Attractions in Italy

One of the twenty regions that make up the country of Italy, Veneto is also one of the most renowned winemaking regions in both Italy and around the world. The Veneto region includes some of the most beautiful and historic cities in the country. This article looks at the Veneto wine region and shows why many wine of the month club members find this area and the wines produced there so intriguing.

The Cities Of The Veneto Region
Venezia, a city built into the sea, is like no other, haunted by the princes and poets of its noble past and by centuries of tourists. The cities of Padova, Vicenza, and Verona were originally frontier posts on the Roman trade route between Venezia and Genova. These cities eventually grew into Renaissance splendor and are wonders in their own right. The rich history of this area adds to the interest of the wines produced here for wine clubs.

In the 16th century, the region's great architect Andrea Palladio worked throughout the area. His buildings are everywhere, in the cities and in the countryside. Nature exhibits it own marvels in the region, including the spectacular Dolomite mountains in the north, the rolling Euganean hills in the south, vast Lake Garda, Italy's largest lake, on the eastern border, and to the west, the Adriatic with its beaches and ports.

DOC
Today, Veneto is a thriving agricultural center, a lush land of vines, ranking third after Apulia and Sicily in wine volume but the first with classified DOC wines. Established in 1963 as a law in Italy applying only to Italian bottled wines, DOC stands for Denominazione di Origine Controllata. This law determines the areas where wineries can produce certain wines, including factors such as the grapes or the blend of grapes, the soil, the vineyard arrangements, cultivation methods, vineyard yields, vinification, length of maturation, and the blending of different vintages. Labels, bottles, winery names, and even the names of wines are also regulated under the DOC.

Areas Of Production In Veneto
There are three general areas of premium wine production in the Veneto region: the western province of Verona in the hills between Lake Garda and the town of Soave, the central hills in the provinces of Vincenza, Padova, and Treviso, and the eastern plains of the Piave and Tagliamento river basins along the Adriatic coast northeast of Venezia. Wine clubs usually feature wines from all of these areas.

Vernoa is the leader in classified DOC wines and the site of Vinitaly, the largest wine trade fair in the world. Major parts of the DOC wines in the region are Soave, Bardolino, and Valpolicella, a blend of Corvina, Rondinella, and Molinara. When young, Valpolicella is a full, fruity red, but when the grapes are partly dried, they are made into Amarone, one of Italy's most noble wines adored by wine of the month club members. Bardolino is made from the same grapes as Valpolicella but is a lighter version. Similar to Soave, Bianco di Custoza is another DOC white as is Lessini Durello, a steely dry wine, usually sparkling.

The central hills produce white wines similar to Soave as well as Tocai, the Pinots, Merlot, and Cabernet, eternal wine of the month club favorites. Prosecco, a dry to lightly sweet white wine, is produced in the area, as is the renowned Venegazzu, both usually sparkling. Merlot and Cabernet Franc have dominated the eastern plains for decades, but the local red wine Raboso and white wine Verduzzo still have admirers amongst wine clubs. Pinot Grigio, Sauvignon, and Chardonnay wines are also gaining ground. Rich in beauty, history, fertile land, and delicious wines, the winemaking region of Veneto, Italy is sure to remain an eternal favorite of wine clubs, wine connoisseurs, and the people who live there alike.

On Tuesday, 17th July 2007 the “2nd National Tourism Day” was held in Trieste: Confindustria (the leading association representing all Italian industries) organised this annual conference during which tourism businessmen and political representatives gathered to debate about the situation of the tourist industry in Italy. Authoritative speakers joined the debate: Italian Deputy Prime Minister Rutelli stated that “tourism will be the 1st national industry in the 21st century”, while Mr Illy - the President of the Region Friuli-Venezia Giulia - announced the opening, in Friuli V.G., of the 1st high-level education centre for businessmen and managers of the tourist sector. Businessmen and other official representatives, like Mr. J. Ejarque the President of “Turismo F.V.G.”, focussed on the faults of the Italian tourism, on a regional as well as on a national basis; the same points were then later highlighted by the President of Confindustria Mr. Montezemolo in his closing speech.

According to data issued by the Confindustria Research Centre, the town of San Michele al Tagliamento, i.e. Bibione, ranks at the 3rd place in Italy for what concerns the total amount of available bed-places: this datum needs weighting to create a complete analysis, nonetheless it is enough to measure the potential influence this holiday resort can exert on the overall tourist offer in Italy. Many tourist businesses are active in Bibione, being therefore able to play an important role in the development of the tourist industry with all its subcategories: accommodation firms, catering a food companies, without forgetting entertainment and beach management businesses.

The Casa Mare Agency is a bulwark of the real-estate sector: it has been actually dealing with rentals and real-estate sales in Bibione for more than thirty years, during which it could witness and actively take part in the development of the tourist world, sometimes being even ahead of the times. Comparing the guidelines stated in Trieste with the actions the agency CasaMare has already undertaken, it is possible to check how every single tourist company can help bringing Italy again to its rank as world leader within the tourist business field.

Among the first topics to be discussed there was need for the national tourist offer to become annual instead of seasonal. The agency Casa Mare is actually already complying with this suggestion since it is opened and provides its services all the year long, while among the very many accommodations it manages there are some disposing of heating, which is not at all a minor detail on the upper Adriatic coast, where almost everything has been planned for the summer.

A second element highlighted during the “National Tourism Day” was the issue of a much more diversified offer, which however must avoid the risk of excessive fragmentation, another typical problem for the Italian tourist industry. Almost as if it decided in advance to follow this suggestion, the agency CasaMare has been reorganising its availabilities in order to offer any kind of accommodation: camping places, villas with swimming-pool, hotels of any category and apartments in Bibione directly lying on the beach; no matter the kind of holiday, the agency CasaMare is able to provide every tourist with the most suitable accommodation according to his requirements.

Italy does not mean only Rome, Florence or Venice and this was eventually clearly stated during the meeting in Trieste: improving the whole national territory is the only way to overcome this stagnation and the agency CasaMare seems to have speeded up things again. By planning trips to Venice, Verona, Trieste, to the Postumia caves or to the wonderful Venice Lagoon the agency Casa Mare puts into practice the improvement of the national territory. Seaside resorts like Bibione should be renewed and thought in a different way, not only as seaside resorts but also as starting points to explore the hinterland, a very important input to develop tourism in a more thorough way.

Having been active in the real-estate sector for more than thirty years, the agency Casa Mare relies on a highly qualified staff: only by supplying a high quality service a real-estate agency can ensure constant results and enjoy positive trends in the long run. Besides providing top-quality services, the agency Casa Mare can also offer very competitive pricing levels thanks to economies of scale, which can be only developed by quite large firms. It is doubtless that Italian tourism needs renewal and in order to achieve that goal it needs a strong help from the Government, but the agency Casa Mare proofs that every single operator, every single firm can and should contribute to the common effort.

Italy has long been one of Europe’s most popular touring destinations and it’s easy to see why. Between the delicious local cuisine and the stunning countryside, Italy is difficult to beat when it comes to scenic drives. From charming country villages to bustling cities and culture-laden museums and galleries, you’ll find unlimited opportunities for fun and adventures. Wherever you travel in Italy, you’ll always be met with charming locals and friendly welcomes. The following is a guide to how best to spend your time in the greatly undiscovered city of Bari.

Bari Airport Mini Guide:

Bari Airport is situated 11km from the Italian city of Bari. The airport is served by a number of international airlines, including: budget airline Ryanair, Lufthansa, British Airways and Alitalia. The airport offers a range of services and facilities for passengers including: duty-free shopping, gift shops, cafés, bars and restaurants.

Things To See/Do in Bari:

The city of Bari is situated in the Puglia region of southern Italy. It’s easy to see why Bari is becoming one of Italy’s most popular short break destinations. Bari offers a range of fine cultural and historical attractions as well as excellent sandy beaches within a few minutes walk or drive. The city of Bari comprises an Old Town, which is bordered by the turquoise Adriatic, and an impressive New Town, which boasts trendy restaurants shops and bars. One way to see what the city has to offer in terms of history and culture is to go on a walking tour. The Bascilica of St Nicholas, located in the centre of the old Town is definitely worth a look. The church was established in 1087 to house the stolen remains of St Nicholas. Visitors to Bari will find the old town especially attractive. 

Here historic sites such as the Bascilica St Nicholas and Pinacoteca Provinciale Museum will definitely appeal to those looking to learn something about Bari’s fascinating heritage. A passegiata (evening stroll) along the city’s picturesque Corso Vittorio Emanuele II is the perfect way to wind down after a busy day of shopping and sightseeing in Bari. There are plenty of other attractive towns in the surrounding area worthy of a journey by hire car. The pretty town of Altamura is definitely worth a visit, if only to taste its famous thick and crispy ‘cittá del pane’ award-winning bread. Driving north of Bari by hire car, the beautiful gardens and elegant palazzo of Museo Jatta di Ruvo are also worth exploring.

Eating Out/Nightlife/Accommodation in Bari:

Bari is the birthplace of many traditional pasta dishes including orecchiette con le rape, a pasta dish served with an assortment of vegetables and anchovies. Given Bari’s coastal location, seafood is another popular feature on menus. Patate e cozze (potatoes and mussels) and zuppe di pesce (fish soup) are other local menu staples. Hosteria al Gambero on via de Tullia offer excellent value in terms of high quality low cost seafood fare.

Dining out in Bari is a delight, whatever your budget or preference. In fact, many people visit Bari for the food alone. If you feel spoilt for choice, note that seafood and fish dishes are especially recommended. There’s a great selection on offer in Bari, guaranteed to be ‘net fresh’ too. Local favourites worth sampling include oysters, clams, lobster and prawns. If fish isn’t for you, you’ll find plenty of other low cost options including the old reliable pizza and pasta and Puglia’s signature dish, Orecchiete con le rape, (ear-shaped pasta stuffed with vegetables and anchovies).

In general, Bari has a relaxed, laid-back nightlife, centring on the piazzas and café bar culture. Lively after-dark entertainment can be found at vibrant clubs like Gargá on via Pallazzo di Cittá. In the summer months the Old Town hosts a number of free open-air music and theatre events and festivals. On May 8th Bari holds an annual day of festivity and parades in honour of its patron, Saint Nicholas. Bari offers a range of good quality accommodation, with something to suit every budget and taste. Those seeking first class luxury are sure to find it at The Mercure Hotel Villa Romanazzi Carducci, situated on Via Giuseppe Capruzzi. Meanwhile simple budget lodgings are to be found at low cost hostels and hotels like Bed & Breakfast Bari Marat, which is located close to the train station.

Wedding planning can be full of details and tension. For example, what food are you going to have at the reception? What do the bridesmaids need to wear? What music is going to be played? All of these decisions can make your wedding beautiful, but one decision that you want to be sure the make carefully is where you are going to spend your honeymoon. The honeymoon is the culmination and reward for the stress and tension of planning the wedding. That is why you want to research and plan your honeymoon holiday with you and your future spouse’s desires and needs in mind.

1. There are so many places that you can spend your honeymoon. From international destinations to those closer to home, you are sure to find that there are many choices for your honeymoon. Hawaii is one favorite of honeymooning couples. It has beautiful beaches, awesome scenery, and great food, along with a plethora of different activities for you to take part in. There are also many romantic waterfalls that you and your honey can check out.

2. You will not want to miss the Hawaiian sunset. This can be one of the most romantic parts of your Hawaiian holiday. If your lifestyle tends to be more active, then you will be happy to know that there are many beautiful golf courses that you can tee up on or you can play a game of tennis if you want to get some exercise. Other activities include watching a luau, sitting by the pool, or enjoying the sauna.

3. If you are looking for an international honeymoon location, then Italy is the perfect country for a honeymoon holiday. Italy has a wide range of scenery for you, from mountains to the sea. You will find that the cities offer you many sightseeing activities to enjoy as well. Rome is not to be missed with all of its historical charm and interest. From the Roman ruins to Italian food to classic architecture, you can find many things to do in this beautiful and romantic city. Venice, Florence, and Milan are other cities that you will want to consider visiting on your honeymoon.

4. If your idea of a honeymoon includes beaches and palm trees, then Tahiti might be calling to you. This island offers you a paradise that is beautiful and romantic for your honeymoon. There are many things that you can do on this island, including scuba diving, taking a boat cruise, or just hanging out on the beach.

5. Anguilla is another beautiful beachy spot that you can enjoy on your honeymoon holiday. This relaxing, tranquil paradise is perfect for those honeymooners who want to hang out and enjoy the beach and scenery. There are beautiful beaches, excellent lodging, and good food that you can enjoy as well.

6. Fiji is known for being one of the most visually stunning places in the world. The beautiful mountains and crystal blue water create a paradise that you will never want to leave. There is also the opportunity to rent an entire island for a day to spend some romantic time with your new spouse. You can lie on the beach, have a picnic, and frolic and love to your hearts content. This could be the honeymoon destination that dreams are made of.

As the low-carb craze fizzles away, pasta, the indispensable Italian dish, ought to have a pleasant repackaging to the American diet. With the numerous types of pasta and the variety of possible sauces, it is not surprising to be faced with a plethora of advices on how to cook and serve such staple. However, there are a few basic rules so that, whether you are a pasta perfectionist or a mere noodle novice, you can now take pleasure in relishing your rigatoni, which has lately been in hiatus from the dining table, much thanks to the fad created by Dr. Atkins.

Fresh & Dried Pasta

Pasta can either be hard and dry (pasta secca) or freshly made (pasta fresca). The former consists of semolina and durum wheat while the latter is of eggs and flour. Do you know that Italian law dictates that pasta secca must be made with a hundred percent durum semolina flour? This has been the norm embraced by top pasta makers, only the worst uses otherwise. This is proof that pasta is indeed, a serious business in Italy.

Pasta Shapes & Sizes

An array of pasta shapes and sizes can be found in almost any part of the world. It could be long, short, or filled. These varieties are versatile, ergo, can adapt to different sauces and mixtures although certain pasta pairs much better with specific sauces. Generally, thick and chunky sauces adhere well to pasta that have ridges or lining in them. Tubular pasta is also suited for this specific type of sauce. As for the lighter, more delicate sauces, this is more suited to unlined or stuffed pasta. But bear in mind that there are always exceptions to the rule.

The Ingredients

Among the Americans, there is usually the misconception that marinara sauce is the traditional accompaniment to any pasta dish. Tomatoes may be ubiquitous, but a lot of Italian pasta specialities do not have tomatoes in them. For the Italian aficionado, it is basic knowledge that cuisines created in Italian kitchens require that only fresh ingredients be used. With that said, pasta recipes change with the season to fully enjoy nature’s bounty. You may opt to add mushrooms or beans; add a few knobs of butter or a few splashes of cream. You can even throw in a vegetable medley for a hearty meal. The only rule is that it should be fresh and in season.

The Rules

Pasta is a staple tradition that may be savoured in many ways; alla amatriciana, alla carbonara, al pomodoro, but there is one way people don’t appreciate it: overcooked! Pasta that has no bite in it is not only upsetting but utterly horrible as well. And this is not just from an Italian’s POV. In here, timing is essential. Time. Al dente (literally means to the tooth) is a term used to describe a food that is entirely cooked but not mushy and overdone. Cooking al dente necessitates one to taste (and bite on) the pasta a couple minutes earlier before the package tells that it is ready. So unless you would want to serve mush for dinner, better keep an eye on your timer.

Simplicity. Sauces are meant to coat the pasta and not to drown them. The sophistication found in Italian cuisine lies in the plainness of the method using a couple of cleverly combined ingredients and herbs that compliment the pasta and not over power the same. Controlled Portion. Italians do eat a lot of carbs, but they are happy, healthy individuals. And it is also worth mentioning that they consume carbs balanced with proteins and fats. In Italy, pasta is usually eaten as primo piatto (first course), meaning the main course, which is usually a healthy fish dish or a lean meat, has yet to come. With this knowledge, you may want to try your hands on cooking and serving the perfect pasta.

Buon Appetito!

Italy is famed for its wonderful cuisine, delicious wines and sultry atmosphere. The breathtaking landscapes make a perfect backdrop for romance and many people choose to visit the snowy ski resorts, beautiful lakes, sunny beaches and historical towns for a long holiday or a short break. One of the more unique places to visit in Italy is Venice. With waterways instead of highways, it can be quite a culture shock visiting this unusual province; if you are looking for a Hotel in Venice, we are here to help you find the perfect time to visit this aqua paradise.

The cultural activities in Venice cover every aspect of the arts you can imagine. Art galleries and museums mix with opera houses and theatre, and the annual Venice Carnival attracts visitors from all around the world every year. It has been classed as one of the most beautiful cities in the world thanks to the fabulous setting. It stretches across a string of eighteen islands which sit in a lagoon and look out onto the Adriatic Sea.

This beautiful city is slowly sinking and is often prone to flooding, especially during heavy rain which can reach as much as three inches even in August. When the flooding is imminent, a siren rings out to warn everyone to don their wellies. This doesn't bother the population of about sixty two thousand, or those who are visiting. If you are looking for a hotel in Venice, you might prefer to visit when the temperatures reach an average high of around 27 degrees in the summer months, although the mild winters draw many visitors too.

The Gondolas that Venice is famous for are reserved mostly for tourists and ceremonial occasions such as weddings and funerals; the locals prefer to use the high speed water busses as they are a more efficient way to travel. Gondolas are available all year round, but are a much more pleasurable experience in the summer, especially with the obligatory Cornetto in hand!

For art lovers, the best time to book a hotel in Venice is during the Venice Art Biennial. The province has been famed for its artistic background since the 14th century when the fashion inclinations of the young
males became popular and started trends across Europe. Venice was also the first European country to embrace printing, and with the addition of a music scene that was second to none, soon gained a reputation for attracting bohemians and artisans.

The Venice Carnival was the originator of all carnivals, with the word literally meaning 'goodbye meat'; it has always been a celebration to feast as much as possible before the beginning of lent. The carnival is famed for masked revellers; the idea that everyone is incognito means that no one is aware of each other's social status, and for the carnival period the social hierarchy can be forgotten. To encounter this exceptional spectacular you will need to book a hotel in Venice for the beginning of February, but do check dates as it varies year to year.

There is also a year-round ballet, chamber music and opera scene in Venice, and thanks to the fame of former residents such as Vivaldi, Wagner and Britten it is no wonder that people the world over want to stay in a hotel in Venice to indulge in the cultural atmosphere. If you are hoping to holiday on a budget, then you might find winter a better time to visit as there are many more free performances available to the tourist. However, for those wishing to experience the Venetian culture fully, we recommend that you take every opportunity to visit during each season and soak up the special events of the moment.

Italy, a founder member of the EU, is a relatively young country which was only unified as a nation in 1861. It has land borders with Austria, France, San Marino, Slovenia, and Switzerland while the Vatican City is a separate state within Rome. The country's long coastline, stretching some 7,600km, has contributed to problems with immigration control. Besides deep rooted problems, such as the need to import most raw materials, the country is also plagued by corruption and crime.

The economy is divided by the industrial north and less developed and poorer agricultural south.

As in much of Europe, property prices have been rising. According to the Royal Institution of Chartered Surveyor's European Housing Review 2005, the housing market has been on 'a sustained upward swing for five years'. Last year 'agents were reporting that market activity was still brisk - although it had fallen below its peak'. Most Italian property is sold as freehold although Italian property law recognizes various other property rights and tenures. Usufruct is a right to use the property of another for a fixed period but not to change its nature.

Leasehold rights, which may be for a fixed period of 20 years or more or in perpetuity, allow the lessor to use the property as if he or she were the owner, subject to a requirement to improve the land and pay a rent. Building rights entitle the holder to construct a building on land belonging to a third party, or maintain a building standing on land belonging to a third party. Building rights may be for a limited or unlimited period of time, but if for a fixed period, ownership of the building reverts to the owner of the land on their expiry. Italian property transfer processes have some similarities to France. Based on land registration, the state regulated process involves both purchaser and seller using the same state appointed notary to complete the transaction.

The process begins with a formal and nominally binding offer to purchase arranged through an estate agent. If accepted during the set period of the offer, this is followed by a preliminary contract signed by both parties (at which point a deposit will be paid). Finally comes formal completion. The notary, in front of whom the completion documents must be signed, will verify that the documentation is correct, that the property is free from registered encumbrances and checks the identities of the parties involved. Searches beyond what is included in the registry are unlikely to be exhaustive.


The notary also collects the taxes and duties involved. These vary between Non-resident property purchasers are treated differently to resident purchasers in a number of ways. In particular they will be obliged to pay higher registration fees, although residence can be claimed within a fixed time subsequent to the purchase. Total fees and charges are likely to amount to between 5 per cent and 20 per cent, including estate agents fee, if applicable, registration fees or VAT if a new property, and the notary's fee. Fees in the order of 8 to 10 per cent are also payable on sale of a property.

Some charges are based on the registered value of the property, which is likely to be less that the actual purchase price. This also applies to local property taxes, the amount of which varies from region to region. The Imposta Comunale surgli Immobili is paid by both resident and non resident owners - although the amount is halved for property that is not habitable. In addition there are likely to be charges for local services. Italian taxation is undergoing reform. From the start of 2005 personal tax rates have been set on a graduating scale ranging from 23 per cent to 39 per cent, with a 4 per cent supplement for income in excess of 100,000 euro.

Property owners are obliged to file annual tax returns but are only taxable on income arising in Italy. However, there tax is levied on the notional rental value of the property (based on its registered value) whether or not it is rented out. Both residents and non-resident property owners are subject to Italian inheritance law and tax. But the good news is that currently there is no capital gains tax to pay on property gains.

Holiday homes and apartments have increasingly become more popular over the years, with people wanting to stay in an accommodation that feels more homely. Spanish villas are amongst one of the more popular accommodations, as Spain is a popular destination and the rental prices are relatively cheaper than any other region.

Historically villas were used for very different reasons. Unlike the Spanish villas as we know it today, these were built for the Roman upper classes as a country home. There were in fact many different kinds of villas, that represented the wealth of each individual and each had their own purpose. In comparison to the villas today, they were used mainly for upper class or servants dwelling.

The numerous villas that were prominent during the Roman period were, the villa urbana, villa rustica, the domus and the insulae. The villa urbana was situated near the Roman city that could be reached within a day or two. This is where the upper class and wealthy Romans would reside in. The villa rustica was a farmhouse estate, which would house servants who were in charge of the estate, but only housing the servants seasonally.

The domus was a city house, that the middle classes would reside in, this was much smaller in comparison but with no specific functions. The insulae was a dwelling built for the lower classes and resembled apartments rather than a normal house. The self sufficiency of a villa is one that has been passed to many Italian or Spanish villas of today, which is why one of the significant features of a villa is having the freedom to use the facilities independently is highly regarded.

Many of the upper class Romans and writers regarded this self-sufficient way of living in a villa as a high point of living, because they were able to drink their own wine and press their own oil. The Roman aristocrats were known for living a life of luxury with many of the servants completing these simple tasks for them; however, their escape to these villas was an experience of living the life of an urban farmer.

When the Roman Empire began to collapse in the fourth and fifth century, villas became more isolated and had to have walls built around it to keep them protected. Following the Anglo Saxon invasion of the fifth century, many of the villas in England were looted, burned or abandoned. Others were donated by the wealthy magnates to monks, who converted many of the villas into monasteries - some of which still stand today.

The original uses and meaning of a villa was no longer just a large country house of an estate. The Spanish had adopted this term for the naming of specific places, which would best describe chartered towns rather than chartered estates. However, the renaissance period saw the revival of the true meaning of villas, which was a country house for the wealthy. This was used seasonally, in Italy specifically Tuscany, whereby people would use this as a holiday home. This idea of villa influenced many of the dwellings across the rest of Italy and Europe.

The eighteenth century once again took on the term of villa in England, however this very quickly became overused as it also described detached housing on a large plot of land. This term was used less when the concept of semi-detached housing came about, and urban villas were used to describe bungalows post world war I.

Nowadays the term villa is used to describe a large luxurious holiday home mainly in places such as Spain and Italy. Italian and Spanish villas are more common for people to enjoy as a short break, with the continued idea that these are in keeping with self-service facilities for guests.

When the summer season has come to a close, there's no better way of preserving the colourful fruits of the season than by making some jam. The jam tradition is said to date back as far as the Ancient Greeks, who would gently cook quinces with honey in order to preserve them before the days of refrigeration. Such a method for storing of fruits remains as popular as ever today. Italy offers a number of different types of fruit preserves, with recipes varying across the peninsula. Marmellata generally refers to jams made from citrus fruits, like oranges, Clementines and lemons. Confettura is the term more widely used to comprise all categories of fruits, including some of the Italian favourites, such as the fig, fruits of the forest and plums, all of which can be served with breads and cheeses.

Mostarda is the perennial conserve to grace the cheese plate - a condiment to accompany cheeses made from a mix of fruits, sometimes grape must, and mustard seed. Under each of those categories are a thousand and one recipes and traditions, below I've written about an array of fruity conserves to savour on hot toast and adorn our tarts over the cold winter months.

Confettura Di Fichi

This is a delicious fig jam. It may be "seedy in the extreme", but most importantly of all, it is lovely and fragrant, like a good fig jam should be. This jam has a smooth texture, which reminded me a little of the make-up of the fruit. One of my children found the "seediness" of the pips irritating, but the majority appreciated the tasty conserve of this special little fruit. All in all, the gloopy texture was perfect for piling onto a toasted crostini with a strong round of goat's cheese.

La Nicchia Marmellata Di Limoni

This fruit conserve falls into the marmellata category, and is made from lemons from the Mediterranean island of Pantelleria. This jam is the very solid in consistency. One member of my family suggested that the conserve "smells slightly medicinal", but the general consensus is that, being the least sweet of all the jams, the smell wasn't concealed by the sugary scent.

The texture is firm, with a 'rindy' quality to it. Some concurred that this was the most grown-up of all the jams - not too sweet, and "perfectly tart", offered an enthusiastic lover of the preserve. Serve this slightly bitter marmalade on a fresh croissant for best results.

Alta Valtellina Confettura Extra Di Lamponi

 
A rich dense red is the enticing colour of this exemplary raspberry jam from the mountainous north of Italy. The texture is perfection itself: "lots of chunky, fruity bits", "nice seedy texture" and "juicy liquid too". This was a crowd-pleaser of a jam, one for all members of the family to spoon onto a crusty hot baguette. The jam seems like it hasn't been heavily processed, leaving it with generous lumpy reminders of the fruit in its previous state. The taste in itself "wasn't too sweet", but "soft and mellow" with a little acidity to break through the sugariness.

The sort of jam you can imagine making a fantastic filling for a traditional crostata (tart), thanks to its textured consistency and sharp fruity flavours. The only thing it wouldn't suit, on the other hand, was a cheeseboard.

The ingredients that are the basis of the pizza as a culinary dish have their roots firmly founded in the sunny climate of Southern Italy around the city of Naples. This was historically a Greek colony rather than Italian. Naples was originally a Greek colony founded by sailors coming from Rhodos. It was a merchant colony which they called Parthenope and was situated on the island of Megaride.

Pizza is first mentioned in Roman literature around the 3rd century by Cato the Elder who records a flat and round piece of dough that was dressed with a combination of olive oil, herbs and flour with cheese and honey. This was cooked upon stones, according to translation. Pizza stones are used in many modern day kitchens to this day as they enable the heat to be distributed evenly throughout the cooking time and absorb excess moisture. This gives the benefit of a crispy crust.

Pompeii, the infamous doomed city that was devoured by the ash and smoke of Mount Vesuvius, also had the remains of several buildings resembling modern pizzerias.

Roman Pizzas

Pizzas back in Roman times were barely recognisable when compared to our modern day pizza. The bread would have been more likened to the modern focaccia bread still popular in Italy and around the world, and tomatoes were not known to them as they were not imported from the Americas until centuries later. Instead it is recorded that pigs blood and honey were popular pizza toppings, a pretty horrible thought in todays times!

Pizza Following The Introduction Of Tomatoes

Tomatoes originated in the Americas and were brought to Europe in the 16th century. For a long time the European public was nervous of the tomato thinking it to be in some way poisonous. However, by the 18th century the poor areas of Naples in Italy had no option but to begin using them as they faced starvation due to food shortages. They began not only to eat them like fruit, but also used tomatoes to bulk up their bread and to add flavour. This was the humble beginning of the modern day pizza. It became increasingly popular for visitors to Naples to venture into the poorer districts in order to try out the local's new dish. The tide was turning for the pizza, it began moving away from the stigma of a poor mans' meal to a much more acceptable and tasty meal for all.

The Pizzeria Emerges

The popular way to sell pizzas before the 1830's had been by means of street stands outside of or near to the pizza bakeries. Naples, not surprisingly, saw the very first pizzeria. It was called Antica Pizzeria Port Alba. It was described in those days as the food of the humble people in Naples and consisted of bread, oil, tallow, lard, cheese, tomato or anchovies. The pizza of today is very removed from those days and the choice of toppings is huge. Glad to say the use of tallow and lard have ceased down at your local pizzeria!

The Pizza Emigrates To America

Not surprisingly the pizza was brought to America by Italian immigrants from Naples. The first recorded pizzeria was founded in New York by Gennaro Lombardi in 1905, although there is a dispute over this. Lombardi had opened a grocery store in 1897 and from there he began to sell pizza to the local Italian residents. As money was somewhat scarce amongst them, they could not afford a whole pizza. The answer was to see what money the customer had, and to cut a slice that was proportionate. In this way, through the poverty of the local customers, the pizza slice was born.

Whilst pizza became more widespread amongst the cities of America it was largely confined to the Italian districts. However, following the Second World War, American soldiers who were fighting in Italy had discovered that local pizzerias supplied a meal unlike the boring rations that they had to endure. The love of the pizza amongst the troops was brought back to America and went from strength to strength. It is testimony to this popularity that Americans now devour 100 acres of pizza each and every day!