The new issue of Italia! magazine is packed with vibrant features to inspire your armchair travels and your plans for the future. Take the scenic route this issue with a leisurely spring road trip from Sorrento to Salerno via the picturesque coastal highway, then delve deep into the waters that surround the coast, with a […]
Internationally renowned sculptor Rod Dudley is Australian, but the heart of his art is in Besozzo on Lake Maggiore. Lifelong friend Rosalind Milani Gallieni pays him a visit… Photos by Rosalind Milani Gallieni unless otherwise stated In fondo! In fondo, giù a sinistra…” I take the turning as instructed by the local Besozzo messo, […]
Vide ‘o mare, quant’è bello! Spira tantu sentimento… Look at the sea, how beautiful it is! It brings out many feelings. Image: Vesuvius across the Bay of Naples from Sorrento by Patricia Gartman The Circumvesuviana commuter train between Naples and Sorrento is a somewhat ramshackle affair. It’s often crowded and always noisy, and it seems […]
Ricotta cake is hugely popular in Naples. This dish must be left to cool completely. I find it is better if you leave it to cool overnight in the fridge before eating. Add a spoonful of pine nuts for a different texture. Recipe and photo: Mario Matassa • MAKES One 24cm tart • PREPARATION 15 […]
In the restaurants of Santa Lucia this recipe is a daily fixture. The clams are delivered by small fishing boats to the restaurants in the harbour. You can add mussels or shrimps too, or have a combination of all three. Recipe and photo: Mario Matassa • SERVES 4 • PREPARATION 10 minutes • COOKING 15 […]
Despite the name, this dish has nothing to do with Parma: it is as Neapolitan as Mount Vesuvius, but it does use Parmesan cheese. Few dishes better symbolise the cuisine of Naples. There are variations, including adding a few slices of cooked ham. Recipe and photo: Mario Matassa • SERVES 4 • PREPARATION 1 hour […]
This frittata uses whatever is to hand, but always the Neapolitan staple of dried pasta. It is a great way to use up yesterday’s pasta and is often taken on Sunday picnics. Recipe and photo: Mario Matassa SERVES 4 PREPARATION 5 minutes BAKING 15 minutes Ingredients • 125g mozzarella • 100g cooked ham • 2-4 […]
Adrian Mourby uncovers the rich history of Cannaregio, the most northerly of Venice’s six districts Image: Bottega Tintoretto It’s a misty winter’s morning outside Tintoretto’s house in Cannaregio. Here at the tall, pink house on Rio della Sensa the great painter would kiss his wife goodbye and promise to account for the money she had […]
These golden balls of deep-fried dough smothered in honey and decorated with candied peel make a wonderful centrepiece for the festive table, says Mario Matassa Struffoli, from Naples, are prepared and eaten all over Italy at Christmas. Here’s how to make them: Serves 6-8 Preparation time 30 minutes, plus resting Cooking time 45 minutes Ingredients: • 300g […]
Full of the strong flavours that are typical of the region, this Campanian dish will evoke memories for anyone who has ever visited Naples – Here’s Mario Matassa’s take on ‘reinforcing salad’: Insalata di rinforzo (‘reinforcing salad’) hails from Campania in the south of Italy. Its name refers to its capacity to reinforce the appetite. It can […]