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Italian Food
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| If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
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| We know that dining is one of the highlights of any trip to Italy.
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| Forget bacon and eggs.
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| Since Italy is a peninsula surrounded by three seas, it is no surprise that seafood makes its appearance on plates all over the country.
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| The dog days of summer…the old expression rings true throughout Italy when the heat hits.
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| Italy is known for its fabulous cuisine, and pizza is probably the item most beloved world-wide.
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| Have you ever wondered how to get milk from a herd of buffalo? The bufala in question is not the hump-backed variety that once roamed the Great Plains of the American West, but is instead a species of water buffalo introduced to Italy in the 7th century.
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| Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
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| The stereotyped image of the Roman 'osteria' is so captivating to condition for centuries the whole regional wine production.
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| The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
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| Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
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| At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
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| In ancient times, the shepherds in Agerola dressed a big mantle to take shelter from cool and dampness, and reached Naples to sell their products.
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| Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
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| The 90% of artichoke's production in Campania is concentrated within the province of Salerno, specially into the Plain of Sele.
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| San Marzano is one of the most acclaimed variety of tomato, grown in the area between Salerno and Naples known as Agro Nocerino-Sarnese.
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| The hazelnut of Giffoni IGT, known as "Nocciola di Giffoni" belongs to one of the most precious Italian varieties: Tonda di Giffoni.
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| Caciocavallo Silano is a semi-hard cheese, made with vaccine milk, seasoned 15 days minimum.
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