Archives For regions

Bologna

Bologna la rossa

 

La dotta, la rossa, la grassa. These are the nicknames given to the city of Bologna by Italians. La dotta (the educated) because it boasts one of the oldest and most prestigious universities in the world. La rossa (the red) because of its distinctive red-brick architecture. And la grassa (the fat)? Because of its amazing food of course!

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Napoli

See Naples and eat.

 

See Naples and … well, eat! As well as having the reputation for being one of the most lively and naturally beautiful cities in Italy, Naples is also considered by Italians to be one of the foodie centers of the peninsula. I recently spent a weekend in the shadow of Vesuvius and here are my top five must eats if you are visiting the city.

Buon appetito! Continue Reading…

 

We all know Venice’s reputation: exquisite, unique, and inspiring on the one hand, but packed, fragile, and confusing on the other. Many visitors to Venice find themselves both awestruck and frustrated as they get lost in its seemingly interminable maze of back alleys, all of which seem to lead back to the Piazza di San Marco and its heaving crowds.

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Bella & Brava

Bella & Brava pizzeria

 

Rather like England’s New Forest, which received that name almost 1,000 years ago, Venice is full of things labeled novo, whose novelty is relative to the age of the city. The most important of these is the Strada Nova (New Street) which since its completion in 1871 has been the main thoroughfare from Venezia Santa Lucia train station (construction began in 1861) to the Rialto area.

Appropriately for a maritime city, the foot traffic on the Strada Nova comes in waves as tourists exit from the trains arriving at the station, and changes direction in the evening as the visitors ebb away.

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An Italian croissant?

April 13, 2017 — 11 Comments
Campo de la Bragora

Campo de la Bragora

 

It has become one of my fundamental beliefs that you cannot find croissants in Italy. There are things that look like croissants, usually called brioche or cornetti, served up and down the country for breakfast in bars, but buy one and you will soon discover the difference between these sweetmeats and the traditional salt-and-butter French classics. And by croissant, I mean the full-fat, full-French version.

Italian brioche are sweet, with sugar in the pastry and usually a glaze of apricot jam on top. To satisfy the Italian sweet tooth they often come with crema pasticcera or apricot jam inside: to have a plain one you need to ask for an empty one, or una vuota. French croissants are slightly salty and made with lashings of fresh butter which means that they melt in your mouth and don’t stick to the roof of it. Having spent two years living in Paris, for me the Italian ones just don’t cut the butter and croissants are one of the very few things I miss.

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