Throughout Southern Italy, especially in the Campania Region, Easter food traditions are dominated by Pizza Chiena (Also known as “Easter Pizza,” “Pizza Rustica,” “Pizza Gain,” etc.) and Pastiera (a citrusy grain or rice pie). While both of these dishes are beloved staples of the Irpinian Easter table, there are a few more dishes that grace…
Category: Cibo
Cooking Up Culture: Meet Raffaella DiStefano
If you were to follow Raffaella DiStefano on Instagram (@raffaellasara), you would realize two things– number one, she’s extremely proud of her Italian heritage, and number two, her feed will make you hungry! Raffaella grew up in the Boston area, which is known for having a heavy Italian American population. Her family is originally from…
Yes, Honey!
It seems like everyone is taking about honey these days– especially in my home region of northeastern Pennsylvania, where we are taking it by the pound to help with our early spring allergies! While honey comes in a wide variety of types and flavors to appeal to every palate, it has been determined that some…
Two Easter Traditions from Irpinia
Easter is tomorrow and while this year is not a traditional one in my household due to several unforeseen circumstances, that doesn’t mean I don’t get to write about two Easter culinary traditions that come directly from Irpinia. Ever since I was a little girl, my mother has made Pizza Chiena (filled pizza), also known…
Hazelnuts from Irpinia May Be In Your Easter Candy
Known for iconic brands like Nutella, Tic Tac, and Ferrero Rocher, among others, Ferrero has a manufacturing facility in Sant’Angelo dei Lombardi (AV). Because Irpinia is known for its hazelnuts, Ferrero recently announced a new marketing initiative designed to celebrate the region by showcasing one of its best-tasting exports.
Discovering Prosciuttificio Vittorio Ciarcia
The town of Venticano in the Province of Avellino is the home of Vittorio Ciarcia, which since 1930 has created a wide variety of cured meats “Irpinia Style,” including prosciutto and culatello, among others.
The Best Panettone Comes From Irpinia
I have a confession to make… I cannot get enough of Panettone (the name loosely translates to “large bread”). We Americans have seen the brightly colored boxes with the string pop up all over during the holiday season. This year, I even discovered an incredible one imported to the US from the Milan region that…
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