traditional food - Panoram Italia https://panoramitalia.com The most widely read publication aimed at Canada’s 1.5 million Italian-Canadians. Mon, 22 Jun 2026 17:28:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.10 https://panoramitalia.com/wp-content/uploads/2020/05/favicon.ico traditional food - Panoram Italia https://panoramitalia.com 32 32 The small bakery in Abruzzo where you can enjoy an amazing red pizza https://panoramitalia.com/the-small-bakery-in-abruzzo-where-you-can-enjoy-an-amazing-red-pizza/ Tue, 02 Apr 2024 18:34:07 +0000 https://panoramitalia.com/?p=7651 The workshop has always existed, then in the 1980s Demetrio Cifani and Giuseppina D'Orazio took it over and turned it into a bakery

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]]> Gambero Rosso – A small medieval village that smells like… pizza. Anversa degli Abruzzi is a characteristic village in the Sagittarius Valley, preserving ancient traditions and gastronomic treasures. Great cheeses (this is also the home of Nunzio Marcelli, the cheese maker of La Porta dei Parchi) and famous baked goods throughout the area. The symbol of the village? The extraordinary red pizza.

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]]> Three Roman Jewish recipes from Portico https://panoramitalia.com/three-roman-jewish-recipes-from-portico/ Wed, 13 Mar 2024 03:13:33 +0000 https://panoramitalia.com/?p=7631 The culinary symbol of Hanukkah, fried foods are central to Rome’s Jewish community — and not just for the festival of lights

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]]> National Post – The culinary symbol of Hanukkah, fried foods are central to Rome’s Jewish community — and not just for the festival of lights. Carciofi alla giudia (Jewish-style fried artichokes), seasoned simply with salt and a squeeze of lemon, are undoubtedly the most famous. This dish of deep-fried, golden thistles was born out of necessity. Now it’s the “Roman Jewish gift to the world,” writes Leah Koenig in her seventh book, Portico: Cooking and Feasting in Rome’s Jewish Kitchen (2023). And artichokes are just the beginning.

Clockwise from left: author Leah Koenig, mixed fried vegetables, fried mozzarella and fried potato pastries. / KRISTIN TEIG
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