Zest of Italy

I grew up dreaming about Pizza in teglia (and horse riding). My elementary school classmates would snack on square pieces of Bianca or Rossa, but I was only allowed this indulgence in summer days with my brother Roberto or on Saturday mornings while grocery shopping with Papà.
I had my first Pizza Romana in August 1986, right by an empty Trevi Fountain, under the windows of President Sandro Pertini’s residence. My first Napoletana came much later, during a class trip to Naples in the mid-90s. With the first beer(s) and limoncello(s).

My life has been full of pizza memories. Napoletana, with its soft, pillowy crust and minimal toppings. Best eaten straight from the oven, after 60-to-90 seconds of baking, in a pizzeria, over dinner, with friends or family. Romana is thin, crispy in every bite, no topping dropping, no cornicione, round, also good for dinner or to take home. Or even for breakfast the next day.

Pizza in teglia, is pure “cibo di strada”, street food, on-the-go, walking, anytime of the day, by the slice all over Italy - almost... in Liguria or Puglia I only take Focaccia. It’s good at room temperature and although topping range from classic to creative, I mostly go for rossa or bianca especially at Roscioli.

When I was young, Sundays meant one thing: lunch at my Piedmontese aunts' house.
It was a ritual, almost sacred, where the aroma of fresh agnolotti filled the air. The kitchen was full of laughter, noises and voices, clinking pots as my aunts, Zia Lina and Zia Franca, prepared their most unforgettable agnolotti, precisely 4x4cm squares of pure joy.

I still see their hands working the dough, filling it with a rich mixture of meats and spices. My cousin Gianpaolo and I were partners in crime. We would sneak under the canva, where rows of unattended agnolotti awaited their turn in the boiling pot. The thrill of stealing a raw one, feeling its cool, delicate texture between our fingers, and then the forbidden pleasure of tasting it fresh. The burst of flavors, even uncooked, was enough to carry us smiling, quiet and diligent to the table.

Those Sundays weren't just about the food. They were about the connection, the stories shared, and the feeling of belonging. But those stolen, raw agnolotti? They were our secret indulgence, a delicious memory etched in our hearts forever.

Campania is a region where a special energy runs, particularly in Naples. There is nothing quite like it: the colors, sounds, and flavors in its streets are unique. And what about the beauty of the Costiera Amalfitana? Those breathtaking cliffs overlooking the sea with beautiful houses built on them.

The deliciousness of some of my most loved Italian foods: margherita, montanara, fiordilatte di Agerola, sfogliatelle ricce, genovese, taralli e baba, and I could keep going forever... And there is so much more to this beautiful region that is completely off the radar. Campania is worth a visit.

Have you ever visited this incredible region? Tell me about it!

If there is something I love about my job, it’s the chance to connect producers with food lovers and fellow travelers who want to learn more about the destinations we visit.

Sicily has been a blast, full of unforgettable moments of shared happiness, conviviality, and learning. Among my favorites were the pastry lesson with Signora Maria and, cooking fish on the boat.

I want to thank my dear friend Chef Chad Colby – it was so nice traveling with you once again. Can’t wait to repeat it!

Highlights of these days in Puglia 🍋☕️🍅☀️🦐… family’s cooking, Pietro Zito reign, evoo and stracciatella, and the ultimate bocconotti in old-town Bitonto papà’s hometown ❤️

Ragazzi, sunset aperitivi season is finally here and, let me tell you, the excitement is real! I cannot wait to soak in the magic of the setting sun as I did at Il Bucaniere in San Vincenzo (Tuscany). 🌅✨

🍹 Here's to endless summer evenings and memories in the making! 🌊

Markets truly embody the essence of community. 🤝

They are that hub where distinctions between big cities and small villages fade away. You find yourself surrounded by bustling crowds, enticing aromas, and friendly banter. All barriers dissolve. 🐟🍻🥩

Whenever I explore a new destination, I make it a point to visit the local market. Each time, I uncover remarkable treasures that are unique to the area, enriching my experience in ways I couldn’t have imagined elsewhere. 🌟🤠

Join me and my younger brother David Nayfeld on our culinary trek through Emilia Romagna 🍇 🥾 🍽️

Stepping into the vaulted red brick cellar trove at Hosteria Giusti with Matteo Morandi, son of legendary Laura Galli, is an unmistakable initiation to the Emilian heritage with scents of culatelli amidst resting fine wines. 🍷🐷

Topped by Cecilia’s warmth and hospitality Laura’s dishes are nothing short of a celebration of Modenese pride, generosity and tradition. 🌟🙏🏼

Stepping into SORA MARIA E Arcangelo under the guidance of owner and chef Giovanni Milana, feels like embarking on a journey through the lush landscapes of Lazio. ☀️👨‍🍳

Nestled in the heart of Olevano Romano, Giovanni’s trattoria is a treasure trove of rustic charm and culinary delights. Here, every dish is a masterpiece, lovingly crafted with local ingredients that echo the seasons’ bounty. 🐷 🌸

The menu at Sora Maria changes often, reflecting the volcanic nature of Giovanni. There are two family dishes though that stay on the menu all year round: cannelloni and pappardelle with ragù di cortile. And there’s a reason why.

These snapshots capture moments from my unforgettable dining experience at Sora Maria e Arcangelo. The highlight? Without a doubt, the best cannelloni I’ve ever had... leaving me convinced that they might just be the best in the whole country. 🏅

Nothing else matters…

50/50 garlic and anchovies 🧄social distancing quick-fix - https://mailchi.mp/3d3a828d701f/some-like-it-hot-traditional-piedmontese-bagna-cauda

Pastry of the Italian South - https://www.zestofitaly.com/culinary-expeditions/pastry-of-the-italian-south/

Introducing TGE's Black Truffle Workout in Umbria - https://www.thegenuineexperience.travel/food-and-wine-workouts/black-truffle-workout/

Introducing TGE's Bespoke Sustainable Travel - https://www.thegenuineexperience.travel/bespoke-travel/

Introducing our Bucket List Experiences in Italy - an enchanting and eclectic mix of beautiful landscapes, history, tradition, amazing food and incredible people... https://www.thegenuineexperience.travel/bucket-list-experiences/

Searching for a dynamic, unique and uplifting travel experience? Check out our Food and Wine Workouts in Italy.

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Introducing our Food and Wine Workouts in Italy Searching for a dynamic, unique and uplifting travel experience? The Genuine Experience’s Food and Wine Workouts may just be what you’ve been looking for.

Our unique travel concepts are also something much deeper, they are personal and touching moments in time that you can cherish forever.
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The Genuine Experience offers unique and original travel concepts that enlighten and indulge travelers while uplifting and empowering the communities and people that host them.

🐖 Schweinegute Reisen in Österreich - https://mailchi.mp/0408c395440d/zestclubaustria-4855812

Hotel Landsitz Pichlschloss,

3 Tage | 29. Oktober - 1 November 2021,

Von Slow Food, Schweinen und dem “All Allowed Evening” (keltisches Neujahrsfest)

Zest of Italy introduces The Genuine Experience - https://mailchi.mp/76be8c43122e/thegenuineexperience

Feeling very honored to be recommended by as your food and beverage trip planner for all things Puglia! Check out the link in bio. We are huge fans of the highlights they’ve shared in their 10-day exploration of a region that is personally very close to our hearts. ⁠⁠
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Wanting to plan a truly memorable trip to Puglia or another region of Italy? Send us a DM. Nothing inspires us more than connecting curious minds with the incredible artisans of Italy. How exciting to know that we will be traveling together so soon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠
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The mountains are a friend, all nature is a friend... knowing wild herbs, to separate the good from the bad, using them to nourish and heal the body, this is Noris's unique wisdom. A former Michelin-starred chef, the lady of the mountains, traveled in the Andes before moving back to the Dolomites. ⁠⁠
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Her intuitive harvest follows the sun's rays. She starts towards the end of March from the valley floor, where snow melts first letting dandelion and cress plants sprout, then into the woods, with very few herbs, and then in June, she reaches truly intact habitats of the mountain pastures, at an altitude of 2k meters to collect botanicals with purity and energy of immeasurable value - Buonenrico, nettle, burdock - or even higher where grows, and she collects the young mountain pine cones, fermented in the sun to give Mugolio a syrup used for ice cream and ricotta.⁠⁠
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Forever grateful to Noris for a fantastic day foraging herbs, fruits, roots, and flowers, nourishing our souls while designing the next genuine experience... ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠
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Michele Sabatino ⁠ is first and foremost an older brother to me, followed closely by the fact that he’s arguably the most genuine and greatest butcher I have met so far. Since our first encounter, at Terra Madre in 2006, his contagious excitement and skills in working nose-to-tail have attracted prominent food personalities like chefs , , and ⁠ butchers in NYC.⁠⁠
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He is humble, knowledgeable and wise - a true artisan which is every day more rare and precious to find. Beyond this, he comes from a part of Italy, Gargano, the spur of the Italian boot, that is quite unknown and rarely traveled to, but is a region that provides Italy with some of the most authentic food and rural traditions.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠
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I remember an interview with when he described his cuisine as simple and respectful... the long weekend spent with him researching in Trentino. ⁠⁠
Foraging and cooking outdoors across the Dolomites and Lake Garda, made me realize how simplicity and respect are part of Alfio's being, flowing through his cuisine so naturally. ⁠⁠
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Nature, environment, and sustainability are the heart of Alfio's humble philosophy, both in and outside his restaurants... we feel honored having had the chance to build on our relationship, talking food and family, while designing the next genuine experience in Alfio's terroirs... more to come, stay tuned... ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠
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is a 7,5 Ha estate situated on the commune of Costigliole d’Asti in the heart of the Barbera d’Asti appellation. In addition to Barbera there is a good amount of Nebbiolo and to a lesser extent Freisa, Arneis and Cortese.⁠⁠
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“We feel like artisans of wine," says Claudio, "and we have decided to produce quality wine with respect for the environment and for the consumers. We reduce mechanic intervention, vineyards are full of grass to guarantee the balance between soil and plant and our work in the cellar follows the same philosophy with indigenous yeasts fermentation, and interventions reduced to the strictly necessary, only a few racking, no clarification, no filtration and no use of additives."⁠⁠
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Kathrin first tried Claudio's wines over a decade ago and has never looked back. She has successfully worked with Claudio exporting his wines in the US. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠
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is my cheese hero. He has always been, from the first time we met at Cheese in Bra some 15 years ago.⁠⁠
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Eros, his wife Cristina, and their entire team have worked for decades in the refining of cheeses, an ancient profession that is part of the tradition of the green mountain pastures of Piemonte.⁠⁠
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This area is full of small artisan businesses that are dedicated to dairy production, putting at the top of their priority quality, accuracy in the selection of raw materials, and knowledge and skill in selecting the products to be placed on the market. ⁠⁠
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Eros shares them all in his beautiful store on Lago Maggiore, a place not to be missed on any trip to the area. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠
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We continue our research in Austria and are so grateful to find so many interesting artisans, chefs, landscapes. This is Styria, soon we will tackle Vienna, the Wachau, Burgenland, Salzburg, and much more!

Haben Sie schon einmal von einer „fetten Henne“ gekostet? Nein, dann nichts wie ab zum „Malerwinkl“! Die dicken, saftigen Blätter des „Unkrauts“ aus der Familie der Sedum-Staudengewächse schneidet Peter Troißinger julienne und mariniert sie mit Bio-Zitronensaft und Rapsöl. Troißingers Frau Gabriele und Tochter Anna beweisen sich als charmantes, kompetentes Serviceteam.
Kürbiskernöl, Getreide, Mehl und weitere erstklassige Mühlenprodukte bietet die Berghofer Mühle.
„Cheese-Artist“ Bernhard Gruber lässt Käse aus Kuh-, Schaf- und Ziegenmilch von Sennerinnen und Hofkäsereien bis zur Blüte reifen und veredelt diese zu eigenen Kreationen. Wer in Sabines „Laissez fair Garten“ nicht mit aufblüht, der oder dem kann nicht geholfen werden!

In February 2022 there will be a wine&carnival tour in Southern Styria and Ptuj in Slovenia. Stay tuned!

Bei unseren Recherchen in der Südsteiermark fiel uns auf, dass die Staatsgrenze oft mitten durch Bauernhöfe verläuft. Wie etwa am „Serschenhof“ von Familie Tertinjek und am „Hof Grenzenlos“ von Gudrun und Benedikt Steininger. Am „Serschenhof“ überzeugte man uns von der Teilnahme an Kursen rund ums Brotbacken, Wursten, Selchen und Seifensieden.
Bei Familie Steininger harmonieren Lammschinken und Rohwürste vom Krainer Steinschaf mit Ziegenkäse und selbstgebackenem Brot.
Weitere „Musts“ in der Region: Eine Führung durch die Ölmühle Hartlieb, ein Besuch bei Felix Weinstock (sauer macht lustig), das artgerechte Leben der Sulmtaler Hühner und eine Naturweindegustation im Bioweingut Tauss!

It’s great to be moving again! We are lucky to have such wonderful friends and producers in Emilia Romagna. Always inspired by the incredible where the Bianca Modenese Cows are still used to create their iconic Parmigiano Reggiano. What a treat to get to see the process from pasture to cantine!

The Bianca Modenese is a special breed in this region. Less than 100 years ago nearly 52,000 heads of Bianaca Modenese were roaming the pastures of Modena, Reggio Emilia, Parma, Bologna and Montova. By the 1950s more than 140,000 White Modena Cows were registered in the region! 🐮

Sadly only 10 years later local producers were convinced to switch from the native regional breeds (the White Modena and the Red Reggiana) to more productive breeds from Holland that were better suited for mechanical milking. 🐄

These beautiful Bianca Modenese cows number only in the hundreds today, on just 20 small cattle breeding farms. This special breed is a jack of all trades: producing milk, meat and working in the fields. The high levels of k-casein in the milk make this guy particuarly excellent for cheesemaking and for making the high quality Parmiginao Reggiano that we all know and love 🧀 💕

Thank you to for keeping the tradition and this breed alive producing some of the best in the region