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!
Things you should know before you drive in Italy.
• Drive on the right side!
• Pay attention when overtaking, which will be on the left.
• When driving in Italy you need to carry a valid driving licence, proof of insurance and proof of ID.
• Do not drive in an area with a sign that says ZONA A TRAFFICO LIMITATO (ZTL) or AREA PEDONALE, limited traffic or pedestrian zones, you'll get a fine!
• When driving on Italian motorways (autostrade), you need to pay a fee. You must take a ticket ("biglietto") when you enter and pay when you exit. When you exit you must pay either by cash or card, DO NOT go into the Telepass lane.
Motorways in Italy are indicated by green signs. Italy's "autostrade" have a standard speed limit of 130 Km/h (81 mph) for cars. the further left you are the faster you should go.
• Filling the car at the petrol station is fairly simple, the pumps are often self service ("fai da te"). NOTE that since Italy has a PIN credit card system, you can only use your credit card if it has a PIN. If not you should use a debit card.
Don't forget! "Benzina" stands for unleaded petrol and "Gasolio" is diesel.
• Be confident, keep up with the traffic and stay alert!
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.