olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2026-03-25T16:24:36.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: 32 best Italian hotels for food lovers to visit in 2026
items: Best restaurants in Rome: where an insider eats and drinks in the Italian capital
items: 8 lesser-known Italian islands for a foodie trip
items: Naples cuisine: how to cook like a local
items: Venetian food: how to cook like a local
items: Why I love Emilia-Romagna, Italy's foodie northern region
items: Tuscan cuisine: 10 things we love
items: Trentino food: 10 things we love
items: Sicilian food: 10 things we love
items: 10 things we love about Bologna, Italy
items: Sardinian food: how to cook like a local
items: Venice foodie guide: where locals eat and drink
items: Bologna, Italy foodie guide: where locals eat and drink
items: Milan foodie guide: where locals eat and drink
items: Florence foodie guide: where locals eat and drink
items: Palermo, Sicily foodie guide: where locals eat and drink
items: Foodie road trip in Friuli-Venezia-Giulia
items: Best Italian food trips
items: JW Marriott Venice Resort and Spa: hotel and restaurant review
items: Best Italian cookery courses in the UK
items: Southeast Sicily: best places to eat & drink | Marina O'Loughlin
items: Alta Badia, Italy: Taste for Skiing and Sommeliers on the Slopes review
items: Where to eat the best street food in Rome, Italy

32 best Italian hotels for food lovers to visit in 2026
type: item
date: 2026-03-25T16:05:48.000Z
subject: Italy
subject: Europe
subject: Travel
subject: Hotel guides
description: From vineyard estates in Tuscany to converted palazzos in Puglia and boutiques in Milan's foodiest neighbourhood, here's our pick of Italian hotels that offer visitors a slice of la dolce vita
encoded: Looking for the best Italian hotel to visit? We've found the best Italian hotels for food lovers in Piedmont, Tuscany, Sicily, Puglia and everywhere in between. Whether you're on a budget or looking for luxury, need a city break or a sea views, check out our round-up of the best Italian hotels for something for everyone. For more hotel inspiration, check out our best European hidden gem hotels, or relax in one of the best hotel baths worth travelling for. Next, learn 10 things we love about Puglian cuisine and Tuscan food, plus discover the 8 lesser-known Italian islands worth visiting for a foodie trip. Best Italian hotels for foodies Vetera Matera, Basilicata From £220 per night, check availability at booking.com, expedia.co.uk or veteramatera.com Nestled among Matera’s ancient caves, this boutique retreat from Relais & Châteaux brings quiet five-star luxury to Italy’s oldest city. The 23-room hotel is built into the Sassi di Matera, a UNESCO World Heritage Site, blending the ruggedness of the mountains with plush modern interiors. At Artema Ristorante, expect dishes that pay homage to Basilicata-grown produce, with two tasting menus on offer from chef Eduardo Estatico (à la carte is available for parties with three guests or fewer). Stand-outs include a soufflé made with farm-fresh eggs from the Matera hills, paired with Vesuvian costoluto and yellow cherry tomatoes, and Murgia goat mozzarella, as well as rockfish soup with sweet and sour vegetable terrine, seaweed and Matera sourdough bread. Salads, sandwiches and charcuterie are served in the Lounge Bar for casual lunches and dinners. Rooms on the Noble Floors have a more contemporary feel, with high ceilings, exposed brick and large windows that offer panoramic views of the Sassi. For a more immersive Matera experience, stay in the Hypogeum where the underground suites are carved directly into the ancient rock, emulating the landscape’s unique beauty. Three of the master suites also have private pools. The Ely…

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Best restaurants in Rome: where an insider eats and drinks in the Italian capital
type: item
date: 2026-03-23T16:31:07.000Z
creator: Heather Steele
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Feast at the best spots for authentic carbonara, cacio e pepe and more Roman classics
encoded: I’m not a Rome local (yet!) but it’s a city I visit at least twice a year. Whenever I interview Italian chefs I’ll always trade recommendations for the Eternal City. From morning coffee spots to late-night drinking dens, the 10 places here are all on my list of favourite tried-and-tested Roman restaurants that I send to anyone who asks. For more local city guides, check out our guide to the best restaurants in Prague or the best restaurants in Athens. Best places to eat and drink in Rome Grab morning coffee at Sant’Eustachio I have the chef Skye McAlpine to thank for suggesting Sant’Eustachio to me five years ago. Just behind the Pantheon it’s been serving countertop espresso since 1938. It can be chaotic in here: you have to queue to pay for your €1.70 espresso, before you politely elbow your way to the counter, hand over your receipt, shoot your coffee and leave. They’ll automatically add sugar unless you ask otherwise. However you take yours, pair it with a pistachio or white chocolate cannoli. caffesanteustachio.com Have a stylish lunch at Salumeria Roscioli Bright, modern deli Roscioli has taken off so much that there’s now an outpost in New York. You shouldn’t let its expansion deter you – it remains an excellent place for a quick, relaxed lunch that spans the whole Italian larder (think Cantabrian anchovies or Pugliese mozzarella). Plates include everything from gnocchi cacio e pepe to raw Sicilian prawns with puntarelle. It’s also a lovely spot to pop in for a glass of wine – its cellar stocks more than 2,800 labels. salumeriaroscioli.com Experience a true trattoria at Da Danilo A tiny trattoria near Termini station, Da Danilo offers a perfect high-low experience: exceptional food in a traditional Roman restaurant, with walls covered in football shirts and signed photos of sports stars. It’s one of my favourite spots for a long lunch over cacio e pepe (here twirled in a whole wheel of parmesan at the tableside) and plates of various slow-cooked meats. I like…

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8 lesser-known Italian islands for a foodie trip
type: item
date: 2025-09-25T12:56:30.000Z
creator: Heather Steele
subject: Italy
subject: Travel
subject: Europe
subject: Italian
description: Swap Sicily and Sardinia for some lesser-known gems and a truly memorable Italian island holiday away from the crowds
encoded: Whether you’re searching for some late-summer sunshine or are one of those enviably organised people who’s already looking ahead to next year, a week on an Italian island is hard to beat. And while Sicily, Capri and Sardinia are popular for good reason, sometimes the best trips are the less obvious ones. Boats, beaches and bowls of pasta… Here are some of our favourite isles for a foodie escape. 8 lesser-known Italian islands to visit Ponza Ponza is the ultimate Roman getaway. A couple of hours from the capital by train and ferry, it’s the perfect island to tack onto a long weekend in the Eternal City. There are three ways to get around small but mighty Ponza: scooter, e-bike and boat. Water taxis will get you to all the major beaches, but we loved hiring a bike and zipping up and down the hills to get to the best, smaller beaches such as Cala Gaetano and La Caletta. It’s also the ultimate way to work up an appetite – La Marina at Cala Feola beach is one of the best on the island. Book in advance and you might snag one of the tables on the rocks. It’s just the place to enjoy bottarga pasta while the waves lap at the restaurant. In the main town, some of the best dining spots are Restaurant EEA, Oresteria and Lanterna da Silverio. That said, one of our favourite meals was on board a five-hour boat tour, which took us around the island and over to neighbouring Palmarola. There are no hotels here, but O’Francese is the island’s one (cash-only) restaurant, right on the sand. We saved our stomachs for the captain-made tuna and tomato pasta back on the boat, which we ate while bobbing about in the sea. Where to stay: Villa Laetitia is a gorgeous boutique hotel owned by one of the Fendi sisters. Overlooking the main port (every bedroom has a sea view), this is a sumptuous boutique option, complete with tiled floors, striking beds and lovely design details, such as branded crockery and pretty linen curtains. Pantelleria One thing to know about Pantelleria: there will be cap…

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Naples cuisine: how to cook like a local
type: item
creator: Michele Pascarella
subject: Europe
subject: Guides
subject: Italy
subject: Travel
description: Dive into the vibrant, sun-soaked flavours of this iconic Italian city, featuring three mouthwatering recipes by Michele Pascarella to recreate in your kitchen.
encoded: Want to learn about the cuisine of the Naples? Discover what makes this unique cuisine special, plus three recipes to try, from Michele Pascarella. For more global recipes, check out our guides to Hokkaido cuisine or Balkan cuisine. Recipes extracted from Napoli on the Road (£20, Ryland Peters & Small). Photographs: Stephen Joyce. Neopolitan cuisine Naples is home to one of the most authentic and dynamic food scenes in the world, a place where tradition and innovation come together to create an unforgettable food experience. Known as the birthplace of pizza, the city has built a global reputation around its iconic margherita and marinara, yet its cooking extends far beyond its legendary dough. Naples is a city where food is culture, history and identity, deeply woven into daily life. Neapolitan cuisine lies in its simplicity and the use of high-quality, locally sourced ingredients. From the San Marzano tomatoes grown in the volcanic soil of Mount Vesuvius to the fresh seafood caught daily along the Bay of Naples, every dish tells a story of tradition and craftsmanship. Street food plays a major role in the city’s food culture through beloved specialities like sfogliatella, cuoppo di fritti, frittatina di pasta and panino con la parmigiana. Meanwhile, historic trattorias and family-run osterias serve timeless dishes such as pasta alla Genovese, ragù napoletano and impepata di cozze, keeping centuries-old recipes alive. Beyond tradition, Naples is also embracing modern cooking, with young chefs and contemporary restaurants reinterpreting classic flavours with a creative twist. Whether you’re enjoying a slice of pizza in a bustling alley, sipping espresso at a historic café or enjoying fine dining with a view of the Gulf, the Neapolitan food scene is a true celebration of passion, craftsmanship and a love for good food. Michele's recipes from Naples Capricciosa bianca A pizza topped with a rich combination of ham, salami, mushrooms, chargrilled artichokes and black oli…

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Venetian food: how to cook like a local
type: item
date: 2025-01-30T16:38:55.000Z
creator: Emiko Davies
subject: Italy
subject: Travel
subject: Europe
subject: Cook Like A Local
description: From sweet-sour and spiced sardines to deep-fried polpette, experience the varied cuisine of this historic Italian city
encoded: Want to learn about Venetian food? Looking for Venetian recipes? Read Emiko Davies' guide and recipes below, then check out our more Italian recipes. We also have our guides to Sardinia, Trentino and Bologna. Venetian cuisine Venice, La Serenissima, is arguably the most beautiful and charismatic city of Italy. Its history as a maritime republic and its trade with the east have both helped to shape its culinary arsenal. In many of the seafood and other dishes, there are little touches of the exotic – the highly peppered sauce that accompanies duck and game dishes, a hint of cinnamon in risotto or gnocchi – which are rare in the rest of Italy. In Venice you should eat seafood, which is brought in fresh every day from the lagoon. Try sardines in an Arabic-influenced sweet and sour marinade; or moleche (soft-shelled crabs); or bigoli in salsa, pasta with an anchovy sauce. There are a few meat and poultry dishes worth trying, such as calf’s liver with onions, fegato alla veneziana, duck with that characteristic pepper sauce, or the famous carpaccio invented in Harry’s Bar. And do not miss the cicchetti, the Italian version of the Spanish tapas, tasty morsels to be eaten with a drink. As with tapas, you can make a meal of cicchetti by ordering multiple plates for a good and filling meal. And you don’t necessarily have to eat and drink in the same bacaro — you could make your way from bacaro to bacaro, sampling the varied tastes on offer, as well as differing wines. It is a good way of familiarising yourself with the labyrinthine side streets of the city. Ursula Ferrigno's Venetian recipes Words and recipes extracted from Cucina del Veneto by Ursula Ferrigno (£22, Ryland Peters & Small). Spicy sausage and polenta lasagne Hearty and delicious, this lasagne, which uses polenta in place of pasta sheets, is a real crowd pleaser. Using good-quality sausages is a must – I love a fennel and red wine variety for this dish. Broad bean purée cicchetti Whip up this Venetian broad bea…

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Why I love Emilia-Romagna, Italy's foodie northern region
type: item
date: 2024-10-29T10:44:30.000Z
subject: Italy
subject: Travel
subject: Europe
subject: 10 things
description: Learn all about what makes the cuisine of this Italian region so special from chef Filippo La Gattuta
encoded: Learn all about what makes the cuisine of the Emilia-Romagna region so special from Filippo La Gattuta, executive chef of the Big Mamma restaurant group. From the art of parmigiano reggiano to local varieties of filled pastas, the lambrusco resurgence and fruity aged balsamic vinegar, there is plenty for foodies to enjoy. Want to learn more about regional cuisine? Check out our guides to the cuisines of the Austro-Italian South Tyrol, the Algarve in Portugal, the Isle of Skye in Scotland, Cork in Ireland or Istria in Croatia. Keen to discover more of Italy? Check out 8 lesser-known Italian islands worth visiting. Emilia-Romagna: 10 things we love Parmigiano reggiano Parmigiano reggiano is an art in Emilia Romagna. The Big Mamma Group sources all its parmigiano from Caseificio Gennari, who have been making cheese by hand for 70 years and now make 100 wheels of parmigiano per day. It’s DOP protected and must be aged for a minimum of 12 months to classify as parmigiano – but ageing can last as long as an intense 100 months. Every 40kg wheel of parmesan uses around 500 litres of milk, giving rich, creamy and nutty results. Lambrusco Forget any preconceptions you may have of lambrusco. Organic vineyard Venturini Baldini produces varied styles of sparkling red and rosé lambrusco, and aims to restore the reputation of this local indigenous grape. The fermenting methods used are similar to champagne production and the resulting lambrusco is best served chilled at aperitivo hour or the start of a meal. Prosciutto di Parma Up in the hills near the border with Tuscany lies Prosciuttificio San Nicola, a producer of silky PDO Prosciutto di Parma. The ham (which can only be made from the back legs of large white pigs who’ve had a specific diet) is salted (no other flavourings or additives are used) and passes through several different ageing chambers to gradually cure over a year. Culatello di zibello Culatello, another extra-special DOP ham from San Nicola, is another favourite.…

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Tuscan cuisine: 10 things we love
type: item
date: 2024-06-21T11:08:17.000Z
subject: Europe
subject: Guides
subject: Italy
subject: Travel
subject: 10 things
description: Masha Rener, Executive Chef of Lina Stores, shares the things that make the cuisine of Tuscany so special, plus where to eat, drink and stay while you're there
encoded: Be transported to the rolling vineyards and sunshine of Tuscany as Masha Rener, Executive Chef of Lina Stores, shares the top 10 things that make the cuisine of this region so special. From the reason Florentine steak is so special to unique regional bakes, top-quality wine, fresh seafood, the favourite local pasta and much more, there's plenty to love about Tuscany. Plus, Masha shares her top recommendations of where to eat in the region, and we've got recommendations of the best places to stay in the region. Want to learn more about regional Italian cuisine? Check out our guides to the food of Puglia, Trentino or Sicily, plus how to cook like a local in Venice. Feeling inspired to book an Italian getaway? Check out our picks of the best Italian hotels for the best places to stay. Jump to: Where to eat in Tuscany Where to stay in Tuscany The cuisine of Tuscany: 10 things we love Chianina beef Chianina is the type of cow that produces the famous Bistecca Fiorentina – the impressive grilled T-bone steak you’ll find on many restaurant menus in Florence and across Tuscany. Tuscans are extremely proud of the Chianina cow: a festival in Siena even opens with four cows parading though the city to signal their key cultural role. Much of the cattle is free range which gives the meat more flavour and these days there is experimentation with aging the beef too – now it can be aged for up to a year, giving a funky, full flavour to the steaks. Check out olive's T-bone steak recipe to bring some Florentine flair to your kitchen. Pici all’aglione Pici is a popular pasta shape in Tuscany, made simply with water and flour (no eggs) and rolled into long noodles by hand for a hearty, chewy texture. In Val di Chiana, in the southern part of Tuscany, a typical way to serve pici is in pici all’aglione. Aglione is a local variety of garlic with extra large cloves and a milder flavour. The garlic is sliced and cooked slowly in a light tomato sauce and finished with pecorino cheese. Salami…

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Trentino food: 10 things we love
type: item
date: 2023-06-13T15:09:52.000Z
creator: Roberta D'Elia
subject: Europe
subject: Italy
subject: Travel
subject: 10 things
description: Roberta d'Elia, head chef of artisanal pasta delivery Pasta Evangelists, shares her recommendations for what to eat and drink in Italy’s far north region of Trentino
encoded: Want to learn more about Trentino food? Looking for Trentino dishes to try? Read our guide below then check out the best Interrail routes for food lovers. For more inspiration, see the 10 things we love about Sicilian cuisine and Tuscan food, plus our best ever Italian recipes and Italian desserts. Now discover 10 things we love about the food from the Algarve, Puglia and Georgia. Trentino, Italy’s far north province, is usually known for its mountains, especially the Dolomites. It’s also where the Alps meets the Mediterranean – feel the breeze of Lake Garda on your skin, visit ancient olive groves and enjoy the region’s renowned sparkling wine. Follow Roberta on Instagram @chef_roberta Trentino food: 10 things we love Trentodoc Forget about prosecco – Trentodoc is the bubbles of the mountains. This delicious sparkling wine is specific to the region and only uses Trentino grapes. It’s produced using the Metodo Classico, or classic production method (the same as champagne). The Alpine growing environment, meanwhile, gives the wine its own beautiful and unique flavour profile. I adore a glass of Trentodoc as part of aperitivo, our ritual before a full meal designed to whet the appetite. Alongside the wine, I enjoy serving a light assortment of cheese and focaccia: these pair well with Trentodoc's bubbly nature and refreshing quality. Tortei da patate A typical dish of the ‘cucina povera’ (the pauper’s kitchen) tradition, tortei da patate is a delicious Trentino appetiser of fried potato, typically served with speck, carne salada, mortadella and bean and onion salad. I love it with a dollop of red currant jam on top to round off the perfect lunch! Vin santo Vin santo is a passito, or sweet dessert wine, made from raisins. But it isn’t any regular dessert wine: vin santo is considered a pearl among passito wines, due to its relative rarity – only limited amount of bottles are produced annually because the production process is so long. It has an intense flavour, sweet b…

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Sicilian food: 10 things we love
type: item
date: 2023-05-30T09:08:10.000Z
creator: Emilia Strazzanti
subject: Europe
subject: Italy
subject: Travel
subject: 10 things
description: Emilia Strazzanti, co-founder of the Strazzanti shop and supper club, tells us what makes the food of Sicily so special to her and her family
encoded: Want to learn more about Sicilian cuisine? Looking for Sicilian dishes to try? Read our guide below then check out our guides to Bologna, Trentino, Tuscany, Seville and the Algarve. See Emilia's recipe for Sicilian pasta with cauliflower here, then check out her recipe for a showstopping Sicilian ricotta cake. Emilia and her two sisters, Nina and Sofia, opened Strazzanti in London’s Fitzrovia to celebrate their Sicilian and Neapolitan heritage. Emilia has worked as a chef specialising in pastry in Paris, Milan and Sicily but returned to London to help set up the family business. It started life as a shop before diversifying into a wholesale business supplying the likes of Selfridges and Bar Termini, and now hosts a supper club as well. In 2020, Strazzanti also started offering cooking kits called Il Piccolo Pacchetto – ‘the little parcel’. Sicilian food: Emilia Strazzanti's guide Pasta alla norma Named in honour of Vincenzo Bellini, from Catania – who composed the opera Norma in the 19th century – this pasta dish with aubergines is a must-try. Eating history At various times Sicily has been ruled by many other powers and that’s left an imprint on Sicilian life and food. You’ll witness it in dishes such pasta con le sarde, jewelled with raisins – the dried fruit being an Arabic influence. From dishes that are salata (salty) and dolci (sweet), to piccante (hot), Sicily’s cuisine as a whole has no strict definition – it draws on many aspects of its cultural past. Capers When it rains, the air is filled with the saline notes of the caper plants that grow up and around the rocks dotting the outskirts of towns. You breathe a scent of fresh, vibrant salinity. It’s these capers that we cook into many of our dishes. Arancina or arancino? Palermo and Catania have a friendly feud on the correct way to spell the name of the well-known Sicilian deep-fried rice ball. Palermo favours the feminine ‘arancina’ and Catania the masculine ‘arancino’; however, it’s not just the name that…

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10 things we love about Bologna, Italy
type: item
date: 2021-02-15T13:02:24.000Z
creator: Jacob kenedy
subject: Guides
subject: Italy
subject: Travel
subject: Europe
subject: 10 things
subject: Italian
subject: Pasta
description: Discover Italy’s historic food city with Jacob Kenedy of Bocca di Lupo, Gelupo and Plaquemine Lock in London
encoded: Bologna is where I learned to make gelato. I studied under Gianni Figliomeni at Gelatauro – the finest gelateria in the city. Bologna has three names: La Rossa (the red, in architecture and politics), La Dotta (the learned) and La Grassa (the fat). The latter refers more to the abundance of food in a city wealthy since the Middle Ages, than to calories. It is the foodie city. For more inspiration, see our complete Bologna foodie travel guide, our best ever Italian recipes and the 10 things we love about Trentino food and Sicilian cuisine. Now learn 10 things we love about Puglian cuisine and Tuscan food. 1) Mortadella The world outside of Emilia-Romagna (the region of which Bologna is capital) seems divided between those who love mortadella (the giant, emulsified, decadently fatty sausage), those who detest it, and those who can’t eat it for religious reasons. In Bologna, the debate is restricted to which the finest mortadella is. Bolognese cuisine is brutally rich and delicious – rich eggy pastas, creamy and buttery sauces, myriad cheeses, breads fried in lard. Emilian products are Italian food’s greatest successes – parma ham, parmesan and balsamic vinegar have conquered the world and rigorously upheld their standards, whereas mortadella has wheedled its way into national cuisines – in America, every deli counter has ‘bologna’ or ‘baloney’, and in South Africa, ‘polony’. The original is fine-textured, silky, delicate and nutmeg-scented, studded with fat from the jowl, and emerald pistachios. Sliced thin into sandwiches, with crescentine or in piadine – or cut into generous cubes to snack on, it is a revelation. Try it at Salumeria Simoni in the old market, Mercato di Mezzo. 2) Piadine Piadine are Italian flatbreads, from Emilia-Romagna and especially the Romagnolo coastline. The piadina is a close cousin of the flour tortilla and is filled with delights such as prosciutto or mortadella, rocket, and stracchino or squacquerone cheese. It is the thing to eat before h…

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Sardinian food: how to cook like a local
type: item
date: 2020-09-16T08:50:44.000Z
creator: Letitia Clark
subject: Europe
subject: Italy
subject: Travel
subject: Cook Like A Local
description: Try pasta with clams and bottarga, cured meats flavoured with fennel, and honey-drizzled cheese pastries on this rustic, wild-edged Italian island
encoded: Want to learn about Sardinian food? Looking for Sardinian recipes? Read Letitia Clark’s guide, then check our our guide to Cypriot cuisine and Venetian cuisine. Letitia Clark is a chef, illustrator and food writer. A Leiths School of Food and Wine graduate, she quit working at London’s top restaurants for a quieter life in Sardinia. Her first book Bitter Honey: Recipes and Stories from the Island of Sardinia (£26, Hardie Grant) is out now. Sardinian cuisine Sardinia remains one of Europe’s least explored culinary destinations. But in mainland Italy at least, the island’s food is famed for its freshness and simplicity, and for its focus on the finest ingredients, which are either grown on the island or fished from the turquoise waters that surround it. Expect fruits and vegetables that burst with the taste of the Mediterranean sun; shellfish so fresh it shimmers; an endless variety of deliciously nutty and smoky cheeses; cured meats flavoured with fennel; and a selection of typical dolci extensive enough to exhaust even the sweetest tooth. Sardinia is truly a place where time stands still, and almost everything is made at home by small-scale producers who use traditional methods. Eating is taken very seriously – meals consume the best part of most days, accompanied as they are by fruity, full-bodied red wines or deliciously crisp vermentinos. Peppery local olive oil flows freely, and unique breads and pastas form a major part of the diet, too. Sardinians are renowned for their long lives, which is attributed to their relaxed lifestyle and excellent diet. So when you visit this beautiful island, you can eat and drink in the Mediterranean sunshine all day, knowing that it really is good for you. Sardinian recipes Watermelon granita Letitia says, "There are only so many times you can serve iced, sliced watermelon to your guests during high summer in Sardinia. It’s all anybody really wants to eat but it does become a bit monotonous. This granita is as refreshing (if not …

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Venice foodie guide: where locals eat and drink
type: item
date: 2020-01-31T10:59:37.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Explore the sights fuelled by natural wines, squid-ink spaghetti and pear, chocolate and ricotta pie
encoded: Looking for Venice restaurants? Local food writer Gina Tringali shares her insider tips for where to eat in Venice, and where to get cream-filled doughnuts, squid-ink spaghetti and more in the capital of northern Italy’s Veneto region. Now learn 10 things we love about Puglian cuisine. Cantina Do Mori – for cicchetti Visiting Venice without trying cicchetti (the Venetian equivalent of tapas) at a bacaro (a neighbourhood wine bar) would be unthinkable. Venerable Cantina Do Mori is an institution where francobolli – tiny sandwiches filled with sliced meats, radicchio, gorgonzola or roasted vegetables – is the speciality. 00 39 041 522 5401 Osteria ai Promessi Sposi – for low-key dinner For a quiet meal away from the crowds, grab a table at the unassuming Osteria ai Promessi Sposi. Order the stuffed mussels, squid-ink spaghetti, ravioli with red radicchio and fegato alla veneziana (fried calf’s liver and onions). Then finish with the molten chocolate lava cake. 00 39 041 241 2747 Estro – for a contemporary enoteca (wine bar) With a list of more than 700 (mostly natural) wines from Italy and beyond, at contemporary enoteca Estro you can snack on baccalà mantecato (creamed salt cod), meatballs in tomato sauce and sarde beccafico (sardines baked with lemon, cheese and breadcrumbs) at the bar or try one of three tasting menus. estrovenezia.com Where to stay in Venice – Hotel Ca’ Gottardi All hotels have been chosen and reviewed independently by our expert locals. This page contains affiliate links and we may receive a small commission for purchases made, but this comes at no extra cost to you and helps us to continue providing top-quality content for our loyal readers. Doubles from £62 per night, check availability at booking.com Conveniently located in the central Cannaregio district, in a 15th-century Venetian palace, Hotel Ca’ Gottardi oozes Italian style. Arty and elegant, the tiny hotel has comfortable rooms, helpful staff and a lounge that offers tea, coffee and bisc…

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Bologna, Italy foodie guide: where locals eat and drink
type: item
date: 2019-08-22T14:46:56.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Local markets, mortadella pizza and 'tree bark' chocolate make this northern Italian city a foodie hotspot
encoded: Looking for restaurants in Bologna? Want to know where to eat in the Italian foodie capital? Local food and travel writer Sarah Lane shares her insider tips for the best restaurants in Bologna, along with where to find the best pizza, handmade pasta and mortadella sausage. For more inspiration, see our best ever Italian recipes and the 10 things we love about Trentino food, Sicilian cuisine and Tuscan food. Now learn 10 things we love about Puglian cuisine. Osteria del Sole – for local atmosphere Market stall holders have gathered to drink and put the world to rights at Osteria del Sole since 1465; nowadays they’re joined by students, tourists and professionals drawn to its old-time vibe and good wine. osteriadelsole.it Mercato di Mezzo – for pizza A beautifully converted market pavilion is home to Mercato di Mezzo, the new hot spot at the heart of Bologna’s historic open-air food market. Here there are a dozen stalls serving local snacks. Head upstairs for the main event, a ricotta and mortadella pizza. Via Francesco Rizzoli 9 Vecchia Scuola Bolognese – for a cookery school TV chef Alessandra Spisni, who picked up her traditional style of Bolognese cooking from her grandmother, is partly responsible for the recent surge in popularity of handmade pasta. After a half-day course with lunch at her Vecchia Scuola Bolognese you’ll come away with some much-sharpened pasta skills. lavecchiascuola.com Salumeria Simoni – for a food tour Book a mortadella tour with Davide Simoni of the Salumeria Simoni deli and you’ll be rewarded with an hour of culture and history focussed on Bologna’s famous sausage. Alternatively, buy a few slices from the deli to make your own panino filling. salumeriasimoni.it Trattoria Serghei – for authentic cuisine Tiny Trattoria Serghei, one of the city’s temples of authentic Bolognese cuisine, hides behind an unassuming exterior. Inside the cosy wood-panelled interior, choose from specialities like tagliatelle al ragù, stuffed courgettes with meatba…

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Milan foodie guide: where locals eat and drink
type: item
date: 2019-08-12T11:20:36.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Graze on ossobuco, salads laced with orange, fennel and thyme honey, and scoops of velvety hazelnut gelato in Italy’s design capital
encoded: Looking for restaurants in Milan? Want to know where to eat in the Italian design capital? Local food and travel writer Jaclyn DeGiorgio shares her insider tips for the best restaurants in Milan, along with where to find the best saffron risotto, pillowy pizza and gourmet gelato. Next discover our favourite foodie city breaks by train. olive's top 10 foodie must-visits in Milan Ratanà – for risotto Each plate at Ratanà fuses old-school Milanese food culture with contemporary flair. Chef Cesare Battisti is a carnaroli whisperer, so make sure you order risotto, either a seasonal speciality or “alla Milanese” (with saffron and bone marrow) to go with ossobuco. ratana.it Tipografia Alimentare – for lunch Speciality coffee and artisanal baked goods are available all day at Tipografia Alimentare, while the lunch menu changes weekly, with at least four vegetarian choices. Recent dishes include tacos stuffed with wild Nero di Parma pork belly, Lucca red beans, spring onions, chillies and coriander. tipografiaalimentare.it Crosta – for baked goods Crosta is a bakery, pizzeria and bottega rolled into one. At lunch, try the pillowy pizza alla pala topped with marinara sauce and stracciatella cheese or prosciutto. Dinner is all about the pies: try the fior di latte, sausage and friarielli (greens typical of Campania). @crosta_milano Trippa – for meaty dishes Diego Rossi’s minimal menu at trattoria Trippa might include snails, spleen and horsemeat, and the more familiar gnocchi al ragù; however, the lustrous vitello tonnato (veal with tuna sauce) and crispy slivers of fried tripe are the must-tries. trippamilano.it Pasticceria & Dessert – for sweets and pastries Don’t miss Pasticceria & Dessert, Marcello Rapisardi’s pastry shop in the tranquil Piazzale Bacone. As well as classics like cannoncini (little pastry horns filled with vanilla cream), there are chocolates flavoured with marine plankton, and pâte de fruit in edible bonbon wrappers. pasticceriarapisardi.com Nebbia – for a…

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Florence foodie guide: where locals eat and drink
type: item
date: 2019-06-04T10:01:38.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: The best places to eat and drink in Florence, Italy. Gin sommeliers, sandwiches laced with truffle cream and black sesame seed gelato are shaking up the restaurant menus in Tuscany’s food hub
encoded: Looking for restaurants in Florence? Want to know where to eat in the Italian cultural capital? Local food writers Emiko Davies and Nardia Plumridge share their insider tips for the best restaurants in Florence, along with where to find natural wines, slices of pizza and the best gelato. I’ Brindellone – for local bistro vibes I’ Brindellone sits on the corner of Via del Leone, near Piazza del Carmine, a resolutely un-touristy spot in the San Frediano district. It’s where the locals come for an honest bistecca and down-to-earth service. Piazza Piattelina, 10; 00 39 055 217879 Osteria Tripperia Il Magazzino – for offal In Florence’s cutest piazza, Osteria Tripperia Il Magazzino specialises in making offal undeniably delicious. The house antipasto plate is a must; their lampredotto meatballs will turn even the pickiest eater into an offal fan. The pear and taleggio cheese risotto is definitely worth a trip. Piazza della Passera 2; 00 39 055 215969 Trattoria Mario – for a busy trattoria You can’t come to Florence and not have lunch at Trattoria Mario. It’s very busy, with a no-bookings policy, so you may well find yourself eating elbow-to-elbow with other diners, but it’s a Florentine institution – and worth the crush. trattoria-mario.com Le Volpi e L’Uva – for natural wines For a glass of wine, look no further than lovely wine bar, Le Volpi e L’Uva. The carefully chosen (and often changing) list of boutique or natural wines here means you’ll always find something wonderful to drink. The crostini with lardo, honey and black pepper or a platter of Italian cheeses go down well, too. Piazza dei Rossi 1R, 50125; 00 39 055 2398132 Cafe Verrazzano – for coffee and pastries My favourite spot for a snack is Cafe Verrazzano. It serves some of the best coffee in town as well as delicious pastries, focaccia and cecina (thin, crêpe-like pancakes). There’s not much space to sit, so sip your coffee standing up, as locals do. verrazzano.com Zeb Gastronomia – for a family-run atmsophe…

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Palermo, Sicily foodie guide: where locals eat and drink
type: item
date: 2018-08-25T14:50:16.000Z
subject: Europe
subject: Italy
subject: Travel
description: Sicily’s largest city is famous for its street food, but don’t miss the grilled fish, suckling pig cooked with pears and breakfasts (yes, really) of brioche buns filled with gelato
encoded: Looking for restaurants in Palermo? Want to know where to eat in the Sicilian city? Local food writer Gina Tringali shares her insider tips for the best restaurants in Palermo, along with where to find the best gelato brioche, sourdough pizza and Sicilian sandwiches. For more inspiration, see our Bologna foodie travel guide, our best ever Italian recipes and the 10 things we love about Sicilian cuisine. Now learn 10 things we love about Puglian cuisine. Mercato il Capo – for market grazing Be mesmerised by the banter of the vendors at Mercato il Capo as you shop for capers from Pantelleria, bread baked in ovens stoked by olive branches, and wild fennel. Stroll the market with a paper cone of snails marinated in olive oil, parsley and garlic, or sfincione (thick pizza topped with tomato sauce, onions and a dusting of caciocavallo cheese). Via Cappuccinelle; enter at Porta Carini. Pasticceria Cappello – for Sicilian desserts Down a run-down lane, Pasticceria Cappello is a temple to Sicilian desserts, going beyond the classic ricotta-filled cannoli, cassata Siciliana and frutta martorana (marzipan pastries); don’t miss a fried, ricotta cream-filled iris and the settestrati, a mini-dessert of chocolate mousse, hazelnut cream and chocolate sponge. pasticceriacappello.it Ferro di Cavallo – for a Sicilian trattoria A typical Palermitano trattoria, Ferro di Cavallo opened its doors in 1944. Within its rustic red walls, at simple wooden tables, enjoy polpette di sarde, pasta con acciughe e mollica and bollito prepared by the Ciminna family. ferrodicavallopalermo.it Nino u'Ballerino – for Sicilian sandwiches A culinary rite of passage in Palermo, visit Nino u’Ballerino to try a pani c’a meusa, a traditional sandwich made with beef spleen and lung sprinkled with ricotta cheese, grated caciocavallo cheese, or a spritz of lemon juice, served on a sesame bun. ninouballerino.it Gelateria La Delizia – for gelato brioche buns Follow local custom and start the day with gelato heaped …

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Foodie road trip in Friuli-Venezia-Giulia
type: item
date: 2018-05-30T11:23:12.000Z
creator: Lucy Gillmore
subject: Italy
subject: Europe
subject: Travel
description: Read our expert foodie guide to Friuli-Venezia-Giulia in Italy. Sandwiched between Vienna and Venice, and bordered by Slovenia, Austria and the Veneto, this corner of Italy has an eclectic food culture that spans tiramisu, apple strudel, nutty coffee, rustic ham-stuffed loaves and minerally white wines
encoded: Looking for things to do in Friuli-Venezia-Giulia? Read our expert foodie guide to Friuli-Venezia-Giulia, Trieste, Italy. Including a guide to Trieste's Venezia and Collio wine region for Friuli wine... Where to eat and drink in Trieste A sour spat is raging over Italy’s most famous dessert. Who invented tiramisu? Those in the Veneto splutter that the dessert is theirs, created in Treviso in 1969. However, last summer the Italian government decreed that neighbouring Friuli-Venezia Giulia was the birthplace of the creamy, coffee laced concoction after cookery writers Gigi and Clara Padovani unearthed documents proving once and for all that tiramisu had been served in restaurants there since the 1950s. At Harry’s restaurant, cocooned within the Grand Hotel Duchi d’Aosta on stately Piazza Unita d’Italia in Trieste, Friuli-Venezia Giulia’s capital, I dip my spoon into a shot glass frothing with cocoa dusted whipped cream, plunging down to the icy shot of deep, dark espresso underneath. On the side is a slim wafer sandwich oozing creamy mascarpone custard. ‘Like a tiramisu’ is the tasting menu’s wishy-washy stance, the deconstructed dessert a surprise amid the heavy-draped, old-world elegance. But then, you’d expect a restaurant in the same stable as the Veneto’s infamous drinking den, Harry’s Bar in Venice, to sit on the fence. It’s all a bit of a storm in an espresso cup, the crema whipped up by hot air – or perhaps a blast of the bora wind, which whistles through this north-eastern corner of Italy. Trieste, once a grand maritime port, is sandwiched between Vienna (read our foodie guide to Vienna) and Venice (we've got the best places to eat and drink in Venice here) at one of the most strategically important crossroads in Europe. The region stretches from the Adriatic coast to the Alps (click here for the best foodie ski resorts in the Alps) via the vine-threaded hills of the Collio, and is bordered by Slovenia (check out some of the best restaurants in Slovenia here)…

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Best Italian food trips
type: item
date: 2017-12-20T15:56:40.000Z
subject: Europe
subject: Italy
subject: Travel
description: From the hilly mountains of Abruzzo to the stunning city of Bologna, we have eaten our way around Italy, and here are our top trips
encoded: Looking for places to visit in Italy? From hotel suites in Venice with private pools, to a foodie yurt retreat in Abruzzo overlooking olive groves. If you want Italian food and wine, check out our top trips from North Italy to the East coast of Italy. Casa Vedetta, Tuscany Switch off on a rural Italian getaway with friends and family in the tranquil Tuscan countryside. Self-catered villa, Casa Vedetta, is nestled on a stunning 800-acre estate, deep in the lush greenery south of Florence, surrounded by vineyards, oak forests and olive groves. This beautifully restored authentic Tuscan farmhouse is set over three floors, with a contemporary kitchen at its heart. The spacious living room boasts original wooden beams and an open fireplace, while all seven elegant bedrooms have en suites, including a bath in the master suite. Unwind in the spa area complete with Turkish bath and sauna, breathe in fresh country air on a walk through the manicured gardens and soak up the stunning views from the large infinity pool. The villa’s pièce de résistance is its wood-fired pizza oven, where local chef Andrea Anichini hosts private pizza parties for guests. Billed as an immersive, communal experience, Andrea's love of Tuscan cuisine is beautifully conveyed in his rustic pizzas. He uses organic flour from ancient grains and mother yeast to make the base, and tops with the likes of gorgonzola and courgette flower or mozzarella and figs picked from the trees in the garden. 2024 rates start from £9,584 for a seven-night stay for 14 people. oliverstravels.com Bosco Ai Frati, Tuscany With its charming juxtaposition of modern facilities and historical touches, Bosco Ai Frati is perfect for those looking for a rustic escape in the picturesque Tuscan countryside. Sitting on an organic farm estate, this renovated farmhouse is great for guests looking for a back-to-the-land experience while still offering features one would come to expect from a luxury Italian villa – think poolside covered te…

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JW Marriott Venice Resort and Spa: hotel and restaurant review
type: item
date: 2017-05-18T12:33:51.000Z
subject: Europe
subject: Italy
subject: Travel
description: Seeking R’n’R on the Isola delle Rose is nothing new. In 1914, a sanatorium opened on this manmade island just beyond the Venetian lagoon; its microclimate was deemed good for the lungs. The clinic closed in 1980, but in 2015, Marriott reopened the old Art Deco and Romanesque Revival buildings as a five-star resort.
encoded: Check out our review of the JW Marriott Venice hotel Resort and Spa, Isola delle Rose, situated on one of the biggest islands in the Venetian Lagoon, northern Italy. On this calming and relaxing island, you'll find Michelin star menus Venetian food and booze, away from the busy crowds of Venice. Want to find out more about the best things to eat in Venice? Check out our quick guide to Venetian food here. It’s a 20-minute journey by boat (a free shuttle) from the hubbub of St Mark’s Square to this private hotel-island. It retains the calm of a wellness retreat: the palette is cleansing whites, soft blues and muted greens; the century-old parkland of chestnuts, cedars and pines is a flourish of foliage unusual for Venice. There’s also a slick spa and two pools – one for families, plus a rooftop adults-only plunge, where you can float with skyline views. The idea here is to combine busy city-breaking with holiday relaxation that’s just one click removed from the Venice crowds. The food The Marriott opened in March 2015 and by December that year its Dopolavoro Dining Room – housed in the old clinic’s working men’s club – had gained its first Michelin star. The restaurant is headed by Giancarlo Perbellini (whose has an eponymous two-star restaurant in Verona) and run by Federico Belluco, one of Italy’s youngest starred chefs. Belluco instigated the island’s kitchen garden, and utilises its aromatic herbs, edible flowers and fresh vegetables in his tasting menus. His salad’s are drizzled with the island’s own delicately flavoured olive oil, the only olive oil produced in Venice. Less formal is Sagra, the Marriott’s fresh, bright, rooftop restaurant, which serves Italian dishes from the Veneto and beyond, with views over the lagoon. Our charismatic waiter helped us navigate the menu of traditional antipasti, pasta, platters, salads, mains and desserts (how many courses would be right?). Smokey grilled octopus with fava bean puree and roasted artichokes left room for tender…

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Best Italian cookery courses in the UK
type: item
date: 2017-03-30T11:50:25.000Z
creator: Eileen Malone
subject: Guides
subject: Italy
subject: Europe
subject: Travel
description: Try an Italian cooking class and master the art of making your own pasta and pizza from scratch. These are our top ten Italian cookery courses in the UK including quick tutorials, wine and cheese pairing tips and foodie weekends away
encoded: Learn about Italian coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing. Burro e Salvia, London If you’ve enjoyed a meal at Burro e Salvia in Shoreditch or East Dulwich, roll up your sleeves and get stuck in learning how to make your own pasta from scratch the next time you visit by signing up for one of the company’s three types of fresh pasta workshops. From lasagna sheets to tagliatelle, or tagliolini made from fresh egg and flour pasta, go for one of the basic pasta-making classes. For a more advanced session, try a filled pasta workshop and learn to work with different shapes and fillings for tortelli and cardinali. Or opt for the semolina pasta workshop and work with water-based dough and pasta shapes including ‘ear-shaped’ orecchiette. burroesalvia.co.uk Venturi’s Table, London If you fancy getting a group of friends together for some homemade Italian food and fine wine, sign up for one of Venturi’s Table cookery school’s private group classes in London. Menus are tailored to suit all types of dietary requirements and for any occasion including hen parties, stag dos, birthdays and children’s parties. Hire one of their exclusive kitchens and create a bespoke menu from a wide variety of dishes (carpaccio, fresh pasta and homemade pizza among them), and learn how to make your chosen dishes with the help of the school’s professional chefs. At the end of the class, sit down to an Italian dinner party feast and enjoy all the food you’ve made. venturistable.co.uk The Bertinet Kitchen Cookery School, Bath The Bertinet Kitchen, in Bath, runs a range of relaxed and imaginative courses for food lovers, including many that have an Italian twist. If you’re looking for an Italian pasta- or bread-making class this is the place. Learn how to make your own fresh tagliatelle from scratch, for instance, by joining Valentina Harris (author of Perfect Pasta) for an intensive pasta-m…

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Southeast Sicily: best places to eat & drink | Marina O'Loughlin
type: item
date: 2016-03-16T11:39:34.000Z
creator: Marina O'Loughlin
subject: Europe
subject: Italy
subject: Travel
description: Read our food and drink guide to southeast Sicily, home to caciocavallo cheese, fat pistachios, grape mustard jelly, sensational chewy pasta and Montalbano scenery
encoded: Here’s a first: I don’t really want to write this column. I want to keep this extraordinary part of the world, nominally in Italy (although locals still refer to Italy as ‘the mainland’) to myself. So far, it’s not even that firmly on the tourist map, which, when you feast your eyes on the place, is little short of astonishing. I’m not here to wax starry-eyed about the area’s breathtaking Baroque architecture or rich, multicultural heritage (and believe me, I could).Town after town, Ragusa Ibla, Siracusa, Noto, Modica, offers World Heritage-protected loveliness, so much so that you fear an imminent bout of Paradise Syndrome. Outside the cities, the island rolls out like something from a Spaghetti Western, dotted with little agriturismi: farms producing their own ricotta, or the region’s favourite caciocavallo cheese, or who host delicious dinners in their dusty courtyards. We drive past locals picking snails and foraging for bitter greens along the roadsides. And Sicilian cooking is as unique as our surroundings, especially in this corner: sweet, rich tomatoes from Pachino; milky almonds from Noto; long, fat pistachios that make my new favourite pasta sauce, salsa di pistacchi; vibrant clashes of sweet and sour; incredibly sweet pastries including the famous cannoli; lemons like no lemon you’ve ever tasted before; oddnesses like the grape mustard jelly mostarda or quince paste cotognata or salty lemonade. I feel like my tastebuds have been newly-minted. We kick off in the main city, Siracusa, where our ‘b&b’ room in La Via Della Giudecca (laviadellagiudecca.it) is more like an apartment in the most beautiful boutique hotel, right in the heart of the atmospheric old Jewish district. In Ortigia – Siracusa’s old town – winding Medieval streets lead to treats like Castello Fiorentino (6,V. Croci sso, 00 39 0931 21097), the world’s loudest, maddest and most excellent pizzeria, or tiny, bare- bricked Apollonion (apollonion.it). Here, there’s no menu and an entire staff of…

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Alta Badia, Italy: Taste for Skiing and Sommeliers on the Slopes review
type: item
date: 2016-02-03T12:26:16.000Z
subject: Italy
subject: Europe
subject: Travel
description: Amidst talk of poor snow conditions, Laura Rowe discovers there's more to skiing than just the slopes in Italy's Alta Badia
encoded: Unless you're Lindsey Vonn, or so addicted to the white stuff that only the finest off-piste will do, then a ski trip should be like any other holiday – one dominated by good food and drink. And, on those terms, there are few more satisfying destinations than the Italian resort of Alta Badia. Visiting amid reports that mountains across the continent were bare of that all-important component of skiing (snow), I'd been lured to this corner of the Dolomites with the promise of world-class cooking and fine wine. Indeed, no other valley in the Alps can boast a higher concentration of Michelin-starred restaurants than the pretty resort of Alta Badia: a fact its chefs are extremely proud of. So much so, that they take part in a yearly event called Taste for Skiing. Kicking off with a gourmet ski safari in December, this season-long culinary festival combines haute cuisine with local wine and head-in-the-cloud views. Available until 3 April, the ski safari is made up of 14 dishes (costing between €14 and €28 each) created by 14 internationally renowned chefs (with 15 Michelin stars amongst them) and marrying South Tyrolean and southern Italian cuisine; try them across 14 of the region’s rifugio (mountain huts). Forget the heavy cheese- and potato-laden slope food you know – here you’ll find the lightest, silkiest folds of handmade pasta, creamy barley with local suckling pig and earthy marjoram, and fine seafood in delicate sauces. At Piz Arlara, Corvara, some 2,040m above sea level, you’ll find Matteo Metullio’s chosen dish (the highlight of my first day’s skiing) – tortelli stuffed with goat’s cheese and beetroot purée, topped with salty peanuts and a rich suckling pig ragu – elegant but hearty, familiar yet different. Matteo, who can normally be found behind the pass at La Siriola, at Hotel Ciasa Salares in San Cassiano, wears his Michelin achievements on his sleeve, literally, with an eye-catching tattoo of a star and the date his restaurant won it. Of course, to get to…

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Where to eat the best street food in Rome, Italy
type: item
date: 2015-01-07T19:09:03.000Z
subject: Europe
subject: Italy
subject: Travel
description: Looking for cheap eats in Rome? Here are our favourite street food spots in the Italian capital, including pizza corners at Trapizzino market and fried rice balls at Supplizio market.
encoded: Demand for more affordable dining options has brought delicious changes to the city’s food scene, not least a growing number of venues providing high-quality street food. At Trapizzino, which opened in Testaccio in May, thick and spongy pizza corners are toasted, sliced open and filled with spoonfuls of hearty Roman dishes like oxtail stew, braised beef, aubergine parmigiana and meatballs (from €3.50). In April, beloved local chef Arcangelo Dandini launched Supplizio in the Centro Storico. Here, in a space that resembles a Renaissance lounge, he serves supplì (fried rice balls), crochette (potato croquettes) and crema fritta (fried pastry cream) from around €3 – a fraction of their cost at his restaurant, L’Arcangelo. A short stroll away, Forno Campo de’ Fiori makes a supremely seasonal sandwich, available only from August to early October, called pizza con prosciutto e fichi – flatbread filled with ripe figs and sliced prosciutto, or head to historic bakery Antico Forno Roscioli (Via dei Chiavari 34), where pizza con la mortazza (mortadella-filled flatbread) is an inexpensive sandwich served year-round. Across the river in Prati, porchetta (deboned roast pork) sandwiches, are the specialty at Birra e Porchetta (Via Ciro Menotti 32) and the pizza con la porchetta (roast pork filled flatbread) from Panificio Bonci (Via Trionfale 36) has to be the city’s most satisfying street-food bite. HOW TO DO IT: Return flights to Rome Ciampino from a range of UK airports start from around £45 (Ryanair.com). Double rooms at B&B Cristiana cost from €80. Written September 2014

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