Travel Reference
In-Depth Information
Plan Your Trip
Eat & Drink Like a Local
Italy is a gastronomic powerhouse and the country's south claims many of its
most famous exports, from Gragnano pasta and San Marzano tomatoes, to buf-
falo mozzarella and cannoli (pastry shells with a sweet filling of ricotta or cus-
tard). Here, businesses still close for lunch and Sunday
pranzo
(lunch) remains a
long, sacred family affair. Famished? You've come to the right place.
The Year in Food
While
sagre
(local food festivals) go into overdrive in autumn, there's never a bad time to raise your fork in south-
ern Italy.
Spring (Mar-May)
Come for asparagus, artichokes and Easter specialities like Naples'
casatiello:
rustic-style bread stuffed with
Neapolitan salami, pancetta and a variety of hard cheeses.
Summer (Jun-Aug)
This is the time for eggplants, peppers, berries and fresh seafood by the sea. Beat the heat with gelato and Sicilian
granite
(ices made with coffee, fresh fruit or locally grown pistachios and almonds).
Autumn (Sep-Nov)
Nibble on hearty chestnuts, mushrooms and game. In September, celebrate fish couscous at San Vito's famous
Couscous Fest.
Winter (Dec-Feb)
Time for festive treats like Campania's
raffioli
(sponge and marzipan biscuits) and Sicily's
cobaita
(hard, sesame-
seed confectionery).
