The Apulia cuisine, inspired by the Mediterranean diet, features a lot of fresh and local herbs, vegetables, fruits, contains a moderate amount of pasta and bread, and includes a little fish and meat. These wholesome ingredients are all topped with extra virgin olive oil.
The Acquasala, a popular dish in Apulia, is an example of this cuisine. It is not only healthy, as it is prepared with fresh ingredients, it is also relatively easy to make. This dish can be enjoyed perfectly after a long day at the beach.
Remember: this recipe has no exact measurements, so you can add as little or as much of each ingredient as you wish.
The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw.
This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us.
As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.
The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw. This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us. As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.
This week we want to bring you in the Puglia region, and more precisely in Cisternino town, the heart of Itria Valley. We recently had the pleasure of spending a few hours together with Giorgio and Giuseppe, the owners of Il Cucco Cucina Enoteca, eating delectable food and sipping a glass (or more :-)) of “Nero di Troia” red wine gently suggested by Walkingwine.
Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us.
The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments.
If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.
This week the Walkingwine 3-wheeler stopped in “The white city” Ostuni – Puglia at Ristorante Porta Nova and paired a Zin – Fiano Salento white wine with a “Black Trofie Pasta with Broccoli Rabe and Cuttlefish” dish.
Porta Nova is set on a breathtaking view terrace inside a XV Century Aragonese donjon and it offers a lovely view on the olive trees valley and on the Ostuni shore.
“Passionate, territorial and feminine” is the definition Erika Ciaccia, the chef of this renowned and fine restaurant, gives her cuisine. She offers a cuisine with excellent and local ingredients with an international style.
The restaurant opening by Tonino Ciaccia is dated 1989, and since then Erika loves to spend time with her dad in the kitchen. Her passion grew over time and has been strengthened thanks to a master with Massimiliano Alajmo. the youngest chef to gain 3 Michelin stars. Beside that, Erika went to the finals of “Hell’s Kitchen”, in the Italian television. Since she was 18 years old, Erika is the chef of Porta Nova.
Today she has prepared for us a fish dish that perfectly blends different ingredients and flavours typical of Southern Italy. This dish is enhanced by the distinct personality and structure of Zin – Fiano, as recommended by Walkingwine.
Looking for an elegant appetizer for your Easter lunch? Or for a tasty bite to be served during Eastern Monday picnic with your friends? We suggest you to prepare these delicious stuffed eggs, made with salmon, capers and mustard. As this recipie is very versatile, let your imagination guide you when stuffing these treats!
Enjoy these canapé with a chilled glass of an Italian Prosecco Extra Dry.
Tiramisu’ is the most famous Italian dessert and today is that day of the year where everyone is allowed to prepare it and eat it, without having a guilty conscience….or nearly!
We already told you the controversial history of Tiramisu’ in a previous post (https://goo.gl/rnvMXk) so today we want to celebrate together with our friend Elena, who kindly gave us her mom’s Tiramisu’ recipe. Let’s go and meet Elena reading the following interview!