Zest of Italy

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Zest of Italy

Zest of Italy Livio Colapinto • Upscale Food Sourcing and Travel Designer 🍋

We organize specialized food and wine tours in Southern Italy for professionals and people who are interested in cuisine and culture: artisanal producers, food markets, slow food restaurants and small unique wine producers.

01/11/2024

Here’s what I’ve been up to this past week! I said I’d be spending time in Piemonte this autumn, and here we are! Only the first visit, and it’s already been packed with amazing people, flavors, and moments.

I spent a few days with old friends, fellow food professionals, scouting new wines to add to their lists and bring home. 🍷
One of the things I love most about my job? Connecting incredible produttori with passionate food experts worldwide.
Here are some snapshots from this unforgettable week:

1. Giardiniera, signori... Simple ingredients, but getting the process right is a different story. 🥕🫑
2. Opening old vintages is always fun and educational. It’s crazy how wine can make you travel back in time with memories and thoughts. 🍷
3. Marco, Cuoco, and Elena in sala form the quintessential epitome of Piedmontese hospitality, possibly more than that, but my bias is clear because I love them before their very food. ❤️
4. Cellar views in Barbaresco, Sottimano
5. Sausage, rabbit sausage... Ever heard before? 🐰
6. Agnello o capretto... The best you can have in Langhe… 🐑
7. Selfie with a wine legend—met him 18 years ago and never missed one year of tasting since… 💪🏼🙏🏼

This is just the beginning. Autumn in Piemonte never disappoints! 🍁❤️

14/10/2024

How cool is it to walk into a bakery and witness the exact moment the loaf of bread you're about to enjoy goes into the oven?🥖 Loved visiting one of the many locations in Milan.

Davide Longoni one of the best bread makers in Italy and a true pioneer of long-fermented bread, has become a legend in the field. He was one of the first bakers to champion the importance of reviving this traditional method, and his work speaks for itself. Definitely a must-visit when you're in the city!📍

11/10/2024

Florence for no reason, just to take in its beauty.

What are your favorite spots in Firenze? Let me know!

05/10/2024

With winter truffle season just around the corner, it’s time to clear up a few false myths about this tuber. After 2 decades studying and working with truffles, I’ve heard them all—so let’s set the record straight!

First up: there’s no such thing as a truffle tasting. Truffles aren’t like wine, folks—they’re meant to be experienced in the dish, not tasted on their own.

Another one? ‘Every three years there’s a good year for truffles.’ Not true. The conditions are unpredictable, and you can’t rely on a calendar. It could be bad here and just great there... Oh, and the old classic: ‘Rain in September, truffles in Novembre.’ That's more accurate, although it might take over 2 months for truffles of any kind to reach ripeness. White truffles like the cold temperature and day-night excursions, to fix and develop their full flavor. So please, wait until November to enjoy them properly. Some Langhetti would not even dream of a white truffle shave before Immacolata, Nov 8th.
And let’s talk geography. There’s no such thing as an Alba truffle. Tuber magnatum Pico aka "tartufo bianco" is foraged all over italy — yes Molise and Basilicata too. And Marche or Emilia have been more abundant in the last 10 years then Tuscany or Piemonte. Sadly, in the Alba area, the truffle population has been decreasing, mainly because the scattered forests were replaced with hazelnuts and vines.
Truffle season is something to savor, but it’s all about patience and respect for nature’s timing.

25/09/2024

Terra Madre Salone del Gusto is just around the corner! 🌍🍽️
From September 26th to 30th, Torino will once again become the epicenter of gastronomic conversations, focusing on the food chain, local producers, and the role of food in our everyday lives. Organized by , this event brings together people from all over the world to celebrate and discuss the future of food.

I had the privilege of being part of the organizing team for some truly memorable editions, starting with the very first in 2004 and especially the epic one in 2006. That year, along with food communities, Slow Food invited about a thousand cooks and chefs from all over the world—representing every corner of the culinary spectrum, from haute cuisine to traditional cooking. I worked alongside legends like (after visiting him in Las Rosas earlier that spring), , and

Though I won’t be able to attend this year, my heart is still with everyone there. As a former student of UNISG, Terra Madre holds a special place in my memories—being surrounded by fellow gastronomes, producers, researchers, and food enthusiasts from across the globe is an unforgettable experience. 🌍👩‍🍳

These are just a few highlights and cherished memories from my past experiences at Salone del Gusto. For anyone lucky enough to be there this year, enjoy every moment and every bite! 🍷🍞

21/08/2024

I grew up dreaming about Pizza in teglia (and horse riding). My elementary school classmates would snack on square pieces of Bianca or Rossa, but I was only allowed this indulgence in summer days with my brother Roberto or on Saturday mornings while grocery shopping with Papà.
I had my first Pizza Romana in August 1986, right by an empty Trevi Fountain, under the windows of President Sandro Pertini’s residence. My first Napoletana came much later, during a class trip to Naples in the mid-90s. With the first beer(s) and limoncello(s).

My life has been full of pizza memories. Napoletana, with its soft, pillowy crust and minimal toppings. Best eaten straight from the oven, after 60-to-90 seconds of baking, in a pizzeria, over dinner, with friends or family. Romana is thin, crispy in every bite, no topping dropping, no cornicione, round, also good for dinner or to take home. Or even for breakfast the next day.

Pizza in teglia, is pure “cibo di strada”, street food, on-the-go, walking, anytime of the day, by the slice all over Italy - almost... in Liguria or Puglia I only take Focaccia. It’s good at room temperature and although topping range from classic to creative, I mostly go for rossa or bianca especially at Roscioli.

30/07/2024

When I was young, Sundays meant one thing: lunch at my Piedmontese aunts' house.
It was a ritual, almost sacred, where the aroma of fresh agnolotti filled the air. The kitchen was full of laughter, noises and voices, clinking pots as my aunts, Zia Lina and Zia Franca, prepared their most unforgettable agnolotti, precisely 4x4cm squares of pure joy.

I still see their hands working the dough, filling it with a rich mixture of meats and spices. My cousin Gianpaolo and I were partners in crime. We would sneak under the canva, where rows of unattended agnolotti awaited their turn in the boiling pot. The thrill of stealing a raw one, feeling its cool, delicate texture between our fingers, and then the forbidden pleasure of tasting it fresh. The burst of flavors, even uncooked, was enough to carry us smiling, quiet and diligent to the table.

Those Sundays weren't just about the food. They were about the connection, the stories shared, and the feeling of belonging. But those stolen, raw agnolotti? They were our secret indulgence, a delicious memory etched in our hearts forever.

05/07/2024

Campania is a region where a special energy runs, particularly in Naples. There is nothing quite like it: the colors, sounds, and flavors in its streets are unique. And what about the beauty of the Costiera Amalfitana? Those breathtaking cliffs overlooking the sea with beautiful houses built on them.

The deliciousness of some of my most loved Italian foods: margherita, montanara, fiordilatte di Agerola, sfogliatelle ricce, genovese, taralli e baba, and I could keep going forever... And there is so much more to this beautiful region that is completely off the radar. Campania is worth a visit.

Have you ever visited this incredible region? Tell me about it!

03/06/2024

If there is something I love about my job, it’s the chance to connect producers with food lovers and fellow travelers who want to learn more about the destinations we visit.

Sicily has been a blast, full of unforgettable moments of shared happiness, conviviality, and learning. Among my favorites were the pastry lesson with Signora Maria and, cooking fish on the boat.

I want to thank my dear friend Chef Chad Colby – it was so nice traveling with you once again. Can’t wait to repeat it!

29/04/2024

Highlights of these days in Puglia 🍋☕️🍅☀️🦐… family’s cooking, Pietro Zito reign, evoo and stracciatella, and the ultimate bocconotti in old-town Bitonto papà’s hometown ❤️

24/04/2024

Ragazzi, sunset aperitivi season is finally here and, let me tell you, the excitement is real! I cannot wait to soak in the magic of the setting sun as I did at Il Bucaniere in San Vincenzo (Tuscany). 🌅✨

🍹 Here's to endless summer evenings and memories in the making! 🌊

19/04/2024

Markets truly embody the essence of community. 🤝

They are that hub where distinctions between big cities and small villages fade away. You find yourself surrounded by bustling crowds, enticing aromas, and friendly banter. All barriers dissolve. 🐟🍻🥩

Whenever I explore a new destination, I make it a point to visit the local market. Each time, I uncover remarkable treasures that are unique to the area, enriching my experience in ways I couldn’t have imagined elsewhere. 🌟🤠

13/04/2024

Join me and my younger brother David Nayfeld on our culinary trek through Emilia Romagna 🍇 🥾 🍽️

Stepping into the vaulted red brick cellar trove at Hosteria Giusti with Matteo Morandi, son of legendary Laura Galli, is an unmistakable initiation to the Emilian heritage with scents of culatelli amidst resting fine wines. 🍷🐷

Topped by Cecilia’s warmth and hospitality Laura’s dishes are nothing short of a celebration of Modenese pride, generosity and tradition. 🌟🙏🏼

25/03/2024

Stepping into SORA MARIA E Arcangelo under the guidance of owner and chef Giovanni Milana, feels like embarking on a journey through the lush landscapes of Lazio. ☀️👨‍🍳

Nestled in the heart of Olevano Romano, Giovanni’s trattoria is a treasure trove of rustic charm and culinary delights. Here, every dish is a masterpiece, lovingly crafted with local ingredients that echo the seasons’ bounty. 🐷 🌸

The menu at Sora Maria changes often, reflecting the volcanic nature of Giovanni. There are two family dishes though that stay on the menu all year round: cannelloni and pappardelle with ragù di cortile. And there’s a reason why.

These snapshots capture moments from my unforgettable dining experience at Sora Maria e Arcangelo. The highlight? Without a doubt, the best cannelloni I’ve ever had... leaving me convinced that they might just be the best in the whole country. 🏅

10/02/2022

Nothing else matters…

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I’m not here to dive into the details, but what I do want to share is the incredible resilience of the people of Emilia Romagna. This region has faced its share of challenges recently, but one thing is for sure—the strength and spirit of its people always shine through. Take my friends Alessandra and Roberto, for example. They run Osteria @lacampanara , a charming spot they brought to life after falling in love with a small, magical stone building. What started as a passion project turned into their life’s adventure. Their warmth and dedication are what make the time I spent at their osteria so special. Then there’s Carlo Catani, who left his banking career to follow his love for food and wine. He’s created incredible projects, from managing restaurants to helping found the University of Gastronomic Sciences in Pollenzo. His journey is all about adapting and thriving, no matter the challenge. These friends remind me of the spirit of Emilia Romagna—strong, creative, and unshakeable. No matter what comes their way, they always rise. Here’s to their strength and to brighter days ahead. 💪❤️ #emiliaromagna #visitemiliaromagna #visitromagna #romagnabella#zestofitaly #travelwithzest #exploringitaly #exploreitaly #experienceitaly

The first cold and rainy days have me thinking about winter dishes, and polenta taragna is at the top of the list. Have you ever heard of it? It's simply the best comfort food after a chilly, wet day outside. A delicious mix of polenta, butter, and strong cheeses like Taleggio, Bitto, or Casera, it’s the perfect way to warm up.🧀 Originally from Valtellina and Val Brembana, polenta taragna has become a staple all over northern Lombardia, from Bergamo to Brescia to Como. What’s your go-to dish for cold weather?❄️ #zestofitaly #travelwithzest #exploringitaly #exploreitaly #experienceitaly #colddays #winteriscoming #valtellina #polenta #gastronome #gastronomia #culinaryculture #italiantradition

With winter truffle season just around the corner, it’s time to clear up a few false myths about this tuber. After 2 decades studying and working with truffles, I’ve heard them all—so let’s set the record straight! First up: there’s no such thing as a truffle tasting. Truffles aren’t like wine, folks—they’re meant to be experienced in the dish, not tasted on their own. Another one? ‘Every three years there’s a good year for truffles.’ Not true. The conditions are unpredictable, and you can’t rely on a calendar. It could be bad here and just great there... Oh, and the old classic: ‘Rain in September, truffles in Novembre.’ That's more accurate, although it might take over 2 months for truffles of any kind to reach ripeness. White truffles like the cold temperature and day-night excursions, to fix and develop their full flavor. So please, wait until November to enjoy them properly. Some Langhetti would not even dream of a white truffle shave before Immacolata, Nov 8th. And let’s talk geography. There’s no such thing as an Alba truffle. Tuber magnatum Pico aka "tartufo bianco" is foraged all over italy — yes Molise and Basilicata too. And Marche or Emilia have been more abundant in the last 10 years then Tuscany or Piemonte. Sadly, in the Alba area, the truffle population has been decreasing, mainly because the scattered forests were replaced with hazelnuts and vines. Truffle season is something to savor, but it’s all about patience and respect for nature’s timing. @tartuflanghe @appenninofoodgroup #zestofitaly #travelwithzest #exploringitaly #exploreitaly #experienceitaly #naturetiming #truffles #truffleseason #albatruffle #alba #piedmont #gastronome #gastronomelife

I bet you can guess in which region they make the most delicious peperoncino jam! 😉 We’re in Calabria, the land where the fiery peperoncino is practically a way of life. 🌶️ Here, my Zia Ginetta, with Zio Mimmo’s attentissima supervision, crafts her famous marmellata di peperoncini. It’s a perfect blend of sweet, spicy, and smoky, made with love and lots of Calabrian sunshine.This jam is an absolute game-changer, especially when paired with cheese for an aperitivo that makes your taste buds dance. It’s no secret that in Calabria, they believe in using peperoncino in every recipe—and in abbondanza! 😉Whether spread over a slice of Pecorino Crotonese or paired with some Butirro (caciocavallo cheese with a creamy heart), Zia Ginetta’s peperoncino jam is the true taste of Calabria: bold, passionate, and unforgettable. 🧀🌶️ Once you’ve tasted my aunt’s marmellata, you’ll forget every sriracha in the world ever existed!#calabrialovers #spicy #familytraditions #calabria #visitcalabria #zestofitaly #travelwithzest #exploringitaly #exploreitaly #gastronome #gastronomelife #culinaryculture #foodambassador

Burrata is almost everywhere and frankly overrated… although it has vivid memories of my childhood, long before it became a trendy staple on every menu and restaurant. My first taste of its stracciatella filling was a revelation. Whenever we arrived in Puglia, my Zia Maria and Zia Nunzia would have to welcome us with a tray of freshly made stracciatella. And it was always served with crunchy focaccia, taralli, Apulian cucumbers - caresidd, barattir, scupatizz, cummarazz - and cured olives.In the 90s, only a few dairies in the province of Bari crafted this delicacy. Firm on the outside, creamy on the inside, extremely tasty and satisfying to eat with just some pomodori and rucola on the side, it’s perfect for warm days. Burrata is not just a cheese; it’s a culinary experience that brings back sweet memories of the warmest Italian hospitality. #burratacheese #cheeseplease #burrata #burratalovers #travelwithzest #zestofitaly #italianculinaryculture #gastronomia #italiangastronomy #gastronomy #gastronomelife #gastronome #exploreitaly #exploringitaly #culinaryculture

Enjoying a slice of cassata in beautiful Noto, Sicily. 📍Cassata is the Queen of traditional Sicilian pastries. Its name might come from the Arabic ‘qas’at’ meaning ‘basin,’ or from the Latin ‘caseum’ meaning ‘cheese,’ due to its rich ricotta filling. This dessert dates back to the 9th century, evolving through many influences like Sicily’s own history. It’s made with moist sponge cake layered with sweetened ricotta (preferably sheep) and candied fruits, all wrapped in a vibrant marzipan shell. I’ve tasted quite a few, but this one is truly exceptional! 💯📍 Caffè Sicilia, Noto

🍂✍🏻Springtime that feels like autumn has me dreaming of Piedmont’s bianchetto truffle, Tuber albidum pico. Mostly unknown and often mistaken for its famous cousin, the white truffle, by non-expert noses, the bianchetto is less aromatic and generally smaller, with a marbled gleba featuring whitish and white-reddish veins on a brown-reddish background. 🤠There’s something magical about the moment they serve you handmade tagliolini, scratch truffles right before your eyes, and offer a glass of Nebbiolo. The air fills with that subtle earthy aroma, and you can’t help but anticipate the delicate yet powerful flavors ready to invade your mouth. 🍷🍝Oh, man! Now I’m craving truffles! Too bad the bianchetto season has just ended.🫠#truffle #piedmont #visitpiemonte #visititaly #gastronomy #culinaryculture #gastronomia #gastronome #exploreitaly #exploringitaly #tartufi

Highlights of a memorable journey through Puglia and Basilicata, full of incredible experiences and wonderful people. 🍋I had the chance to visit stunning venues and vines, witness the craft of Treccia Pugliese and Pane di Altamura, reunite with my family and live amazing dining experiences. 🌟Huge thanks to everyone who made it unforgettable! Already counting down the days until my next trip, this time with my great friend @chefchadcolby 🔥 More epic adventures coming! 🔝#puglia #visitpuglia #panedialtamura #pugliafood #basilicata #visititaly #exploreitaly #exploringitaly #travelwithzest #thegenuineexperience #italiabella #culinaryculture #gastronomytourism

Ever wondered what’s inside an oven? Let me show you! 🥖🔥 Here’s a peek inside the historic Forno Santa Caterina, the oldest community oven in Altamura. Here the famous Pane di Altamura DOP is crafted. 🍞💡Fun fact: Pane di Altamura is made with re-milled semolina and ranks among the most beloved breads in Italy! 🇮🇹❤️Giacomo led me through a tasting of bread loafs weighing between 1 to 10kg, taralli, and focaccia thicker and airier than the Barese. It is official: Puglia never stops to amaze me💯#altamura #panedialtamura #ovenbaked #oven #travelwithzest #puglia #visitpuglia #pugliafood #visititaly #exploreitaly #exploringitaly #exploringpuglia #arounditaly #italiabella

The secrets of the nuns #Palermo #sicily #lifeisajourney with#zestofitaly

There’s things of #sicily one can’t describe #precisa that’s #savarin #baba with #sciacca #fragoline #artisanfood #zestofitaly

The wonderful amazing traditional #Sardinian #flatbread #panecarasau #toastedbread #biscottato, thin and crispy after the second baking at 840F, soft and super versatile after the first baking at 1.000+F #thisiswhatwedo #workingonadream #foodartisans #goodthingscometothosewhotravel #traveldeeper #zestofitaly #staywild #thisisitaly #sardegna #sardegnaofficial #igersardegna #instasardegna

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Our Story

We have crisscrossed Italy for years unearthing great wine cellars, cafes, osterias and ateliers. While tracking down rare and true places, we have fraternized with hosts, toasted with growers and traveled with people from all walks of life. They have become a library of relationships, flavors and memories that we draw inspiration from to shape every new itinerary.