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Wine and food Italy

Culinary delicacies of sea and mountain: the Italian cooking of Ischia

Published in Wine and food Italy on 07-09-2012
italian-cooking-ischia

The Italian cooking of Ischia is a union: between sea and mountains, including game, fish and seafood, and various kinds of vegetables prepared in imaginative ways. Typical dishes that you must absolutely taste during a vacation in this island in the province of Naples.

As already mentioned, in the Italian cooking of Ischia vegetables have a place of honor. One of the most famous recipe is the minestra maritata (literally “married soup”): it is a dish prepared with seven different types of green leafy vegetables (including broccoli of Naples, cabbage and the so-called torzelle), cooked in a broth of meat (bone, chicken and pork), eaten with toasted bread. Made with vegetables is also the cianfotta: potatoes, eggplant, zucchini and peppers sautéed with some tomatoes.

Tuscany: a journey through the Italian cuisine of Maremma

Published in Wine and food Italy on 06-07-2012
italian-cuisine-maremma-tuscany

The Italian cuisine of the Maremma, Tuscany, is largely poor, simple and frugal: the typical dishes of this land are created using the products of the earth and the sea nearby, and the base of its food are game, soups, vegetables and fish. Poor but tasty and wholesome meals.

One of the dishes of the Italian cuisine of this land of Tuscany is the acqua cotta (literally “boiled water”): it is a typical recipe of Grosseto, in the heart of the Maremma, a vegetable soup with wheat flour bread and olive oil, and there are several variants of it. Another typical recipe of this city is also known as schiacciata (“flattened”), an oil cake.