Mangia l’Italia
Explore

Explore

Search Mangia l’Italia — Page 7

Search places, dishes and products across the publication. Page 7.

24 / 196 results
Editorial illustration of Cipolla ramata di Montoro
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Cipolla ramata di Montoro

Cipolla ramata di Montoro is an onion whose very name points to two neighbouring comunes, Montoro Superiore and Montoro Inferiore, in the province of Avellino.

Discover the product
Editorial illustration of Uva catalanesca
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Uva catalanesca

Catalanesca is a table grape of the Vesuvian belt, grown today especially around Somma Vesuviana and in neighbouring communes such as Sant’Anastasia and Ottaviano.

Discover the product
Editorial illustration of Scamosciata
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Scamosciata

In the Beneventano, according to Regione Campania, Scamosciata is a tasty cow’s-milk cheese whose appeal sits in a quiet contrast: a very full flavour carried by a soft, yielding body.

Discover the product
Close-up of purple aubergines with green calyxes
Aubergines · ingredient photograph, with no claim of geographic provenance
Product · Sicily

Melanzane: one ingredient, many transformations

Hunger meets the fruit first as a generous cut: thick slices taken lengthwise, brushed with olive oil mixed with garlic, then set to grill until the surface takes heat and the garlic perfume…

Discover the product
Editorial illustration of Albicocca vesuviana
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Albicocca vesuviana

The Albicocca vesuviana is an apricot worth lingering over: a name that has not gone quiet, and fruit whose sugar suits a bottled, syrupy juice.

Discover the product
Editorial illustration of Fiordilatte
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Fiordilatte

In Campania this is a fresh stretched-curd cheese with long local traditions. What draws the appetite first is the milk itself: a flavour that stays very fresh, with a gentle, acidulous lift…

Discover the product
Sicilian cassata decorated with candied fruit
Sicilian cassata · photo EraclitoPantaRei · CC0 1.0
Product · Sicily

Cassata siciliana

Begin with the structure you can almost hold in the mind before the knife arrives. A layer of light cake forms part of its outer structure, not as a forgotten base but as a pale envelope…

Discover the product
Editorial illustration of O' Peluso*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

O' Peluso*

Across the inland provinces of Salerno and Avellino, O' Peluso takes a rounded or slightly oblong form, ivory-white or a shade warmer depending on the milk.

Discover the product
Editorial illustration of Formaggio morbido del Matese*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Formaggio morbido del Matese*

High ground around the Matese, including country near Pietraroja in the Benevento area, is where this soft cheese belongs in the Campania record.

Discover the product
Editorial illustration of Cipolla di Vatolla
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Cipolla di Vatolla

Cipolla di Vatolla takes its name from Vatolla, a hamlet of Perdifumo in the province of Salerno, and Regione Campania records its growing area as that same comune together with the…

Discover the product
Editorial illustration of Mela San Giovanni
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Mela San Giovanni

Mela San Giovanni is an apple of Alta Irpinia, grown in Avellino province in the Ufita country that lies between Grottaminarda and Ariano Irpino.

Discover the product
Editorial illustration of Caciocchiato
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Caciocchiato

Ariano Irpino, in the province of Avellino, is the commune Campania’s regional notes tie to Caciocchiato.

Discover the product
Editorial illustration of Caciotta di capra dei Monti Lattari
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Caciotta di capra dei Monti Lattari

Caciotta di capra dei Monti Lattari is a goat cheese tied to the mountain chain that forms the backbone of the Sorrentine Peninsula, split between the provinces of Naples and Salerno.

Discover the product
Editorial illustration of Cuffianella*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Cuffianella*

Cuffianella is a fresh cheese tied to Cuffiano, a hamlet of Morcone in the Benevento hinterland.

Discover the product
Editorial illustration of Pomodoro cannellino flegreo
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Pomodoro cannellino flegreo

The pomodoro cannellino flegreo belongs to the Phlegraean area. It earns attention as a compact oval fruit, elongated and without a stylar tip, grown both to eat at once and to put up as…

Discover the product
Product · Campania

Scamorza

Scamorza is a cow’s-milk cheese of pasta filata with a semicooked paste, made from cow’s milk across Campania and produced through the whole year.

Discover the product
White-fleshed squash ribbons: editorial illustration inspired by corresce
Editorial illustration · not a photograph of the dish
Product · Campania

Corresce re cocozza janca di Aquilonia

A strip snaps when bent between the fingers: drying has reached its endpoint. In Aquilonia, corresce turn white squash flesh into thin ribbons dried in the sun.

Discover the product
Editorial illustration of an Irpinian autumn pantry with apples, chestnuts, hazelnuts and bread
Autumn in Irpinia · editorial illustration
Product · Campania

Mela zitella

Small and a little uneven, mela zitella does not depend on a perfect shape. Its moment comes with the bite: Regione Campania describes white flesh that is firm and crisp, very juicy, sweet…

Discover the product
Editorial illustration of Casu Musciu*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Casu Musciu*

Casu Musciu, also called Malvizza, is a cheese made from raw milk of Bagnolese sheep.

Discover the product
Editorial illustration of Riavulillo*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Riavulillo*

Riavulillo is a Campanian name spoken in dialect, and it is also the wording for a little devil.

Discover the product
Editorial illustration of Pecorino di Carmasciano*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Pecorino di Carmasciano*

Pecorino di Carmasciano is a sheep’s cheese worth pausing over because, in the account given by Regione Campania, it is made entirely by hand.

Discover the product
Editorial illustration of Sidro di Mela Annurca
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Sidro di Mela Annurca

Sidro di Mela Annurca is a hydroalcoholic drink obtained from the juice of the Annurca apple.

Discover the product
Editorial illustration of Pecorino di Laticauda*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Pecorino di Laticauda*

Pecorino di Laticauda is a sheep’s-milk cheese whose milk has been known for a very long time, according to Regione Campania.

Discover the product
Sicilian cannoli filled with ricotta and finished with pistachios and chocolate
Sicilian cannoli · photo mat’s eye · CC BY 2.0
Product · Sicily

Cannoli

Begin with the shell, because that is where the eye goes first. Cannoli are identified as one of Sicily’s defining desserts, and the pastry that names them is not a soft wrap but a brittle…

Discover the product

No results. Try another term.