Stuffed calamari
Although some people may be squeamish about calamari (squid), you should really give them a chance. They are really tasty and versatile.
Potato and squash tortelli
This filled pasta is hearty fare from the mountains. The sage and butter sauce is delicate enough to let the subtle flavours shine.
10 disgruntled reviews of Florence on TripAdvisor
For centuries Florence has attracted visitors who have been stunned by its beauty… well, not everyone. Read these comments found on TripAdvisor and you’ll realize that a few of us are immune from Stendhal syndrome.
Taralli
Taralli are a delicious little ring-shaped cracker-type snack, like a crispy micro-bagel. Also like a bagel, they are boiled, then baked.
Coffee, the finest organic suspension ever devised – Star Trek: Voyager
Not a single coffee bean is produced in Italy (you need a cool to warm tropical climate and a high altitude), but when you mention the drink, one of the countries that immediately springs to mind is the Bel paese and its espresso and cappuccino.
The many meanings of a seemingly simple word. Prego!
if all you need is to learn some “survival Italian” to help you through a trip, some seemingly simple words can be confusing. “Prego” is one of them.
Cipolla di Certaldo – Certaldo’s centuries-old onion
Our closest town is Certaldo and is home to the “Cipolla di Certaldo” (Certaldo onion) SlowFood presidium.
The vegetarian population is growing fast in Italy: and they have so many delicious options!
Italy is now the country in the European Union with the largest proportion of vegetarians: a 2015 report puts the figure at 10%.
The “secret” passageway above the Ponte Vecchio
Vasari built a Corridor for Cosimo I, in order to join between the political and administrative center of Palazzo Vecchio with the private dwelling of the Medici across the river.
Our love affair with kabocha (aka green hokkaido)
This squash variety was introduced to Japan in the 16th Century by Portuguese traders who brought the vegetable from Cambodia. It is now widely used in Japan in tempura and elegant Kyoto cuisine. And luckily for its fans, it is now grown all over the world.