FOOD FES­TI­VALS

Food and Travel (UK) - - What's On -

LA BATTAGLIA DELLE ARANCE, IVREA FE­BRU­ARY

Take part in Italy’s largest food fight as rev­ellers pelt over 270,000 Si­cil­ian oranges, re-en­act­ing a Mid­dle Aged bat­tle where the Ivrea towns­folk over­threw an evil king. Be­gin­ning on the Sun­day and end­ing on Shrove Tues­day, a tra­di­tional fa­gi­o­late (bean stew) is served sym­bol­is­ing the beans the Ivrean broth­er­hoods gave to the poor. The car­ni­val closes with all com­ers feast­ing on a sim­ple and de­li­cious po­lenta and cod dish in Pi­azza La Marmora.

GELATO FES­TI­VAL, FLORENCE APRIL

The touring fes­ti­val kicks off in Florence be­fore con­tin­u­ing on to other parts of Italy, the UK and Ger­many, be­fore end­ing in Vi­enna. It sees 16 gelato mas­ter­minds cre­ate daz­zling new flavours for at­ten­dees to vote on, with a panel of judges also on hand to rate par­tic­i­pants on imag­i­na­tion, tech­nique and use of raw ma­te­ri­als.

Past win­ning flavours in­clude trop­i­cal basil, straw­berry and red pep­per and, for the ad­ven­tur­ous, lin­guine and pine nut.

SAGRA DEI LIMONE, MONTEROSSO MAY

Monterosso is home to some of the most de­sir­able lemons in the world and May is when they ripen. The trade­mark fem­minello Sor­rentino lemons are so sweet that they can be eaten raw. Taste-test your way around stalls piled high with lemon creams, mar­malades and the re­gion’s torta al limone (lemon cake). Lemon skins are mac­er­ated in al­co­hol to make the lo­cal elixir, limon­cello, be­cause when life gives you lemons, make limon­cello.

ALBA IN­TER­NA­TIONAL WHITE TRUF­FLE FAIR

OC­TO­BER-NOVEM­BER

The world’s old­est white truf­fle mar­ket fea­tures stands of truf­fle ex­perts dis­play­ing their trea­sure, each of which has been qual­ity-tested by ex­perts to en­sure the pro­duce on of­fer is of the finest pedi­gree. Af­ter sam­pling the bounty, fol­low your nose as you em­bark on your own truf­fle hunt. Some of the finest white truf­fles have been found in the Pied­mont re­gion, of­ten fetch­ing hun­dreds of pounds per kilo. Pair yours with neu­tral foods that will not over­power the aroma, such as veal or scram­bled eggs.

CHOCOBAROCCO, MOD­ICA DE­CEM­BER

Choc­a­holic? This one’s for you. Ded­i­cated to the Mod­ica’s ancient cho­co­late tra­di­tion, which is said to date back to the Aztecs, vis­i­tors can pick and mix their way through ven­dors stocked high with milk, dark and white cho­co­late drops, liqueurs and cos­met­ics, plus more un­usual flavours, such as cin­na­mon and even beer. Make a bee­line for the stalls that stock im­pan­natighi, a tra­di­tional pas­try trav­el­ling snack whose in­gre­di­ents in­clude beef and cho­co­late.

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