World Pasta Day: Italian Pasta Festivals & a Craft Pasta Excursion

“Everything you see, I owe to pasta.” – Sophia Loren

Pappardelle with Wild Boar Sauce at da Mario by Lisa Vogele
Pappardelle al Cinghiale (Wild Boar Sauce) Prepared by Chef Christian at Ristorante da Mario in Buonconvento, Tuscany

Pasta. Pasta. Pasta. October 25th is World Pasta Day! There are over 300 types to choose from. You can get it in short lengths or long, baked or boiled, slathered in a multitude of sauces. Each region of Italy has their favorite pasta shapes, sizes, and toppings. A savory ragu in Emilia-Romagna, basil pesto in Liguria, spicy peperoncino in Calabria or a cheesy lasagna oven baked in Campania (prepared al Forno); the variations are endless.

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Lasagna Romagnola

Pasta can be mass-produced or made by hand (Fatto a mano). After more than 10 trips to Italy, I am quite picky about the pasta I eat here in the United States. Purchasing options range from large-scale factories like Barilla on your grocery store shelf to craft pasta makers like the Martelli family of Lari, Tuscany. A fun trip for all ages is an excursion to the Martelli family’s craft pasta facility. It takes more than 50 hours to dry their pasta before it’s ready to be packaged and distributed. According to Lonely Planet, the mass-producer Barilla can make as much pasta in 20 minutes as the Martelli Family makes in one year.  Mangia!

October 27th is World Pasta Day & October 17th is USA National Pasta Day

…in case you were wondering

PASTA FACTORY VISIT

La Pasta dei Martelli in Lari, Tuscany – see website for more information or contact me to arrange your transportation & visit

ITALIAN PASTA FESTIVALS

Here is a list of festivals throughout the year in Italy form my book Food & Folklore: A Year of Italian Festivals

May – Tuscany – Sagra della Pastasciutta in Siena [20 different varieties of pasta; a pasta lovers dream]

June – Lazio – Sagra del Gnocchi in Riofreddo [Gnocchi]

June – Piemonte – Sagra della Foccaccia al Formaggio e delle Trofie al Pesto in Casal Cermelli [Trofie shaped pasta with pesto and cheese foccaccia]

July/August – Campania – Sagra dei Fusilli e del Pecorino in Ceppaloni [Fusilli shaped pasta & pecorino cheese]

August – Tuscany – Sagra del Raviolo in Contignano [Ravioli]

August – Marche –  La Sagra dei Maccheroncini in Campfilone [Spaghetti]

October – Emilia-Romagna – Sagra del Tortellino in Reno Centese [Tortellini]

Tip to search on your own: Search formula = “sagra” + “pasta” + region of Italy or the shape, sauce or preparation of your favorite pasta

GLUTEN-FREE?

Restaurants throughout the world have increased their offerings for friends that are gluten-sensitive or gluten-free for sourcing a pasta fix (look for “senza glutine” on an Italian menu). Check out Jodi Ettenberg’s Legal Nomad blog post: The Essential Gluten Free Guide to Italy  providing very helpful information & list of additional resources for planning a gluten-free trip to Italy.

ABOUT

Lisa Vogele is passionate about sharing her love of travel, festivals and genealogy with fellow travelers and enthusiasts. Lisa is the author of Food & Folklore: A Year of Italian Festivals, her first installment in a series of travel reference guides about food and folklore festivals in various countries. Lisa’s Travel Guides is a full-service travel, tour and custom travel agency helping others to go local as a traveler and not a tourist. In 2017, Lisa combined her passions and created Travel Your Tree providing research services and travel planning for ancestral destination adventures. Lisa can be reached at lisa@lisastravelguides.com  or follow her: Twitter @travelwithlisa; Instagram LisasTravelGuides and travel blogging at Lisa Loves to Travel.

PHOTO CREDITS

Pappardelle al Cinghiale, Lisa Vogele

Lasagne Romagnola, BY SAMBAWAMBA VIA WIKIMEDIA COMMONS

 

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National Lasagna Day: My Favorite Recipe & Where to Find Lasagna Festivals in Italy

In honor of National Lasagna Day in the United States (July 29th)!

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Lasagne Romagnola

Just looking at a picture of lasagna makes my stomach rumble! It ignites my savory cravings and when I eat it, rarely can I stop at just one serving. Made of sheets of pasta layered in a baking dish with different ingredients and sauces, the classic lasagna version hails from Bologna in the Emilia Romagna but the Naples version from Campania is just as famous. The variations are endless!

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Baked Lasagna (Lasagne al Forno)

While traveling throughout Italy, I noticed that lasagne (Lasagna in Italian) is different than what I have experienced in your standard, run-of-the-mill Italian-American family restaurant. It’s probably closer to what you find when invited to the homes of friends and relatives of Italian descent. I prepare lasagna several times a year, typically when I have a large group for dinner at my home. (Friends, I reveal my secret recipe below!)

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Making Spinach Lasagne Pasta

In 2011 my husband and I were dinner guests at the family home of our friend Andrea in Forli, Emilia Romagna. We had been traveling in Italy for several weeks and eaten some fine lasagne in restaurants. We were delighted when Mamma Pasini served up her personal lasagne recipe. In an attempt to determine why what we were tasting was so different than what I had encountered back home, I took the opportunity to ask about the ingredients (with Viviana translating). Mamma Pasini’s recipe differed in four key ways: it was light on tomatoes, had no ricotta, didn’t have as many layers of pasta sheets, and, perhaps most importantly, it was made with bechamel sauce. (Note: southern Italian recipes tend to be heavier on the tomatoes, so if they are a problem for you try a central/northern Italian recipe like the link below, instead).

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Serving up Lasagne

Upon our return to States, I feverishly searched for a recipe I thought resembled what had been discussed in the kitchen back in Forli.  (Que drumroll…)  I zeroed in on one called “Giorgios Tuscan Lasagna” (see link below).  So now my secret is out! The lasagna friends have been enjoying at my home for several years is a fantastic recipe I found online. Whether it’s a group of friends or family, lasagna is always a winner in my book – Happy National Lasagna Day USA!

LASAGNA FESTIVALS

To sample Lasagnas from different regions of Italy, attend one of these festivals dedicated to Lasagna throughout Italy:

May – Oricola, Abruzzo

May – Montenero d’Orica, Tuscany

May/June –  Arci di San Lazzaro, Bologna, Emilia Romagna

June/July – Bosio, Piemonte

August – Mercato San Severino, Salerno, Campania Lasagna & Meatballs Festival!

NOTE: dates/months may change each year – always confirm!

TIP: To find your own, search on “Sagra della Lasagna”

#NationalLasagnaDay #lasagna #lasagne #italyfestivals #italianfood

INFORMATION

Giorgios Tuscan Lasagna by Squirrel_Nut from Austin, TX

ABOUT

Lisa M. Vogele is the author of Food & Folklore: A Year of Italian Festivals, a travel reference guide that “helps you go local” by incorporating festivals into your travel planning. The second book in her Food & Folklore Series on Festivals of Spain will hit the shelves in 2017. You can find out more information about Lisa’s books, travel services, custom itineraries, and small group tours at Lisa’s Travel Guides or lisa@lisastravelguides.com

BROCHURE: Fun with Food & Festivals Tours!

PHOTO CREDITS
Lasagne Romagnola   by Sambawamba via wikimedia commons
Baked Lasagna   WordRidden via Foter.com / CC BY
Serving up Lasagne   by Roger469 via wikimedia commons
Making Spinach Lasagne pasta  manu flickr2010 via Foter.com / CC BY

Amalfi Hosts Historical Regatta this Weekend

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The Regatta when held along the banks of the Arno in Florence

This Sunday June 12th will be the 61st Regatta of the maritime Republics (la Regata delle Repubbliche Marinare). Amalfi, Genoa, Pisa and Venice compete each year to win the gold and silver trophy made by the Goldsmith School in Florence (Scuola Orafa Fiorentina). The regatta rotates between each of the four ancient maritime powerhouse cities, with Amalfi hosting in 2016.

Venice has dominated in the most recent competitions, winning the last three years in a row. Venice also won the first one in 1956 in Pisa. The race consists of one team from each city with eight rowers and a coxswain. Half of the eight person team must be residents of the city they represent and the other half must be residents of the province in which the city is located. They race along the Tyrhennian coastline for two kilometers to the finish line. The Tyrhennian Sea is the area of the Mediterranean along the west coast of Italy.

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The Amalfi Coast between Positano and Amalfi

A parade through Amalfi including each team will precede the race event. The parade includes a group from each city with medieval-clad flag bearers, noblemen, commoners, drummers, and of course, the rowers. The beautiful Amalfi Coast is a popular tourist destination in the Campania region of Italy that was listed as a UNESCO World Heritage Site in 1997 and classified as a cultural landscape.

Lisa M. Vogele is the author of Food & Folklore: A Year of Italian Festivals; available now through your local bookstore or amazon.com (Amazon Link to Book).  More information on Lisa and the book can be found at Lisa’s Travel Guides.

Photo credits:

The Race in Florence: https://www.flickr.com/photos/efandorin/3593288188/
The Banner of la Regata delle Repubbliche Marinare: ell brown via Foter.com / CC BY
The Woman in Black: https://www.flickr.com/photos/efandorin/3593298066/
The Woman with Flowers: https://flic.kr/p/6twpiQ
The Amalfi Coast between Positano and Amalfi: jimmyharris via Foter.com / CC BY

An Apple a Day… Festival of the Apple in Caserta Province

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Ripe Apple
[Photo Credit: <a href=”http://www.flickr.com/photos/63558969@N08/”>Massimo Francesconi</a> / <a href=”http://foter.com/”>Foter.com</a&gt; / <a href=”http://creativecommons.org/licenses/by-nd/2.0/”>CC BY-ND</a>]

Valle di Maddaloni’s Festival of the Apple is in its 23rd year. About 19 miles northeast of Naples, in the Caserta province of the Campania region, Valle di Maddaloni celebrates this event as the start of their holiday season. The festival began today with a tour of the Aqueduct of Vanvitelli (also known as Aquedotto Carolino) built to carry water from Monte Taburno to the Palace in Caserta several miles away. Designed by Luigi Vanvitelli for Charles Bourbon, construction on the aqueduct started in March 1753 and finished 7 May 1762 when it opened. There is a perfectly preserved 1,736 foot section bridging the Valley of Maddaloni that was named a UNESCO world heritage site in 1997.

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Aqueduct Vanvitelli
Photo credit: <a href=”https://www.flickr.com/photos/internetarchivebookimages/14789710223/”>Internet Archive Book Images</a> / <a href=”http://foter.com/”>Foter.com</a&gt; / <a href=”http://flickr.com/commons/usage/”>No known copyright restrictions</a>

Both tomorrow and Sunday the food stalls open early and offer apples cooked in various ways available for sale: apple pies, apple fritters, liqueurs, sauces, jams and other savory treats. There are various farm tours including a tour of the orchards with education both on the process of the apple harvest, local food and organic crops. For entertainment there are dance, folklore and musical groups throughout the days and nights.

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Apples and Apple Products Display

[Photo credit:  Photo credit: <a href=”https://www.flickr.com/photos/fiore_barbato/8167722013/”>Fiore S. Barbato</a> / <a href=”http://foter.com/”>Foter.com</a&gt; / <a href=”http://creativecommons.org/licenses/by-sa/2.0/”>CC BY-SA</a>]

Fun facts about apples:

  • Throughout the world there are 7,500 varieties of apples.
  • Apples float because 25% of their volume is air.
  • It takes energy from 50 leaves to make one apple.
  • Apples are a member of the rose family.
  • Pomology is the science of growing apples.

Pro Loco Valle di Maddaloni Festival Information

UNESCO World Heritage Listing for the Acqueduct Vanvitelli

#festadellamela2015 #festadellameladivdm #prolocovalle

#VallediMaddaloni #food #festival