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ITALY: Food & Wine with CHARLIE CHUCK and PESCODO PETE

Best Italian Eats and Sips

A unique partnership to feed the world!

Imagine a cow and a pig working together to resolve our global food supply issues. As you enjoy your journey through Italy, please keep in mind the idea that we can also set aside our differences and work together to address our common problems. Safe travels!

ITALY

Italy offers a fascinating fusion of antiquated customs and contemporary influences. The nation is known for its magnificent scenery, rich history, and gastronomy.

You will travel through vibrant markets and peaceful vineyards as you discover the essence of Italian culture and its delectable cuisine on your adventure throughout the country.

Rome: The Eternal City

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Campo de’ Fiori Market

Rome’s Campo de’ Fiori Market is a bustling hub of activity and a must-visit for food lovers. Every morning, the square comes alive with vendors selling fresh produce, cheeses, cured meats, and baked goods. The vibrant colors and enticing aromas draw you in, and it’s impossible to resist the delicious offerings.

One must-try item is the Porchetta sandwich, a savory, herb-stuffed roast pork that melts in your mouth. Artichokes, especially Carciofi alla Romana, are another specialty—marinated with herbs and oil, they are a true Roman delicacy. Traditional Roman pizza, with its thin, crispy crust, is perfect for a quick, delicious bite.

Simple Charcuterie Board

Ingredients:

  • Meats:
    • 4 oz prosciutto
    • 4 oz salami
    • 4 oz chorizo
  • Cheeses:
    • 4 oz brie
    • 4 oz cheddar
    • 4 oz gouda
  • Fruits:
    • 1 cup grapes
    • 1 apple, sliced
    • 1 pear, sliced
  • Nuts:
    • 1/2 cup almonds
    • 1/2 cup walnuts
  • Crackers & Bread:
    • 1 baguette, sliced
    • 1 box assorted crackers
  • Extras:
    • 1/2 cup olives
    • 1/4 cup honey
    • 1/4 cup fig jam

Instructions:

  1. Prepare the Board:
    • Choose a large wooden or marble board.
  2. Arrange the Meats:
    • Fold the prosciutto, salami, and chorizo into attractive shapes and place them in different
    • sections of the board.
    • Arrange the Cheeses:
      • Slice the cheddar and gouda into bite-sized pieces.
      • Place the brie whole or cut into wedges.
      • Arrange the cheeses on the board, spacing them out.
    • Add Fruits:
      • Place grapes in small clusters.
      • Arrange apple and pear slices in a fan shape around the cheeses.
    • Add Nuts:
      • Scatter almonds and walnuts in small piles around the board.
    • Arrange Crackers & Bread:
      • Place sliced baguette and crackers around the edges of the board or in small stacks.
    • Add Extras:
      • Place olives in a small bowl and add to the board.
      • Pour honey and fig jam into small bowls and place on the board.
    • Finishing Touches:
      • Add fresh herbs (like rosemary or thyme) for garnish if desired.
      • Ensure there’s a good balance of colors and textures.
    • Tips:
    • Variety: Include a mix of textures and flavors (soft and hard cheeses, sweet and savory items).
    • Seasonal Fruits: Use fresh, seasonal fruits for the best taste.
    • Serve at Room Temperature: Allow meats and cheeses to come to room temperature before serving for the best flavor.
    • Enjoy your beautifully arranged charcuterie board!

Trastevere Neighborhood

Trastevere is one of Rome’s most charming neighborhoods, with cobblestone streets and medieval architecture. This area offers a perfect blend of history and innovation, reflected in its food scene.

Family-run trattorias serve classic Roman dishes like Cacio e Pepe, a simple yet flavorful pasta with cheese and pepper, and Carbonara, made with eggs, cheese, pancetta, and pepper. For a snack, try Supplì, fried rice balls filled with mozzarella, a local favorite. Trastevere’s lively atmosphere and delicious food make it a must-visit.

Spaghetti alla Carbonara

  • Ingredients:
    • 14 oz spaghetti
    • 7 oz guanciale (or pancetta)
    • 4 large eggs
    • 3.5 oz Pecorino Romano cheese, grated
    • Freshly ground black pepper
    • Salt
  • Instructions:
    1. Cook spaghetti in salted boiling water until al dente.
    2. In a pan, cook guanciale until crispy.
    3. Beat eggs in a bowl, add grated Pecorino Romano and a generous amount of black pepper.
    4. Drain pasta and reserve some cooking water.
    5. Combine pasta, guanciale, and egg mixture, adding cooking water if needed for creaminess.
    6. Serve immediately.
  • Tips:
    • Use guanciale for an authentic taste.
    • Mix the egg mixture off the heat to avoid scrambling.

Vatican City

Vatican City, the heart of the Catholic Church, is an essential stop for any visitor to Rome. Beyond its cultural and religious significance, the area around the Vatican offers delightful street foods.

Near St. Peter’s Basilica and the Sistine Chapel, you can find vendors selling Pizza al Taglio, which is pizza by the slice, perfect for a quick and tasty meal. Don’t miss out on Gelato, Italy’s famous ice cream, available in a variety of flavors. Roman-style artichokes, prepared in a simple, traditional way, are another treat to enjoy as you explore this historic area.

Carciofi alla Romana (Roman-Style Artichokes)

  • Ingredients:
    • 4 large artichokes
    • 3 cloves garlic, minced
    • Fresh mint leaves, chopped
    • 1 lemon
    • 1/2 cup olive oil
    • Salt and pepper
  • Instructions:
    1. Clean artichokes and remove tough outer leaves.
    2. Fill the center with garlic and mint.
    3. Place artichokes in a pot, drizzle with olive oil, add lemon juice, salt, and pepper.
    4. Add water to cover halfway, cover and simmer until tender.
    5. Serve warm.
  • Tips:
    • Use fresh artichokes for the best results.
    • Serve with a drizzle of extra virgin olive oil.

Florence: The Cradle of the Renaissance

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San Lorenzo Market

Florence’s San Lorenzo Market is a food lover’s paradise, offering various fresh produce, seafood, and Tuscan specialties. The indoor and outdoor sections of the market are filled with the sights and smells of Italy.

You can indulge in Bistecca alla Fiorentina, a massive and perfectly grilled Florentine steak. Lampredotto, a tripe sandwich, is a traditional street food that might seem adventurous but is deeply rooted in local culture. Don’t forget to sample local cheeses, which pair beautifully with a glass of Tuscan wine.

Bistecca alla Fiorentina

  • Ingredients:
    • 1 T-bone steak (about 2.2 lbs)
    • Olive oil
    • Coarse salt
    • Freshly ground black pepper
  • Instructions:
    1. Bring steak to room temperature.
    2. Preheat grill to high heat.
    3. Grill steak for 5-7 minutes per side for rare.
    4. Drizzle with olive oil, sprinkle with salt and pepper.
    5. Let rest for 5 minutes, then serve.
  • Tips:
    • Use a thick, well-marbled steak for the best flavor.
    • Cook over very high heat to sear the outside while keeping the inside rare.

Ponte Vecchio and Oltrarno District

Ponte Vecchio, the iconic medieval bridge, and the Oltrarno district, are rich in history and culture. This area is known for its artisan shops and traditional eateries. Enjoy a meal at a local osteria, where you can savor Ribollita, a hearty Tuscan bread soup, or Pappardelle al Cinghiale, pasta with a rich wild boar sauce.

Schiacciata, a Tuscan flatbread, is perfect for a quick snack as you wander through the picturesque streets. The blend of historical charm and delicious food makes this area a highlight of any visit to Florence.

Ribollita (Tuscan Bread Soup)

  • Ingredients:
    • 2 cups cannellini beans, cooked
    • 1/4 cup olive oil
    • 1 onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 bunch kale, chopped
    • 4 cups vegetable broth
    • 4 slices stale Tuscan bread
    • Salt and pepper
  • Instructions:
    1. Sauté onion, carrots, and celery in olive oil until soft.
    2. Add kale, beans, and broth, simmer for 30 minutes.
    3. Add bread slices, cook until softened.
    4. Season with salt and pepper, serve hot.
  • Tips:
    • Use day-old bread for the best texture.
    • The soup tastes even better the next day.

Chianti Wine Region

The Chianti wine region, just outside Florence, is renowned for its vineyards and wine production. A visit to this area offers the chance to tour vineyards and enjoy wine tastings.

Chianti wines, known for their robustness, pair excellently with local salami, pecorino cheese, and bruschetta. The beautiful landscapes and rich flavors make the Chianti region an essential part of exploring Tuscany’s culinary heritage.

Peposo (Peppery Beef Stew)

  • Ingredients:
    • 2.2 lbs beef chuck, cubed
    • 1 bottle red wine
    • 10 black peppercorns
    • 5 garlic cloves
    • 2 bay leaves
    • Salt
  • Instructions:
    1. Combine all ingredients in a pot.
    2. Cover and simmer for 3-4 hours until beef is tender.
    3. Adjust seasoning, serve with bread.
  • Tips:
    • Use a robust red wine for depth of flavor.
    • This dish improves with slow, long cooking.

Venice: The Floating City

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Rialto Market

Venice’s Rialto Market, situated by the Grand Canal, is a historic market known for its fresh seafood, vegetables, and spices. The bustling market is a feast for the senses, with vendors calling out and the smell of the sea in the air.

Sarde in Saor, sweet and sour sardines, is a traditional Venetian dish you must try. Baccalà Mantecato, creamed cod served on polenta, and Risi e Bisi, a simple yet delicious rice and peas dish, are other local specialties that showcase the best of Venetian cuisine.

Dorsoduro District

The Dorsoduro district is a quieter part of Venice, known for its canals and artistic heritage. This area offers a fantastic food scene with Bacari, traditional wine bars, serving Cicchetti, Venetian tapas.

These small dishes, such as marinated anchovies, meatballs, and crostini topped with various spreads, are perfect for sampling a variety of flavors. Bigoli in Salsa, thick pasta with anchovy and onion sauce, and Fritto Misto, mixed fried seafood, are must-try dishes that highlight the simplicity and freshness of Venetian cooking.

Venetian Tapas (Cicchetti)

Ingredients:

For Crostini with Various Toppings:

  1. Crostini Base:
    • 1 baguette, sliced into 1/2-inch thick rounds
    • Olive oil
    • 2 cloves garlic, halved
  2. Toppings:
    • Baccalà Mantecato (Creamed Cod):
      • 8 oz salted cod, soaked and desalted
      • 1/2 cup whole milk
      • 1/2 cup water
      • 1 clove garlic, minced
      • 1/4 cup olive oil
      • Freshly ground black pepper
    • Prosciutto and Melon:
      • 4 oz prosciutto, thinly sliced
      • 1/2 melon, thinly sliced
    • Tomato and Basil:
      • 2 tomatoes, diced
      • Fresh basil leaves
      • 1 tbsp olive oil
      • Salt and pepper
    • Gorgonzola and Pear:
      • 4 oz gorgonzola cheese, crumbled
      • 1 pear, thinly sliced
      • Honey for drizzling
    • Anchovy and Pickled Onion:
      • 8 anchovy fillets
      • 1/2 cup pickled onions, sliced

Instructions:

1. Prepare the Crostini:

  • Preheat the oven to 375°F (190°C).
  • Arrange baguette slices on a baking sheet.
  • Brush each slice lightly with olive oil.
  • Bake for 10-12 minutes until golden and crisp.
  • Rub each toasted slice with a cut garlic clove while still warm.

2. Prepare the Toppings:

  • Baccalà Mantecato:
    1. Cook the Cod:
      • In a saucepan, combine the desalted cod, milk, and water.
      • Bring to a simmer and cook until the cod is tender, about 20 minutes.
      • Drain and cool slightly.
    2. Blend the Cod:
      • In a mixing bowl, flake the cod and add minced garlic.
      • Gradually mix in olive oil until creamy.
      • Season with black pepper.
  • Prosciutto and Melon:
    • Simply layer a slice of prosciutto and a slice of melon on each crostini.
  • Tomato and Basil:
    • In a bowl, mix diced tomatoes, chopped basil, olive oil, salt, and pepper.
    • Spoon the mixture onto the crostini.
  • Gorgonzola and Pear:
    • Place a slice of pear on each crostini.
    • Top with crumbled gorgonzola and drizzle with honey.
  • Anchovy and Pickled Onion:
    • Place an anchovy fillet on each crostini.
    • Top with a few slices of pickled onion.

3. Assemble and Serve:

  • Arrange the crostini on a large platter.
  • Serve immediately as an assortment of Venetian tapas (cicchetti).

Enjoy your delicious Venetian tapas, perfect for a light meal or appetizer spread!

Venetian Lagoon Islands

The islands of the Venetian Lagoon, such as Murano, Burano, and Torcello, each have their own unique charm and culinary offerings. Murano is famous for glassblowing, while Burano is known for its colorful houses and lace-making.

On these islands, you can enjoy Risotto al Nero di Seppia, squid ink risotto, and Bisato, eel prepared in various ways. Venetian cookies and pastries are perfect for a sweet end to your meal, reflecting the islands’ rich culinary traditions.

Tiramisù

  • Ingredients:
    • 6 egg yolks
    • 3/4 cup sugar
    • 1 cup mascarpone cheese
    • 1 1/2 cups heavy cream
    • 2 cups strong coffee, cooled
    • 1/4 cup coffee liqueur
    • 1 package ladyfingers
    • Cocoa powder for dusting
  • Instructions:
    1. Beat egg yolks and sugar until thick and pale.
    2. Fold in mascarpone cheese.
    3. Whip cream to stiff peaks, fold into mascarpone mixture.
    4. Combine coffee and liqueur, dip ladyfingers briefly.
    5. Layer ladyfingers and cream mixture in a dish.
    6. Refrigerate for at least 4 hours.
    7. Dust with cocoa powder before serving.
  • Tips:
    • Use freshly brewed strong coffee.
    • Chill overnight for the best flavor.

Naples: The Birthplace of Pizza

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Pignasecca Market

Naples’ Pignasecca Market is the city’s oldest street market, offering a vibrant array of fresh seafood, fruits, vegetables, and street food.

Pizza Margherita, with its simple yet perfect combination of tomato, mozzarella, and basil, is a must-try. Sfogliatella, a shell-shaped pastry filled with sweet ricotta, is a local favorite for those with a sweet tooth. For a savory snack, try Cuoppo, a cone of mixed fried seafood, showcasing the best of Naples’ street food.

Pizza Margherita

  • Ingredients:
    • 17.5 oz pizza dough
    • 1 cup tomato sauce
    • 8.8 oz fresh mozzarella, sliced
    • Fresh basil leaves
    • Olive oil
    • Salt
  • Instructions:
    1. Preheat oven to the highest setting (250°C/482°F or higher).
    2. Roll out dough, spread with tomato sauce.
    3. Add mozzarella slices, drizzle with olive oil.
    4. Bake for 10-15 minutes until crust is golden.
    5. Top with fresh basil and a pinch of salt.
    6. Serve immediately.
  • Tips:
    • Use a pizza stone for a crispier crust.
    • Fresh mozzarella provides the best flavor and texture.

Spaccanapoli Street

Spaccanapoli, a narrow street cutting through the heart of Naples, is rich in history and culture. Here, you’ll find traditional pizzerias and pastry shops. Pasta e Fagioli, a comforting pasta and bean soup, and Ragù Napoletano, a slow-cooked meat sauce, are signature dishes you must try. Babà, a rum-soaked cake, is another iconic Neapolitan dessert that perfectly ends any meal.

Parmigiana di Melanzane (Eggplant Parmesan)

  • Ingredients:
    • 2 large eggplants, sliced
    • 2 cups tomato sauce
    • 7 oz mozzarella, sliced
    • 1 cup grated Parmesan
    • Fresh basil leaves
    • Olive oil
    • Salt
  • Instructions:
    1. Preheat oven to 180°C (350°F).
    2. Fry eggplant slices in olive oil until golden.
    3. Layer eggplant, tomato sauce, mozzarella, and Parmesan in a baking dish.
    4. Repeat layers, finishing with cheese.
    5. Bake for 30 minutes until bubbly and golden.
    6. Garnish with fresh basil, serve hot.
  • Tips:
    • Salt eggplant slices before frying to remove bitterness.
    • Use a flavorful tomato sauce for the best results.

Amalfi Coast

The Amalfi Coast, with its stunning cliffs and azure waters, is a feast for the eyes and the palate. Key attractions include Positano, Amalfi, and Ravello, each offering breathtaking views and delicious food.

Limoncello, a lemon liqueur, is a regional specialty you can’t miss. Enjoy Scialatielli ai Frutti di Mare, seafood pasta, and Delizia al Limone, a lemon delight dessert, while taking in the beauty of this coastal paradise.

Scialatielli ai Frutti di Mare (Seafood Pasta)

Ingredients:

  • For the Scialatielli Pasta:
    • 2 cups (240g) all-purpose flour
    • 1 cup (120g) semolina flour
    • 1/2 cup (120ml) water
    • 1/2 cup (120ml) whole milk
    • 1 large egg
    • 2 tbsp (30ml) olive oil
    • 1/2 tsp salt
    • 1/2 cup (30g) chopped fresh parsley
    • Zest of 1 lemon
  • For the Seafood Sauce:
    • 3 tbsp (45ml) olive oil
    • 3 cloves garlic, minced
    • 1/4 tsp red pepper flakes (optional)
    • 1 cup (240ml) white wine
    • 1 lb (450g) mixed seafood (shrimp, mussels, clams, squid)
    • 1 cup (240ml) cherry tomatoes, halved
    • 1/4 cup (60ml) fish or vegetable broth
    • Freshly ground black pepper
    • Salt, to taste
    • Fresh parsley, chopped (for garnish)
    • Lemon wedges (for serving)

Instructions:

1. Prepare the Scialatielli Pasta:

  1. In a large mixing bowl, combine the all-purpose flour and semolina flour.
  2. Create a well in the center and add water, milk, egg, olive oil, salt, parsley, and lemon zest.
  3. Mix the ingredients until a dough forms.
  4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
  5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
  6. Roll out the dough into a thin sheet (about 1/8 inch thick) and cut into long, thick strips about 1/2 inch wide.

2. Cook the Seafood Sauce:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
  3. Pour in the white wine and bring to a simmer.
  4. Add the mixed seafood and cook until the mussels and clams open, and the shrimp turn pink, about 5-7 minutes. Discard any unopened shells.
  5. Add the cherry tomatoes and fish broth, and simmer for another 2-3 minutes.
  6. Season with salt and freshly ground black pepper to taste.

3. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Add the scialatielli pasta and cook until al dente, about 5-7 minutes.
  3. Drain the pasta and add it directly to the skillet with the seafood sauce.

4. Combine and Serve:

  1. Toss the pasta and seafood sauce together until well combined.
  2. Garnish with fresh chopped parsley.
  3. Serve immediately with lemon wedges on the side.

Enjoy your Scialatielli ai Frutti di Mare, a delightful and flavorful seafood pasta dish!

Sicily: A Melting Pot of Flavors

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Ballarò Market, Palermo

Palermo’s Ballarò Market is a bustling hub of activity, filled with vendors selling street food, fresh produce, and local delicacies.

Arancini, stuffed rice balls, are a Sicilian favorite, while Panelle, chickpea fritters, offer a delicious and unique taste. Cannoli, with their crisp shells and sweet ricotta filling, are the perfect treat to enjoy as you explore the market’s vibrant atmosphere.

Arancini (Sicilian Rice Balls)

  • Ingredients:
    • 2 cups risotto (leftover or freshly made)
    • 3.5 oz mozzarella, cut into small cubes
    • 1 cup all-purpose flour
    • 2 eggs, beaten
    • 1 cup breadcrumbs
    • Vegetable oil (for frying)
    • Salt and pepper
  • Instructions:
    1. Shape risotto into balls, insert a mozzarella cube in the center.
    2. Roll balls in flour, dip in beaten eggs, coat with breadcrumbs.
    3. Fry in hot oil until golden brown.
    4. Drain on paper towels, serve hot.
  • Tips:
    • Use cold risotto for easier handling.
    • Ensure oil is hot enough to prevent oil absorption.

Taormina

Taormina, with its ancient Greek Theatre and stunning views, is a gem on the Sicilian coast. Seaside restaurants and traditional trattorias offer a taste of local cuisine.

Pasta alla Norma, a pasta dish with eggplant, tomatoes, and ricotta salata, is a must-try. Caponata, an eggplant stew, and Granita, a semi-frozen dessert, are other local specialties that highlight Sicily’s rich culinary heritage.

Pasta alla Norma

  • Ingredients:
    • 14 oz pasta (rigatoni or penne)
    • 2 large eggplants, cubed
    • 4 cups tomato sauce
    • 2 cloves garlic, minced
    • 3.5 oz ricotta salata, grated
    • Fresh basil leaves
    • Olive oil
    • Salt and pepper
  • Instructions:
    1. Fry eggplant in olive oil until golden, set aside.
    2. Cook garlic in the same pan, add tomato sauce.
    3. Cook pasta in salted boiling water until al dente.
    4. Toss pasta with sauce and fried eggplant.
    5. Garnish with ricotta salata and basil.
    6. Serve hot.
  • Tips:
    • Use fresh, firm eggplants.
    • Ricotta salata adds a unique flavor; do not substitute.

Mount Etna Wine Region

The Mount Etna wine region is known for its unique volcanic wines. A visit here offers the chance to tour vineyards and enjoy wine tastings.

Etna wines pair beautifully with local cheeses, honey, and pistachio desserts, offering a true taste of Sicily’s diverse flavors. The volcanic soil imparts a distinctive character to the wines, making this region a fascinating destination for wine lovers.

Cassata Siciliana

  • Ingredients:
    • For the cake: 1 sponge cake
    • For the filling: 2 cups ricotta cheese, 1 cup powdered sugar, 1/2 cup candied citrus peel, 1/2 cup mini chocolate chips
    • For the glaze: 1 cup powdered sugar, 2 tbsp lemon juice
    • Marzipan and candied fruit for decoration
  • Instructions:
    1. Slice sponge cake horizontally.
    2. Mix ricotta, sugar, citrus peel, and chocolate chips for the filling.
    3. Spread filling between cake layers.
    4. Make the glaze: Mix powdered sugar and lemon juice, pour over the cake.
    5. Decorate with marzipan and candied fruit.
    6. Refrigerate for at least 4 hours before serving.
  • Tips:
    • Use fresh ricotta for a smooth filling.
    • Decorate creatively with colorful candied fruits.

Conclusion

Italy’s rich cultural heritage and diverse culinary scene offer an array of experiences for travelers. From the historic streets of Rome and Florence to the enchanting canals of Venice and the vibrant markets of Naples and Sicily, each region has its unique charm.

Whether you’re a food enthusiast or a culture buff, Italy promises a journey filled with unforgettable flavors and traditions. So pack your bags and embark on a culinary adventure that will leave you with a deeper appreciation for this beautiful country.