One of the oldest and most typical spun curd cheeses of Southern Italy, Caciocavallo Silano originated from the Sila Plateau, and the tradition of cheesemaking later gradually expanded along the Apennine mountain range. Produced in the regions of Basilicata, Calabria, Campania, Molise, and Apulia, Caciocavallo is made from cow’s milk and has a mild, salty flavor and a smooth, firm texture.
This traditional Sicilian focaccia is an oven-baked flatbread topped with an oregano-flavored tomato sauce made with the addition of onions, anchovies, breadcrumbs, and ... Read more
Licurdia is a traditional cucina povera dish originating from Calabria. The soup is made with a combination of lard, flour, vegetable stock, salt, rustic bread, caciocavallo ... Read more
Rigatoni alla silana is a traditional pasta dish originating from the Calabrian Sila Massif mountain forest. Although there are many recipes, the dish is usually made ... Read more
Found throughout southern Italy, parmigiana di melanzane is a type of gratinated vegetable casserole traditionally made of fried or grilled slices of eggplant layered ... Read more
Aglianico is a native Italian grape variety. Although it is grown outside Italy, Aglianico thrives in southern Italian regions, predominantly on the volcanic ... Read more
Soave is an Italian wine that comes from the namesake wine region, which is located east of Verona. It is predominately made with Garganega grapes, and occasionally ... Read more
Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is allowed ... Read more
Found almost exclusively in hilly areas with fertile soil rich in potassium, Marostica cherries are grown in Veneto's province of Vicenza. The juicy&... Read more
4.7
Rate It