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itenfr +39.388.7903003 roots.italian@gmail.com

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Category

Enogastronomia
Christmas has arrived and like every year, traditions and roots live again. Who lives overseas knows a lot about this and, even if only for a few days, thanks to the magic of Christmas, prepares dishes linked to traditions and roots of his homeland. Yes, our branches and leaves grow where we live, but we...
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The history of the enology of Campania presumably begins with the arrival of the Greeks who, in the 8th century BC, introduced the seeds of vitis vinifera (the common grape vine) in the region. The origin of the main autochthonous grapes of Campania (Aglianico, Greco, Fiano, Falanghina, Biancolella, Piedirosso) is Greek. The area of Campania...
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Few ingredients (flour, water, salt, oil, yeast, tomato, mozzarella fior di latte and basil) are the basis of a food that carries the colours of the Italian flag around the world: the Pizza Margherita. Since ancient Greece was used as a dish a disc of dough seasoned at will, as told by Virgil in the...
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If you want to combine a good glass of Primitivo of Gioia del Colle we recommend some crostini prepared with the famous bread of Altamura and some Apulian caciocavallo on top. The bread of Altamura is produced in the territories within the National Park of Alta Murgia, in Altamura, Gravina di Puglia and Poggiorsini in...
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We are in Apulia, “the heel of the Italy’s boot”, a region that extends for over than 350 kilometres between the Adriatic Sea and the Ionian Sea and we talk about one of its native vines. We find a mainly flat and hilly territory, where the typically Mediterranean climate is the master, alternating with the...
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Do you know what luganega is? Have you ever heard of it? Have you ever tasted it? It can be commonly associated with the sausage, but with this it has some differences. Both are prepared to form a string, but while the luganega has a continuous narrow and long shape, the sausage is divided into...
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Italian viticulture boasts a large number of native varieties and Basilicata, nestled between Calabria, Puglia and Campania, is another jewel of a millenary history. Its tradition dates back to the spread of viticulture by Greek and Phoenician settlers in the Ionian area, the developed with the Romans in the volcanic area of Vulture. It is...
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Since ancient times this stretch of sea that bathes the Violet Coast is rich in swordfish. According to legend, the swordfish was the only creature that didn’t scare at the sight of the monstrous Scylla, indeed, swam up to wide of these coasts to court her during the mating season. Even today, in the months...
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Bathed by the Ionian and the Tyrrhenian Sea for about 800 kilometre of coast and separated from Sicily by the Strait of Messina, Calabria can be almost considered an island. Its territory characterized by rocky coasts alternated with sandy shores, valleys, rivers and mountains, generates a very different climate from a side to the other...
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Nero d’Avola is considered the prince of the red wine grape in Sicily, and one of the indigenous Sicilian varieties with about 12.000 hectares of vineyards. Today it is farmed throughout the island but the area of origin is the province of Syracuse, in places such as Noto, Eloro and Pachino, with their windy climate,...
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