When I visit a new place I absolutely adore sampling the local products!

If you are heading to Molise you should definitely sample the local goat's cheese. Caprino di Montefalcone del Sannio is one of the most famous cheeses of the area. It's a semi-hard cheese with a wrinked rind and a soft interior. It is aged using a wooden tool called "cascera", which hangs from the ceiling.

Enjoy it on a fresh slice of ciabatta bread together with some juicy tomatoes!

Will you be in Rome on Thursday 13th of September? You may well want to take part in the very first "Pizza Romana Day"; keep a large round corner for a feast!
20 pizzaioli will be competing to make the best local pizza.

But what makes Roman pizza different from the classic Neapolitan version?
Italians describe it as "bassa" (thin crust) and "scrocchiarella" (very crispy). The dough of this pizza is often laid out with a rolling pin to prevent it from rising, it contains less water and it is cooked for longer for a crispier result.