Travel Reference
In-Depth Information
Food Experiences
So much produce, so many specialities, so little time! Fine-tune your culinary radar with
the following edible musts.
Meals of a Lifetime
»
Il Frantoio, Ostuni
Legendary eight-course feasts at an olive grove-fringed
masseria
(working farm). (
Click here
)
»
Il Focolare, Ischia
A carnivorous, Slow Food stalwart, especially famous for its
coniglio all'ischitana
(Ischian-style
rabbit). (
Click here
)
»
Viva Lo Re, Ercolano
Local produce, contemporary tweaks and a sommelier's dream wine list, all close to the Ruins
of Herculaneum. (
Click here
)
»
Pizzeria Starita, Naples
Over 60 types of perfectly wood-fired pizza in a historic Neapolitan pizzeria. (
Click here
)
»
Cucina Casareccia, Lecce
Savour the earthy, soulful flavours of
cucina povera
(poor man's cuisine) at this homely
foodie destination. (
Click here
)
»
Trattoria Ai Cascinari, Palermo
A traditional neighbourhood trattoria serving some of Palermo's best meals. (
Click
here
)
»
Osteria La Bettolaccia , Trapani
Sample Trapani's famous fish couscous and other Slow Food seafood classics.
(
Click here
)
Cheap Treats
»
Arancini
Deep-fried rice balls stuffed with
ragù
(meat sauce), tomato and vegetables.
»
Crocchè
Deep-fried, mozzarella-filled potato croquettes.
»
Pizza fritta
Neapolitan fried pizza dough stuffed with salami, dried lard cubes, smoked
provola
(provolone) cheese,
ricotta and tomato.
»
Mozzarella di bufala
Silky, snow-white mozzarella made with buffalo milk.
»
Pane e panelle
Palermo chickpea fritters on a sesame roll.
»
Gelato
The best Italian gelato uses seasonal ingredients and natural colours.
Dare to Try
»
Pani ca meusa
A Palermo sandwich of beef spleen and lungs dipped in boiling lard.
»
Sanguinaccio
Hearty pig's blood sausage, particularly popular in Calabria and Basilicata.
»
Cavallo
Puglia's Salento region is famous for its horse meat. Taste it in dishes like
pezzetti di cavallo
(horse meat cas-
serole with tomato, celery, carrot and bay leaves).
»
Stigghiola
A classic Sicilian dish of grilled sheep or goat intestine stuffed with onions and parsley, and then seasoned
with salt or lemon.
