Food on the Move Tips | Page 41 of 66
V Zátiší Restaurant, Prague (3): Lunch Menu
V Zátiší Restaurant is my favorite establishment in the center of Prague offering a lunch menu. During my February visit, I tasted goose kaldoun with root vegetables; for the main course, I chose goose breast and confit leg with truffle stuffing, and the sweet ending was chocolate mousse with fruit.
Focaccia Barese: The Potato Focaccia from Bari
A tall flatbread with boiled potato in the dough, tomatoes and olives on top - focaccia barese is the everyday food of Apulia, sold by weight and eaten out of paper on the street. It was supposedly born from the heat of an oven still too hot for bread, and in Altamura it saw off even McDonald's.
Antica Gelateria Gentile: the best ice cream in Bari
Strada delle Orecchiette: The Bari Alley Where Women Make Pasta
Strada delle Orecchiette is the nickname of Strada Arco Basso in the old town of Bari, where local women shape and sell fresh orecchiette, pasta ears of durum wheat and water, right outside their own homes. Officially the alley is named after its low arch and it once belonged to shoemakers; the pasta's fame has made it a stop on every tour of Bari Vecchia and a backdrop for TV crews.
Panificio Fiore: The Famous Bakery in Bari with a 1912 Oven
Panificio Fiore is a family bakery in the old quarter of Bari Vecchia, a few steps from the Basilica of San Nicola. The third generation of the Fiore family bakes focaccia barese there in a wood-fired oven from 1912 that is almost never switched off. In 2019 a jury declared their focaccia the best in Italy.
Pizza Rustica: A Savory Pie from Southern Italy
In southern Italy, the word pizza doesn't always mean a round base with tomatoes. Pizza rustica is a savory pie cut from a bakery tray: two layers of dough with cheese and ham between them, most often, and it's sold by weight. And the same name covers a different dish in Naples, in Bari and in Matera - I found mine in Gravina in Puglia.
Panzerotti: Fried Pockets from Bari
Panzerotti are fried pockets of leavened dough filled with tomato and mozzarella - street food from Bari that neighboring Matera fries under the very same name. They take their name from the belly they puff into in the oil, the legend that has them born in the sixteenth century runs straight into the tomato nobody in Apulia was eating yet, and on top of all that, Matera gives them a coat of breadcrumbs.
Perrone Bakery: A Family Bakery in Matera Since 1890
Panificio Perrone, known in Matera as Il Forno di Gennaro, has been baking since 1890: it started in the Sassi cave district as a private stand-in for the communal oven, and today it is one of the four historic bakeries behind pane di Matera IGP. Alongside bread it sells focaccia with toppings, tray pizza and sweet pastries by weight, and there are a few seats inside, where they will warm your food up.
Pizzeria 400 Gradi, Matera
Montanara: Fried Neapolitan Pizza
A fried pizza from Naples that supposedly owes its name to a mountain man's lunch: instead of being baked, montanara goes into hot oil and gets dressed only once it comes out. In the film The Gold of Naples it was even sold on credit. In Matera they now serve it in gourmet versions - from mortadella with pistachios to an anchovy on yellow tomato pesto.