Tag: travel

Gennaro Esposito’s legume soup is an invitation to Umbria – Italian cuisine reinvented by Gordon Ramsay


«It is a dish that expresses perfectly the concreteness of this project, and the reason why I chose to be part of it, says Gennaro Esposito. «At Centumbrie we are lucky enough to work with authentic products grown in the company’s land, and with great ethics: great flavors that we have the task of caressing, to enhance them as much as possible, continues the chef. «Umbria has a solid and important cuisine, for the Evo Bistrot menu I interpreted it in a modern, lighter key, rich in vegetables and also typical meats such as goose or guinea fowl. And beyond this there are Mediterranean touches”, says Esposito, who entrusted the kitchen to his very young pupil in Centumbrie Raffaele Iasevoli.

Goose tortelli

Alberto Blasetti

What you eat at the Evo Bistrot in Centrumbrie

In fact, on the menu there are also many Southern cuisine dishes, especially fish, in an unprecedented and satisfying gastronomic marriage that also tells of Esposito’s roots. The result is a nice choice of dishes that go from raw meats to the chef’s spaghetti with tomato sauce which appear among the first together with Goose tortelli or broken linguine with onion and black truffle broth. Among the second courses, a rich menu of meats made at Josper like Umbrian beef ribeye; Guinea fowl, and also a lot of fish, before an equally long list of vegetarian dishes in which, alongside this wonderful soup of bitter herbs for which Esposito gave us the recipe, there are among others vegetable parmigiana and carpaccio of sweet and sour red turnip petals with pecorino and green sauce. The alternative? Pizza, which at the Evo Bistrot is low, crumbly, light (“but – they are keen to point out – not Roman”. Finally tapas to accompany cocktails from a drinklist in which the signature also made with the fragrant Centubrie extra virgin olive oil, or to the company’s wines or those produced mainly in the area which follow the same philosophy embraced by the family Cinaglia and Menicucci: as local and natural as possible.

Food on the plane: what you can and cannot bring in your suitcase – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


What are the rules for transporting food on a plane? Returning from a trip, the most appreciated souvenirs (for oneself and for others) remain the typical products to eat and drink but, when you have to take a flight, taking them with you can be complex. Not only for reasons of space – especially if you only have hand luggage – but for rules issues.

Food on the plane: the rules you need to know

Indeed, there are various limitations to be respected. They concern first and foremost liquids and liquid foods when traveling within the European Union, and many other categories of food – above all cured meats and dairy products – when instead the destination (or origin) is a non-EU country, such as the United States or Australia, which also impose very heavy fines for violators. How to orient yourself, then? We asked the experts at AirHelp, the largest organization in the world specialized in defending the rights of air passengers, with a network of law firms in more than 30 countries, including Italy. Here’s what you need to know.

Can I bring food in my hand luggage?

The general rule is that You can carry solid and packaged foods in your hand luggage. The AirHelp experts, in fact, explain that «Sandwiches, cereals, sweets and crackers, even if homemade, and as long as they are appropriately sealed and placed in transparent bags, are allowed. There are limitations, however, regarding “liquid” foods. «They must respect the rules on liquids say the experts, «and therefore do not exceed the quantity of 100 ml. Examples of liquid foods? Soft cheeses such as camembert or mozzarella, spreadable creams, desserts such as cheesecake, but also pickles and pickles. «Even canned foods say the AirHelp experts, «must follow the same rules as liquids. Cans in particular do not x-ray well and are difficult to test, which poses a safety risk. It is recommended not to carry them with you to avoid problems.” No limitations – it is worth remembering this – for any type of food or drink purchased directly at the airport.

Can I bring food in my checked baggage?

Regarding hold baggage, the general rule is “green light”. You can bring whatever food you want, even liquid, and without limitations. What makes the difference is the origin and/or destination of your flight because there are some categories of food for which different countries set very strict limits, as we will see later.

Are there any restrictions on food and milk for babies on the plane?

«Among the foods allowed in hand and hold baggage there are also those for children such as artificial milk, breast milk, baby food and juices Of fruit, the AirHelp experts point out. «Drinks and liquid foods in hand luggage must always be within the quantity established by airport security. In the EU”, they reiterate, “the quantity allowed for liquid foods is less than 100 ml and everything must fit into a 1 liter transparent bag”.

How much alcohol can you bring on the plane?

Alcohol deserves a separate chapter. «Alcoholic drinks are allowed at security checks as long as they respect the 100 ml limit. If they exceed the limits, they cannot be transported in hand luggage and must be placed in the hold, while respecting the specific rules of each country. For example, if you fly into the EU from a non-EU country, you can bring one liter of alcohol with a volume greater than 22% without paying VAT and excise duties. Furthermore, it is not allowed to bring alcohol into countries where it is illegal, such as Saudi Arabia.”

Can you bring seeds and seedlings onto the plane?

Even when it comes to seeds and seedlings, it’s good to know the rule and the exception. «It is possible to bring seeds on the plane, both in hold baggage and in hand luggage: however, if you fly outside the EU you must follow the rules established by the destination country, say the experts at AirHelp, underlining that what makes the big difference with respect to what you can bring – or not bring on the plane – is always the place from which you come or to which you travel. “Destinations outside the EU can be very strict with regards to fresh foods, in particular fruit, vegetables, meat and dairy products”, continue the AirHelp experts, recalling that if you do not respect the rules you can incur in very heavy fines.

The rules on food on planes when traveling to countries outside the European Union

Basically, it is good to remember at least three rules: theThe European Union prohibits the transport of cheeses, cured meats and filled foods if you arrive from a non-European countryunless it is Andorra, Liechtenstein, Norway, San Marino and Switzerland. Australia, on the other hand, prohibits the import of fruit, including dried fruit, cured meats, spices and seeds, and has specific limitations for cured meats and milk, as do the USA. For this reason, if you travel to non-EU countries, it is always a good idea to consult the embassy websites, but also to declare the presence of food in your luggage at the time of check-in. Returning to the example of the United States, fines for those who do not respect the rules can reach 10 thousand dollars.

Travel to Italy: rediscovering Taormina – Italian Cuisine

Travel to Italy: rediscovering Taormina


Gluttonous Taormina guide with addresses for food jerseys. In the footsteps of the Grand Tour to rediscover – this all-Italian summer – the Sicilian pearl of the Ionian Sea

Rediscover Taormina in the year of the revival of Italian tourism. In 800 the Ionian pearl – lying on a natural terrace overlooking the sea and protected by the watchful gaze of Etna – it was a mandatory stop for travelers of the Grand Tour, especially during the winter period. In the modern era, however, it has become a sought-after summer destination, without losing that allure that has captivated intellectuals and artists from all over the world. According to ENIT (National Tourism Authority) estimates, 2020 records a 55% drop in international arrivals, a serious blow to the economy of the Sicilian town which has always been able to count on a high spending foreign clientele, with Americans in top of the list.

After an initial moment of concern, due to the cancellation of reservations due to the effect of Covid-19, the first positive signs of recovery are felt, and starting from July the large hotels, the pride of Taormina, have resumed their regular activity. The Belmond Group – luxury brand of hospitality founded 40 years ago and now acquired by the French holding Lvmh, which boasts in its portfolio icons such as the Cipriani of Venice, the Caruso of Ravello, the Splendido of Portofino and the legendary Orient Express train – is present in Taormina with two structures: the Grand Hotel Timeo and the Villa Sant’Andrea, the latter directly overlooking the Bay of Mazzarò, with private access to the sea. A season different from the others, with an increase in Italian presences and the forecast to recover the lost months in autumn and winter, taking advantage of the mild Sicilian climate. Belmond hotels are the perfect base for discovering Taormina in a gourmet key, starting right from the three restaurants – including theOtto Geleng of the star chef Roberto Toro – and from the bar on the panoramic terrace of the Timaeus, where theEtna Spritz, the only Italian drink in the magazine's ranking of the best cocktails in the world Condé Nast Traveler Usa. Here are all the tips for a tasty holiday in Taormina.

Belmond Grand Hotel Timeo and Belmond Villa Sant’Andrea

In 2019, exactly one year after the opening, the Otto Geleng gourmet restaurant of the Grand Hotel Timeo obtains the coveted Michelin star. An important recognition for the executive chef Roberto Toro that sees thus rewarded the research and experimentation work carried out with his brigade in the Timeo kitchen. Open only for dinner for 16 guests, arranged in eight tables, which can savor the chef's creations while admiring the breathtaking panorama of the Bay of Taormina, with the summit of Etna that stands out on the horizon. Alternatively, always on the terrace, there are the Timeo Restaurant, with a selection of the great classics of Sicilian and Mediterranean cuisine, and then the Literary bar, perfect for an aperitif at sunset accompanied by the notes of a piano and a cocktail prepared by barman Claudio Adelfio, like new Milan – Taormina based on Cynar and Etna bitters. For a fish-based lunch or dinner, go to the Oliviero restaurant del Belmond Villa Sant’Andrea, partner structure connected to the Timaeus by a free shuttle service.

Via Teatro Greco 59 – Taormina (Belmond Grand Hotel Timeo)
Via Nazionale 137 – Taormina (Belmond Villa Sant’Andrea)

Kistè – Easy Gourmet

Kistè is the original food and wine container wanted by Pietro D'Agostino – starred chef del La Capinera restaurant, mainly characterized by a fish cuisine – together with his partner, the sommelier Morena Benenati. The restaurant is located in the heart of the historic center of Taormina, inside a historic fifteenth-century building. New this year, a drink list divided into 12 zero km cocktails that pay homage to Sicily. The creations are designed by Mattia Cilia, among the best bartenders in the world, and made by the student Sofia Mammana, young Sicilian promise of mixology. The raw materials used – as is the case for the menu proposals – are personally selected by the chef who signs the label with the "Io Pietro D'Agostino" brand: the Pantelleria wine of the Francesco Rizzo company, the Mediterann liqueurs- IO from Giardini D'Amore, the fragrances of orange blossom and jasmine, chestnut honey, medlar and citrus from Sicilian black bees by Claudio Meli, fruit and seasonal vegetables.

Via S. Maria dè Greci, 2 – Taormina

Osteria Santa Domenica

The local of Gianluca Savoca, a few meters from the Ancient Theater, is the landmark of the inhabitants of Taormina. Opened in 2014 as a wine bar, two years later it evolves and transforms into a restaurant. Among the strengths is the wine list, with a rich and targeted selection of labels that reveals the owner's great enoic passion. Well 350 wine labels, between small natural productions and big brands, which can be requested by the glass. The menu includes few and targeted courses, ranging from the mountain flavors of the inland areas of Sicily to the classic traditional fish-based recipes, always accompanied by excellent Sicilian bread with grains. Among the dishes to try are the fresh pasta tagliolini with Palazzolo Acreide truffle and Mazara red prawn. Note of merit for the tasting of Etna extra virgin olive oil, served as soon as you sit down at the table. Upon request, Gianluca Savoca also organizes cooking lessons including a morning walk for shopping and a slush break.

Via G. Di Giovanni, 47/49 – Taormina

Minotauro pastry since 1979

The best pastry shop in Taormina is located in a small alley in the center, a few steps from the Ancient Theater. In the laboratory of Rosy and Nuccio Cingari substitutes and essential oils are banned to make room only for natural products, such as the delicious Sicilian sheep ricotta and Avola almonds. Among the specialties to try are the biscuits of the Messina tradition: piparelle is 'nzuddi with carob flour. As soon as you cross the threshold, your gaze is captured by the colorful marzipan fruit, made with 50% almonds and hand painted by Nuccio.

Via Di Giovanni 15 – Taormina

Roberto – the Wizard of Cannoli

Walking through the maze of narrow streets in the center, you come across the laboratory of Roberto Chemi, better known in the city as the Wizard of Cannoli. The dessert par excellence of Sicilian pastry is certainly the specialty to try: the crispy wafer is filled on the spot with a small spatula, just like it was in ancient times. The sheep's milk ricotta used is not blasted and is characterized by a balanced percentage of sugar and the addition of a pinch of cinnamon and a drop of liqueur, following the family recipe handed down by his father, who was also a pastry chef in Taormina.

Via Calapitrulli 9 – Taormina

Bam Bar Taormina

Thanks to word of mouth – and social networks – the Bambara family bar has become an obligatory stop for the Sicilian granita. You can choose from 24 fresh fruit flavors and 7 other proposals with the addition of milk. The most popular granita is the almond one, accompanied by the inevitable Brioche with Tuppo, and then the seasonal mandarin (in winter) and figs (in summer).

Via di Giovanni, 45, 98039 Taormina ME

Morgana Lounge Bar

The trendiest venue in Taormina is the ideal stop for those who want to spend an evening full of fun. Great music, designer furnishings that change every season, a small internal garden with the inevitable bougainvillea and a selection of cocktails home made that they prefer Sicilian ingredients (agave, prickly pear, jasmine, passito di Pantelleria): this is the formula for the success of the cousins Christian Sciglio is Guido Spinello. "Malandrina" is one of the specialties of the Morgana drink list, made with Belvedere Vodka, fennel syrup, lemon juice, elderflower and lime, scekerato and served with ice.

Descent Morgana 4 – Taormina

Naxos Archaeological Park – Taormina

Since 2013 the Archaeological park of Naxos – Taormina has the management of some of the most important monumental and landscape sites in the province of Messina: the Archaeological Museum of Naxos with its collections, the Ancient Theater, Villa Caronia, the Naturalistic Museum of Isolabella, the archaeological areas of Taormina and Francavilla, Palazzo Ciampoli and the Basilian Monastery and Church of Saints Peter and Paul. From 1 July the Ancient Theatersecond most visited site in Sicily after the Valley of the Temples – has resumed the usual time of view (every day from 9 to 19) while the positive news of this post-Covid phase, which has led to a remodulation of the times and ways of activities, is the tourist package (21.50 € per person) which, together with the entrance ticket, also includes a one-hour tour accompanied by professional and multilingual guides (free for children up to 10 years old).

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