Fresh Pasta in Celle di San Vito
There is an inseparable bond between the table of a small village and its cultural identity. In the heart of the Dauno Sub-Apennines, the handmade …
Festivals
Fresh Pasta Festival in Castelluccio Valmaggiore
Summer in the small villages of the Puglian (Apulian) Apennines is marked by collective traditions that celebrate a sense of belonging and …
Ppìzze do le ccìcule: The Ciccioli Pizza of the Franco-Provençal Communities
There is a dough that carries the flavor of January. Of smoke-filled kitchens, hands working in the cold, and two mountain communities gathered …
Panunte of Faeto: Bread Fried in Lard, the Living Memory of the Monti Dauni
There is a distinctive scent that marks winter in Faeto: the aroma of bread sizzling in pork fat over the fire inside the village homes. Panunte, …
Faeto Troccoli: The Pasta That Tells the Story of Faeto
Faeto troccoli are a dish that satisfies the soul as much as the palate. Handmade fresh pasta, prepared in Faeto for generations, capable of …
Lavanèlle e fasùle: Faeto’s Tagliatelle and Beans
Faeto’s tagliatelle and beans, called lavanèlle e fasùle in the Franco-Provençal dialect still spoken in the village today, are nothing more than …
Lu spezzatiélle: The Easter Monday Dish of Faeto
There is a day of the year when, in Faeto, time seems to stand still and the kitchens fill with the same aroma passed down for generations. It is …
Lu Suffritte and Lu Panùnte: Faeto’s Pork Stir-Fry
There are dishes that are not born in the kitchen. They are born from a necessary gesture, from a collective ritual, from the ancient logic of …
The Prosciutto of Faeto: a flavor that comes from afar
In the Alta Valle del Celone, where the southern Monti Dauni (Dauni Mountains) still preserve an intact rural identity, the prosciutto of Faeto …
Torta Piena of Faeto: A Dessert That Tells the Story of a Village
There is a moment of the year when the kitchens of Faeto fill with a fragrance that blends fresh ricotta, eggs, and candied fruit. It is Easter …