Tag: good

Campania: between ancient and new glories, vineyards and good food – Italian Cuisine


Along the Appian Way and the Volturno River, a very green land meets non-conformist travelers: dense forests of oaks, chestnuts, oases and nature reserves, classical and Romanesque vestiges. To which are the counterpoint orchards and vineyards where forgotten fruits and centenary vines are recovered


<! –

send by email


Italy owes to Campania international tourist notoriety and testimony of ancient foods. Our thoughts turn to Amalfi coast it's at Capri. Maybe to Ischia? In truth, for over two thousand years it has been synonymous with a sparkling and cosmopolitan holiday Baia Domizia, in the northernmost part of the region. Until the seventies of the last century it was easy to meet celebrities from music and entertainment, but also avant-garde artists. Crowds of swimmers from Scandinavian countries reached Baia Domizia, so much so that topless customs were cleared on these beaches.

In Campania, the first Doc in the world
191731 "src =" https://www.salepepe.it/files/2021/10/campania-cantina-avallone-@salepepe.jpg "width =" 210 "style =" float: left;Although the official arrival is of 1989, This is where the first is to be sought Doc to the world: the ancient Romans in fact certified Falerno with the area of ​​origin and the year with sealing wax to close the amphorae. To taste it you have to go to the territory of Cellole: after centuries the Falerno severus, fortis, ardens has found its splendor in the countryside and hills near the sea thanks to the Villa Matilde Avallone company. The founder, Francesco Paolo Avallone, discovered in the 1950s the screws descendants from some glorious grapes that escaped the filossera: Aglianico and Piedirosso for the Falerno Rosso Doc, Falanghina for the Falerno Bianco Doc. Try the crus Vigna Camarato and Vigna Caracci. You can book the Torre Falerno room, created inside a former grain silos, in the Locanda del Falerno farmhouse, which the two children Maria Ida and Salvatore now manage, the ideal starting point for this journey to discover Campania Felix.

In Campania, among Romanesque remains, wines and grappas
Those interested in the glories of the Roman people immediately take a look, agreeing with the Municipality of Cellole, To the nearby Villa di San Limato for the famous mosaic floor. Going along the Via Appia Antica, the Regina Viarum, you can follow the signs for Falciano del Massico. 191726 "src =" https://www.salepepe.it/files/2021/10/campania-vino-@salepepe.jpg "width =" 210 And Regina Viarum is also the name of the cellar where to discover the third Falerno del Massico Doc, obtained from Primitivo grapes. Here we uncork the cru Vigna Barone: glasses with a dark red color, spicy and licorice aromas are obtained from strains over 70 years of age, not very productive. Herbaceous notes instead distinguish the grappa obtained from fresh pressed pomace: a treat for gourmand.

Face to face with nature
There is no lack of opportunities for those who want to dedicate themselves tophysical activity in contact with nature, by choosing one of the paths in theWWF Oasis of Monte Massico or in the Natural Reserve of Lake Falciano del Massico, of volcanic origin. In the vicinity, in season, you can see many variety of fruits forget that Vincenzo Azzurretti cultivates on his farm: from percoca Puteolana at the plum Sugar stone. TO Carinola and in the nearby village of Ventaroli, those who loveRomanesque art: the unmissable frescoes in the apse of the basilica of Santa Maria in Foro Claudio respond to the capitals of the cathedral. It takes a few minutes to reach Teano, on the slopes of the extinct volcano Roccamonfina. History books report it as the place of the meeting between Giuseppe Garibaldi and Vittorio Emanuele II, but it is the Roman theatre to deserve a stop.

Between hazelnuts, woods and good food
If time isn't running out, it's worth going up to the Cavallerizza complex and enjoy the landscape on the center and the countryside. It is precisely the countryside that reserves another delicious stage with the Mortarelle hazelnuts and i chickpeas, beige, wrinkled and very small, used to dress hand-pulled tagliolini with black pork sausage, Caserta Pelatello, and tomato. Calvi Risorta is a history book to be explored in the open: from the ruins of Cales to the crypt of the cathedral, to the painted caves. Those lucky enough to participate in particular occasions can hope to taste a ancient local dessert, the caleno glove, a pancake flavored with anisette and lemon.

Stop for a tasting in the cellar
Along winding roads surrounded by dense forests of chestnut trees of the Ufarella variety, which tradition wants to be used in soup with porcini and beans, the route leads to Pontelatone, place of origin of Casavecchia grape variety, perhaps the same from which Pliny the Elder noted the Trebulum wine. The Casavecchia di Pontelatone, Doc since 2011, it is distinguished by its intense and persistent aroma, the dry and soft flavor which is followed by sensations of licorice, carob and undergrowth. From the room of tasting of the cellar of Giuseppe Chigi, president of the Casavecchia Wine Route, you can see the medieval tower of Pontelatone, where the vine was recovered at the beginning of the twentieth century. The return to the past continues in the hamlet Treglia, the ancient Trebula, with an easy walk around the cyclopean walls built by the Samnites. The imposing access door recalls the great entrance to the Greek city of Mycenae. Those on the hunt for strong tastes, on the other hand, stop at Strangolagalli, A village of Castel di Sasso.

Wines, cheeses, pizza and tourism
In the Le Campestre farmhouse owned by Manuel Lombardi and his family, the surprise is that Casavecchia is used in the tanning of a cheese, the Roman Conciato. 191730 "src =" https://www.salepepe.it/files/2021/10/campania-formaggi-@salepepe.jpg "width =" 210The sheep's cheese are placed in amphorae closed with cork together with chili pepper, thyme serpillo, oil of variety Caiazzana And wine Old house: an ancient method of conservation, already used by the Romans. In the afternoon there is time to stroll along the paving of the historic center of Caiazzo, full of buildings with stone portals from the Aragonese period before settling in Pepe in Grani, the Franco Pepe's pizzeria, considered by the Pulitzer Prize winner Jonathan Gold the best pizza chef in the world. Those who prefer nature trails continue towards Alvignanello, along the Volturno. You can choose a path along the bends of the river staring at the images of egrets and gray herons while the more daring prefer the crossing aboard the otter, flat-bellied boat used until the 1980s. At the end you will find hospitality in the caves, the cellars dug into the rock, with a glass of Casavecchia and Caserta Pelatello sausage thanks to the CSI Association of Alvignanello which organizes trekking days on foot and on horseback.

Last stages: Limatola, Caserta and the Belvedere of San Leucio
It takes 20 minutes to reach from here Limatola along the Volturno. After visiting the workshop of the sculptor Gino Rispoli and the Castle, you can follow the scent of the annurca apple, of uniform red color and crunchy pulp, towards the apple orchards by Biagio Testa. You have to walk the quiet streets of Caserta Vecchia, the Duomo and the Castle, before facing one of the Italian wonders, Caserta. For the story of the solo Royal Palace the entire pages of the journey made up to now would be needed. Beauty lovers, if they can, end the tour at the Belvedere of San Leucio. Not far away is the Antiche Leuciane artisan shop to revive the textile splendor of this small great capital of world tourism.

October 2021
by Riccardo Lagorio

top photo by Gianniblues / Alamy / IPA

The addresses
of Sale & Pepe


Villa Matilde Avallone
Via Domitiana, 18
Cellole (CE)
Tel. 0823932088

Chigi vineyards
Via Cretaccio
Pontelatone (CE)
Tel. 3386534128

Vincenzo Azzurretti Farm
Via Direttissima, 5
Falciano del Massico (CE)
Tel. 3381745313

Regina Viarum
Via Vellaria, Traversa I
Falciano del Massico (CE)
Tel. 3292064243

Il Casolare dairy
Via Olivella, 12
Alvignano (CE)
Tel. 0823610906

Biagio Testa Farm
Via Sant'Antonio, 11
Limatola (BN)
Tel. 3339368121

The Cacciagalli by Diana Iannaccone
Borgonuovo locality
Teano (CE)
Tel. 3939253825


Le Campestre farmhouse
Strangolagalli, 3
Castel Di Sasso (CE)
Tel. 3470580014

pepper in grains
Vico San Giovanni Battista, 3
Caiazzo (CE)
Tel. 0823862718

Shops and other activities

Perol Butcher
Via Volturno, 13
Alvignanello di Ruviano (CE)
Tel. 0823863110

Ancient Leucians
Piazza Trattoria, 1
San Leucio, Caserta
Tel. 0823305585

Gino Rispoli Sculptures
Via Marotta
Limatola (BN)
Tel. 3478145477

Posted on 12/10/2021


<! –


<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Treefolk's in Rome launches the Good morning cocktail list – Italian Cuisine

Treefolk's in Rome launches the Good morning cocktail list

The Trastevere gastropub has developed a cocktail list suitable for both a late breakfast and lunch, with low alcoholic drinks, hangover proposals and coffee-based mixes

Imagine New York at the turn of the sixties and seventies, the explosion of the advertising market and the enthusiasm of an economic boom. At that time it became customary to have a drink at lunch and the Martini was very popular, strictly with olive, as is done in the United States. It happened at the time that the "3 Martini lunch", the lunch based on three martinis, had even been the subject of a tax deduction as a business lunch. The assumption was that the topping olives had enough calories to be a meal replacement.

Over time, the habit of drinking alcohol at lunch, as well as during working hours, has been replaced by healthier fashions, but never underestimate the historical courses and resorts. And here is that in an era of pandemic and forced closure of premises after 6pm, the need for a drink has shifted. There are those who have replaced the appointment of tea with that of the aperitif, as well as those who have invented the cocktail menu for breakfast and lunch.

It is the case of Treefolk's, a beautiful gastropub opened in Rome, on Viale Trastevere, for a few months. He was not very lucky with the progress of the pandemic, having practically opened an epidemic already in an advanced state, however he had the ability to reshape his offer in an always innovative way.

And here he has been pulling a drink list called out of his hat a few weeks ago Good morning cocktail list, in short, a cocktail menu for lunch. Not just the hangover classics that are normally offered at brunch, such as the Bloody Mary, of which Michele Ferruccio, the bartender of Treefolk's, offers six versions, but also a variety of low alcoholic cocktails with coffee base, extracts, prosecco and fermented. The idea is to bring it to Italy British style that from 11.00 in the morning prefers the consumption of long drinks, beers and bubbles.

Among the low-alcohol cocktails, Ferruccio went to recover the memory of the great classics, such as Mimosa, which becomes Welcome Mimosa in its reinterpretation based on freshly squeezed orange juice, with the addition of ginger, bergamot, as well as prosecco: perfect to start the meal well, perhaps with a boiled meatball like the one they serve at Treefolk's, because we know that the bubbles degrease the frying. More refreshing is theExotic, a mojito with a carbonated taste, thanks to the fermentation of mint and ginger, mixed with Johnnie Walker Black Label.

Always fishing in the history of mixing, indeed going even further back in memory, Ferruccio proposes his version of punch in the menu of lunch drinks, the Real Punch, based on spices and fruit cider. The result is a light drink with a strong alcohol content and complex in taste, which takes you in a sip by a fireplace in Scotland on Christmas Day.

Then there are the drinks in which Ferruccio has put coffee as the protagonist, both because they are perfect at the end of a meal or for a slightly alcoholic coffee break, and because that of specialty coffees is another variation of the varied offer of this all day long venue. Given that in the evening menu one of the best sellers is the classic Espresso Martini, at lunch the game becomes even more serious, with a perfect drink for couples, the Cremini Martini. The customer is served a tray with a teapot containing a home-made coffee and whiskey-based liqueur, two glasses with ice, a portion of coffee cream and a mocha: the preparation of this decomposed Espresso Martini ends at the table and makes interactive and fun drinking.

Still on the “coffee drink” line, Ferruccio has put the Cold Brew Bourbon, a cocktail that combines the world of Specialty Coffee and that of blending. The whiskey is processed as a Cold Brew coffee, that is, through a cold percolation, it is left to filter through the finely ground coffee of Ethiopian origin. It is then mixed with a sugar syrup and banana flavorings. A drink that gives the right energy in the morning or is recommended to end the meal in joy.

The breakfast format that accompanies these cocktails features British-inspired dishes adapted to local raw materials. A selection of eggs, English Breakfast, avocado toast and a variety of club sandwiches, in addition to the most home-grown husbands, both in savory and sweet versions, and dishes of the day, which vary according to the shopping at lunchtime.

Photo by Alberto Blasetti.

Light apple pie: a good and light recipe – Italian Cuisine

Light apple pie: a good and light recipe

Apple pie without butter and without oil? It can be done: here is the recipe for a light but equally delicious result!

There Apple pie it is one of the most loved desserts ever, an irresistible pleasure in any way you prepare it. The variations are endless and there is no shortage of possibilities to prepare it in a lighter version. A light apple pie, maybe without butter and without oil, can be a good solution for reducing fat and calories. As? You just have to replace the butter with skimmed milk (or partially skimmed) or with the yogurt. But let's move on to the recipe!

How to make light apple pie: recipe without butter

For breakfast, as a snack or as a dessert: you can never go wrong with this dessert! The recipe for the light apple pie without butter will guarantee you a consistency humid is fluffy and a delicious taste just like that of its classic version. All thanks to the flavor of the apples and that hint of cinnamon that goes so perfectly.


4 apples
150 g flour 00
120 g skim milk or yogurt
40 g brown sugar
2 eggs
1 sachet of baking powder
lemon juice


To prepare the light apple pie, start peeling the apples, cut them into small pieces or into thin slices. Sprinkle them with lemon juice to keep them from blackening while you are working on the dough.
Beat the eggs with the brown sugar until the mixture is light and fluffy. Add the milk slowly, mixing it with the rest of the mixture.

Pass the flour and baking powder through a sieve and add it to the dough a little at a time, mixing until the ingredients are blended evenly. Add a pinch of cinnamon or, if you like it, orange or lemon zest. Add the small pieces of apples to the mixture and pour it into a cake mold (about 20 cm in diameter). Alternatively, you can distribute the apple slices in a radius for a more scenographic effect.
Finally, sprinkle the surface of the cake with a few teaspoons of brown sugar to make it more golden and crunchy.

Preheat the oven to 180 ° C in static mode and bake the apple pie for about 40 minutes, checking the cooking with a toothpick. Once cooked, let it cool completely before removing it from the mold to prevent it from breaking.

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