Sunday, April 27, 2025

Tropea Calabria and Food




TROPEA

CALABRIA, ITALY

 





"TROPEA"







CALABRIA










A ONION VENDER

TROPEA

TROPEA IS FAMOUS FOR ITS SWEET RED ONIONS 













"NDUJA"


A Calabrian must-have for every visitor, the classic ‘Nduja is a fiery, buttered sausage that is most commonly savored as a paste or spread. 

 It's made from a blend of pork parts and chili peppers and is often served on a loaf of bread with a drizzle of olive oil.

If you’re a lover of hot food, it's simply a match made in heaven.






CACIOCAVALLO


The Calabria cheese known as Calabrian provola is known for its exceptional flavor and is arguably one of the finest cheeses in the world.

It is great for eating as an appetizer all on its own, or for use as an ingredient in a dish. 

Easily distinguishable in its distinct shape and yellow velvet rind that encases a solid core, this cheese is popularly served smoked or grilled just like other stretched-curd cheeses. 


CACIACAVALLO

Caciocavallo is another signature stretched-curd Italian cheese that originates from Southern Italy. Procured on Sila, an ecologically virgin plateau, this cheese goes from a salty to a more spicy taste as it seasons and is best paired with wines.

Owing to the seasoning, the cheese develops a granular texture, making it a perfect choice for grating.





GOING to The AMALFI COAST ?



POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

UNIQUE TRAVEL INFO

With 100 REGIONAL RECIPES

Of NAPLES POSITANO The AMALFI COAST

ITALY








GOING to CALABRIA ? AMALFI "

HOTELS All ITALY & WORLDWIDE











Famous "TROPEA ONIONS"

TROPEA, CALABRIA


Tropea Onions, also known as red onions from Tropea, are a distinctive Italian onion variety grown primarily in the Tropea region of Calabria, Italy. They are known for their sweetness, mild flavor, and slightly torpedo shape. The onions are often eaten raw in salads or cooked in various dishes. 








TROPEA ONIONS & ANCHOVIES

Local ANTIPASTO





TROPEA ONION PIZZA

With Tomato & Mozzarella











VECCHIO AMARO del CAPO

WONDERFUL "AMARO" from CALABRIA



Vecchio Amaro del Capo is a well-known Italian amaro, a bittersweet herbal liqueur, produced by the Fratelli Caffo distillery in Calabria. It's made with a blend of 29 different herbs, spices, roots, fruits, and flowers from Southern Italy, including oranges, licorice, and chamomile. It's typically served chilled as a digestif. 
The Dominat Flaver is CITRUS of ORANGES, as well as Cinnamon, Mint, & Licorice.
The FLAVOR PROFILE is Bittersweet with Hints of CITRUS HERBS & SPICES
DIGESTIVO : Vecchio del Capo is an AMARO that is typically served after a Meal to help aid in digestion.







Friday, April 25, 2025

Florence and Tuscany

 

















PHIL in TUSCANY






TEATRO del SALE

"CABREO"





Chef Fabio Picchi

"CABREO"


If you were forced to describe the thriving Cibrèo restaurant empire or the ebullient dynamo at its helm with a single word, it would have to be ‘theatrical’So characteristic is Chef Fabio Picchi’s flair for the dramatic that he even added an official cabaret experience to his stable with the opening of Teatro del Sale in 2003. But while each of the Cibrèo restaurants certainly exudes a performer’s panache, this is not entertainment in any hollow sense of the word. There is no lone player separate and unreachable on a stage, no star chef hidden away in an ivory tower kitchen. This is theater of a more inclusive and improvisational sort, the kind that crouches by your table and animatedly welcomes you to the show: “The privilege of cooking for so many people for 37 years is my real fortune,” says the maestro.

The recipes we’ve brought home are the uncommon result of both a highly technical skill set and a virtuosic feel for flavor. Adapting Chef Picchi’s playful directives brings with it a certain joy: ‘boil until it feels like the right consistency!’, and ‘apply the stickiness technique to brown!’. There is an impish flourish at the center of Cibrèo’s dishes, but there is also an unmistakable warmth. So while these recipes introduce new themes, they are also incredibly approachable and most importantly, delicious. In the end, it boils down to this simple advice from the master chef: “Choose your ingredients with great consciousness – the love you use to cook will take care of the rest!” Consider your summer starters set, and your crowds pleased.





Thursday, April 17, 2025

Pasta with Duck Ragu

 

 





BIGOLI con SUGO di ANATRA

VENETIAN PASTA with DUCK RAGU

Recipe





Silvia Makes BIGOLI

With DUCK RAGU

"SUGO di ANATRA"







FAMOUS ROMAN PASTA

CARBONARA - GRICIA - AMATRICIANA

PASTA with VENETIAN DUCK RAGU

RECIPES & STORIES of ITALIAN FOOD

ITALY & NEW YORK