Ognissanti 2023, 5 tappe “dolci” per i food lovers di tutta Italia

All Saints' Day 2023, 5 "sweet" stages for food lovers from all over Italy

From Friuli to Abruzzo, passing through Tuscany, to discover traditional delicacies and little-known villages
From the Amaretti di Sassello to the Chocolate Factory of Monsummano Terme, 5 proposals for the next Bridge of the Dead (1st November)

October 2023 - This year, All Saints' Day (November 1st) falls on a Wednesday , an ideal opportunity to organize a long weekend to discover the Bel Paese, from North to South, through some of the more or less well-known sweet delicacies , typical of its regions . From the Ligurian amaretti biscuits of Sassello to the village of Monsummano Terme in Tuscany, to discovering the fine chocolate of Slitti , 5 ideas for spending the weekend relaxing, alternating tourist trips with some typical tastings of the place.

The proposals outlined touch on some characteristic villages along the country: Cividale del Friuli ( Friuli-Venezia Giulia), Sassello (Liguria), Guardiagrele (Abruzzo), Nuoro (Sardinia) and Monsummano Terme (Tuscany) , to discover the Slitti Chocolate Factory , one of the pearls of the Chocolate Valley, a few km from the famous Montecatini .

Gubana, the sweet common thread between Friuli and Slovenia - Cividale del Friuli

We start from Friuli Venezia Giulia with gubana , a typical dessert from the Natisone valleys which is prepared on the occasion of parties or particular celebrations, with a snail shape, based on sweet pastry and enriched with walnuts, raisins, pine nuts, sugar, grappa and lemon. The history of this dessert dates back to 1400, when Pope Gregory XII tasted it in Cividale del Friuli, and according to some legends it corresponds to its sister putizza, one of the delicacies of the gastronomic heritage of nearby Slovenia.

Liguria, a "bittersweet" weekend - Borgo di Sassello (Savona)

The second suggested stop is Liguria, the region that unites sea and mountains in a harmonious combination which, in summer and winter, attracts tourists from all over Italy and beyond. Here, in addition to the most famous dishes, we find Amaretti di Sassello , crunchy almond biscuits, perfect for accompanying tea or coffee. These typical products, which over time have made the fortune of the village in the province of Savona where they were invented more than 160 years ago, are small hemispheres that are apparently cracked and soft on the inside, witnesses of a history that still today intrigues gourmands every day of the day. 'year.

Tuscany, the fine chocolate from Slitti - Monsummano Terme (Pistoia)

It's time for Tuscany, the kingdom of Slitti and its Maitre Chocolatier Andrea Slitti , who today is considered one of the most expert chocolatiers in Italy with over 190 awards behind him and various successes accumulated over time, not least the internationalization process undertaken by 'agency. And it is precisely the chocolate, in bars, in dragées or in spreadable cream , the flagship of the production, whose unmistakable taste contributes to the quality of the cocoa , coming from Ecuador, Peru, Venezuela, Jamaica, Santo Domingo and Madagascar, and the skilled hands of its craftsman. Here, a pitstop at the Slitti Chocolate Factory in Monsummano Terme, a few km from Montecatini, or at the recently opened flagship store in Florence , in Piazza dell'Olio, 6, is unmissable.

Sise of the nuns - Guardiagrele (Chieti)

We then move on to Abruzzo, to discover the Sise delle monache or Tre monche, an Abruzzo dessert invented by the Poor Clare nuns for the feast of Sant'Agata before handing over the precious recipe to the Palmerio brothers who, in 1913, founded in Guardiagrele (Chieti ) , a small village in the Maiella National Park, the first pastry shop. The very simple preparation involves two layers of sponge cake filled with custard, with three recognizable protuberances which, according to tradition, are reminiscent of the Gran Sasso, Maiella and Sirente-Velino trio .

The seadas of Sardinia, the taste of history - Nuoro

Finally, the islands cannot be missed in this journey in stages which ends in Sardinia, where to conquer even the most demanding palate there are the seadas , whose name apparently derives from "su seu", the lard, used in the preparation of pasta. Daughters of the Sardinian pastoral tradition , which originates in the central-eastern area of ​​the island, seadas are a very simple dish, prepared with what remained in the housewives' pantries: semolina dough, filled with fresh pecorino cheese and evergreen strawberry tree honey typical of the region. For the occasion, the city of Nuoro , the main town of Barbagia, and the Gennargentu massif , which includes the highest peaks of the island, are worth a visit .
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