olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2025-11-19T17:53:57.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Best Italian hotels for food lovers to visit
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: Emilia-Romagna cuisine: 10 things we love
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: Alta Badia foodie guide: where to eat and drink
items: The Amalfi Coast 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: Rome foodie guide: where locals eat and drink
items: Florence foodie guide: where locals eat and drink
items: Foodie roadtrip in Sardinia, Italy
items: Palermo, Sicily foodie guide: where locals eat and drink
items: Foodie road trip in Friuli-Venezia-Giulia

Best Italian hotels for food lovers to visit
type: item
date: 2025-10-28T16:20:48.000Z
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 La Guardia, Tuscany Doubles from £241, check availability at mrandmrssmith.com or booking.com Giglio, the second largest island in the Tuscan archipelago, is lush with clifftop vineyards, fig trees and pines. The serene and stylish seaside retreat, La Guardia, is perched atop a granite cave along from the pastel-hued harbour. Brushed concrete and original stone columns are softened with driftwood decorations and wispy wicker lanterns that gently flutter in the Mediterranean breeze. Chic neutral tones continue through to the rooms, all kitted out with luxury Sicilian Ortigia toiletries and many boasting balconies and sea views. Book the junior suite to embrace the elements with a bathroom built into the granite and a beachside terrace for watching the waves lap against the rocks. Mediterranean flavours and island cuisine are served in the on-site restaurant – sip on a Venetian Select spritz at aperitivo hour before a candlelit dinner of Sicilian anchovies, palamita fish with marinated courgettes, and tagliolini with lemon butter and bottarga. The 70-strong wine list showcases rare bottles from Italy’s islands – Giglio, Ischia, Salina and beyond. Breakfast includes the likes of prosciutto, omelettes with Tuscan cheese, homemade fig bread and freshly squeezed juices. There are sunset yoga sessions on the terrace, healing zen shiatsu and …

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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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Emilia-Romagna cuisine: 10 things we love
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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Alta Badia foodie guide: where to eat and drink
type: item
date: 2020-01-20T10:03:01.000Z
creator: Ellie Edwards
subject: Europe
subject: Italy
subject: Travel
description: Indulge in slabs of cinnamon-spiced apple strudel, wood-fired pizzas pepped up with speck and hearty plates of polenta at this Italian mountain resort
encoded: The mountain resort of Alta Badia, in Italy’s South Tyrol region, laces together six small villages – Corvara, Colfosco, La Villa, San Cassiano, Badia and La Val – each with its own personality. Cosy San Cassiano has a Michelin-starred restaurant and great bakeries while, in winter, Corvara benefits from direct access to the Sellaronda (a 30km ski circuit around the Sella mountain range). Alta Badia’s main claim to fame for ski-obsessed foodies, however, is A Taste for Skiing. Held throughout the ski season each year, the initiative involves Michelin-starred and other well-known chefs partnering-up with ski huts across the resort to create limited edition dishes at affordable prices for guests who ski between them; expect everything from pearl barley watercress risotto to braised venison shank. The aperitif served alongside them also changes each season – this year’s is the Al – Pino, made with pine and plum vinegar – as does an associated calendar of foodie events ranging from South Tyrolean wine tastings to sunrise breakfasts. Café Ploner – best for bombolone alla crema Whether you’re an early riser or a night owl, Café Ploner in San Cassiano (open from 6.30am until 11pm) is the place to go for cream-topped cappuccinos, slabs of apple strudel and early evening aperitifs. Snuggle up on fur-lined chairs outside, or keep toasty inside, where large wooden tables are made for sharing with fellow rosy-cheeked skiers. Admire a counter laden with pastries, but remember to order the bombolone alla crema – a puffy, light donut filled with a generous dollop of crème patisserie. Don’t want to sit in? Buy a selection to eat on the slopes later. 24 Strada Micurà de Rü, San Cassiano Delizius – best for deli produce While you’re in San Cassiano, stroll a few doors down from Café Ploner to Delizius, a deli stocked with packets of polenta (plain or pepped-up with porcini and speck), local cured meats (coppa, pancetta and salamella to name a few), preserves, fresh cheeses and grappa…

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The Amalfi Coast foodie guide: where locals eat and drink
type: item
date: 2019-12-13T17:10:36.000Z
subject: Europe
subject: Italy
subject: Travel
description: The greedy Italian himself, Gennaro Contaldo, shares ten of his favourite places to eat and drink along the Amalfi Coast, where he was raised
encoded: Looking for Amalfi Coast restaurants? Want to know where to eat in Minori? Local chef Gennaro Contaldo shares his insider tips for the best restaurants along the Amalfi Coast, along with where to find the best pasta, pizza and espresso. Agriturismo Villa Maria, Minori – for local cuisine It’s a bit of a hike but if you book a table at this farmhouse, above Minori [the tiny town Gennaro grew-up in], the owner, Vincenzo, can pick you up from the centre of Minori. All the produce is home-grown and cooked by Vincenzo’s wife, Maria. The couple’s homemade hams and salami are a delight, as is their own wine. There aren’t many tables, so it’s best to book in advance. And if you do decide to hike up to it, you’ll be rewarded with pretty views of the bay and excellent food. The agriturismo is surrounded by an ancient, fragrant lemon grove. There’s a vegetable garden, olive trees and vines to admire, and six country-style, pastel-hued bedrooms to book if you want to stay over, all with lemon-framed terraces. agriturismovillamaria.it Giardiniello, Minori – for lunch Gennaro grew up eating at family-run Giardiniello , in the centre of Minori (it opened in 1955) – the owners, brothers Tonino and Giovanni, are family friends - and you can expect excellent fish dishes made with produce caught that day, handmade pasta and pizza, and a warm welcome from Tonino and Giovanni. In the warmer months there’s even more reason to visit; sit and eat fried anchovies stuffed with smoked mozzarella, lemony seafood salad, spaghetti alle vongole, and grilled local octopus outside in the garden, under a canopy of bright green foliage. ristorantegiardiniello.com Pasticceria Andrea Pansa, Amalfi – for espresso Everywhere in Italy is pretty great at making an espresso but, for a little elegance and an yesteryears vibe, head to Pansa, in Amalfi’s main square, next to the steps of Amalfi Cathedral. Try one of its delicious pastries to-go with your espresso. Gennaro also recommends the hot chocolate. The…

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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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Rome foodie guide: where locals eat and drink
type: item
date: 2019-07-03T11:21:01.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Feast on suppli (mozzarella-filled fried rice snacks), pistachio gelato slicked with whipped cream, glasses of chilled grechetto and bowls of cacio e pepe in the Italian capital
encoded: Looking for restaurants in Rome? Want to know where to eat in the Italian capital? Local food stylist Alice Adams Carosi and food writer Rachel Roddy share their insider tips for the best restaurants in Rome, along with where to find Roman sandwiches, slices of pizza and the best gelato. olive’s must-visits for foodies in Rome Castroni – for coffee Stop for coffee at the Castroni emporium on Via Cola di Rienzo. Its house bar is wedged beside shelves of the best Italian specialty produce; find a spot at the bar and sip a cappuccino al vetro (cappuccino served in a glass) surrounded by the smell of just-ground coffee and the buzz of the Prati neighbourhood. castronicoladirienzoshop.it Mercato Rionale Niccolini – for fresh produce If you’re self-catering, the outdoor market on Via Niccolini (open every day but Sunday in Monteverde Vecchio) is the place to head for the pick of the season’s crops. Seek out buffalo milk ricotta and chargrilled mozzarella at Alimentari Carlo in the middle of the strip, as well as one of Rome's best fish stalls. Via Giovanni Battista Niccolini Ristorante Piperno – for cosy, old-school atmosphere Double fried carciofi alla giudia are one of the undisputed pillars of the Roman table. For some of the best, make your way to Ristorante Piperno, tucked down a small street in the city’s Jewish ghetto. It serves meltingly soft artichoke hearts encased by crisp leaves in Rome’s most charming dining room. ristorantepiperno.it Marigold – for fresh, modern cooking Chef Domenico Cortese, of microbakery and restaurant Marigold, exalts the best of every season in dishes like shaved fennel and puntarelle with toasted hazelnuts, and aubergines with roasted pepper romesco salsa. Completing the picture are Sofie Wochner's sourdough breads and a great natural wine list. Book for dinner, on Friday and Saturday nights only. marigoldroma.com The Pasta Factory – for pasta lessons As the name suggests, Veronica Paolillo’s unique studio kitchen lies in an old pasta …

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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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Foodie roadtrip in Sardinia, Italy
type: item
date: 2018-09-04T14:42:48.000Z
creator: Lucy Gillmore
subject: Italy
subject: Europe
subject: Travel
description: Inland from the sparkling shores and spangling yachts of northern Sardinia’s glitzy Emerald Coast are mountains fragrant with wild herbs and kitchens serving deep-fried cheese ravioli and succulent suckling pig
encoded: Planning a Sardinia holiday? Read our guide to some of the best bars, restaurants and places to stay in Sardinia, Italy. From small plates of antipasti to large plates of charcuterie and cheeses, and, big bowls of homemade pasta and bubbly bellinis. Here are to some of the best places for Sardinian food and drink in Sardinia. Thinking of making a trip to The Mediterranean? Learn 10 things we love about Puglian cuisine and Tuscan food, plus the best honeymoons for foodies. The north coast of Sardinia is famously flashy. This is not the low-key luxury of private hideaway-peppered Italian islands such as Pantelleria and Panarea. Ever since the Aga Khan spotted the potential of this wild, untrammelled stretch of coastline from his yacht in the late 1950s, and went on a monumental building spree, bling has been king. Among its rocky coves, sugary sand and languorous seas Prince Karim Aga Khan IV created an exclusive playground and renamed this jewel-like enclave the Costa Smeralda, or Emerald Coast. Porto Cervo, Sardinia The north coast's hub, Porto Cervo, a pseudo terracotta-trimmed fishing village, is a kind of Sardinian Bicester-on-Sea. Pedestrianised streets form a necklace strung with wallet-draining restaurants and designer boutiques – Versace, Dolce & Gabbana, Prada – while its marina is packed like sardines in a tin with gaudy super-yachts. Princess Margaret, Audrey Hepburn, Brigitte Bardot and Peter Sellers once partied here. Today, you might still glimpse Hollywood A-listers, icons of Formula One, ageing rock stars and a Russian oligarch or two. Costa Smeralda, Sardinia The Costa Smeralda slinks seductively along the shore for a mere 34 miles, however. Sardinia is the second largest island in the Mediterranean after Sicily (read our guide to the best places to eat and drink in Sicily, here). Dip inland, or wind your way further around the coast, and you’ll find another, more authentic, side to the island. In the region of Gallura, around Arzachena, a sprawling …

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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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