Guanciale is a Roman speciality of cured, peppered pig’s jowl. James Gingell tells us how to use it in everyday cooking… There are eight cuts taken from in Lazio. Originally a dish claimed and a pig, and guanciale is one that celebrated by the Abruzzesi, it was ‘stolen’ the Italians do particularly well. by the […]
Emilia-Romagna has a reputation for food which is unsurpassed in all of Italy. Mario Matassa looks at the excellent produce that comes from Parma, with plenty of ideas on how best to enjoy its famous prosciutto… The range and quality of products that stem from the region of Emilia-Romagna is staggering and it is little […]
Emerald blue water, luscious green grass on the Tyrol hillside, and white snowy mountains – nature at its very best. But what’s the bell tower got to do with it?… This fabulous vista on the Italian border with Austria has a past hidden underwater. The only giveaway is the top half of the bell tower […]
Heather Crombie shares her selection of ‘don’t miss’ tips for eating, staying and sight-seeing in Pavia… UNIVERSITY MUSEUMS The museums associated with the university are scattered throughout the city and are all packed with fascinating exhibits and information. If you’re pressed for time simply focus on the Museo per la Storia dell’Università. This amazing collection […]