Tag: journey

virtual journey through the beauties of the Bel Paese – Italian Cuisine

virtual journey through the beauties of the Bel Paese

Visit Italy while sitting comfortably on the sofa. The virtual project, created by Voaigo, to support the tourism sector waiting to return to travel in our country. Here are the tips on where to go (and what to eat) reported by the experts

"Italy has always inspired the world through its creativity and its ability to rise again." Thus began the article that the authoritative American magazine Forbes dedication to #ItaliaDalDivano, the original virtual journey through the historical, scenic and gastronomic beauties of our country made by 20 young people – selected from tourism experts, travel bloggers and journalists – and made accessible through their Instagram profiles during the quarantine days spent at home. As many as 40 stages, far and wide for Italy, from Alta Badia to Pantelleria to discover – while comfortably sitting on the sofa – cities of art, medieval villages and more or less known corners of the Peninsula, with the hope to be able to visit them soon, as soon as it is possible to travel safely.

The idea of ​​the format is of Alessandro Candini is Omar Pancani Voiago, a platform that creates personalized travel experiences: "When the lockdown began, we asked ourselves what we could do to help Italy and support the tourism sector in this difficult time. The project started as a game after sharing a virtual tour of Alicudi, the smallest island of the Aeolian Islands. A lot of appreciation messages arrived immediately from our followers, followed by requests to share other trips. Hence the decision to create a digital format to promote Italian destinations. The contribution, free of charge, of our friends scattered throughout Italy was fundamental, and they immediately responded with great enthusiasm to the appeal ".

Accomplice in captivating graphics – created by the designer Luca Boscardin – #ItaliaDalDivano has captured, from day one (the project started on March 22 and ended on May 1 with the final video), the attention of millions of users on social networks, crossing national borders. After Forbesin fact, also the Australian radio and television broadcaster SBS he wanted to interview Alessandro and Omar to talk about the project.

The protagonists of #ItaliaDalDivano, besides Voiago, are: Paolo Balsamo, Francesca Barbieri, Sara Farris and Marika Zanardi, Stefania Fregni, Marika Laurelli and Diego Miele, Sophie Minchilli, Matteo Nicchia, Annie Ojile, Ciro Pipoli, Valentina Raffaelli, Virginia Simoni , Alessia Sora and Elena Marchi, Salvatore Spatafora, Marco Valmarana and Manuela Vitulli.

In this wonderful journey the images and descriptions of the typical regional dishes, linked to the food and wine traditions of the different Italian territories, could certainly not be missing. And given that according to forecasts, the next holidays will be proximity, we asked each of the participants to report an Italian destination to visit and the specialty to try.

Bari – Manuela Vitulli @manuelavitulli

Among the destinations that I told for #ItaliadalDivano is my Bari. I chose it for the emotional bond but above all because, after years in which it was mistreated, it now deserves the right consideration: a wonderful city, where traditions are still deeply rooted and where the visitor is warmly welcomed. And if we talk about Bari traditions, the orecchiette (whose name derives from the similarity of this fresh handmade pasta with small ears), prepared on the doorstep by the ladies of the old Bari who live in the so-called via delle orecchiette, are a symbol of Puglia and goodness.

Modena – Stefania Fregni @mymodenadiary

I love Modena, the city where I was born and where I live, so much that I also dedicated my blog to it. In these days spent at home I missed the little things: the walks to the market, the tour in the center and the greeting to the Ghirlandina tower. Never taking everyday life for granted is a great lesson I learned during this quarantine. As for the typical Modena dishes, my favorites are: tortellini, tigelle (slang name of the crescentine) and fried dumpling (strictly preceded by the article "il" and not "lo", I recommend).

Salento – Sophie Minchilli @sminchilli

Puglia is certainly one of my favorite regions of southern Italy, in particular Salento. A place where culture, recipes and traditions seem to have crystallized and continue to keep the memory alive despite the galloping pace of modernity, with its frenetic rhythms. The Salento cuisine is renowned for its simplicity, thanks to a deposit of exceptional raw materials: if you come to Salento you absolutely must taste the Sagne Ncannulate, a pasta made from durum wheat flour handmade and served with a simple tomato and ricotta sauce strong ('scante).

Ischia – Annie Ojile @personalitaly

I chose Ischia because it is absolutely my favorite place, both in Italy and in the rest of the world. It is a magical island, less known than Capri, the most glamorous sister. Everyone can find their ideal size: there are 5-star hotels and hidden beaches, rarely visited by tourists. As for food, the specialty to try is the bruschetta with the typical Ischia tomatoes, whose flavor is made unique by the volcanic soils in which they are grown.

Rome – Livia Hengel @liviahengel

Rome is the city where I was born and where I spent the last 10 years of my life. The Eternal City is the place I know best in the world, but nevertheless it never ceases to amaze me with its nuances and centuries of history. And although it is one of the most visited capitals, it is full of hidden places, secret museums and panoramic terraces to be discovered. Among the cult dishes of Roman popular cuisine, my favorite is Cacio e pepe, so perfect in its simplicity.

Naples – Ciro Pipoli @ciropipoli

For my trip with #ItaliaDalDivano I could only choose Naples. I am hopelessly in love with my city, with its strengths and weaknesses. As a Neapolitan, I think it is right to also show its positive side, because, as Pino Daniele sang, "Napule is all about playing and to know everything or munno but they don't know the truth". Speaking of food, you must try – although it may seem obvious to say it – the original Neapolitan pizza. Famous all over the world, this goodness is capable of instilling joy from the first bite. And it doesn't matter if you eat it at home, on the seafront or in a restaurant, the important thing is to enjoy it with friends.

Venice – Marco Valmarana @marcovalmarana

Venice is the city where I was born and to which I am deeply attached. A bit like most Venetians I am very proud of my lagoon origins. Legendary and timeless, telling Venice may seem easy, but grasping its true essence is not at all simple. The traditional dishes that I recommend to try are: Cipriani carpaccio (born from an idea of ​​Giuseppe Cipriani, owner of the famous Harry's Bar), Venetian schie (very small gray prawns caught in the lagoon and served fried) and spaghetti coe cape ( spaghetti with clams).

Gubbio – Paolo Balsamo @paolobalsamo

Lucano transplanted to Umbria, for #ItaliaDalDivano I told the place I love and that most of all makes me feel at home: Gubbio, the most beautiful of the medieval cities, in the green heart of Italy. From a gastronomic point of view, the white truffle certainly deserves a mention, a treasure of the earth that fills our dishes with unique aromas and flavors. If you love this product, or want to discover it in all its forms, Gubbio is the right place. Personally I am crazy about it. I point out the appointment with the National Exhibition of the white truffle of Gubbio which takes place every year during the bridge of the dead.

Salina – Alessandro Candini & Omar Pancani @voiago

With Salina it was love at first sight. The first time we went in 2016 and since then we go back every year, and not only in the summer. The island literally stole our hearts and souls. It is now part of us. The "green princess" of the Aeolian islands is a riot of nature and traditions. If I think about food, more than a dish I am reminded of his capers (from 27 May they will become a new Italian DOP) in particular those of Maurizia who with his small Sapori Eoliani farm gave birth to his son Roberto's dream, flown to heaven too early. And then the granite of Pa.Pe.Ro in Rinella: our favorite is the ricotta one with cocoa drops, to be savored looking at the small bay of black sand while a hydrofoil approaches the marina.

Pantelleria and Ustica – Salvatore Spatafora @foodmakersicilia

Both born from the riots of an underwater volcano, Ustica and Pantelleria are fragments of earth and rock surrounded by blue: the first is located in the Lower Tyrrhenian Sea and is only 36 miles from Palermo, the second is in the center of the Sicilian Channel, more close to Africa than to Europe. And if in the collective imagination these two islands are paradise for those looking for a relaxing holiday by the sea, in their hinterland they hide an agricultural soul to be discovered: in Pantelleria the symbol product is the Zibibbo grape, grown in alberello, from which the famous raisin wine is obtained; in Ustica the small and delicious lentils are renowned, recognized since 2000 as a Slow Food Presidium.

Val di Fassa & Lake Garda – Virginia Simoni @ragoutfood

For #ItaliaDalDivano I made a virtual stop in Val di Fassa, in Trentino, and in the northern tip of Lake Garda, up to my homeland, Biella. They are the places of my childhood, where ancient crafts like that of the margaro, shepherd in the Piedmontese dialect, still resist. I also told about the rite of transhumance of the herds, starting from my neighbor Lauro Croso towards the summer pastures on the Biellese Prealps. The margari produce typical cheeses such as toma and maccagno, at the base of polenta concia, the main dish of Biella and, above all, of the valley of the Sanctuary of Oropa. It is a very creamy type of polenta, seasoned with lots of butter and mountain cheeses.

Marche – Francesca Barbieri @fraintesa

The Marche is a unique region: you can go trekking in the greenery of the San Bartolo park, walk in the medieval villages in the province of Ascoli and enjoy the quiet and tranquility of these magical places. You can dive into the crystal clear waters of the Conero Riviera, or discover the Dante legends of the Rocca di Gradara, interspersing everything with pleasant gourmet breaks. Among the typical products of the area, the truffle of Acqualagna deserves a mention, the capital of the truffle, home to the fair of the same name. To best enjoy it, the advice is to sprinkle it on a plate of steaming passatelli, a typical Marche recipe, obtained from a rich and fragrant mixture of breadcrumbs, cheese and eggs.

Calabria and Molise – Valentina Raffaelli @ valentina.raffaelli

Among the destinations that I have narrated for #ItaliaDalDivano, I would like to point out two unusual itineraries, in Calabria and Molise. Last year, together with my partner, I crossed these two regions on board our Big Blue camper. In Calabria we tried morzello, a tripe specialty that is eaten in a circular bread, the pitta. It should be eaten greedily before it gets too drenched and starts flaking. Not a small feat, considering that it is hot and spicy, but delicious. In Molise, instead, taste the caciocavallo, the typical regional product, and a nice plate of tagliolini with truffle. The Molise mountains are in fact rich in precious truffles, even if they are often exported and passed off as coming from the most renowned places for the production of precious mushrooms.

Lipari and Filicudi – Matteo Nicchia @matt_nc

If I think of Malvasia, sweet summer memories come back to me when I taste this wine on the large terraces of an Aeolian house or on a boat, admiring the lava that comes out of Stromboli. The grapes are harvested late and then left to dry in the sun and wind. My grandmother used to hang it on reeds or woven reed racks. And then there are the capers, always cultivated in the Archipelago, which spontaneously grow almost everywhere, among the dry stone walls, the alleys and the gardens. In the kitchen we islanders use them everywhere: with fish, on pasta, in salads and as pates for bruschetta. They are harvested by hand, between April and August, and preserved in salt. The cucuncio instead is the fruit, since the caper represents the bud of that beautiful flower that looks so much like an orchid.

Sardinia – Sara Farris and Marika Zanardi @cera_una_bolla

Sardinia is our second home, the place where our soul takes shape and rediscovers its perfume. We are made half of the sea and half of Cannonau – the most common black grape variety on the island – with sunny eyes and feet in the sand like juniper roots.

Alta Badia – Alessia Sora and Elena Marchi @alta_badia_official

Through the story of our land we wanted to share the beauty of the Dolomites and the nature that surrounds us every day. From these majestic mountains we learned that in the dark moments, even if we are still, we never remain motionless. We can be far away, but not alone. Distant, but still united. Our favorite Ladin dish is turtres, pancakes stuffed with spinach and ricotta which for our grandparents represented the main course on Saturday, served with a hot barley soup.

Genoa – Marika Laurelli & Diego Miele @ gate_309

Among the Italian destinations that we have told for this virtual journey is Genoa, an amazing city that still retains its historical soul, despite being projected into the future. As for the gastronomic aspect, we recommend trying the famous Genoese pesto. Symbol of excellence of Made in Italy, it is the second most famous sauce in the world after tomato sauce, and aims to become a UNESCO heritage site.

A journey through the recipes of Italian bread – Italian Cuisine

A journey through the recipes of Italian bread

The shoe with the sauce? An Italian certainly invented it. Matter of bread

Bread, like pasta, is a kind of religion for Italians.
It almost never fails in the house, if it advances it freezes or is recycled in a creative way and absolutely does not throw away.
One rule: never lay it upside down because "the Madonna is crying".
We said it no, it's a religion!

Among grains, flours, chariots and regional recipes

Italian cuisine is beautiful because it varies from region to region and even bread has a thousand variations because from north to south everyone prepares it in their own way, using different grains and obtaining different consistencies, but basically maintaining the union between flour, water and yeast.
Let's see which is the most famous Italian bread in the world, through the most traditional recipes.
Obviously to obtain a result similar to that of the oven you would need to have a wood-fired oven at home, but we will try to give you suggestions to do a good job with the home oven too.
In some of the following recipes you will find long rising times because the doughs of certain breads require the preparation of a biga. Other processes are much simpler and faster.
As for the yeast, we always talk about fresh beer yeast and not mother yeast.

Rustic bread

This bread is the classic sfilatino which can be "bland" that is, without salt, typical of Tuscany, or salty.
To prepare it, dissolve 7 g of fresh brewer's yeast in a little warm water and then mix it with 500 g of 0 flour and 400 ml of water, adding only a pinch of salt at the end if you want.
Once you have a uniform dough, let it rise for two hours covered by a cloth and then knead it again. Give it the elongated shape of a parade or round of a loaf and let it rise another two hours always covered.
Cook it at 180 degrees for 40 minutes and then let it cool before cutting it.

Apulian bread

Apulian bread, also known as Altamura bread, has a softer and slightly chewy texture inside, but a crunchy crust.
The first step is preparing the chariot. Then mix 250 g of 00 flour with 2.5 g of crumbled yeast and 150 g of water.
Form a loaf and let it rise at room temperature for 12 hours or overnight.
The following day, add 50 g of semolina flour, 190 g of water, 3.5 g of fresh brewer's yeast, 5 g of honey and only 5 g of salt at the end.
Once you have a homogeneous mixture, leave it to rise for three hours covered with a cloth.
Then flour a pastry board and roll out the dough. Make a three-fold, that is, bring the upper flap to the center and cover with the lower one. Turn the dough 90 degrees and repeat the operation.
Let rise for another hour, then cut a deep cross with a knife on the surface of the dough and after heating the oven to 220 °, cook it for 50 minutes.
Once ready, take it out of the oven and let it cool before cutting it.


The michetta is the typical bread of northern Italy and is easily recognizable for its flower shape.
It is a crunchy sandwich that is made "bubble" inside, thanks to its very long preparation and particularly laborious leavening.
The first step, also in this recipe, is the preparation of the chariot. 400 g of 00 flour are then mixed with 175 ml of water, 4 g of brewer's yeast.
After a leavening of about 20 hours, possibly at 18 °, take the chariot and prepare the dough.
Dissolve 4 g of malt or honey or sugar in 50 ml of water at room temperature and add the biga.
Then add 40 g of 00 flour and a pinch of salt and work everything, preferably in a planetary mixer, for 5-6 minutes.
Transfer the dough onto a pastry board and cover it for 10 minutes.
Pick it up and roll it out slightly with a rolling pin giving it a rectangular shape.
Make a turn of folds as explained in the Apulian bread and then cover for 15 minutes. Repeat the operation three times.
At this point form a ball, lightly grease it on the surface and then let it rise for 30 minutes.
Divide the dough into 8 parts of about 80 grams and form 8 balls. Flour them, cover them with plastic wrap and with a cloth and leave them to rise for 30 minutes more.
With the apple cutter or with the special tool, print the rosettes, being careful not to press too hard and put in the oven

Tuscan bread

Another very famous bread in the world is the Tuscan one which is very good for making the shoe and is also used dry to prepare the classic panzanella with onion and tomatoes.
For the biga, work 175 g of 0 flour with 100 g of water, 1 g of brewer's yeast and a drop of extra virgin olive oil. Let everything sit well covered overnight.
After about 12 hours of leavening, mix this dough with 250 g of flour 0 and 125 g of water, cover with a cloth and let the dough rise for another 6 hours.
After this time, take the dough, make a loaf, fold it in two and roll it up on itself.
Transfer it to a floured sheet, sprinkle it with a little flour and let it rise for another hour.
Then cook at 220 ° for 10 minutes, then lower the oven temperature to 180 ° and let it cook for 40 minutes again. Once cooked, take out of the oven and let the Tuscan bread rest 15 minutes before cutting it.

Rye bread

Rye bread is a very energetic food, has a high fiber content and is rich in minerals and B vitamins.
Rye has anti-arteriosclerotic efficacy and populations that eat rye bread appear to be less prone to incurring cardiovascular disease.
This type of bread is typical of the mountain areas of northern Italy, but is now known throughout the country. Being a bread rich in nutritional properties, it is particularly loved by those who follow a controlled and balanced diet.
To prepare on rye bread mix 400 g of rye flour with 100 g of manitoba flour.
Separately, dissolve 6 g of brewer's yeast in 50 ml of water and then add the yeast, another 300 ml of water and a teaspoon of sugar to the flour.
A pinch of salt and the dough is ready. Let it rise for two hours covered by a cloth, then transfer it to a pan after having worked it again, give it a shape and let it rise again for two hours. Then cook it at 220 ° for about 35 minutes.

Carasau bread

The pane carasau, or carta musica, is the typical Sardinian bread.
It is a very thin and crispy pastry that can be used both as a bread and as a base for the preparation of quick lasagna without cooking.
To prepare the carasau bread, make a fountain with 500 g of durum wheat semolina flour. Dissolve 5 g of brewer's yeast in a little water and add it to the flour.
Start mixing with 300 ml of water and finally add the salt. Knead the dough for about ten minutes and then divide it into 16 balls.
Arrange them on a floured surface at a short distance from each other, cover them with a cloth and let them rise for at least 3 hours.
After this time, flour them with a little semolina flour and roll them out with a rolling pin.
Overlap two at a time and pull again with a rolling pin trying not to make folds.
Place them at this point on a baking sheet that you will have left to heat in the oven at 220 °.
Cook for 15-20 seconds, until they are swollen and then immediately remove them from the oven and separate them in two. When you have done this with all the sheets, arrange them individually on other trays and bake again for 8 minutes at 170 °.
When they are golden brown, remove them and let them cool.

Bread without yeast

Unleavened bread is simply prepared with water, flour and salt and can be cooked both in a pan and in the oven.
It is a cross between a flatbread and an unleavened bread, but it is an excellent solution for all the times when there is no bread at home because it is prepared in an instant and without yeast.
Just mix 400 g of 00 flour with 200 ml of water, a pinch of salt and if desired, for a slightly more intense flavor and greater crispness, 3 tablespoons of extra virgin olive oil.
Once the dough is prepared, let it rest for an hour and then make some balls. Roll out a little, but not too thin, and then cook them two-three minutes per side on a non-stick pan or in the oven at 180 ° for about 15 minutes.

Irresistible truffle. A sensory journey to discover the most precious mushroom of the forest – Italian Cuisine

Irresistible truffle. A sensory journey to discover the most precious mushroom of the forest

It boasts aphrodisiac properties and makes each preparation special … how to resist it?

Autumn, time of truffles. This is the most suitable moment to taste the most precious fruit of the forest, which grows among the roots of trees such as holm oaks, poplars, hazels and limes. Hidden underground (it's called hypogeum mushroom), it can only be found thanks to the flair of trained dogs to recognize its characteristic odor. From the round or more lumpy shape, depending on whether it is grown in a soft or rich in stones and roots, the truffle has a softer soul called gleba and a rougher surface called peridium.

White and black, all the colors of truffles

The most famous is white, Tuber Magnatum Pico, which grows in this period of the year in Piedmont and Tuscany above all. Appreciated since the Renaissance when it honored the tables of noble and powerful lords, it is still today the most expensive and the most delicious. The blacks, also called Périgord from the French region from which they derive, are the most sought after after the white ones. Then there is the summer variety (Tuber Aestivum), with black and warty skin and a hazelnut-colored soul: among the truffles, they are the least prized and the least expensive.

A 100% natural product

No sowing, no transplant: the truffle is a gift of the earth for those who preserve and preserve the woods. The knows it well Savini Truffles, a Tuscan company that from four generations handed down from father to son the passion for this tuber, collecting it and creating a line of products to be able to taste its aroma throughout the year. Since 1920 and after almost one hundred years of activity, the production and processing of truffles still remain craft.

All-round truffle

Whether you are a last-minute person or a skilled cook, truffles will give you great satisfaction in the kitchen. Simple croutons spread with Cream with Parmigiano Reggiano Dop and Truffle they will become a tantalizing aperitif, as well as escarole leaves stuffed with Truffle Sauce. Grated on a risotto and you can give yourself great gourmet arias, just as some fresh truffle flakes will make a common fried egg rise at the banquet of the gods. And if you need to talk about gods, you can't forget the legend that the truffle has aphrodisiac properties, being born from a thunderbolt hurled by Zeus against a tree. Members of the Ars amatoria are warned.

The Truffle Experience

And if cooking alone does not satisfy you adequately, you can let yourself be abducted by one Truffle Experience, to approach the world of truffles in the most natural and engaging way. Three proposals by Savini Tartufi that will allow you to immerse yourself in the flavors and atmosphere of the precious mushroom, starting from research in the woods, accompanied by the faithful 4-legged hound, to then delight your palate with sophisticated proposals based on truffles black and white. For a 360 ° emotional experience.

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