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When talking about wines from Friuli Venezia Giulia , most people immediately think of the famous whites of Collio and Colli Orientali, the precious and rare passito Picolit and Ramandolo, the Refosco and the other wines from Grave, but they often tend to forget that piece of land that stretches towards Trieste , along the Adriatic coast; the Karst .  Indeed, despite being so rocky and arid, the Karst is actually a DOC area. International vines such as Chardonnay, Sauvignon, Semillon, Cabernet and Merlot grow successfully among its hills. But it's the native vines such as Vitovska, Malvasia, Terrano that stand out for their peculiarity. And that's what you should drink when visiting Trieste and tasting the local cuisine . Photo by Jordon Kaplan on Unsplash The most typical wine of the area of Trieste is the Terrano, also named 'Karst blood'. The reason for that is the high concentration of Iron in the soil that gives the wine, made from Refosco d'Istria grapes, a d...

The cuisine of Friuli Venezia Giulia is the result of a gastronomic tradition strongly influenced by the foreign dominations that have characterized the history of this region over the centuries, and by its geographical characteristics. Friuli Venezia Giulia is, in fact, a territory that extends from the sea to the mountains, and the local culinary preparations offer a variety of dishes characterized by a strong connection to the territory.  Food market From a historical and traditional point of view, which also concerns gastronomy, the region can be somehow divided into two parts: the western part, occupied by Friuli , including the provinces of Pordenone, Udine and a part of that of Gorizia, and the eastern part of Venezia Giulia, that includes the rest of the province of Gorizia and Trieste . The Friulian cuisine is more rustic and simple with many soups, game, polenta and gnocchi, while the culinary traditions of the rest of the region involve more fish and show more of the ...

If Italy is the world heart of street food, its capital, Rome, makes no exception. Campo de' Fiori, Rome Street food is available anywhere at any time, vegetarian or not, gourmet or rustic. And it is not a new trend, since the 'porchettaro' (the ' porchetta ' sandwich vendor) certainly did not arrive in town yesterday, the  suppli recipe was created in 1800 and most of these foods come from the traditional local cuisine . But the irrepressible explosion of Ape Car dressed up in bistros, gourmet kiosks and people strolling with greasy scraps in their hands, certainly pushes to shout at the phenomenon. And now the capital can rely on a large number of famous addresses, both traditional and more recent, where you can taste typical Roman cuisine in take-away format, to be enjoyed while walking around the city.  Here is my personal list of the most traditional street food, basically the "seven kings" of Roman street gastronomy!  Panino with porchetta Traditio...