The Sip: September’s Newsletter Roundup


The magical city of Split

The magical city of Split, Croatia

Cappuccino is Select Italy’s monthly newsletter, and is written by contributors from the company itself who are specialized in Italian travel and have personal experiences with Italy. With 32,000 loyal readers from around the globe, Cappuccino is a reliable source of information for all things Italy.

Here is a roundup of September’s release, buona lettura!

Croatia and Italy Make the Perfect Vacation Combination!

Food & Wine specialist Martina Zuccarello explored Croatia for the first time, and discovered Dalmatia with Select Croatia’s travel expert, Maja Gudelj, along with Select Italy’s Italian social media guru, Arianna Sertoli. Read how Martina had all kinds of amazing experiences on an intense itinerary full of scenic car trips, winery visits, restaurants, magical Nona’s, and one of the best pizzas she has ever tried!

Waiting for Milan’s Expo 2015: The Best of Both Worlds

Did you know that Expo Milano 2015 is ready to take off on May 1st? It will offer a sensory tour through the world of flavors. Twenty million people are expected to attend. Read through this article to discover how the second-largest city in Italy is getting ready for 2015, and how the old Milano is ready to meet the new Milano. Focusing on finance and dynamic enterprises, Milan is ready to display its hidden gems. Read on to find out more!

Calabria’s Holy Citron!

Did you know that the Citron is the symbol of Judaic culture in Southern Italy? Find out how Rabbis from all over Europe flock to Calabria in the late summer to collect the fruit of the citron tree and export it throughout the world for October’s Jewish holiday of Sukkot. Why, you ask? The citron fruit from Calabria — known as Liscia di Diamante after the coastal town where it is grown — is considered the best in the world. Read about all the Sukkot customs and its religious history in our article!

Tradition, Flavor and Family

Anyone who knows anything about Sardinia knows that Sardinian cuisine is divided into two parts: the foods from the sea and the foods from the land. Find out that there are seven million sheep (to half a million Sardinians) and that Sardinians love to pride themselves on being the most hospitable Italians, enthusiastic to share their traditions and their island in each tasty bite. WARNING – Reading this article makes your mouth water!

Recipe of the Month – Gnocchetti Sardi With Sausage and Saffron

Viktorija Todorovska, author of The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island, shared a tasty recipe of Sardinian cuisine with us: Gnocchetti Sardi With Sausage and Saffron. This easy-to-cook saffron-scented and rich dish will delight any guest. Pair this dish with a robust red wine, like Cannonau di Sardegna produced by the Argiolas Costera Estate.

What was your favorite article in September?

 

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