Travel Reference
In-Depth Information
»
Uove di seppie (cuttlefish eggs)
A Venetian treat, poached in salted water and sometimes spiked with
anice stellato
(star anise).
»
Lardo di Colonnata
Tuscany's luscious cured pig lard keeps cardiologists in the black.
»
Pani ca meusa
A Palermo sandwich of beef spleen and lungs dipped in boiling lard.
»
Zurrette
Sardinian black pudding made of sheep's blood, cooked in a sheep's stomach with herbs and
fennel.
WHAT TO BOOK
Avoid disappointment with the following tips:
»
Book high-end and popular restaurants, especially for Friday and Saturday evenings and Sunday
lunch.
»
In tourist hot spots, always book restaurants in summer and during Easter and Christmas.
»
Book cooking courses, such as Bologna's
La Vecchia Scuola Bolognese
(
Click here
), the Cinque
Terre's
Arbaspàa
(
Click here
), Lecce's
Awaiting Table
(
Click here
) and Milan's Teatro 7 (
02
8907 3719;
www.teatro7.com
; Via Thaon di Revel 7) and
La Cucina Italiana
(
02 7064 2242;
www.scuolacucinaitaliana.com
;
Piazza Aspromonte 15) .
