The risk of not finding abroad edible food can be more or less concrete, obviously depends on several factors. Proximity to Italy and the number of Italians living in that country are two factors that definitely have some weight.

From this point of view, therefore, Malta is certainly in a privileged position compared to the rest of Europe are extremely close to Italy and chock full of Italians (one of those many are writing this article, in fact).

As a natural consequence, I would reassure you: there is almost everything.

This island is in fact an hour and a half by ferry from Sicily. If you look at the map, you see that it is much closer to Sicily than it is the island of Lampedusa! But besides being a Mediterranean island, it is also an island that still has strong cultural influences in the United Kingdom, from which it is separated permanently in 1979.

As you can imagine, therefore, the culture (and language, actually) has influenced both Italian and English. At the table, this, you see, for example, offering food ranging from English breakfast (eggs, sausage, bacon … and beer!) Pizza (there are several pizzerias good quality: watch the pizza chefs are Italian case). The Maltese dish is the rabbit (do not ask why … I have not yet figured out). But there are also preparations typically Mediterranean as the sun-dried tomatoes. In short, it varies so much.

Anyway, I will speak more in future posts of where and what you can eat outside. But I now anticipate a warning: in Malta, the quality is often understood as quantity. Lots of food, good. Little food, bad. Then we wonder why there are so many obese people on the island …

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The nervous system, like every other system in our body, it develops better and remains more or less healthy, according to the “building material” that we introduce with food. Several studies have shown, for example, the importance that they have some type of unsaturated fatty acids (especially omega-3 essential) in the proper formation of neural tissue. Here then is the fish, the primary source of omega-3 can really be considered a tonic of the nervous tissue, beyond the prejudices of the importance of phosphorus. In addition to worrying about building good nerve cells, it is also important to protect them from the damage of free radicals. In this sense, they are valuable antioxidant vitamins A and C, found in fruits and vegetables, and vitamin E contained in nuts and extra virgin olive oil. About vitamins, we should remember the importance of those in group B, in particular vitamin B1, which is involved in the transmission of nerve impulses, and vitamin B9 (folic acid) which helps the formation of the protective sheath around the nerve fibers. Both of these vitamins are found in beans, leafy vegetables and liver.

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The type of food served in Italy at weddings generally depends on the tastes and preferences of both the Groom and the Bride. It could also be based on the region of Italy where the ceremony is held. A welcome note to the wedding banquet begins with a cocktail that goes for almost an hour. This is then followed by appetizers and then the main course. Thereafter, desserts are served. The dessert can be fruits, sorbet or even a limoncello. The banquet can never be complete without the wedding cake.

This article looks at the basic guide to each of the stages of the wedding menu;

Cocktail session:
During this hour, the guests are served while standing just to welcome them to the main dish. Trays are simply passed around to the partakers. The trays contain small amounts of food bites such as crisps, fried vegetables, olives, cherry tomatoes, mini quiches and parmesan cheese.

Starters:
This is served while the guests sit on their respective tables according to the desired arrangement. Basically, the first dish includes appetizers. Examples of the appetizers you are likely to encounter during weddings at Italy include melon, grilled seafood, mushrooms, smoked salmon, ham, bruschette or shrimp cocktail.

First course:
Comprising of risotto, penne, spaghetti, lasagne, gnocchi, linguine, ravoli or paccheri.

Main course:
This is made of pork, guinea fowl, beef or lamb.

Side dish:
This depends on the main course, and it includes vegetables such as spinaches, herb roasted potatoes, eggplants or mixed salad.

Dessert:
Italian dessert generally comes before the wedding cake. A perfect idea for the dessert can be strawberries, cookies, Tiramisu or ice cream depending on the season.

Wedding cake:
The wedding cake in Italy is usually one layered; the cake commonly known as ‘Torta Nuziale’ is made with Chantilly from Choco or white or even lemon sponge/cream. It is then covered well with icing sugar. Nevertheless, it is possible to order for a multi-tiered cake.

Below is a description of how a typical wedding cake is prepared in Italy:

The recipe discussed here can prepare a one layered cake;

Ingredients:
Buttermilk- ½ cup

Baking soda- 1 teaspoon

6 egg yolks

All-purpose flour – 2 cups

Margarine- ½ cup

Vanilla extract- 1 teaspoon

White sugar- 2 cups

Salt- 1 teaspoon

Almond extract- ¼ teaspoon

6 egg whites

Flaked coconut- ½ cup

Chopped pecans- 1 cup

Softened butter- ¾ cup

Crushed pineapple- ½ cup

Cream cheese- 8 ounce

Procedure:
Heat the oven to about 350F.

Mix the buttermilk, salt and baking soda in a large basin.

Combine the sugar and margarine in a separate bowl until the mixture is fluffy and light. Add the already beaten egg yolks and then stir the mixture thoroughly. Add almond and vanilla extract.

Stir the beaten white eggs in a separate bowl and then add pineapple, pecans and coconut.

Pour all the contents of the separate bowls into one large bowls. Bake in the already heated oven for about 40 minutes.

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In Piemonte we find also other characteristic products that make exquisite and unique cuisine. Regional recipes are made unique by the use of some characteristic products, such as truffles, Barbera or Barolo and cheese. Risotto and pasta are often enhanced by truffle, such as ravioli del Plin with truffle, boiled meat as braised in Barolo and Barbera or the res in Cagnon (risotto with melted cheese).

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In Venice, you know, not easy to find a good restaurant to eat genuine and typical dishes (as indeed in all the cities very tourist). But neither is it impossible. On the net there are many lists (more or less reliable …) of good addresses.
In a few, however, tell you what to eat. What dishes look and ask. What are the real Venetian specialties.
Therefore here we want to provide just this kind of suggestion, to fill this gap.
The list is by no means exhaustive (it would be far too long), we instead tried to choose those dishes that are not only local but also not too hard to find

STARTERS
- Marinated anchovies. Anchovies always. Fresh and marinated in vinegar, oil, garlic, parsley and salt.
- Scallops au gratin. Scallops baked in batter.
- Pumpkin flowers. Stuffed with ricotta.
- Folpetti. Boiled, fried or tocio, always moscardini it.
- Schie with polenta. The “schie” are small shrimp lagoon. Polenta in question should be white, but it also accepts the yellow one.
- Sarde in soar. “Sauce” is a condiment made from onion. Once all the fish could be made in sauce, is now almost the only Sardinian.
- Funds artichoke. A delight must try.

FIRST
- Bigoli in salsa. Big spaghetti of chopped anchovies. More than typical.
- Pasta and beans. Dish from the mainland but also beloved Venice.
- Fish pie. There is no fixed recipe. A creative cook.
- Risi e Bisi. Ancient dish. The “peas” are peas, “rice” is the “rice”. Recipe Ducale.
- Risotto with Bosega. The Bosega is a mullet Northern Adriatic.
- Risotto with radicchio. Treviso radicchio strictly.
- Spaghetti with canoce. The canoce are the mantis shrimp.
- Pasta with sauce. Pasta with scampi.
- Sepia. Cuttlefish cooked in their ink, served with polenta exclusively white.

MEAT
- Castradina s’ciavona. Mutton stew with cabbage. A November.
- Figà Venetian. And liver (again and again) onions.
- Fillet with herb sauce Cabernet. The cabernet depopulated in Veneto (and not only).
- Meatballs. Eternal. Already in a Venetian recipe of the Middle Ages.
- Suppressed in tecia. Venetian typical salami in the pan (the “tecia”) with butter and onion.

FISH
- Codfish. Creamed, Vicenza, stewed, fried … however you like, but be aware that in Venice the “cod” is actually the “cod” (Venetians feel a subtle pleasure in confusing the ideas of others …)
- Sea bass or bream grilled or baked. Two fish inevitable in Venetian markets.
- Stuffed squid. Squid stuffed with themselves.
- Moeche fries. From Nobel. The “moeche” are the crabs caught during molting (without shell).
- Mixed fried. It is found everywhere. But not everyone knows it well.
- Granseola Venetian. Delicious crustacean colossal but delicate taste.
- Capeonghe. The cappelonghe (or canolicchi) can be found in many recipes. No disappoint.

SWEET
- Tiramisu. Believe it or not, the tiramisu is a specialty of the Veneto. Make sure it’s been done in the house.
- Biscuits. Three names of all: “zaleti” (means gialletti because made with corn flour), “buranei” (which according to the shape can be: “bussolà” if round, or “they” [male] if S-shaped), and “baicoli” (thin and light biscuits dipped in coffee or in eggnog)
- Fritoe. Pancakes invernal-carnival. They can be simple or stuffed.
- Pliers. Pronounced “Pincia” or “grip” and was the poor dish of our grandparents during the winter. Cake of bread, easier to find in bakeries and in restaurants.

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In Italy, the most sought-after mozzarella comes in two forms: one is made from fresh cow’s milk and is called fior di latte (literally, “the flower of milk”); the other is Mozzarella di Bufala Campana, which is made from the milk of water buffaloes and is considered the very best type you can get. Like other treasures of Italian cuisine, it carries the D.O.P. (Denomination of Protected Origin) label, guaranteeing it is made only in a specified geographical area, using strictly regulatedproduction methods.To receive this coveted label, Mozzarella di Bufala Campana must be produced only in the regions of Campania and Lazio—specifically in the provinces of Caserta and Salerno, and parts of the provinces of Benevento, Naples, Frosinone, Latina and Rome. The higher cost of buffalo mozzarella is due not only to the particular production methods used, but also because female buffaloes produce less milk than cows. However, Mozzarella di Bufala Campana has no rivals; pearl white in color, more moist and flavorful than the cow milk version, its taste is truly superb. Like most varieties of fresh mozzarella, buffalo mozzarella is usually sold submerged in a whey and brine liquid; if refrigerated, it should be left out half an hour (at least) before eating.

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The kiosks by the beach:

From the Lighthouse of Punta Carena Antonio: This is an old-fashioned little bar, just below the lighthouse. Take a dip, take a little ‘sun and then you sit at one of the tables to order a caponata or saltimbocca. You seem to be in the 50s. Also great for an aperitif as the sun sets into the sea.
Price: about 15 € per person per caponata + drink

El Merendero: on the beach of Marina Piccola, a few tables and chairs, thatched umbrellas and Latin music in the background. A nice sandwich, a refreshing cocktail, a slush of fresh fruit and it’s back to the beach. And what you want?
Price: 10-15 euro per person per sandwich + drink.

The pizzerias:

Aumm Aumm: one of the best pizza on the island. Soft and thick, in many variations. And ‘the pizzeria reference of all Anacapri, since it is the only one open throughout the winter and into the night. It ‘also a favorite meeting place to watch the games on the big screen. If you want a place frequented by the locals, this is just the place for you!
Price: from 10 to 15 euro for pizza more beer. (Via Caprile 18, Anacapri. Opened dinner only, closed on Mondays, best book on Saturday and if there is a match of Naples! 081 8373000)
A great pizza also found the hole (always in Anacapri, between Victoria Square and Piazza della Pace) in Verginiello and Buca di Bacco (both at the center of Capri).

The restaurant:

Verginiello: a certainty of Capri cuisine. We like it because it is open all year and offers reasonable prices. Maybe for a complete dinner will spend more than 20 euro, but it is definitely one of the restaurants on the island with the best quality / price ratio. It also makes a great pizza.

Price: from 20 euro up to a full dinner, between 10 and 20 for a pizza and a beer (Via Lo Palazzo, 25 / A, Via Roma down the stairs that start at the post office. Open for lunch and dinner )

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Speck is the most treasured food product of the South Tyrol, a distinctly flavored, smoked, cured ham that represents well the character of Alto Adige’s cuisine —a delightful and nuanced merging of Northern European and Mediterranean traditions. Speck is much lighter in flavor than the heavily smoked hams found north of the Alps, but more robust than the delicate, Mediterranean-influenced prosciutto made in San Daniele, Parma, and points south.

You can find speck in most Italian pork stores and salumerie—just be sure to make sure it is the authentic speck imported from Alto Adige.

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In small local restaurants and trattorias of Salento is still possible to taste the typical dishes of the tradition: the orecchiette with tomato sauce with ricotta, soup to gallipollina, through the anchovies in vinegar, the peppered mussels, octopus pignata and the mythical country of Lecce.
Do not forget, then, the wines of Salento (Negroamaro, Primitivo, Salice Salentino), true excellence of Italian wine sector.

In Salento, you will not be difficult to come across inns, cottages, restaurants and farms low cost.

Lecce, the Baroque city known as “the Florence of the South”, is home to different local optima. For a quick break, in Via dei mogenic, 15, will find the Pizzeria Fratelli La Bufala, while if you want to discover the taste of homemade pasta in Via Idomeneo, 14 is the Picton.
If you are looking for a place a little ‘more refined, in Piazzetta Riccardi (at number 13), not far from the city’s public gardens you will find the restaurant Atenze: Here, you can taste the typical cuisine of Salento ee Mediterranean.

In the beautiful Otranto, in places Frassanito will find the typical cuisine of the sea of Salento Da Umberto 1972 The Promenade Kennedy, however, can give a break to taste the Ristorante Pizzeria Il Wolverine and discover the traditional dishes typical of Otranto and Salento.

Along the Ionian Coast, Gallipoli, there are restaurants and cafes. Among others, we point out the Trattoria la Puritate, famous for its excellent prawns with salt.

If you find yourself in the picturesque Greece of Salento, in addition, you can dine at the Trattoria Tozzi Soleto, a simple place, characterized by an excellent home cooking.

But do not forget to drop even lower Salento: Here we recommend you the delicacies that belong to the tradition of Salento cuisine prepared with care and extraordinary taste from La Rua de Travaj them to Patu and the Trattoria Fulana to Giuliano di Lecce.

Let’s find out where to eat in Salento.

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It is in Belgium, in fact, that we taste the syrup craftsmanship of the Pays de Herve and Hesbaye, the pride of this land, which hides centuries of history. Unfortunately, few people know the difference between industrial and artisanal syrup, made exclusively with local varieties of apples and pears with no added sugar, and for this reason the Presidium includes the only four families who still create this drink, handing down from generation to generation, not only the recipe and the production technique, but also the use of special varieties of fruit now at risk of extinction.

We move then to France, where cider toast with the beret, slightly sour and very refreshing, this has always been on the boards. The apples used, all local, give the cider very high acidity, which distinguishes it from that of Normandy and Asturias. Stationary, pearly or slightly fizzy, it can have an alcohol content of between 5 and 11 degrees. The Presidio works with Sagartzea, the cooperative of producers who cultivate local varieties of apples suitable for its production.

Landing in Africa, we are greeted by honey bees Ogiek. We are in the Mau Forest in Kenya, the only place where they still live bees, important source of income for the indigenous community of Mariashoni. Their favorite is the nectar of the dobeya, whose flower honey gives a characteristic whitish-gray color and a unique flavor. The honey is still obtained from traditional hives: large cylinders in red cedar hanging on the trees.

Also known as the Fortunate Islands, are the Quirimbas archipelago north of Mozambique. Ibo, with little more than 400 inhabitants, is one of the main islands, living mainly from fishing. The island is also cultivates a variety of coffee that has adapted to the climate of the country and still grows in the wild, although each family cultivates some seedling in your garden. Appreciated in particular for the low caffeine content, coffee cup in Ibo develops an intense aroma of bay leaves, mint, eucalyptus and licorice that makes it unique. The Presidio is intended to preserve a unique ecosystem in the world where coffee Ibo is an important income supplement for fishermen, reducing pressure on marine resources and preserving the balance of the Quirimbas National Park.

Koreans are the two Presidia this year represent the Asia event in Turin. The soybean paste traditional Jeju, typical of the south-western coast of South Korea, is a fundamental seasoning all over the country: it is used to flavor vegetables, meat, fish and soups, and has interesting nutritional characteristics: in times poorer in fact, he survived by eating only rice seasoned with this pasta. One produced on the island of Jeju has unique characteristics and a unique taste, sweet and sour and intense, given by this local variety of soy and the use of a particular yeast, the nuruk.

Typical Korean fermented tea, tea Don has a long tradition. It is said that its use has deep roots in the spread of Buddhism from China. The name Don, however, comes from the Korean word that indicates the form of a coin of brass, round and flat with a hole in the middle. The spread of Japanese tea and coffee have undermined the traditional Korean culture linked to this drink, putting at risk the survival. One last thing: Don tea is used in particular for its medical capabilities: it is considered effective to improve eyesight, promote detoxification and lower fever.

And now in Latin America. In the Argentine plains of the Gran Chaco, carob trees white, and chañar mistol, since the pre-Columbian era, are part of the food culture of the indigenous peoples, as well as a symbol of magnificence. The fruits are used for tasty meal, traditional food and medicinal purposes. However, contact with European populations has caused the loss of many traditional eating habits and today these wild fruits of the Gran Chaco are threatened by extinction and deforestation. The Presidio is a collaboration with the Fundación Gran Chaco and the Cooperativa de Mujeres Artesanas the Gran Chaco, with the aim to combat the abandonment of the land and the impoverishment supply the local population.

We conclude our tour of the world in Colombia, where we say goodbye in the company of black crab of Providencia, a small island located in the Caribbean Sea declared a Biosphere Reserve by UNESCO in 2010 Here there are millions of examples of black crab, a crustacean endemic that lives in dry forest typical of the island and that is the emblem of the local cuisine. The residents of Providencia, descendants of African slaves and British sailors, the crab catch in hand of the night and turn it into the next day at their homes, by boiling and separating the various parts, then used as a base for soups and dishes, or sold in the neighboring island of San Andrés.La challenge of the Presidium is to support environmental sustainability policies in search of alternative sources of income for the collectors: from fishing to tourism, from the collection of wild herbs to gastronomy.

But do not stop here, this is just a taste of the new international Presidia at the Salone del Gusto and Terra Madre.

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