Fresh Pasta in Celle di San Vito
There is an unbreakable bond between the table of a small village and its cultural identity. In the heart of the Foggia Subapennines, making fresh …
FOOD & WINE
Pizza with pork crackling
La pizze dò le cíccule: the crackling pizza of the Franco-Provençal communities There is a dough that tastes of January. Of smoky kitchens, of …
Panunte
Panunte of Faeto: bread fried in pork fat, a living memory of the Monti Dauni There is a particular smell that marks winter in Faeto: bread …
Troccoli of Faeto
Troccoli from Faeto are a dish that satisfies the soul as well as the palate. Handmade fresh pasta, the typical pasta of Faeto for generations, …
Lavanèlle e fasùle
A dish that tells the peasant cooking of the two Franco-Provençal villages of the Alta Valle del Celone. Handmade fresh pasta, slow-cooked beans …
Faeto lamb stew
Lu spezzatiélle: Faeto’s Easter Monday dish. There is one day of the year when time in Faeto seems to stand still and the kitchens fill with the …
Pork fry and bread fried in the pan juices
Lu Suffritte and Lu Panùnte: Faeto’s pork fry. Some dishes are not born in the kitchen. They are born of a necessary gesture, a collective ritual, …
Faeto Ham
In the Alta Valle del Celone, where the southern Monti Dauni still keep an intact rural identity, Faeto ham tells of centuries of farming …
The tradition of Faeto lard
Faeto lard: a heritage that tastes of memory and mountains Faeto has flavours you will not find anywhere else. Faeto lard (lardo di Faeto) is one …
Torta Piena
The torta piena of Faeto: a cake that tells the story of a village. There is a time of year when the kitchens of Faeto fill with a scent of fresh …