Regional Flavors of Italy – Lazio

By Alessandra Bianco, MA 2013-14.

This is the end, friends. We have reached our final region of Italy, and home to the capital city of Rome… Today we are in Lazio. This region is large and has a very diverse geographical and topographical makeup, which is reflected in the diversity of cuisine you can find here. While all roads may lead to Rome, some of the regional specialties might lead you a bit further afield in this region…

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Regional Flavors of Italy – Marche

By Alessandra Bianco, MA 2013-14.
The region of Marche, located in Central Italy has a long coastline and a mountainous interior. The region has a largely agricultural heritage, though in recent years the focus has shifted to also include traditional crafts, which have evolved into thriving small businesses and brands that are now known internationally. This agricultural history, however, is reflected in the regional dishes that you can find here. Perhaps an end of summer seaside getaway to sample the local specialties is in order?

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I Bagni di Toscana

By Juliana Inglese, Marist Italy BA
When thinking of Italy, I think of the rolling hills of Tuscany, the rustic architecture, and amazing food. I think most of us have this romanticised version of the Italian culture. However, there are so many other things in Italy that I would have never thought could coexist with the Italian culture; things like Sulphur Hot Springs.

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Regional Flavors of Italy – Campania

By Alessandra Bianco, MA 2013-14.
OK, we’ve gotten to the big one! The region where pizza hails from – Campania, with its capital city, Naples. For Americans, the food in Campania is probably the closest to what is associated with “Italian food”, as many immigrants came from this region in the late 19th and early 20th centuries, bringing with them their culinary traditions and adapting them to their new homes. That said, does anything beat the original? Read on to find out more about the dishes that put Campania on the map.

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Regional Flavors of Italy – Calabria

By Alessandra Bianco, Marist Italy MA, 2013-14.

, easily identified as being the toe on the boot, does share one border with Basilicata, but it is surrounded on the other sides by both the Tyrrhenian and Ionian Seas, though only 3.2 kilometers (2 miles) separate it from Sicily at the narrowest point of the Strait of Messina. An extremely mountainous region, the cuisine reflects that with simple yet hearty and tasty dishes. Continue reading “Regional Flavors of Italy – Calabria”

Museum and a Show

By Isaac Carreon, MA 2014-15

Naturally, museums are places of scholarly pursuit and to some degree a visitor is expecting to learn something they did not previously know. One of the unique facets of museums is their dexterity of how a visitor may learn a museum’s content. Always trying to separate themselves from the ridged approach of taking a college course on a topic, museums often offer visual interpretations and in most cases, the freedom to view any object in no particular order. In this sense, learning in a museum is a very relaxed and hopefully enjoyable pursuit. Pushing this feature further in a more entertaining way is Museum Theatre, something that the members of Palazzo Vecchio’s staff are masters of.

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Regional Flavors of Italy – Molise

By Alessandra Bianco, Marist Italy MA, 2013-14

is a small region in southeastern Italy that was a part of a larger region called Abruzzo e Molise until the early 1960s, when it was split into two. We wrote about Abruzzo here, but today we will focus on the smaller, but no less delicious Molise region, which is an ancestral home of your intrepid blog editor. The food here reflects the region’s highly agricultural economy, and though it shares many dishes with Abruzzo, the region puts its own unique flair on the cuisine. Continue reading “Regional Flavors of Italy – Molise”