To visit in 2022: Chioggia, Courmayeur and Naples – Italian Cuisine

To visit in 2022: Chioggia, Courmayeur and Naples

These are the places to visit according to the New York Times, which we also confirm for the goodness of the food: here is the top 5 of the most typical dishes

Chioggia, Courmayeur and Naples. These are the Italian places included in the list of 52 places on the planet to visit in the year 2022 just started according to the New York Times. The fil rouge of the top parade drawn up by the authoritative American newspaper is that of sustainable tourism, that is, those places where “visitors can make a difference (…), travel destinations for a changed world”, reads one of the reasons. The difference also makes the food, which has always been among the top attractions for foreign tourists who come to our country.

Chioggia, the taste of the lagoon

“Built on an agglomeration of islands in the Venetian lagoon, with centuries-old buildings rising from the canals in all their decadent splendor, Chioggia is called the“ little Venice ”. The locals disagree: if anything, they say, it is nearby Venice that should be described as Chioggia's greatest double, and it's true, Chioggia has more ancient origins ". The culinary tradition also boasts a long history linked mostly to fishing, confirmed by the importance of the Chioggia Fish Market, and by some typical local dishes. (Ranking position: 1)

– Sarde in saor, fried sardines with white Chioggia onions cooked in white wine vinegar;

– Bigoli in sauce, long pasta with a salted anchovy sauce;

– Peoci in cassopipa, mussels cooked with onion and garlic;

– Suca risi, pumpkin soup with rice grains;

– Polenta and schie, small fried shrimps typical of the Venetian lagoon.

Courmayeur, the flavor of the mountain

"This charming town at the foot of Mont Blanc, in a historically French-speaking region of Italy, has long tried to find a balance between tourism and conservation. Decades before mass tourism became alarming, Courmayeur had begun to limit access to its two high valleys, Val Veny and Val Ferret, in the summer, reducing the number of entrances even to local taverns, known for their polenta concia. – creamy polenta with local fontina ". Not just polenta, because the territory is the secret of Aosta Valley products. Pure air, pristine water from glaciers and mountain earth give the strong flavor to meats, meats, cheeses and high altitude wines, such as Vallée d’Aoste Blanc de Morgex and de La Salle. (Ranking position: 13)

– Chnéfflene, buttons of batter cooked in boiling water and dressed with fondue, cream and speck;

– Chnolle, corn flour dumplings, to be eaten in a hot pork broth;

– Seupetta à la valpelleunèntse, the Valpelline soup with black bread, cabbage and fontina cheese;

Tartiflette, Savoy recipe with reblochon cheese, potatoes, onions and bacon;

– Bouilli à la saumure, a boiled salted meat.

Naples, the taste of the sea

"You see Naples and then die, they say, which means this Mediterranean beauty should be on everyone's wish list. But unfortunately the city faces a precarious future. Without any intervention, due to the high population density, according to a recent report, Naples would suffer 55 days of extreme heat per year by 2049 and 93 days by 2081. The good news is that some locals are rolling up their sleeves. A group of residents in the popular neighborhood of San Giovanni a Teduccio has created a community of "fair energy" to provide clean and free electricity to families living below the poverty line, with a system of 166 solar panels ". Apart from the beautiful initiatives in support of a better and sustainable city, in Naples people also "die" for food. In addition to the great classics, from pizza to sfogliatella to babà, here are some perhaps lesser-known traditional dishes, mostly pasta-based first courses (al dente). (Ranking position: 34)

– Rice sartù, flan with meat sauce and peas;

– La Genovese, ziti with white meat and onion ragù;

– Spaghetti alla Nerano, with fried zucchini and basil;

– Casatiello, savory bread pie with lard and… much more;

– Pasta and potatoes, with mixed pasta and lots of provola, very dry. Divine.

This recipe has already been read 185 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page