EASTER 2024
HAPPY EASTER from KALITUMBA TRAVEL!!!!
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#Easter
#holiday
#2k24
#italy
#labellaitaliainvespa
Season 2023 has gone... in the blink of an eye 👋
See you in 2024!!🥳🥳
#HappyNewYear from Kalitumba Travel
@ferrerokalitumba as #captainjacksparrow
@devos1227
#HOMEMADE #SALAMI
by Cascina-Italia di Mosso Giacomo
😋😋
Not just an #hardwork but a #family #party too!!!
🎊🎉🎊🎉
New Vespa trip : from Tuscany to Sardinia by vespa!
🎉🎉For real #vespalovers!! 🎉🎉
Discover two regions by #vespa! :
departure #sangimignano - destination #sardegna
Now waiting for the ferry! 😎😎
#vespatrip #Vespa #discoveritaly #vespatour #tuscany #tuscanygram #sardiniaexperience #sardegnaofficial #sardegnabyvespa #italybyvespa #italiantraveller #travelphotography #travelblogger #globetrotter #igitaly #holidaymood #holidays2021 #nexttrip
Discover with us San Gimignano & Certaldo
San Gimignano, our vespa starting point in Tuscany : city of towers, nature and wine.
Certaldo, an amazing stop to discover italian history
https://www.kalitumbatravel.com/
Thanks to Comune di San Gimignano
#sangimignano #certaldo #tuscany #vespatour #vespaexperience #vespatravel #italybyvespa #travel2021 #discovertuscany #discovernature #italiantreasures #art #travellife #italianhistory #travelblog #blogtravel #travelphotografy #travelpics #valdelsa #chianti #vernacciadisangimignano #globetrotter #ig_italy #igholiday #nexttrip #holidaymood #Holidays2021
#wine #italianwine #italianfood
Kalitumba Travel in Umbria
Klaar om jullie te verwelkomen! 😁
Some pics from yesterday... 😊
Slowfood in Aalter.
#034 - PIEMONTE==>> www.kalitumbatravel.com/piemonte-en
DONKEY PALIO of ALBA - 02 October at 10:00 Medford Square
Started as a practical joke, the Palio has become an eagerly awaited opportunity for rivalry between Alba’s districts, or borghi, who still compete with a strong fighting spirit to see who will seize the coveted victory.
The donkey race, which is held with great care for the animals’ welfare, was started for one reason only: entertainment. Victories and defeats of decades ago are still remembered as though they were yesterday. The Palio is held on the first Sunday in October and is a hugely fun event, attracting many visiting tourists. The districts compete for the Palio cloth and for the procession prize. Historic scenes from medieval life are re-enacted as over a thousand characters – noblewomen, knights, soldiers, commoners and peasants – parade through the city streets to the sound of trumpet blasts and drumrolls, accompanied by banners and flags, before the excitement of the eagerly awaited Palio.
Only after two heats and a final, the winning district will be proclaimed!
PROGRAMME - SUNDAY 2th OCTOBER 2016
Assignment of donkeys to the districts:
Piazza Risorgimento, 10am
Medieval Procession:
Old town, starting from Piazza Michele Ferrero, 2.00pm
Donkey Palio:
Piazza Medford, 3.00pm
See the video: https://youtu.be/SZ6xFu9u6o4
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#034 - PIEMONTE==>> www.kalitumbatravel.com/piemonte
PALIO DEGLI ASINI di ALBA - 02 ottobre h 10.00 P.zza Medford
Nato quasi per gioco, il Palio divenne momento di rivalità tra i borghi albesi, che si sfidano ancora oggi e con sempre maggiore agonismo per accaparrarsi la tanto attesa vittoria.
La corsa degli Asini (NEL TOTALE RISPETTO DEGLI ANIMALI), nasce per un unico motivo: il DIVERTIMENTO.
Sono vittorie e sconfitte ormai decennali, che si ricordano come fossero presente. Il Palio, che si tiene nella prima domenica d’ottobre, è un momento goliardico, ma anche u
salone del gusto 2016
#033 - PIEMONTE==>> www.kalitumbatravel.com/piemonte-en
TERRA MADRE - SALONE DEL GUSTO 2016
http://www.salonedelgusto.com/en/
Terra Madre Salone del Gusto is the most important international event dedicated to food and gastronomy.
An enormous event composed of diverse factors: the Market, with exhibitors from five continents and the Slow Food Presidia, numerous events dedicated to the wealth and diversity of global cuisine, food trucks and street food, cinema screenings, the prestigious Enoteca, conferences examining issues around food production, the Forums of Terra Madre’s food communities and more.
Together, we’re learning more about how our food is made, preserving biodiversity and securing a better food future for everyone.
Take a walk along the Via del Gelato, visit the stand of the University of Gastronomic Sciences, and eat an unparalleled selection of global gastronomy at the Terra Madre Kitchens!
The theme of this year's edition is LOVING THE EARTH.
The true protagonists of every Slow Food event are the people that cultivate, produce and cook the food we eat. Those for whom food is more than just a job, but a philosophy of life and a passion of the heart.
In this year’s edition their presence will be more illuminating than ever. Our 7000 delegates from 55 countries will be in Turin, spread across the most beautiful and symbolic locations in the city: the great Market in Valentino Park, along the banks of the river Po, Piazza San Carlo, Via Roma, Piazzale Valdo Fusi and many more.
The city will turned into a gigantic kitchen, where we’ll learn to appreciate all the world’s flavors, and the people behind them, from field to fork.
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#033 - PIEMONTE==>> www.kalitumbatravel.com/piemonte
TERRA MADRE - SALONE DEL GUSTO 2016
http://www.salonedelgusto.com/it/#home
Terra Madre Salone del Gusto è il più importante evento internazionale dedicato alla cultura del cibo, per la prima volta aperto al pu
Ribollita
#032 - TOSCANA==>> www.kalitumbatravel.com/toscana2-en
THE RIBOLLITA
The 'Ribollita' is a dish that comes from the classic soup of stale bread and vegetables that are traditionally prepared in some areas of Tuscany, particularly in the area of Pisa, Florence and Arezzo. It is a typical "poor" dish of peasant origin, whose name comes from the fact that once the peasant they would cook a lot (especially on Friday) and then was boiling, another time, in the pan in the following days, from here is called ribollita, because the real soup is heated twice, otherwise it would be a simple soup with bread and vegetables.
Like all other vegetable soups also Ribollita becomes more tasty every time you boiled on the fire.
The best thing is "bubbling" soup in the oven or in a pan with a thick bottom good to prevent sticking and burning at the bottom.
Usually, the Ribollita, it adds a bit of extra virgin olive oil and a small onion into thin slices.
Ingredients:
Celery
Carrots
Onion
Black Kale
Savoy cabbage
Beets
Cannellini beans
Tuscan stale bread
Salt
Pepper
Olive oil
Rosemary
How to prepare:
Cook apart cannellini beans and put away. Prepare a broth and put away. Sauté celery, carrots and onion. Add the cabbage and chard and wait wither. Then add the previously prepared broth and let simmer for three hours. Almost cooked add the beans and cook for half an hour even with the rosemary. The soup is boiled with garlic and rosemary in a wood stove in a pan with a thick bottom to prevent sticking and burning at the bottom. At the end add the bread cut into pieces and add a drizzle of extra virgin Tuscan olive oil raw with a sprinkling of pepper. It 'better to serve the ribollita in an earthenware pan as the tradition of Tuscany, which helps to retain the heat.
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#032 - TOSCANA==>> www.kalitumbatravel.com/toscana2
LA RIBOLLITA
La Ribollita è un piatto che deriva dalla tipica z
#030 - PIEMONTE ==>> www.kalitumbatravel.com/#!piemonte-en/cel4
THE TENCH of Cascina Italia - www.cascina-italia.it
Ceresole d’Alba lies on a wide red clay plateau, which extends from Roero to the Po river plain: le "Terre Rosse del Pian alto di
Poirino". This is a difficult land, with scarcity of water, because of that in the past the people who lived here were called “i rasatà”, namely burned.
Because of such lack of water each peasant family was used to have in the farm an artificial pond “tampa” in piedmontese
dialect) aimed to collect and store rainwater for irrigation, laundry and to water cattle.
These ponds have always been breeding stations for the tench fishes which here stand out for the golden colour of their skin. Since always tench has been the real specialty of Ceresole, attracting many outside gourmets, especially in occasion of the traditional early September Village Party, when the local restaurants propose the tench both fried and in vinegar sauce (carpione). In the year ‘50 with the drilling on many water wells the
ponds lost their function, many of them were abandoned as well as the breeding of the tench.
In 1994, when the opening of a waste dump at Tenuta Palermo was finally averted, while watching at that huge hole which could have been a risk of pollution for the underlying groundwater, Giacomo Mosso from CAscina Italia thought, by contrast, to the several “tampe” scattered on our territory, they were created with the aim of serving the agriculture and the territory and not to endanger them. This is how Giacomo Mosso decided to restart and boost the tench breeding in the ponds of Cascina Italia, where now, beside the breeding station, they have started their processing workshop.
The TENCH of Cascina Italia is a SLOWFOOD PRESIDIO:
www.fondazioneslowfood.com/en/slow-food-presidia/ceresole-dalba-tench/
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#030 - PIEMONTE ==>> www.kalitumbatravel.com/#!piemonte/c1hq6
LA TINCA di Cascin
#029 - PIEMONTE ==>> www.kalitumbatravel.com/#!piemonte-en/cel4
THE CHAPEL OF BAROLO (Sol LeWitt and David Tremlett
Brunate, La Morra, 1999)
In 1976, acquiring 6 hectares of vineyards in Brunate, the Ceretto family has acquired "SS. Madonna delle Grazie", a small chapel never consecrated, built in 1914 to bring together the people who worked in the surrounding vineyards in case of hail or violent storms.
As time passed, and always less popular, and therefore neglected, the chapel was ruined. The meeting between the company and the British artist David Tremlett, great wine enthusiast wich come in the Langhe in 1997 to set-up an art exhibition at the Castello di Barolo, has triggered the spark, infront of the remains of the abandoned church.
The artist immediately liked the idea to retrieve it, and he decides to involve his American friend Sol LeWitt. The two artists equally the tasks are divided: Tremlett to interior decorations, while LeWitt works on the outside of the chapel.
Sol LeWitt (1928 Hartford, Connecticut - 2007 New York)
Sol LeWitt is considered one of the most influential artists of his generation.
"It's a wonderful place to meditate and to think, of which I have taken possession for to give it an interpretation"
David Tremlett
The Englishman David Tremlett lives in Hertfordshire, near London, with his wife and 2 children.
"When Ceretto asked me what I had to do with the chapel, my proposal was to accomplish something, to bring people to go along well: a place to sit, drink a glass of wine, read a book, talk...maybe even pray ."
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#029 - PIEMONTE ==>> www.kalitumbatravel.com/#!piemonte/c1hq6
LA CAPPELLA DI BAROLO (Sol LeWitt e David Tremlett
Brunate, La Morra, 1999)
Nel 1976, acquistando 6 ettari di vigneto nelle Brunate, uno dei più famosi e importanti cru del Barolo, la Ceretto ha acquisito SS. Madonna delle Grazie, una piccola cappella mai consacrata, costruita nel 1914 per radunare la gente
#028 - TOSCANA ==>> www.kalitumbatravel.com/#!toscana1-en/c1lyg
STREET FOOD IN FLORENCE: THE "LAMPREDOTTO"
In Florence, the sandwich with the lamprey is an institution! It is a kind of tripe that is removed from 'abomaso' of bovine, that is one of its four stomachs and consists of two parts, the 'Spannocchia' fatter, white, gelatinous, and the 'Gala', the most delicious and tasty part.
The name apparently derives from its resemblance to the mouth of an ancient fish like eel, called lamprey, which used to be fished from the waters of the Arno River and prepared in the kitchens of the rich. Paradoxically, the lamprey is a poor man's dish because in the past, the offal of bovines were sold at a good price and were a good source of protein. Over the centuries the Florentines made it a palatable and tasty product processing various recipes, although the real specialty is the traditional sandwich with the lamprey.
The latter is the street food icon of Florence, in fact in many corners of the city, in the shadow of historic buildings and monuments, are the "stalls of tripe", small kiosks on four wheels, which are the bulwarks of this culinary specialty. The 'trippaio', after baked lamprey in water with tomato, onion, parsley and celery, removes it from the pot still hot, cut it into small pieces and put it in the sandwich, called "semelle", whose upper part is usually soaked in broth and finally seasoned with salt, pepper, green sauce or spicy oil. Genuine goodness!
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#028 - TOSCANA ==>> www.kalitumbatravel.com/#!toscana1/c1lim
LO STREET FOOD DI FIRENZE: IL LAMPREDOTTO
A Firenze, il panino con il lampredotto è un’istituzione! Si tratta di un tipo di trippa ricavata dall’abomaso del bovino, cioè uno dei suoi quatto stomaci ed è formato da due parti, la spannocchia più grassa, bianca e gelatinosa e la gala, la parte più buona e saporita.
Il nome pare derivi dalla sua somiglianza con la bocca di un antico pesce simi
#027 - UMBRIA ==>> www.kalitumbatravel.com/#!umbria-en/cojm
ST. FRANCIS OF ASSISI
Every October the 4th is celebrated the Feast of St. Francis of Assisi, patron Saint of Italy and animals.
The son of a merchant, belonging to the small town nobility, Francis after the divine call , abandons his comfortable life to begin a life of penance and solitude in total poverty.
Leitmotif of his life was the love of nature declined in all its forms, not surprisingly St. Francis called Brother the Sun and Sister the Moon, for him all animals deserve respect and his Canticle of the Sun begins with a praise: Laudato sie, mi Signore cm tucte le Tue creature.
In all his stories, in his prayers, animals such as fish, lambs and especially birds are always present. But definitely, the best known legend is that related to the wolf that terrorized the city of Gubbio.
It is said that Francis was able to talk to the wolf, controlling his ferocity and by restoring peace in the country.
In the last two years of life, Francis is increasingly debilitated by illness and when his condition worsened permanently, he is returned to Porziuncola, where he died in the night between 3 and 4 October 1226. The following day his body was brought in Assisi and was buried in the church of St. George.
Brother Francis of Assisi was canonized July 19th 1228 by Pope Gregory IX. The May 25th 1230 his body was finally transferred from the church of San Giorgio and buried in the Basilica of St. Francis that was built quickly by Brother Elias on behalf of Gregory IX.
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#027 - UMBRIA ==>> www.kalitumbatravel.com/#!umbria/cml2
SAN FRANCESCO D'ASSISI
Ogni 4 ottobre si celebra la Festa di San Francesco d’Assisi, patrono d’Italia e degli animali.
Figlio di un mercante appartenente alla piccola nobiltà cittadina, Francesco dopo la chiamata divina, abbandona la sua vita agiata per iniziarne una fatta di penitenza e solitudine in totale povertà.
Filo condu
