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How many pasta varieties are there in Italy

Eleven Pasta styles from different regions of Italy

How many types of Pasta are there, here are 11 to start with.

In case you hadn’t noticed, Italians take pasta very seriously. There are dozens of varieties - it's much more than just spaghetti and fusili - and menus can be hard to decipher to visitors and newcomers.
Pasta is an art form; not only does each region have its local specialities, but there are rules as to which sauce goes best with which pasta. To start with, Italians would never pair chicken or meatballs with pasta - and don't even think about topping a seafood pasta dish with cheese.
There are so many different kinds that sometimes you don't realize it's pasta, let alone what shape, from reading the menu.
Waiters have been known to draw pasta shapes in order to help diners understand what they're ordering, while many foreigners in Italy have sat through lectures from Italian housemates on why you should never, ever order spaghetti bolognese.
So to help you blend in and impress your Italian friends, here is our guide to the country's favourite food...
Capelli d’angelo
Photo: David Adam Kess/Wikimedia Commons

Literally translating as 'angel hair', this pasta is very thin and light, meaning it cooks very quickly. It is sold either in strands or 'nests' and should be eaten with light sauces or can be used in soups. Capelli d'angelo is in the same pasta family as fidelini (slightly thicker),spaghetti (even thicker) and vermicelli (thickest), all of which work best with lighter sauces, often seafood-based, and can be used in soups.
Photo: stu_spivack/Flickr

Bucatini is another long, skinny pasta, but with one crucial difference - it is hollow. The tube shape allows sauce to flow through it, making it a great partner with thicker, meatier sauces than the thinner strands can handle. Bucatini is particular popular with amatriciana, a Lazio sauce made from guanciale (pig's cheek).
Photo: Yaksar/Wikimedia Commons

Named after Princess Mafalda of Savoy, and sometimes also calledreginette (little queens), these are flat, wide ribbons with wavy edges, allowing them to pick up chunks of sauce. They are used in a similar way to other ribbon pastas: linguine ('little tongues' with an eliptical cross-section), tagliatelle (ribbons), fettuccine (wider ribbons),pappardelle (widest), all of which go well with meaty or thicker sauces. For example, 'bolognese' sauce or ragu is usually eaten with tagliatelle in Italy - never spaghetti.

Mezza maniche

The name translates as 'half sleeves' and they are also known asmaniche di frate (friar's sleeves), inspired by the shorter-sleeved garments worn by religious men in the summer, and are short tube shapes. Tubes are one of the most popular kinds of pasta and there are many varieties - from thin, ridged penne to large rigatoni. They are designed to hold thick sauces in the ridges and tubes.

Photo: Edsel Little/Flickr

These are short twists of pasta, usually served with light, smooth sauces and pesto in particular, and a local speciality in Emilia-Romagna. Their name literally means 'priest stranglers' and is thought to come from the legend that greedy priests would eat the pasta so quickly that they would choke - it could also be because their shape resembles a priest's collar. Pici are a similar kind of pasta made in neighbouring Tuscany.

Photo: Tom/Wikimedia Commons

Usually eaten with pesto, trofie are smaller and denser thanstrozzapreti but made in a similar way by rolling the dough. Their name probably comes from the Ligurian word 'strufuggiâ' (to rub) as a reference to this method.

Casarecce come from Sicily, and they are a narrow, twisted shape - the name means 'homemade' so the shapes are rarely uniform. Sturdier than strozzapreti or trofie they can handle thicker, creamy or chunky sauces.


Photo: Meg Lauber
Fazzoletti get their name from the Italian word for handkerchiefs, and they are flat and square-shaped, often made with herbs rolled into the dough. Because of this, they are usually served with simple dishes to let the flavour come through, such as butter, Parmesan and just a drizzle of olive oil.

Photo: Rooey202/Flickr

Their name literally means 'little ears' due to the small bowl-shape which is used often with heavy, vegetable-based sauces, especially with broccoli. There are plenty of other pasta shapes which are good at holding chunky sauces, including farfalle (butterflies), cavatappi(corkscrews), radiatori (little radiators) and many spiral varieties including classic fusili.


Photo: Sreebot/Wikimedia Commons

Gigli are from Florence, and the name translates as 'lily' - the city's emblem, which the shapes resemble. They are cone-shaped and can be used with heavier sauces.

Photo: freestock.ca/Wikimedia Commons
Conchiglie is Italian for 'shells', and the seashell shape allows them to pick up sauce, just like other shaped pasta. However, conchiglioni (literally 'big shells') are usually filled - popular fillings include ricotta and spinach, pumpkin, or beef and bechamel sauce. Other varieties of filled pasta are ravioli and tortellini, which are small and usually served with a light sauce, and cannelloni and lasagne, which pair well with heavy ragu or creamy sauces.
Then there are the variations of Pici, particular to Sardinia, where the rings are twisted to resemble the Latvian wedding ring in appearance
www.wineandfoodtraveller.com organise off the beaten track tours into 15 regions of Italy.
About the author: Since 1999, Bruce White has been traveling Italy, returning every year to a different region with pre-planned wine and food experiences. Some have been with food and wine tour operators in small groups, some planned directly with local specialists to ensure something very local and very special. With this network of contacts and a desire to return as often as possible, Bruce launched Wine and Food Traveller to share experiences with those who share the same passion for the Italian Lifestyle.

Posted by Bruco 18:57 Archived in Italy Tagged food and travel italy tours to wine pasta foodie Comments (0)

True or False

Italian Truffles. Fascinating Facts or Rumour ? The Truth about Italian truffles

True or False
Italian Truffles. Fascinating Facts. True or False
The Truth about Italian truffles
1; Truffles are a type of mushroom or fungi that grow under the surface of the soil, usually close to tree roots.
2; There are around 30 different types of truffles in Italy but only a handful are edible.
3; Truffles will only grow in woods where there are certain specific species of trees including oak and poplars. The truffles form a symbiotic relationship with the trees and would not grow without them.
4; The white truffle season runs from September to December but other types of truffle can be hunted at different times of the year.
5; Truffle prices can vary greatly from year depending on weather conditions, rainfall, summer temperatures and hunt success. Prices have been recorded at $14000 per Kilo.
6; A truffle’s flavour depends on its moistness and freshness. Truffles lose their flavour after just a few days as they dry out so always buy fresh to get the best quality and flavour.
7; The ancient Greeks thought truffles were made when lightning hit damp soil
8; Italians consider the white truffle (tuber magnatum) to be superior in taste to the black truffle (tuber melonosporum)
9; Pigs, & trained dogs are used to sniff out truffles which produce a chemical almost identical to a sex pheromone found in male pig's saliva. Men secrete the same chemical in their underarm sweat
10; The truffle has been described variously as a diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget and the black pearl.
11; The truffle farmers of Italy guard their properties during the height of the season with armed security, so precious is the truffle
12; A fabled aphrodisiac, the black truffle's penetrating aroma led the Epicureans to liken the scent to that of the tousled sheets of a brothel bed. In the Middle Ages, monks were prohibited from eating truffles for fear they would forget their calling.
The "white truffle" or "trifola d'Alba Madonna" (Tuber magnatum) is found mainly in the Langhe and Montferrat areas of the Piedmont region in northern Italy and, most famously, in the countryside around the cities of Alba and Asti; in Italy it can also be found in Molise, Abruzzo, and in the hills around San Miniato, in Tuscany. It is also found on the Istria peninsula. Italian white truffles are highly esteemed and are the most valuable on the market:

Biology of Truffles
The truffle is an underground mushroom made up of two parts. The first is the fruiting, the part that you eat. The second part is invisible and is made up of the truffle’s “roots.”
The fruiting body appears during different seasons depending on the type of truffle. The truffle can be large or small, evenly or irregularly shaped, and be present at a depth of between 4 to 16 inches. Underneath its skin, which can be smooth or rough, is a soft flesh.
The truffle’s environment is of the utmost importance for the development of the truffles. It is a very demanding mushroom that needs particular environmental conditions, another reason they are so precious.
Truffles grow in woods that have a mix of trees with a little undergrowth to maintain humidity often found along the banks of streams, but also by footpaths, pine trees, and poplars. Each species of truffle needs different soil and climate conditions.

To find out how to share a day with truffle farmers go to http://www.wineandfoodtraveller.com/

Posted by Bruco 23:21 Comments (0)

A week in Puglia

A special Italian wine and food experience

An opportunity to visit this magical region only took 30 seconds to say Yes, lets do it. As i am preparing to run tours , food & wine tours to be precise, i made contact with some specialists in the Puglia region to make sure our time was well spent.
We were in London and the only opportunity to fly at short notice was with Ryan Air . If ever there is was an airline that understands Customer service, it is definitely NOT Ryannair. This journey could have destroyed our 5 days in Paradise, it didn't, my only lesson learnt, spend a little more and avoid Ryanair , plan ahead and find another airline. Anyway enough of that.
We flew into Bari , collected a car with a dodgy GPS, and drove the 100 k's down the coast to Martina Franca a gorgeous hilltop town in the Itria Valley. As with all trips we have done in Italy, you cannot rely on GPS to tell you " you have reached your destination" most of these towns are made up of roads made at best for the little fiats and the 3 wheeled Ape Piaggio's. Luckily (at 11pm ) some staff from a little cucina just closing up let us through a labyrinth of lane-ways to our old town accommodation.
Our car remained on the perimeter of the old part of Martina Franca.
Tuesday morning awakening to this beautiful town and the sounds of activity we are back to try to find the car , a delicious breakfast then on the road in daylight this time heading back to Bari to meet our host for the next couple of days. GPS totally confused and heading us South rather than North, ( maybe a preferred route?) is relegated to the bench and replaced by Google Maps, and a little help from the community police who escorted us into Bari and the waterfront, perfect .
we start our day of food and wine with a visit to Decarlo Olive Oil in Bitritto, Puglia The De Carlo family is olive oil; their passion and hard work are inspiring. They own 120 Ha in one of Puglia’s greatest and most historic zones, Terre di Bari. They live in the ancient village of Bitritto that is home to thousands of ancient olive trees planted primarily to Coratina and Ogliarola Barese. The family has produced olive oil since the 1600s but in the 1970s Saverio De Carlo blazed a path to quality that no one else was willing to take. The result of his work is evident in the family’s success as the estate has grown into, hands down, one of the world’s greatest producers of olive oil.
then we head into Bitonto a city and comune in the province of Bari, Italy. It is nicknamed the "City of Olives", due to the numerous olive groves surrounding the city. Interesting to note that a lot of locally produced olive oil was shipped to Tuscany and sold as Tuscan oil. A local story but maybe a true one
We are here to taste Bocconotto A bocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria. It is often eaten at Christmas. Its filling varies according to the region in which it is produced. The traditional one we tried was a combo of ricotta & lemon.
in another street we taste the local focaccia , very local and the oldest producer in the town.


Its only lunchtime, but a very important time of day where ever you are in Italy. And finding hidden gems unless you are in the know and travelling with a local will be difficult. Today we are to be introduced to one of the finest Slow Food osteria's in Puglia. Perbacco is dedicated to the slow food movement and has the accolades and awards to show for it. Maybe 22 seats, incredibly well priced and oh so good. Its no wonder they all take extended time out for this ritual. Lunch was a tasting selection of Octopus, Flan of scrimp & riccotto , grano arso, a local burnt wheat pasta with bacon & tomato.
After a wonderful lunch and discussions about the slow food movement in Italy we headed South to Polignano to discover this beautiful coastal town about 30 minutes from Bari. this gem of an Italian beach town is situated on the edge of a craggy ravine, high above the electric-blue ocean. Home to humans since prehistoric times, Polignano oozes charm to this day. Its collection of stone streets, pleasant piazzas and mysterious sea caves practically begs you to come and explore.
Polignano's dark, shadowy grottoes were home to people in the Neolithic era. The town later fell to Norman conquerors, and various families feuded over the village until the 19th century.
We have time here to explore some of the tiny streets, missing of tourists at this time of day and just locals chatting in their little groups as they have done for hundreds of years.And as have many before us we visit the famous Gelateria for some scoops of a delicacy a coffee gelato from heaven, definitely worth the visit. I think the gelato was Hazelnut & Pistachio and a liqueur coffee , excellently refreshing!!


Now, Red Bull uses Polignano's soaring cliffs for its Cliff Diving World Series, and visitors from around the world come for shops, a beach club and a gelateria so authentically local. The beach is part of the illustrious Costa dei Trulli, a collection of coastlines that meet high standards for water quality and environmental excellence.
Back in Martina Franca for passagienta , a walk round the old hill top town centre, looking for one of the local specialties, butcher shops that change at night time to BBQ intensely flavored local beef, unfortunately we were too late, a pity as this is a very local experience and you need to know who is doing it on what nights. Not a vegetarians choice, but next time we will do it.
After an amazing day we walked the winding cobbled streets back to our little white house , a little lemoncello along the way ,helping sleep come quickly.
Day 2, and its market day in Martina Franca but first we walk the perimeter of the old city. The markets are huge , but dominated by clothing and other assorted "fashion" items, so if you are looking for the Farmers markets head right through to the far side from the central Piazza.
there is the area the size of a football field with a really good selection of local produce, or certainly Puglia grown and produced.
We picked up some delicious local cheeses , Marzicota, Galbari Gorgonzola, and Burrata of course.


Here is a list of when and where every market takes place in Puglia.
Every day
Altamura, piazza Matteotti. Mainly fruits and vegetables
Taviano, fruits, vegetables and flowers
Andria, Vieste,Lecce ,Laterza
Monopoli, piazza Vittorio Emanuele
Sant'Agata di Puglia, corso Vittorio Emanuele II
Morciano di Leuca, piazza San Giovanni,Massafra
Palo de Colle, corso Garibaldi,Manfredonia, via Scaloria,Gallipoli, viale Bari,Martina Franca, campo Boario and piazza d'Angio
Alberobello,Brindisi,Mattinata,Porto Cesareo,Grotteglie, via Marconi
Locorotondo, via Roma and corso Garibaldi,Torchiarolo,San Giovanni Rotondo, corso Nazionale,Taurisano,Faggiano, via Scandebeg
Castellana Grotte,Ceglie Messapico ,Apricena,Matino,Monteparano
Casalvecchio di Puglia
Other than food there are streets of clothing stalls, and how the local shops compete is beyond me, although the market stalls are very local in the fashion stakes.
We checked the markets on Thursday at Alberobello, and they were smaller overall , but still worth a visit.


After a lunch time spread of the goodies from the market , washed down with a glass of Bambina Bianca, we head out on a truly excellent adventure.


We drive through the beautiful countryside past bleached hilltop towns like Locorotondo perched high on a dominant hill, enroute for Alberobello possibly the best town to view the Trulli culture


A trullo is a traditional Apulian dry stone hut with a conical roof. Their style of construction is specific to the Itria Valley, in the Murge area of the Italian region of Apulia. Trulli were generally constructed as temporary field shelters and storehouses or as permanent dwellings by small proprietors or agricultural labourers. In the town of Alberobello, in the province of Bari, whole districts are packed with trulli. The golden age of trulli was the 19th century, especially its final decades marked by the development of wine growing.


Then we move on to Noci , yet another town with a beautiful walled town centre, more exploring, then on to meet another local food expert in Gioia del Colli, for another lesson in local history, dairy products and where to find the best local cuisine. Angelo Colluccia has supplied all the following information.
If Puglia is one of Italy’s best kept secrets, then Gioia del Colle qualifies as one of it’s hidden jewels – literally!

Gioia del Colle is a little town in the heart of Puglia, strategically located half way between the Ionian and Adriatic seas to the east and west, and between the cities of Bari and Taranto to the north and south. Its name comes from the legend of a Queen who, having found a cache of buried jewels, had them made into a necklace, thus giving Gioia it’s name of ‘Jewels of the Neck’.
Typical foods from the area include mozzarella cheese, for which Gioia is justly famous in producing some of the best tasting varieties you will find, red and white wines, extra virgin olive oil, orechiette (small pasta shapes resembling little ears) and, believe it or not, pan-fried olives which have a taste not unlike aubergines!

Gioia is also the birthplace of the increasingly popular Primitivo wine. Local history records a 17th century Benedictine monk finding the first vines in the gardens of his monastery (now Gioia’s Police headquarters) and later planting them in the surrounding fields. Primitivo is increasingly popular in the UK, and is already a favourite in the United States, via its genetic twin Zinfandel, which is grown in California.

Today, a host of small family owned businesses harvest, bottle and sell their own excellent private Primitivo labels, many producing no more than 15,000 bottles a year.

Gioia also shares in the Puglian tradition of producing what is acknowledged to be some of the best olive oil in Italy, its quality attributed to the unique iron-rich soil of the land, the particular climate which sees dry summers and wet winters, and the long tradition of producing a product that unites advanced technology and equipment to centuries-old traditional methods of workmanship.
Its late in the day, but we find time to accompany our host to one of the local cheese specialty shops and come away with the most amazing selection of Burrata's , mozarellas, cheese rolled with prosciutto, and an incredible ricotta. Masseria Cevello is
Mr. Michele Spinelli and his wife Carmela Picerna after years of working as farmers in a company with a short chain, have given rise to this dairy that takes name Masseria Corvello, from the district where it is located its own farm, where there are herds of cattle from which the milk is obtained for the production of fresh dairy products. The dairy is very modern colors and furnishings, beige walls and brown floors and a large counter that exposes delights only high quality, provolone sweet, spicy provolone, mozzarella, mozzarella stuffed with prosciutto, mozzarella rolls, hard cheese scamorza, and other delights. Definitely coming back . Some of the best cheeses I have tasted.


Another wonderful day exploring Puglia. We will be back in this region of Puglia tomorrow.

Wi Fi is not easy in the heavily walled houses so we started Wednesday trying to pick up on wi fi connections outside one of the trattoria's we had visited earlier in the trip. A breakfast in the Piazza and we are off again. Thats where we are heading first, to the Olanda family
We head to Andria, another town producing an amazing array of products, Olive Oil, and cheeses .


this taken from the history website for Olanda;
'in the hills of the Apulian Murgia adjoining the manor Federiciano of Castel del Monte, in the municipality of Andria where Michael Holland and his wife Carmela breeders and milk producers, give birth in 1988 to the Netherlands dairy artisan family, devoting their entire family experience farmers and cheese makers in the processing of milk and dairy products, carefully selecting the raw materials, ensuring product quality.
Since then the family Netherlands devotes with passion and commitment to the craft of milk, respecting the traditions and carefully selecting the right ingredients.
Today the current workshop provides maximum safety and hygiene of food according to the strictest laws.
No matter how it is produced but how it is produced, we are putting the maximum attention and dedication to the product and the customer.
"The high quality of small production" It is the hallmark of the culture and tradition of the dairy Netherlands.
Jealous guardians of a technical day work wise and environmentally, the Netherlands Dairy white delights prepared every day, every day ensuring freshness and authenticity to their customers.

we are in time to watch the daily production of the wonderful Buratta, all done by hand, and take note of the temperature of the water these guys are working in, one chap has been doing this daily for the past 43 years. ( check his hands out in the pic)


Most of their product is used locally, but in recent times the export trade has grown remarkably.

We are heading out of Andria to try some of the best Organic wine in the region. Giancarlo Ceci
In the surroundings of Andria, near Bari in Apulia, at an altitude of 250 metres a.s.l.,
lies the farm GIANCARLO CECI, run for the last eight generations with the greatest respect for nature and traditions... The vineyards are situated just above the famous Italy boot on the Adriatic Sea, an area that is perfectly suited for the production of fine wines. For eight generations and 200 years, the Ceci family has cultivated the land with the greatest respect for nature and traditions.


The Mediterranean climate, the location amidst a landscape of low hills, the presence of oak woods, the non-intensive cultures contribute to preserve the biodiversity and the precious balance of this ecosystem. The farm experienced a significant upturn in 1988 when Giancarlo Ceci upon his return from agricultural school, converted the acreage to organic. He developed the AGRINATURA brand, focusing his efforts on innovation, quality and operation of a full-scale fresh produce growing, packing and shipping facility, along with organic olive oil, which is grown, pressed and packed on site.


Giancarlo Ceci with AGRINATURA was a pioneer in growing and marketing organic products and was one of the first certified organic producers in Italy. In 2000, new grape vines were planted over an area of 70 hectares and the first organic wine production took place in 2004. The vineyard received USDA organic certification in 2006.


The winery is equipped with vast cellars for the aging of the wine underneath the 400+ year-old family mansion. With an eye toward innovation,
Ceci is working on a proprietary method of producing top quality wines without any sulfites added which will allow future sales of 100% organic wines . The resulting award-winning wines are sold throughout Europe, and selected local varieties are available in the United States, under the Castel del Monte DOC/DOCG label. All Ceci’s wines are organic, moreover the Bombino Bianco Panascio, the Parchitello Bombino Nero Rosato and Almagia Rosso are organic and biovegan, that means that no animal finings are used.

time for a special lunch, just down the road from the Ceci family wines at Montegrosso is Antichi Sapori. Here is what I wrote on Trip Advisor after our visit , the dishes just kept coming, the flavours incredible, in the middle of nowhere, you have to be in the know, otherwise you would never find it, nor would you think to find a place like this where it is.
“Possibly the best meal I have eaten in Italy”
5 of 5 starsReviewed October 16, 2015
Absolutely outstanding
A 30 seat osteria practising the best in slow cooking
A blackboard shows what was picked from his massive garden that morning and a team of 8 & directed by Chef Peitro they prepare the best of regional/ local dishes with pride and passion
Andria is a tiny community 30 kl inland from Bari and not far from Trani
Definitely seek this out but book in advance its full every day


A brief history lesson, Puglia is one of the richest archaeological regions in Italy. It was first colonized by Mycenaean Greeks. In the 8th century BC, the Ancient Greeks expanded until they reached the area of Taranto and Salento in Magna Graecia. In the 5th and 4th centuries BC, the Greek settlement at Taras produced a distinctive style of pottery known as Apulian vase painting.
Apulia was an important area for the ancient Romans, who conquered it during the course of wars against the Samnites During the Imperial age, Apulia was a flourishing area for production of grain and oil, becoming the most important exporter to the Eastern provinces.
Robert Guiscard set up the Duchy of Apulia in 1059. After the Norman conquest of Sicily in the late 11th century, Palermo replaced Melfi (just west of present-day Apulia) as the center of Norman power.

After 1282, when the island of Sicily was lost, Apulia was part of the Kingdom of Naples.

With the rest of the Kingdom of Naples, Apulia was part of the Austrian Empire from 1714 until 1735. The Battle of Bitonto of 1734 was a Spanish victory over the Austrian forces, and Apulia was held by a branch of the Spanish Bourbons from 1735 to 1806, when Naples became a client state of Napoleon's French Empire until his final overthrow in 1815. The effective French control of the region resulted in the abolition of feudalism and a reform of the justice system

In 1861 the region became part of the Kingdom of Italy.

In comparison with the country as a whole, the economy of Apulia is characterised by a greater emphasis on agriculture and services and a smaller part played by industry. The share of gross value added generated by the agricultural and services sectors in the total gross value added of the region is above the national average in 2000, whereas the share of industry is below

Highly specialised areas have developed, producing on a scale not only of domestic but also of international significance: food processing and vehicles in the province of Foggia; footwear, textiles, wood and furniture in the Barletta area north of Bari; wood and furniture in the Murge area to the west; engineering, rubber, wood and furniture and computer software around Bari itself; textiles and clothing at Monopoli-Putignano to the south; and footwear and textiles in the Casarano area. In certain of these sectors – especially textiles, clothing, footwear, vehicles and food products – the region has attained a significant degree of competitiveness with foreign producers.

The region has a good network of roads but the railway network is somewhat inadequate, particularly in the south. Apulia's 800 kilometers (497 mi) of coastline is studded with ports, which make this region an important terminal for transport and tourism to Greece and the eastern Mediterranean.

Posted by Bruco 00:45 Archived in Italy Tagged food markets and in of restaurants italy del wine farmers oil olive cheeses martina puglia frança bari colle gioia truli Comments (0)

Italian in Germany


The unofficial count for Italian restaurants in Frankfurt is round 180 so its a pretty good place to be for the Italian lifestyle
I have tried 5 of the best and they have all been authentic from service to quality of cuisine to wines.
Out of convenience i went to a recently opened trattoria 2 doors from my hotel in Kolner Strasse, called da Vinc cucina & vino. Absolutely superb, possibly the best buffalo mozzarella with tomato and deep red prosciutto and a gnocchi with ricotta cheese .
Volare is bigger but retained the Italian flair, good wine list service indifferent but quality of food, wow. Slightly more expensive on the food.
The stand out for me has been Cron am hafen down on the river on Speicher Strasse. Truly Italian great service, cheeky, and very popular. Incredible wine list, cuisine from all regions of Italy. Dinner for 2 including a bottle of Montepulciano was around 100e.but well worth every euro.
Quattro was a lunch visit , good location in the old part of the city, ģood for people watching, good wine list but more germanic in attitude.
having said that i set a fairly high benchmark.


There was very good Italian exposure at the Klein Markt Halle with Italian importers like Casa Italiana, with Francesco Belvedere importing the most amazing array of Italian goods with a specialty on Sicily.

Cafe Valentino, serving up bolognese, ravioli with ricotta a d spinach, and a fine selection of Italian wines. IMG_3103.jpg
I will do a separate story on this market but suffice to say i could have easily spent the whole day here, its a must when visiting Frankfurt. As good as any of the leading markets i have been to anywhere.

There is an International Womens club with a big focus on Italian cuisine http://www.iwc-frankfurt.de/index.php/de/aktivitaeten/52-interest-groups-deutsch/455-italian-cuisine

Posted by Bruco 05:29 Archived in Germany Tagged food markets local in germany wine & italian lifestyle cheese produce importers Comments (0)

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