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 …
Cheeses
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 …
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 …
Cipollata
In the heart of the Alta Valle del Celone, where the Monti Dauni mark the border between Puglia and Campania, upland cooking preserves an …
Ciambotta
The ciambotta of Faeto and Celle di San Vito: when little becomes flavour. Among the most emblematic recipes of the province of Foggia, ciambotta …