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A journey to taste

From sea to table

Up to eight stops through fish, salt, preserves and encounters with the vegetable garden.

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  1. 01
    Editorial illustration of three Canavese soups gathered on one table
    Three soups of Canavese · editorial illustration
    Journey stopMangia l’Italia · Canavese

    Three soups, three ways to warm the Canavese table

    What documented Canavese cooking puts on the table is not a single broth but a trio: a cabbage soup, a bean-and-pork tofeja, and a layered soup of ajucche with bread.

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  2. 02
    Seasoned pumpkin gnocchi arranged on a dark plate
    Pumpkin gnocchi · photo Ricettario di Mamidoli · CC BY-SA 4.0
    Journey stopDish · Lombardy

    Gnocchi di zucca

    The documented preparation belongs to the Lombard areas of Brescia and Mantua, where pumpkin is not a garnish but the body of the dough.

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  3. 03
    Editorial illustration of the Cilento coast with anchovies, lemon, herbs and the sea
    Cilento coast · editorial illustration
    Journey stopDish · Campania

    Baccalà alla perticatora

    What if boiled salt cod simply waited, and the last gesture belonged to peppers still carrying the heat of the pan?

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  4. 04
    Meat-filled arancina from Alcamo cut open to show its filling
    Meat-filled arancina in Alcamo · photo Ensahequ · CC BY-SA 4.0
    Journey stopDish · Sicily

    Arancini di riso

    The first fact is forming: arancini are made from rice and shaped as compact balls, rice packed until it holds a round outline instead of falling loose.

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  5. 05
    Editorial illustration of Finocchietto: il profumo verde della pasta palermitana
    AI-generated editorial illustration · not a documentary photograph
    Journey stopProduct · Palermo

    Finocchietto: il profumo verde della pasta palermitana

    Pasta con le sarde is a Sicilian meeting of sea and herb: fresh sardines folded through pasta with green fennel.

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  6. 06
    Cremonese marubini served in a clear broth
    Marubini in Cremona-style broth · photo Marcuscalabresus · CC BY-SA 4.0
    Journey stopDish · Lombardy

    Marubini

    Marubini are identified with Cremona in southeastern Lombardy, and the first thing they offer is a modest, close-up geometry: small filled pasta rounds finished with scalloped edges.

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  7. 07
    Amber Malaca in a glass, with a barrel in the soft light of a cellar
    AI-generated editorial image · not a documentary photograph
    Journey stopProduct · Campania

    Malaca

    Guardia Sanframondi, in the Benevento hinterland, is where Regione Campania places Malaca.

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  8. 08
    Freshly fried panelle displayed on a Palermo counter
    Panelle · photo Dedda71 · CC BY 3.0
    Journey stopDish · Sicily

    Panelle

    Panelle begin with chickpea flour. From that single given base they are shaped into small flat pieces and fried.

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