the culinary excellence of the Eternal City, skillfully represented by the past and the present, respecting Roman gastronomic traditions and lighting them up with contemporary flavors.I met D’Innocenti for a short interview

Good morning Massimo, why “Clementino”?
For a family and emotional reason, in fact Clementino comes from the name of the father of the entrepreneur who built this magnificent place and who started this restaurant business.Speaking of memories, what is your first in the kitchen?
(smiles) Well, I have to dispel the legend that I was born in the kitchen of my grandmother, a very good cook. The first flash of the kitchen was actually a love affair when I was 20 years old. As soon as I finished school, I participated in a culinary course organized by the Region, I had never held a knife in my hand, but perhaps this was my luck because I entered a totally new world and discovered a world that I immediately liked.

Love at first sight?
Exactly! Even though I don’t come from any experience in the sector, a passion was born that has strengthened over time, thanks also to living with important people in the Roman and international restaurant industry.

Dal menu dei : Polpettine di trippa, pecorino e menta

From the menu of : Tripe, pecorino and mint meatballs

Where did you start?
In the Ghetto of Rome, the kingdom of a truly Roman cuisine: cacio e pepe, the classic fried food, sweetbreads, lamb offal with artichokes, Roman-style tripe, eggplant caponata, and then moving on to important restaurants, therefore preferring alternative methods, spherifications, foams, etc. However, after a while I felt the need to return to the basics, with the baggage and experience acquired over the years.

La tradizione: il carciofo alla giudea

Tradition: Jewish-style artichokes

What is the concept of Clementino?
I was bored by certain somewhat eccentric visions of some chefs.
While respecting their expression, I think the basis has been lost a bit: too much television, newspapers, internet, star chefs, so we opted for a restaurant designed to be at the service of the Customer, which we wanted to place at the center of the project. This is a place of great freedom both for those who want to spend ten euros and for those who want to spend a thousand. Freedom is the Client’s, the smile is part of the house.

Asparagi, uovo, formaggio a granelli

Asparagus, egg, granulated cheese

Where do you like to spend a free weekend?
Free weekends… very rare. If I get one, I choose a city of art. My last free weekend was in Florence, a hit and run of art and beauty: the Uffizi Gallery and back…
How do you see the combination of art and cuisine?
There has always been attention from big names, Marchesi and Fontana’s cuts, Bottura and the works of Picasso and Hirst or the “apparent egg” by Pietro Leemann that recalls Piero della Francesca, but also painters and writers, such as Pollock and his rediscovered recipes, Proust and his madeleines. Personally, art at the table is not a topic that suits me, I prefer to appreciate it in museums.

Una classica pasta mista patate e provola

A classic mixed pasta with potatoes and provola

In your refrigerator at home: always and never…
Always fruit and vegetables, never ethnic products and spices in general, wasabi.
Do you cook at home?
Well, if I want to eat… it’s up to me, my wife doesn’t even think about it. I prefer to stay traditional, but if I have guests I like to invent, use my imagination.Is there a dish that you prefer to eat cooked by someone else?
Certainly, I love Emanuele Del Signore’s cooking. He’s a chef who was my second for several years and who is now at the helm of Twiga from Montecarlo. I love his fusion cuisine and his spectacular skewer lacquered with honey, ginger and soy sauce, an excellent dish, which I only eat at his place,
If uou hadn’t become a chef…
Who knows, I’ve always had a great passion for creative works where manual skills are important: from photography to the art of cutting hair.
(laughs) Who knows, maybe I would have become an excellent hairdresser…

Certainly Massimo”s choiche was a winning decision, Clementino’s cuisine offers dishes that in their simplicity, arouse those emotions that only the excellence of tradition can give.Clementino is located in the U-VISIONARY ROMA HOTEL, Via dei Maroniti, 12, Rome

di Cesare Zucca

(italian and english version)

Si è svolta nel magico scenario del giardino del’antico Convento Santa Maria di Stigliano (San Marco in Lamis) Gargano ,Puglia) l’ edizione 2024 di GRANI FUTURI, la kermesse dello studio , della ricerca e del gusto dello storico, protagonosta della tavola italiana e mondiale: il pane.Protagoniste le preparazioni di fornai, pizzaioli e chef tra arte, conferenze, dibattiti, cultura luci e musica per terminare con la spettacolare Cena di Gala “La condivisione del Pane”, evento nazionale, con i riflettori puntati sul pane utilizzato come materia prima principale dall’antipasto fino al gelato finale con una carrellata di fornai premiatissimi insieme a talenti pugliesi e di tutta Italia, giornalisti e influencers, chef stellati e molto altro.UN’OASI DI PACE DIVENTA L’OLIMPO DEL PANE
Abbiamo conosciuto il giacimento di biodiversità di laghi e lagune del Gargano, fra Lesina e Varano, tra sandali, catamarani e ostricoltura alla scoperta dei lieviti, passeggiate botaniche sulla via Francigena Micaelica,Non potevano mancare gli oli di oliva extra vergini del Gargano , giustamente chiamato “L’Oro del Gargano. Come riconoscerlo, degustarlo e abbinarlo ai meravigliosi pani” a cura di Sabrina Pupillo, tecnologa alimentare ed assaggiatrice. Gran Patron dell’evento è ANTONIO CERA (Ideatore di “Grani Futuri e promotore del“Manifesto Futurista del Pane”, il cui obiettivo è creare una cultura del pane in chiave sia gustativa che nutrizionale. Un manifesto che sottolinea la cura, il rispetto e la tutela delle caratteristiche vitali dei terreni agricoli, dove tutelare e sviluppare le diverse varietà e ne determina QUALI GRANI USARE, LA MOLITURA, LA TIPOLOGIA DELLE FARINE L’IMPASTO, LA LIEVITAZIONE, LA LAVORAZIONE, LA COTTURA E LA CONSERVAZIONE

SOSTENIBILITA’
In una tre giorni dedicata al “Fattore S”, binomio Pane – Sostenibilità: e come il pane sia in grado di fare rete e generare un cambiamento reale per rispondere alle sfide sociali, culturali e ambientali del presente. Attraverso degustazioni, percorsi tematici, laboratori ad opera di chef, fornai ed esperti del settore provenienti da tutta Italia, sono venute alla luce nuove conoscenze e metodi per e assaporare diverse scelte espressive aventi come unico comune denominatore il pane e la sua infinita poliedricità.

IL PANE E’ ARTE
Mi ha articolarmente colpito il dipinto “Cottura del pane” del pittore ottocentesco Anders Zorn, in cui il vero protagonista è proprio il pane e la sua preparazione. Una scena che sa di buono, di famiglia, di antico e semplice. Le donne di questa famiglia sono impegnate tutte a fare qualcosa, a prescindere dall’età. Mentre al Musée de beaux arts, Nantes, spicca il quadro Gustave Courbet, “Le vagliatrici di grano” Gustave Courbet,datato 1854 che descrive l’elegante movimento rotatorio della giovane vagliatrice, sinuosa e leggera, anche se si tratta di una scena povera che esalta il duro lavoro dei contadini, testimoniato dalla stanchezza dell’altra protagonista femminile. Il piccolo fanciullo intanto apre la madia per cercare se vi è rimasto qualcosa da mangiare.

ARRIVEDERCI A GRANI FUTURI 2025!

.ENGLISH VERSION

BREAD: History, Art, Taste, Sustainability, Recovery, Futurism and …”GRANI FUTURI 2024″

The 2024 edition of GRANI FUTURI, the kermesse of study, research and taste of the historic protagonist of the Italian and world table: bread, took place in the magical setting of the garden of the ancient Convent of Santa Maria di Stigliano (San Marco in Lamis) Gargano, Puglia. The protagonists were the preparations of bakers, pizza chefs and chefs among art, conferences, debates, culture, lights and music to end with the spectacular Gala Dinner “Sharing Bread”, a national event, with the spotlight on bread used as the main raw material from the appetizer to the final ice cream with a parade of award-winning bakers together with talents from Puglia and all over Italy, journalists and influencers, starred chefs and much more. AN OASIS OF PEACE BECOMES THE OLYMPUS OF BREAD
We have discovered the biodiversity deposit of lakes and lagoons of Gargano, between Lesina and Varano, between sandals, catamarans and oyster farming to discover yeasts, botanical walks on the Via Francigena Micaelica, to the extra virgin olive oils of Gargano, rightly called “The Gold of Gargano. How to recognize it, taste it and combine it with wonderful breads” by Sabrina Pupillo, food technologist and taster.The Grand Patron of the event is ANTONIO CERA (Creator of “Grani Futuri” and promoter of the “Manifesto Futurista del Pane”, whose aim is to create a culture of bread in terms of both taste and nutrition.A manifesto that emphasizes the care, respect and protection of the vital characteristics of agricultural land, where to protect and develop the different varieties and determines WHICH GRAINS TO USE, THE MILLING, THE TYPE OF FLOUR, THE DOUGH, THE LEAVENING, THE PROCESSING, THE COOKING AND THE CONSERVATION

SUSTAINABILITY
In a three-day event dedicated to the “S Factor”, the Bread – Sustainability binomial: and how bread is able to network and generate real change to respond to the social, cultural and environmental challenges of the present.Through tastings, thematic itineraries, workshops by chefs, bakers and experts in the sector from all over Italy, new knowledge and methods for savoring different choices have come to light expressive works with the sole common denominator of bread and its infinite versatility.

BREAD IS ART
I was particularly struck by the painting “Baking Bread” by the nineteenth-century painter Anders Zorn, in which the true protagonist is bread and its preparation. A scene that feels good, family-like, ancient and simple. The women of this family are all busy doing something, regardless of their age.While at the Musée de beaux arts, Nantes, the painting Gustave Courbet, “The Wheat Sifters” Gustave Courbet, dated 1854, stands out, which describes the elegant rotary movement of the young sifter, sinuous and light, even if it is a poor scene that exalts the hard work of the farmers, demonstrated by the tiredness of the other female protagonist. The little boy meanwhile opens the cupboard to see if there is anything left to eat.

SEE YOU IN GRANI FUTURI 2025!