Tag: travel

Paride Vitale: «My Abruzzo, as a good Abruzzo ultra – Italian cuisine reinvented by Gordon Ramsay


Paris Vitale he is one of the most skilled (and loved) PR people in Milan, a mass mobilizer with his unconventional ideas, an entrepreneur, a television personality. He triumphed in the 2022 edition of Beijing Express paired with Victoria Cabello and, always with her, he led Crazy trips. But first of all Paride Vitale is a proud Abruzzo native Castel di Sangroand for this reason he is now also a writer: his has just come out Of love and Abruzzo (Cairo), a guide that contains everything you would like a friend to tell you about this region yet to be discovered.

The book was born for this: for friends. To answer once and for all (perhaps) the questions of those who, about to travel, call Paride Vitale to find out where to go, what to do and what to eat. All in five chapters – dedicated to National Park of Abruzzo, Lazio and Molise; to Gran Sasso and the villages; The Majella, the ski slopes and the wines – for a beautiful journey from the mountains to the sea full of history and stories, including that of the author who was born in these areas and returns whenever he can. «I told about my Abruzzo, my memories, the places I like. Basically what I do on a daily basis, because there are so many people who ask me for advice on my region, as if it were Malawi!”, says Paride Vitale. «Seriously, it was nice. Indeed, a dream. And also an opportunity to do what I like best: I often return to Abruzzo, and every time I try to discover something new.”

Interview with Paride Vitale

What did you discover new about Abruzzo while writing the book?
«So many stories. The chapter on wines, for example, is full of anecdotes, realities that for me, being from Abruzzo, were not known at all. All the wineries and wine families that I mention are journeys within a journey: I knew their products, but I didn’t know that they were in crazy places, in villas or castles where it is also possible to stop and sleep for a weekend or, in any case, near of areas that allow a different itinerary”.

What makes Abruzzo special?
«It is a region that maintains a strong authenticity, and it is surprising: a place where you turn the corner and find yourself faced with wonderful places that you would never have expected. For example, during the classic excursion to Rocca Calascio, in the Gran Sasso Park, the Oratory of San Pellegrino in Bominaco (fraction of Caporciano, L’Aquila) is worth a stop: there is the largest and best preserved collection of frescoes of Europe that date back to 1200 (they call it the Sistine Chapel of Abruzzo, ed.). Another example: taking a canoe tour on the Tirino river, crossing landscapes that seem to have come out of The Lord of the Ringsyou can stop on the route at the Cataldi Madonna cellars, where the typical white wine of the Marche and Abruzzo was born: Pecorino”.

Speck Alto Adige PGI: 5 things to know to celebrate – Italian cuisine reinvented by Gordon Ramsay


Why Speck Alto Adige PGI was born Speck Alto Adige PGI was created to preserve fresh meat for a long time, and to stock up in areas such as mountain areas where supplies were never easy in the past. There are documents that date it back to 1200 and which also say that it was initially made with the meat of pigs slaughtered at Christmas.

How Speck Alto Adige PGI is produced

If each speck is different it is because each family has its own recipe, very secret, which however respects the specifications and tradition. In particular, each family has its own blend of spices, so it may happen that you taste a speck with an aftertaste of cumin, another of coriander, yet another – following the more traditional mix – of salt, pepper, rosemary, bay leaves and juniper. All amazing.

Who protects Speck Alto Adige PGI

Since 1992, Speck Alto Adige PGI has been protected by a consortium administered by the Bolzano Chamber of Commerce which also deals with its promotion. Furthermore, since 1996, Speck Alto Adige PGI has had the “Protected Geographical Indication” (PGI) seal issued by the European Union to confirm its quality. Today there are just 28 certified producers, regularly subjected to checks to ensure that the speck complies with all quality requirements.

How Speck Alto Adige PGI is produced

To make Speck Alto Adige PGI, only the leanest pork legs are used, which are then sprinkled with salt (the quantity of which must never exceed 5%) and spices. After three weeks we then move on to smoking in low-resinous wood and fresh mountain air. Finally, the maturation: 5 months, i.e. 22 weeks, during which the Speck rests in ventilated places to lose a third of its initial weight and take on its classic solid consistency. If all the steps have been respected, at this point the speck receives the quality seal

Suedtirol, Speckproduktion, Meran, Branntzeichen, brennen, einbrennen,Frieder Blickle for EOS

Nutritional properties of Speck Alto Adige PGI

Rich in proteins (they make up 30%), Speck Alto Adige PGI is a source of vitamins B1, B2 and B which support the nervous system by promoting the absorption of nutrients, and minerals such as iron, potassium, phosphorus and zinc.

Other articles from La Cucina Italiana that might interest you

Travel to Peru with this exquisite dish – Italian cuisine reinvented by Gordon Ramsay

Travel to Peru with this exquisite dish



This summer let yourself be carried away Peru with one of the most traditional recipes in the country, an iconic and delicious dish suitable for a summer dinner by the sea, with friends and relatives. There Cause Rellena it is a preparation that combines simple ingredients in a combination of taste and color, which blend to create a unique and satisfying dish.



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