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An invitation to Casale, following the smell of the Krumiri Buiscuits
#monferratodoiner, Eat Local, Highlights, Miscellaneous, Monferrato, #simonadoiner, Casale Monferrato, Krumiri BiscuitsLet’s visit Casale, my town, following the smell of the Krumiri buiscuits. Many know it for an old advertisement for the famous biscuits (not the original ones, however), others because a relative has provided military service here but this quiet town that looks at the Po river and has a shawl of hills, in the […]
Meet me In Monferrato: Art and Wine at the Art Park La Court
#monferratodoiner, Eat Local, Highlights, Monferrato, #simonadoiner, Art Park La Court, Monferrato WinesIn Monferrato the vineyards are part of the landscape and of everyone’s life. Immersed in the colors of the vineyard, a natural museum creates art and events among the rows of Barbera grapes. Every one in Monferrato has at least a grandfather, an uncle, some relative who had a vineyard, small or large, for work […]
Open olive groves: experience the gold of Liguria
#doiners, Eat Local, Highlights, Liguria, What's Up & Exhibitions, DOP Riviera di Levante, extra-virgin olive oilLe foglie dai riflessi dorati mosse dalla brezza del mare, il legno profumato, la forza dei fusti antichi e i frutti torniti: gli oliveti di Liguria sono la cornice inconfondibile dello sguardo ligure sul mondo,. La manifestazione Oliveti Aperti del prossimo weekend 15 e 16 Giugno li apre al pubblico per farli conoscere e degustarne i prodotti.
Farinata: gold that doesn’t shine!
#laspeziadoiner, Eat Local, Liguria, la spezia, Local Food, spezzinoveroLa farinata, queen of poor yet reach in flavor cuisine Don’t call it “cecina”, nor “torta”, or “caldacalda”: there are manydishes made from chickpea flour throughout Italy, but here it is called Farinata (fainà). And here it is much more than a simple dish: in La Spezia cooking, farinata is a real landmark, a piece of […]
That’s Amor
#doiners, Eat Local, Highlights, Lunigiana, Tuscany, amor, caffe degli svizzeri, ricetta amorThese are the tastings that are sometimes done almost by chance, perhaps on a cold Sunday in January spent discovering places full of charm like the Lunigiana. Maybe entering a Café that could be any Café, to take heart from the breath that thickens in grayish clouds, in the air that for some reason, even if […]
Liguria da Bere 2019: street drink festival in La Spezia
#doiners, Eat Local, Gulf of Poets, Liguria, Miscellaneous, Liguria da Bere, vini la speziaFrom tomorrow 29th of June to the 1st of July the Wine Street Festival Liguria da Bere gets back to La Spezia Liguria da Bere is one of the most popular events in the summer of La Spezia as well as one of the main promotional events in the local wine production sector, putting together […]
Rice cake sweet or savory? No, it’s stupid!
#laspeziadoiner, Eat Local, Liguria, Miscellaneous, la spezia, sarzana, spezzinovero, traditional foodA very typical La Spezia’s local food is the torta di riso – the rice cake, in two, or even three possible versions. If you look at it from Liguria, the rice cake isthat savory one; if you come from Carrara it’s sweet (although also in La Spezia there are sweet rice cakes variants). And […]
The Pesto Sauce: a serious matter, intangible cultural heritage
#doiners, Eat Local, Liguria, Miscellaneous, What's Up & Exhibitions, traditional food and recipes, UNESCO cultural heritageThis week, Liguria unfolds a long green carpet, stretching all along the Riviera, to promote the Pesto Sauce as a UNESCO intangible cultural heritage of humanity A green masterpiece, a joy for the eyes and the watering mouth, green gold that grows in your hands when you mix of a few, simple, fresh elements. The […]
Panigacci and Testaroli: meanings and differences
#laspeziadoiner, Eat Local, Lunigiana, Magra Valley, panigacci, spezzinovero, testaroli, traditional foodMany food specialties in La Spezia area come from the hinterland. Two of them are Panigacci and Testaroli, made from the same dough with slight differences in preparation and traditions. “But what is the difference between panigacci and testaroli?” You might wonder during a stay between Deiva Marina and Lunigiana. It’s not easy to give […]
The true recipe of the stuffed mussels
#laspeziadoiner, Eat Local, Gulf of Poets, Liguria, Miscellaneous, recipes, spezzinovero, traditional foodStuffed mussels, two different recipes for a traditional dish of La Spezia How about every tradition worthy of respect, even on stuffed mussels (traditional food of La Spezia) there is a bitter confrontation. n detail, it is discussed on one thing: the mortadella ham is necessary to the success of the recipe or not? As […]