Taste
The Italian film director Federico Fellini once said, "Life is a combination of magic and pasta." Start your travels with a sip of limoncello, a lemon-infused liquor best enjoyed in Sorrento. Alongside delicious meats and vegetables, there is the Italian tour de force: pasta. Each region of Italy offers a different form and flavour, with more than 400 shapes available. In northern Italy, soft wheat flour and eggs are used to produce bigoli, trofie, and ravioli, while southern Italy is dominated by pasta made using durum wheat flour without eggs, such as orechiette, lagane, and paccheri. Accompanying these are local sauces: pesto in Genoa; cacio e pepe in Rome; ragu alla Bolognese in Bologna. To finish off, enjoy some silken gelato, tiramisu, rum-soaked baba, fresh fruit – or a couple of cream-laden cannoli.
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