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Eating in FlorencePeople ask me all the time where to eat in Florence, the city I call home. Recently someone blogged about ten places to eat incredibly well in Florence. I disagreed with most choices. And found the list somewhat simplistic, impressed with trendy Michelin-starred places, not really what a visitor needs ...
a visit to PaestumI love to visit Paestum. Great Greek temples, fantastic museum, terrific restaurant Nonna Sceppa, and the world's greatest mozzarella from Vannulo, sold onsite only, never shipped. On a recent visit owner Tonino Palmieri showed me his latest technological advance--specially modified machinery, so his buffalo are milked on demand, when they ...
La TradizioneLa Tradizione, a shop for the best cheese and salumi in the Campagnia region.How could I fail to fall in love with a store called La Tradizione? It is across the gulf from Naples, on the road to Sorrento and the Amalfi Coast, outside the town of Vico Equense. Always ...
Testy Reward ApuliaDining at Al Fornello da Ricci, in Ceglie Messapica.The cucina of Apulia (Puglia) is rustic. It is based on this rural region's native hard wheat, exceptional produce, extra-virgin olive oil, pungent wild greens, and possibly Italy's greatest bread, baked in wood-burning ovens. This area is also home to burrata, a ...
Bettering ParmigianoParmigiano Reggiano from red cows.Parmigiano-Reggiano, its golden-yellow, craggy surface faintly flecked with cream-colored dots, its mellow flavors accented with crunch, is surely the greatest cheese in the world - totally unrelated to the powdered stuff in the green can or anything pre-grated. Parmigiano (Italians shorten the name) has a lengthy ...
Say Taleggio!Dining with a cheese-maven at Al Sasso, in Teolo, outside Padova.One of Italy's greatest cheese mavens, Alberto Marcomini, introduced me to Al Sasso Trattoria, a new favorite outside Padova with terrific country-style cooking. Lucio Calaone is assisted by his mother, wife and sister in the kitchen, from which he serves ...