The wonderful Food and wines of Treviso are rustic, traditional and largely undiscovered by people outside of the Veneto region. It is a land of loved oils and meats with a particular alluring flavour. From fragrant garlic salami to a local variety of large salami called “sopressa” the meats are best served warmed and sprayed with a dash of balsamic vinegar. Many of the traditional foods are accompanied perfectly with slices of grilled polenta or fresh bread. Something that all of the products here share in common are the family run findings at which they are produced. Made by artisan producers to the highest quality they follow generations of expertise.
This really is place of charms with its gentle rolling hills, fascinating vineyards and its rich fierce plain. The home of the Prosecco Road it has a character of its own. The woods offer a refuge for many species of animals and the fish-rich waters of its many rivers and streams offer an abundance of trout and even eels.
Ancient flavours can be found in the small farms, family run vineyards and traditional restaurants that are characteristic places with a welcoming style. The rustic appeal of the local fooderies derived from old peasant dwellings often keep their original style which dates back to the beginning of property. It is hard to imagine that an area so rustic and traditional can offer such a beautiful cuisine to accompany it's fine quality Prosecco. All can be enjoyed with amazing panoramic views of the Prosecco hills whilst tasting delicious recipes made from the natural ingredients of the land and drinking the award winning locally produced wines.
Pizza! One of the most loved foods in the world.
But do you know where to find the very best Pizza? The Pizzeria that makes the best Pizza in the world?
Well, let’s start at the beginning in 16th-century Naples, when a flatbread called a galette was originally referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. Eventually Pizza was replaced by more expensive ingredients like oil, tomatoes and fish. Then on 11th June 1889, to honour the Queen consort of Italy, Margherita of Savoy, a Neapolitan pizza maker called Raffaele Esposito decided to create a pizza in the queen’s honour. He called the pizza the "Pizza Margherita". Esposito garnished the Pizza with tomatoes, mozzarella, and basil, to represent the national colours red, white and green of Italy’s flag. Since then the Margherita Pizza has been held in the hearts of Italians as the traditional, original Pizza of choice.
Fast forward to today and most people have an idea of where to find the best pizza in Italy but all agree that it comes from Naples. So where can you find the best pizza in Naples? Many say that it can be found at the famed Naples pizzeria “L'Antica Pizzeria Da Michele”. Made globally famous as the star Pizzeria in the book/movie Eat, Pray, Love, when Julia Roberts eats pizza there. Hmmm, A Hollywood phenomenon I hear you say? Well, I decided to try it for myself. Surrounded by hungry Neapolitans I queued outside the busy Pizzeria for 2 hours. During the bustling two hours waiting for my number to be called I chatted with the locals who reassured me that this was the best pizza in Naples and it will be worth the wait. Despite my rumbling belly and the Pizzeria next door visibly having seats available I stood my ground. Once inside I enthusiastically took my seat, there are only two types of pizza on the menu, a regular Margherita and a Margherita with double mozzarella. I chose the same as Julia Roberts in the movie, a Margherita pizza with double mozzarella. And oh my goodness was it good. In the words of Julia Roberts in the film “I love my pizza so much, in fact, that I have come to believe in my delirium that my pizza might actually love me, in return. I am having a relationship with this pizza, almost an affair”. So there you have it, if there is a better pizza out there I just couldn’t imagine how it would taste! Try Pizzeria Da Michele for yourself! It can be found on Via Cesare Sersale 1, 80139, Naples, Italy, just a 15 minute walk from the Naples Train Station.
Italy's famous sparkling prosecco wine comes from vineyards that cover a picturesque valley, just north of Venice. While Champagne refers to a region, prosecco is the name of the grape that is grown on rolling hills that stretch from the town of Valdobbiadene past Treviso and Conegliano, as far as Vittorio Veneto. A couple of days driving along this "strada del vino" combines wine tastings in village cantinas, staying in charming B&Bs run by winemakers, and the chance to discover the local Veneto cuisine in rural osterie and trattorie.
Valdobbiadene is the capital of prosecco country, and the perfect place to start a trip through the vineyards is the historic Bar Alpino. It is difficult to believe that this osteria opened more than 80 years ago because the friendly young owner has recently renovated the place into a smart wine bar where over 50 different prossecos can be tasted by the glass. The clientele hasn't changed though – colourful winemakers stop off here at all times of the day. And the food is as traditional as ever, with delicious "polpettine" meatballs on sale all day, while locals crowd in around 6pm when the "porchetta" - roast suckling pig - is brought in from the baker's oven and sliced up at the counter.
Lecce the home of The Italian School is the Apulia region jewel, and one of the most fascinating southern Italian towns.
The capital of the Salento (the southernmost part of the Italian heel), Lecce is nicknamed “The Florence of the South” because of its awesome Baroque monuments. Wandering on a summer night in its century old, stone paved streets is simply magic. Discover with us its main square, piazza del Duomo, after the crowds are gone and the full moon lights up its golden limestone monuments.
But Lecce is not only art: Salento offers some of the best Mediterranean dishes you could find in Southern Italy, often inspired by traditional cooking, based on vegetables and fresh pasta. Lecce is buzzing with excellent places to taste it, some just a few steps away from Piazza del Duomo. One of my favourite dishes is Ciceri and Tria (fresh home made pasta with a cheakpeas) eaten with a great Primitivo di Manduria wine, in a vaulted ceiling century old dining room in this beautiful historical centre what could be better.
Most people have tried Mozzarella but have you ever tried Burrata? If you haven’t you are in for a huge treat! So what is the Difference between Mozzarella and Burrata? Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese however takes the mozzarella one step further — it's mozzarella that's formed into a pouch and then filled with soft, stringy curd and cream. As you cut into the ball of soft milky cheese it breaks open and reveals its stringy, creamy centre which swims out all over your plate. Possibly one of the most delicious Italian delights to be tasted and it would be rude not to use a piece of fresh Italian bread to mop up the milky remains.