I am excited to announce the new partnership between Tavola Tours and DiningOut New Jersey. Together we will be offering several new culinary and cultural adventures to Europe and even domestically in the USA.
I am sharing with you a very different Sicilian recipe in this blog post. It is a chocolate-filled cookie called ‘Mpanatigghi, or Chocolate Meat Cookies in English, that are a very traditional cookie that hails from the UNESCO World Heritage town of Modica. Yes, meat cookies! And they are delicious.
If you are planning to visit Sicily anytime soon, you are sure to encounter some version of the Baked Anelletti. If you are not, don’t worry; you can always make this recipe at home and still have a very tasty Sicilian experience. It is definitely a fun recipe to make AND to eat!
Sicily is Italy’s largest region and it is known as the “little continent” where, without ever leaving Europe, you can enjoy the bold flavors of North Africa intricately woven into many Sicilian dishes. Couscous alla Trapanese would be a perfect example of the dynamic cross-culture of flavors that can be found in Sicilian cuisine.
I am happy to share with you our Splendors of Sicily culinary and cultural adventure to Italy’s largest region and known as a dynamic tittle continent unto itself.
The Italian Tribune shares my passion for Italy and its cuisine. Please enjoy their article and discover how I combine those passions through Tavola Tours, a boutique travel company based in New Jersey that offers fun culinary and cultural adventures.
Tavola Tours and I are happy to share with you the exciting autumn adventure for our culinary and cultural journey to CALABRIA. Check out the uniquely-designed itinerary.
Introducing the new TAVOLA TOURS website! I have been working with a dedicated team of travel professionals to create a one-of-a-kind boutique travel company to Italy. Our focus is culinary and cultural adventures to satisfy the appetites of both foodies and history enthusiasts.
Fileja is a traditional pasta found throughout Calabria. It is served with a spicy ragu of ‘nduja, a spreadable cured pork and hot Calabrian pepper sausage.