#char: Puglia

[funkatello]

Sydney's Italian Food Scene: Trends and Traditions

Italian food has long been a staple of Sydney’s diverse and vibrant dining scene. From cozy trattorias to upscale ristorantes, you’ll find Italian restaurant Sydney passionate about pasta, pizza, antipasti and more. While tradition remains at the heart of Italian cuisine, a new wave of chefs and eateries are putting modern twists on classic dishes.

Here’s a look at what’s trending on Sydney’s Italian food scene, as well as old-world traditions still going strong:

Handmade Pasta Renaissance

From orecchiette to paccheri, gnocchi to tagliatelle - handmade pasta is having a moment. Stanley Street restaurants highlight freshly rolled and extruded pastas made in-house daily. Expect unique shapes and flavors like squid ink fettucine, beetroot ravioli, and pumpkin gnocchi. These textural homemade pastas showcase quality ingredients.

Neapolitan Pizza Perfection

Authentic Neapolitan-style pizza cooked in wood-fired ovens is on the rise. With charred and chewy crusts, San Marzano tomato sauce, and imported mozzarella - pizzerias are turning out gorgeous, flavor-packed pies. Expect classics like Margherita and Diavola as well as creative seasonal toppings.

Italian Regional Spotlight

More eateries are exploring regional Italian cuisines like Sicily, Sardinia, Puglia, and Emilia-Romagna. Expect dishes from best Italian restaurants Sydney highlighting grilled meats, seafood, olive oils, pastas, and produce native to each region. This gives diners a taste of Italy’s remarkable diversity.

Craft Cocktails

Leave basic Chianti behind. Darlinghurst restaurant and bars offer craft cocktails. These cocktails are Italian-inspired. They use amaros, liqueurs, Italian spirits, wines, fruits, herbs, and more. Think Negronis. Think Aperol Spritzes. Think Bellinis. Think new concoctions. These new concoctions feature Sicilian blood orange, Genovese basil, bergamot, and beyond.

Salumi & Formaggi

Many delicious Italian cheeses and cured meats are available, so charcuterie and cheese boards are very popular. Enjoy a feast of prosciutto, salami, mortadella, coppa, and culatello. These can be paired with Italian favorites such as Parmigiano-Reggiano, Pecorino Toscano, Gorgonzola, and Burrata. Great for appetizers before dinner.

Simplicity Done Right

Even with new trends, Sydney’s best Italian restaurants let prime ingredients shine through. Dishes like cacio e pepe, carbonara, saltimbocca alla Romana, branzino, and roasted meats executed flawlessly highlight quality and simplicity. This philosophy of letting great produce and technique speak for themselves remains at the core.

Italian Hospitality 

Another tradition carrying forward is Italian hospitality and convivial dining. Eateries embrace a bustling yet homey trattoria vibe with frequent calls of “Ciao bella!” Warm service and a lively ambiance go hand-in-hand with the food.

Family Recipes

Many restaurants showcase recipes passed down for generations. House-made pastas, sauces, desserts, and cures keep old family traditions alive with care and expertise. Dining out becomes an authentic homestyle experience. 

Fresh Produce & Ingredients

Italian cuisine culture centers on quality, seasonal ingredients. Menus shift to highlight ripe tomatoes in summer, mushrooms and truffles in autumn, and artichokes and fennel in winter. Expect the vibrant flavors of ultra-fresh vegetables, cheese, seafood and meats.

Conclusion

Sydney’s Italian food scene keeps evolving while staying rooted in tradition. For a sublime taste of Italy's flavors and hospitality, book your table at Funkatello in Darlinghurst. Our fresh pasta, pizza, seafood, wines and cocktails encapsulate both innovation and tradition. 

[hardynwa]

Deadly Mediterranean wildfires kill more than 40

More than 40 people have died in Algeria, Italy and Greece as Mediterranean wildfires threaten villages and holiday resorts, and thousands have been evacuated. Greece is preparing for more evacuation flights from Rhodes, as fires also rage on the islands of Corfu and Evia. The current long heatwave shows no let-up - temperatures are expected to rise above 44C (111F) in parts of Greece. Fires in Sicily and Puglia have forced thousands of people to flee. High winds and tinder-dry vegetation mean firefighters are struggling in many areas to douse the flames and create firebreaks. The heaviest death toll so far is in Algeria, where the 34 victims included 10 soldiers surrounded by flames during an evacuation in the coastal province of Bejaia, east of Algiers. Bejaia is the worst-hit area, accounting for 23 of the deaths, local media report. Algerian authorities said 80% of the blazes had been put out since Sunday, but a massive firefighting effort continues, involving about 8,000 personnel, hundreds of fire engines and some aircraft. Fires have also raged in neighbouring Tunisia, where 300 people had to be evacuated from the coastal village of Melloula. In Greece, the Civil Protection Ministry warned of an "extreme danger" of fire in six of the country's 13 regions on Wednesday. A team of climate scientists - the World Weather Attribution group - said this month's intense heatwave in Southern Europe, North America and China would have been virtually impossible without human-induced climate change. Two pilots died on the island of Evia, just north of Athens, when their Canadair firefighting plane crashed into a ravine. Elsewhere on the island a man's charred body was found in a remote rural shack. On the island of Rhodes more than 20,000 people have been evacuated from homes and resorts in the south in recent days. An airport official told AFP news agency that more than 5,000 had flown home on more than 40 emergency flights between Sunday and Tuesday. Holiday firms Jet2 and Tui have cancelled departures for Rhodes for the coming days. Tourism accounts for one in five jobs in Greece, and the industry is vital for Rhodes and many other islands. The UK Foreign Office has not advised against travel to the affected parts of Greece, but has urged tourists to check with tour operators for updates. Thousands of people have also been evacuated on Evia and Corfu, while Crete - another major holiday destination - is on high alert. Italy has been hit by contrasting extreme weather events - with deadly storms in the north and wildfires in Sicily as well as several more southern regions. A couple in their 70s were found dead in a fire-gutted holiday home near Palermo, after fire came close to the boundary of the city's airport. An 88-year-old woman also died near the city. Parts of the city of Catania went without water and power after cables burned in temperatures that climbed to 47.6C on Monday. On the mainland, in Calabria, just east of Sicily, a man aged 98 was trapped by flames in his home and his daughter and son-in-law suffered burns while trying to save him. A wildfire in the Foggia region, on Italy's Adriatic coast, forced the evacuation of 2,000 people from hotels and campsites. The blaze approached Vieste from a nearby national park. The storms in the north, meanwhile, claimed two lives on Tuesday - victims of falling trees. Tornadoes, hailstorms and gale-force winds of up to 110km/h (70mph) struck Lombardy and other northern regions. Chiara Rossetti, 16, was on a scouts' summer camp trip when her tent was hit by a tree in the province of Brescia. "We are experiencing in Italy one of the most complicated days in recent decades - rainstorms, tornadoes and giant hail in the north, and scorching heat and devastating fires in the centre and south," said Civil Protection minister Nello Musumeci. He said he intended to appeal to the EU to boost its fleet of Canadair firefighting planes. Fires also broke out on the French Mediterranean island of Corsica in the early hours of Wednesday. Gales of up to 130km/h (80mph) whipped up the flames and for several hours three villages came under threat. Read the full article

[fedezzzsigart]

Mercoledì 27 marzo: favourite ship

Quanto sono basic, mamma mia

PREMESSA: a me piacciono tutti, in realtà, e il fatto che nessuno sia canon con nessuno (più o meno? Nel senso, finquando non si posta qualcosa sul blog "originario" non c'è nulla di canon ed è tutto fanmade e questo è un B L E S S) è una delle cose che più apprezzo di questo piccolo fandom

Comunque, perché proprio loro e non altri? Fondamentalmente perché non ho avuto tempo a sufficienza.

E perché già li ho disegnati e mi piacevano da morire (anche se non trovo il disegno al momento)

Questi erano altri sgorbi ma VABBE SORVOLIAMO, AVREI VOLUTO DISEGNARE TUTTI AAAAA

[italianregionsreallife-blog]

[potniaposts]

Working again on a project I started years ago and I abandoned years ago as well feel strange, but I am happy to return to it since I am spending a lot of time on it!

This character is the personification of Puglia and don’t kill me if I made her a little bit chubby, but I actually think that this body type really fits her uwu

[blogitalianissimo]

Posso sapere come é fatta Puglia ? Sono pugliese quindi sono interessata a vedere la mia regione

Trovi i disegni dedicati a lei qui https://blogitalianissimo.tumblr.com/tagged/char:-puglia

[guidaturisticalucera-blog]

L’essenziale è minacciato senza sosta dall’insignificante. (René Char) - - - - - - - - - - - - - - - - Giardino degli Esempi, Lucera. Per informazioni su itinerari/visite guidate contattatemi al 349 74 43 712 oppure inviate una email a infoguidalucera@gmail.com. Blog: guidaturisticalucera.wordpress.com 🟡 🟡 🟡 🟡 🟡 🟡 🟡 🟡 🟡 🟡 #lucarussoguidaturistica #guidaturisticalucera #guidaturistica #guideturisticheditalia #visiteguidate #turismo #italia #italy #travel #tourism #instatravel #trip #viaggi #igersitalia #lucera #puglia #daunia #pugliagram #weareinpuglia #apulia #igerspuglia #beniculturali #volgofoggia #volgopuglia #igersfoggia #archeologia #mibact #vivofoggia #instapuglia #piglialapuglia (presso Puglia, Italy) https://www.instagram.com/p/CAPoNuCKzt4/?igshid=lcvzjoy42qig

[delfinamaggiousa]

Everything You Need to Know About Pecorino Wine

The first thing that comes to mind when you hear “Pecorino” is likely “Romano” (or Toscano or Sardo, if you know and love your cheeses). But the name of everyone’s favorite piquant-to-the-core cheese is shared with another Italian comestible: a crisp, aromatic white wine.

Once you get to know it — and you’ll want to get to know it — Pecorino will find its place in your heart alongside big-name white wines like Sauvignon Blanc and Pinot Grigio. It’s the kind of grape that can be approachably youthful or age-worthy and complex. But before we get into how many bottles to buy, a few notes about this new, other Pecorino.

The Grape

A small, delicately pale grape, Pecorino is happy from higher mountain altitudes all the way down to hillside slopes to the coast, and thrives in Italy’s Abruzzo region (although you’ll also find it in Marche, Umbria, Liguria, and Tuscany). The grape itself has an exceptionally high sugar content and tends to reflect the terroir without reserve — it’s both sensitive and expressive, not unlike Pinot Noir, so it’s a grape for a patient, dedicated winemaker.

The History

Pecorino’s exact history isn’t known, but it’s most certainly a native Italian grape, a centuries-old winemaking variety that fell into obscurity before its revival in the 1990s — and only then because the grape can be difficult to grow, both a low-yielder and fickle from season to season, and easier grapes were flooding the market. Thankfully, Pecorino is coming back in a big way, in large part because trailblazing winemakers realized its potential in time to pluck it from obscurity. And it’s a fairly recent revival: The first varietal bottle of Pecorino (called “Pecorino”) was produced in Abruzzo in 1996.

The Region

The exact birthplace of the Pecorino grape is unknown, but it flourishes in the Abruzzo region — roughly speaking, the central calf of the eastern side of the boot, bordered by the Apennine Mountains to the west and the Adriatic Sea to the east. Abruzzo has an almost mystical relationship to the grape, with its higher rocky slopes and lower coastal influence producing some of the most complimentary growing conditions for its “finicky” nature. Not only does that setting make for some of Italy’s most stunning winemaking territory, but the grapes benefit from a mosaic of microclimates. The territory is made up of clay, limestone, and gravel soils, and benefits from maritime influence, altitude, and cooling winds. No surprise, as of the end of 2019, Abruzzo has nearly 3,000 acres of Pecorino (and counting).

The Name

Since Pecorino — the wine — is obviously going to have a presence in your life now, you’ll want to be able to explain the name when people ask if it’s “cheese wine” (which, no…). One likely origin of the name comes from something called the “transumanza,” or the route Abruzzo shepherds would take their sheep every September into the 1950s, going from the mountains of Abruzzo south to Puglia. Since Pecorino grapes ripen early, they would have been available for traveling sheep to munch on during the transumanza. And since “pecora” means “sheep,” the grape could be named after the hungry creatures that made a snack of them. (Although that legend goes further, suggesting the shepherds would actually compensate vineyard owners for lost grapes during the transumanza with wedges of Pecorino cheese. Not a bad trade.)

The Wines

Clearly, the sheep were onto something. Pecorino grapes are delicious because they’re sweet and so can make decently high- alcohol wines. But the grape isn’t just sweet — in fact, the sugar content is beautifully balanced by bracing acidity and complex minerality, making Pecorino a prime candidate for age-worthy wines. But the other beautiful thing about Pecorino — for white wine lovers especially — is the complexity you can find in a relatively young, affordable bottle. In a similarly priced Pecorino, you’ll get much more than a two-dimensionally crisp Pinot Grigio or slatey Sauvignon Blanc; you get character, noticeable terroir, a richer flavor profile than often accompanies “fresh” white wines — notes of soft fruit, florals, dry herb, minerality, all balanced by freshening acid and a slightly heavier mouthfeel (thank you, sugar). Put simply, Pecorino is tremendous bang-for-your-buck wine (in a market that hasn’t quite caught up with that value yet) but you can just as easily find higher-end bottles that cost $200, complete with a “Provenance Guarantee.” It’s boutique, deservedly so.

As for what to expect in the bottle, the beauty of Pecorino is its versatility: It can go unoaked, or take a kiss of oak; and it can land soft on the palate with stone-fruit sweetness overlaid by florals and delicate herbal notes, with lively bracing acidity and even sometimes an almost saline minerality, depending on the bottle (and the variation is worth exploring, vineyard to vineyard). The alcohol can creep up to as much as 14 percent, but treat such a wine like you would a big moody red, making it prime for winter sipping with a nice cheese board and some prosciutto or dry figs or maybe an herbed pork roast — subtly sweet, nutty, savory.

The Pairings

Speaking of what to eat with Pecorino wine, in addition to pork products, and no, this not a joke: Pecorino wine pairs very well with Pecorino cheese. There’s something about the salty, nutty-tart cheese and the bracing acidity and fleshy stone fruit of the wine that make them a genuinely great pair. But Pecorino wines also go beautifully with fish and shellfish (summer grilling’s new best friend), and those dry soft herbal notes found in some bottles make them a natural match for complex, wintry flavors. Bottle to bottle, as ever, find what speaks to you.

Here are some of the Pecorino wines you need to try!

Agricosimo – Pecorino Colline Teatine IGT: Notes of lemon and mint with a hint of herbs on the nose.

Barone di Valforte – Abruzzo DOC Pecorino: This wine has a neutral nose with a hint of citrus and white flowers. It is tart on the palate.

Cantina Miglianico – Abruzzo Pecorino DOP: This wine is minty and oxidized with a hint of butterscotch.The palate is soft with low acidity.

Casal Thaulero – Pecorino Terre di Chieti I.G.T.: Notes of lemon and wet stone with a touch of creaminess. Calm and low acidity, with a balanced and broad palate.

Cascina del Colle (Aimè) – Abruzzo Pecorino Superiore d’Abruzzo DOC BIO: Mineral nose with a touch of citrus. The palate is clean and crisp with neutral and balanced acidity.

Ciavolich – Colline Pescaresi IGP Pecorino 2018: Notes of basil leaf and lemongrass with some rosemary. A well-structured and balanced wine.

Contesa – Abruzzo DOC Pecorino: Lemon and wet stone with some chalk and white flowers on the nose. A balanced palate with lemon, curd, and herbs.

Costantini – Aburzzo Pecorino DOC: Herby nose with a whiff of citrus. The palate has depth and is unique.

Fontefico – Abruzzo Pecorino Superiore DOC: Honeysuckle and lavender with a hint of salty French butter.Exceptional palate with great acidity.

Il Feuduccio – Pecorino Colline Teatine IGT: Rich, tart, and grippy palate with soft acidity and aromas carried throughout.

Illuminati – V.Q.P.R.D. Controguerra D.O.C. Pecorino: Notes of lemon and wet stone or yogurt. Ripe apples on the palate with a touch of creaminess.

La Valentina – Pecorino Colline Pescaresi IGT 2018: Notes of bright lemon and white flowers. This wine is soft and broad with zippy acidity.

Marchesi di Cordano – Pecorino Colline Pescaresi IGP: Clean mineral and herbal notes, this wine is very well balanced and is a classic style.

Novaripa – Abruzzo DOC Pecorino: Notes of lemon and mineral rock, with slight herbal notes. This wine has a honeyed palate with low acidity.

San Lorenzo – Abruzzo DOC Pecorino: Notes of mint with lemon and honey. The palate is ripe with candied citrus.

Talamonti – Pecorino Colline Pescaresi IGT: The palate is soft with good acidity and a grippy finish.

Tenuta Cerulli Spinozzi – Pecorino Colli Aprutini IGT: Notes of lemon and pear. A very nice balance and clean finish, with great acid and some aloe.

Valori – Abruzzo Pecorino DOC: Honeysuckle and lemon curd, with wet stone and slight herbs. Crisp minerality and great acidity.

Cirelli – Colline Pescaresi Pecorino IGP 2018: Notes of savory herbs and mint. Soft acidity and a creamy palate with apples and herbs.

Citra – Pecorino IGP Terre di Chieti: Clean and grippy with soft acidity and a comfortable mouthfeel.

This article is sponsored by Consorzio d’Abruzzo.

The article Everything You Need to Know About Pecorino Wine appeared first on VinePair.

source https://vinepair.com/articles/everything-you-need-to-know-about-pecorino-wine/

source https://vinology1.wordpress.com/2019/12/20/everything-you-need-to-know-about-pecorino-wine/

[divoraroma]

Chef Luigi killed it for lunch yesterday! Mezze maniche (short rigatoni) in a light eggplant and local ricotta sauce, with charred eggplant powder on top (that’s not black pepper) 😍 @minardiwinery . Join me: October 13-20, 2019 (Rome) October 20-24, 2019 (Palermo + west Sicily) March 1-8, 2020 (Michelin Star Tour Rome) May and June 2020 Rome + Puglia 🇮🇹 . http://DIVORAROMA.com #divoraroma #travel #smallgrouptours #culinaryadventure #culinarytour #girlslovetravel #glt #skymileslife #roma #rome #frascati #minardiwinery #castelliromani #mazzemaniche #lunch (at Minardi Historic Winery - Wine Tours, Tastings & Cooking Classes) https://www.instagram.com/p/ByE9QmrhEkU/?igshid=9ymcnmcytvzj

[juniorformulamotorsport]

Sunday, 5th May 2019 – The Muddy Duck, Hethe

Having tested the “normal” small plates menu at the Muddy Duck a couple of weekends back, we headed that way again over the recent bank holiday weekend to try out Sunday lunch as a birthday celebration for one of our closest friends. Would they measure up? Actually, yes, they could as it turned out.

We arrived slightly ahead of the other half of our party and stopped off in the bar where we sat underneath the rather strange stuffed fox because that was the only place we could find a space unless we wanted to go straight to our table. I have to say our taxidermy friend was even stranger up close than he appeared from a distance, but we didn’t let him put us off our Champagne (they have Lanson by the glass, which is a thing that makes me happy), or for that matter the pint of Old Hooky which R. ordered.

I’d seen the size of other people’s main courses waiting on the pass as we walked into the bar, so I knew I wasn’t going to take on something that was bigger than my head, but the others seemed keen enough. All I could say was. on your own heads be it. We occupied ourselves with the bread and butter (two rounds of “ordinary” butter, one of “Mediterranean” butter which I’m guessing had tomatoes and possibly wild garlic in it though the waitress didn’t know) while we studied the menu and finished our initial round of drinks. For starters Lynne and I agreed we’d share, and so she ordered the Cornish crab with sourdough croute, and charred lemon, which was just as good as it had been at Easter.

Our other starter was a lovely cured ham, three substantial slices of it, with asparagus and a crispy egg. It was very good, the egg yolk perfect for dipping the asparagus spears into, and the egg coating light but crunchy, just what you want from a crispy egg.

It was going well and the only other starter, R’s enormous courgette flower, stuffed with cream cheese and olives, perched on a lake of sun dried tomato putanesca sauce was apparently a hit as well. It certainly vanished pretty rapidly and he wasn’t sharing. Mind you, it was his birthday, so he didn’t have to.

After that pretty much everyone bar me got stuck into the roast lamb, which meant two massive slices of meat, one of the biggest Yorkshire puddings I have EVER seen, and two roast potatoes each. The only disappointment was the potatoes, which were not crisp, possibly because they got used as a prop for the meat slices and so would have lost any crispness they’d started out with pretty rapidly. The rest of it looked extremely good though, especially the selection of vegetables that came with it.

    The cauliflower and broccoli cheese was excellent, as was the bowl of carrots, kale and fine green beans, although it was no surprise that we couldn’t finish them all.

I went down an alternative route despite liking a roast as much as the next woman, if not more so. After the Easter weekend I was keen to try the Sunday take on macaroni cheese (mac’n’cheese is far too American really), which was made with a lobster bisque but without the big chunks of lobster you get during the week – mind, it cost £5 less as well so that’s fine with me. It arrived with a pile of lambs lettuce, and two pieces of garlic bread, which in some respects was a serious case of carbohydrate overkill, but which was also gorgeously buttery as well as nicely crisped.

I think if I’d known how big it was going to be, I would not have ordered the cauliflower dish to go with it. It was billed as roasted cauliflower, red pepper romanesco and broccoli, though it was more butternut squash and sweet potato than any of the listed things! Still tasty though.

We drank a bottle of 2017 Doppio Passo Primitivo Puglia IGT between us, a wine which I was pretty sure would appeal to everyone. G & A are not the adventurous wine-drinkers the rest of us are and I wanted something they would also enjoy while keeping in a reasonable (if not cheap) price range and it hit both of those spots squarely.

And so, full and happy, and with the leftovers packed into duck-shaped foil parcels, we wended our way home by a completely different set of single track roads to the ones we’d come in on!

Food 2019 – Sunday Lunch at the Muddy Duck, Hethe Sunday, 5th May 2019 - The Muddy Duck, Hethe Having tested the "normal" small plates menu at the Muddy Duck a couple of weekends back, we headed that way again over the recent bank holiday weekend to try out Sunday lunch as a birthday celebration for one of our closest friends.

[potniaposts]

I don't draw my ocs, but when I do they change a lot. Some time ago I tried to draw Italian regions (and cities too) and I really would like to work again on this project. I even wrote some bios! Anyway, she is Puglia <3

[blogitalianissimo]

Volevo avvertirti che il post che hai pubblicato con il link per le immagini di Puglia non porta alle foto! C’è un trattino tra char e Puglia!

Oddio a me funziona il link sia col trattino che senza! 

In caso https://blogitalianissimo.tumblr.com/tagged/char:%20puglia

[she-is-italian]

In realtà ho un kink per le relazioni """"matrimoniali"""" (dopotutto per un periodo sono stati un unico regno)

Ovviamente parlo dei primi eh

Mercoledì 27 marzo: favourite ship

Quanto sono basic, mamma mia

PREMESSA: a me piacciono tutti, in realtà, e il fatto che nessuno sia canon con nessuno (più o meno? Nel senso, finquando non si posta qualcosa sul blog “originario” non c'è nulla di canon ed è tutto fanmade e questo è un B L E S S) è una delle cose che più apprezzo di questo piccolo fandom

Comunque, perché proprio loro e non altri? Fondamentalmente perché non ho avuto tempo a sufficienza.

E perché già li ho disegnati e mi piacevano da morire (anche se non trovo il disegno al momento)

Questi erano altri sgorbi ma VABBE SORVOLIAMO, AVREI VOLUTO DISEGNARE TUTTI AAAAA