Narrations, anecdotes, talks about food, and short stories of a lesser known Italy by SeveDB
It is perfect to taste on a slice of bread and butter, it can stuff all your cakes or give flavor to a cheese plate: in any case, fig jam is a real treat. Prepare it Yourself Whether made with black or green ones, fig jam is a delight to be enjoyed throughout the winter. […]
Little attention is dedicated to the artistic side of the wine label. Yet the labels are designed with care, research, and talent by many artists whose name is nowhere to be seen. There are many remarkable labels, both, for the Italian production, and international. Italian wines, particularly those most renowned, tend to maintain traditional labeling […]
While in Matera during lunch a wine in particular stood up for me: Aglianico del Vulture. A very good red, sometimes called the ”Barolo” of the South, that can also reach a good price. IDENTIKIT OF THE AGLIANICO DEL VULTURE The slopes of Monte Vulture, an extinct volcano north of Basilicata, represent the ideal habitat […]
A TALE OF TWO VILLAS Vicenza has one of the most famous villas by Andrea Palladio; “Villa Almerico Capra also called La Rotonda.” Nearby there is another celebrated Villa; “Villa Valmarana ai Nani.” By car, it is rather complicated to get to see them closely. Walking instead, can be quite an enjoyable experience and not […]
I like my Caffé short, no sugar, no milk, and simple. Caffé corretto was not my thing. However, just recently, while traveling thru the Marche Region, I let myself be tempted in trying “caffè corretto” with this [pictured] anise liqueur “Varnelli,” which, I was told is a specialty of the area. To my surprise it […]
Where to eat when hiking in the Dolomites It is easy to find good, yet simple, food while hiking in the Dolomites. in fact there are plenty of ”Rifugi Alpini”1/, Malghe”2/, and ”Casere” 3/, along the trails and/or high up in the most remote spots. Food is simple, usually, cheese, cold cuts such as speck, […]
Sea Bass or European Bass, Is both fished and raised commercially, and is considered to be the most important fish currently cultured in the Mediterranean. In Ireland and the United Kingdom, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. But in North America, it is widely known by […]
Feta cheese is very popular practically everywhere. Although very likable I find it a bit too salty, and occasionally even difficult to digest. There is a very good alternative cheese: Quartirolo Lombardo is just like Feta cheese, just less salty. Quartirolo Lombardo is a typical table cheese that goes well with salads, cold dishes, fruits, […]
Somehow I end up doing Panna Cotta more in summer than in the winter months. Perhaps because I add to it a hint of unusual ingredients like the Refreshing Panna Cotta, i wrote about a year ago. This year there is another version of it I just made, as refreshing as the one with basil, […]
Listing the cookies on the market in Italy is a though job. I thought I knew them all, either from the childhood memories, to nostalgic memories while living in the US, but when I tried to list them all I got lost. Definitely the main brand name is ”Mulino Bianco, ” (in France also called […]
Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread. Excellent as a hot soup in winter, the tomato […]
The Friuli Venezia Giulia Region–Italy’s north-easternmost region–has an important production of wines. In a total of eight Doc and Docg areas, all located in the southern area of the region between hills and plains close to the sea, quality wines are produced such as Ramandolo, Colli Orientali del Friuli in its numerous variations, Collio Bianco […]
