Archive for 'Products & Specialities'

Many different cultures have variations of fruit cakes that are traditionally made and served during winter and, in Christian cultures, over Christmas, which makes sense as it allowed delicious fruits to be made available even when they were out of season in the past. Today, we have many more ways to access fruits throughout the year and more options when it comes to sweet things, in general, yet these traditional treats are so firmly connected to the festive season that they remain popular.

Sicily is absolutely no different, it has buccellato: a combination of figs, raisins, dates, nuts (usually almonds) and candied citrus like fruits (like citron) that are baked as either a round cookie shell, as a ring cake, or as small pastries. Its exact origins have been lost to the mists of time and it is uncertain as to when Sicilians began making it but it has been around for centuries. Associated with family milestones, it can be given by Godparents to the parents of their godchild or by best man or maid of honour to the parents of the bride and represents good fortune and prosperity.

Another lovely Italian Christmas market tradition exists in the Alpine town of Bolzano in Trentino Alto Adige. Set against the Rosengarten Dolomites, it is a beautiful medieval settlement made up of romantic arcaded streets and picturesque squares.

It boasts two markets each Christmas, one of the biggest markets and also one of the oldest markets in the country.

White Christmasses aren't a common-place thing in Italy, as a general rule, but this Alpine setting means you'll get that snowy, atmospheric setting, perfect for, not just one, but two Christmas markets. For the ultimate Christmas market experience in Italy, find a vacation rental in Trentino or a vacation rental in Veneto and visit this lovely town for the day.

Gorgonzola is one of the world's oldest blue-veined cheeses and is a DOP certified food that is largely produced in the northern Italian regions of Piedmont and Lombardy. The name comes from Gorgonzola, in Milan, which is said to be the birthplace of the cheese, though this is now disputed. It is a crumbly, soft cheese that can have a mild or sharp taste, depending on its age, and is made of unskimmed cow's milk, to which starter bacteria and the spores of the mould Penicillium glaucum are added. The whey is then removed during curdling and the result is aged at low temperatures and ripened for at least three to four months. The iconic its greenish-blue marbling that distinguishes Gorgonzola was not always a feature and was added in the 11th century.

Focaccia is a delicious flat oven-baked Italian bread that is similar to pizza and is topped with herbs and other ingredients. It is an incredibly popular dish throughout all of Italy and is thought to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. The long line of coastal towns in this region meant that a large number of local variations were born in Liguria such as the biscuit-hard Focaccia di Camogli, the oily softness of the one made in Voltri and the Focaccia col Formaggio ("focaccia with cheese") made in Recco, near Genoa. Other variations are available all throughout the country but, if you're interested in or love focaccia, Liguria is the place to be. Just find a luxury villa in Liguria and try out as many as you can get your hands on!

For now, while you plan a trip, here is a basic recipe for the kind of standard focaccia that most are familiar with to help whet your apetite.

One of the things that travelling foodies will want to do on any trip is to try local delicacies and dishes that cannot be found anywhere else. If you are one of the people in this number, then find a vacation rental in Sicily and head to Palermo. Pani ca meusa is a Sicilian street food that literally translates to "bread with spleen" and is a dish exclusively typical of Palermo.