Magnifico Food Trip
In the first article about Calabria, we went to Tropea, to find the unique Cipolla rossa di Tropea and to Spilinga, known for 'Nduja, the super spicy Calabrian sausage. Let’s keep traveling around the region.
It’s difficult to say whether Calabria is best known for its beautiful beaches, its mountains, or for its native “peperoncino.” Whichever you prefer, you should visit this historic region in southern Italy.
There is always a good reason to celebrate and enjoy great food, loving company, and a nice glass of wine — that’s every Italian’s mantra. Maybe this is the reason why we have sagre all over the country. The Guardian once called these annual cultural and eno-gastronomical festivals “Italy’s best-kept food secret.”
One of the most charming regions in Italy, everyone should visit this incredible land at least once in lifetime. Visiting Palermo in 1787, Johann Wolfgang von Goethe, one of the greatest German writers and statesman, once said: "Italy without Sicily leaves no image in the soul: here is the key to everything.”
We often limit the Italian culinary tradition to pizza and pasta, our best-known dishes around the globe. But there is much more to taste! Looking past our ubiquitous pizza and pasta, we can see the Italy’s diverse culinary cultures. Every region, every city has its own specialties.
To plunge into pasta making experience, there is no better place to start than in the city of Gragnano, home to gentle winds and ancient mills as well as home to the Cuomo family, artisan Pastai - pasta makers - since 1840. Magnifico team took the advice literally and went to visit this lovely pasta land, pleasantly guided by Alfonso and Amelia Cuomo, family third generation representatives.