Instagram story viewer> @spaghettiabc> Posts
Flavia Giordano(@spaghettiabc)'s profile avatar HD Profile

Flavia Giordano

@spaghettiabc

6.9K
followers
992
following
🍴Food educator, published author, sommelier
🍝Sensory food tours, heritage experiences
📚PUGLIA, my 8th book (ITA/ENG)
📍Polignano a Mare
POSTS STORIES REELS TAGGED
Download All
POLIGNANO SENSORY FOOD TOUR A walking masterclass about Apulian cuisine in the heart of Polignano. A sensory and tasting experience that will change your way of buying Italian ingredients, using and cooking with them. Explore Polignano a Mare, a gem of the Adriatic, perched on the cliffs. Eat like a local, tasting Apulian finest food (PDO, DOC, Slow Food Presidia, Triple A). From coffee to “caffe speciale”, passing through caciocavallo and mozzarella, traditional breads, and EVO oils from the best local olive mills, artisanal cold cuts, focaccias, preserves, and wines from native grape varieties – the sensory food tour is a roaming masterclass on Apulian cuisine. Give me your hand and let me guide you! From March to October. Info and reservations in the link in bio. #polignano #puglia #foodtour #slowfood taken in Polignano A Mare by @spaghettiabc
24
3 years ago
Download
Polignano’s sensory food tour goes to Australia! A few days ago I had the pleasure of being broadcasted on the show “Journey to Europe,” on channel 9 of Australia’s national television. Hosted by David Whitehill who interviewed me, with a great sensitivity and curiosity about Apulian food and wine culture. We went to a few places of the heart, including the city market (here are the stalls of Silvio and Antonella, Rita and her grandson, and the other Antonella), the Pellegrini family’s pastry shop (with Vito who taught us how to work with shortcrust pastry), and the Francavilla family’s delicatessen (a gourmet paradise). This is a small excerpt from the episode, shot by the talented Roger Price. Enjoy with molto amore @davidwhitehill_travel @rogerprice_dp @pasticceriaminerva @la_salumeria_gourmet taken in Polignano a Mare by @spaghettiabc
50
2 years ago
Download
Essential bestiary for an autumn Sunday. This morning I was woken by the sound of cowbells from the mules of Turi (half horse, half donkey), peacefully crossing the bridge over the small canyon below my home. It’s an agricultural tradition celebrating the end of the threshing season. Devoted to Saint Vitus, the mules walk all the way from the inland town of Turi to the shores of Polignano for a ritual dip in the salty sea. They are adorned with silver banners featuring symbols reminiscent of medieval Apulian church portals: dolphins, foxes, birds. On the feast day of Saint Francis, patron saint of animals, I begin to pay closer attention to them. Stepping into the main church of Polignano, they are everywhere: spirit guides, bearers of values, vices, and virtues. Lying at the feet of saints as loyal companions — Saint Vitus is the patron of dogs — or serving as the incarnation of sinful desires. Rampant greyhounds on heraldic coats of arms and industrious bees buzzing across the altar’s majolica tiles. Mysterious and magical beings who speak languages unknown to us, yet capable of connecting with anyone who, like us, seeks to open new paths of listening. taken in Polignano A Mare by @spaghettiabc
4
a day ago
Download
Raccontare l’extravergine significa innanzitutto conoscere chi siamo come azienda. I nostri valori, la nostra mission, il nostro posto nel mondo, e a chi parliamo. Solo allora potremo narrare il nostro ecosistema, i nostri prodotti, al nostro pubblico, con un tono di voce coerente. Felice di aver guidato olivicoltori e olivicoltrici (che sono tante e sono delle vere role models) del Sud Italia per @fioi.olivicoltoriindipendenti in un laboratorio di due giorni sui temi della comunicazione e del branding. Tanti esercizi pratici, partecipazione e dialogo, in sessioni corali di confronto fra pari. Grazie a @fioi.puglia per l’invito a @olio_ciccolella_ per l’ospitalità e a tutte le aziende che si sono messe in gioco. Farete grandi cose, oltre che grandi olii 🫒💚 taken in Molfetta, Italy by @spaghettiabc
4
17 days ago
Download
Oggi su @repubblica_bari con una mia riflessione su turismo, identità ed enogastronomia. La Puglia che vorrei, continuando il dibattito avviato da @nick_difino qualche giorno fa taken in Bari, Puglia, Italy by @spaghettiabc
4
a month ago
Download
Every time we taste an artisanal cheese, we savor a piece of the land where it was produced, its agricultural history, and the identity of the community that created it. This weekend I was in Agnone (Isernia) for @casearia.fiera , a fair dedicated to Italian cheeses. And I’d like to tell you about a few of them. Testun - Piedmont A raw milk cheese typical of the Cuneo area, featuring a white rind—showing the imprints of the cloths used to press it during production—and a melt-in-your-mouth interior. @caseificiopersia Pecorino di Farindola - Abruzzo The only pecorino in the world to use pig rennet, which gives it a distinctive aroma and flavor profile. Consorzio Pecorino di Farindola Aromatizau - Sardinia A raw milk Sardinian pecorino with a brown rind that shines like leather thanks to a treatment with extra virgin olive oil. Made using vegetable rennet, the cheese is naturally smoked over Mediterranean maquis leaves, giving it complex tertiary aromas that are simultaneously vegetal, caramelized, and smoky. @azienda_erkiles Ovine-Caprine Cacioricotta - Molise A historical cheese from the Molisan transhumance traditions, reinterpreted with a contemporary twist. It combines the creamy texture typical of ricotta with the complex aromas of sheep and goat cheeses. In this version, it is aged with mallow, cornflower, marigold, and rose petals. @albaaziendamultifunzionale Polvere - Campania A soft-paste cow’s milk cheese aged with gin, powdered rosemary, and pink peppercorns. Designed specifically for pairings with cocktails and aperitifs. @kasannafamily Caciocavallo - Campania Among the winners at the Casearia Awards is the caciocavallo by Luigi and Enza Di Cecca, who have made this cheese their flagship product. Also famous in the version called “Il cocciuto” (“The Stubborn One”), encased in an unbaked clay pot and designed to offer a home-aging experience. @il_fienile_cheeseacademy Il cocciuto @il_fienile_cheeseacademy Cheese can also be an ingredient in cocktails. Especially when crafted by @brunovanzan_official , who manages to capture the essence of @biancometa_ goat’s milk blue cheese in a cocktail made with Calvados, Williams Pear Cordial, and Fino She taken in Agnone, Italy by @spaghettiabc
9
a month ago
Download
A stroll through the Independent Republic of Madonnella, suspended between the glow of sunset and the first hours of the night. During the week in which, for nearly five years now, an artists’ collective performs a grand neighborhood laundry installation. The sheet hanging from the windows of 1920s buildings don’t smell of Marseille soap, but of ink, tempera, and acrylics. An open-air exhibition to take in with your head tilted upward, leaving the waterfront and its Rationalist architecture at your back. @ilmattinohaloryinbocca , final week of August, Madonnella neighborhood, Bari. taken in Bari, Puglia, Italy by @spaghettiabc
8
a month ago
Download
Nella speranza di fuggire ad una felicità sovraffollata, mi sono fatta guidare da istinto e improvvisazione. Seguendo i colori abbaglianti delle facciate rosa fragola e tuorlo d’uovo. Evitando l’esalare caldo dell’asfalto che non si placa neanche di notte, ho risalito a ritroso un refolo attraverso il passaggio stretto tra due case. Per trovarmi nel baretto nascosto dell’ultima pineta superstite di una nota località balneare. Ho rubato fichi nella notte, con le stelle che precipitavano alle mie spalle e i sandali polverosi di terra ruggine. Ho captato il profumo agrodolce dei gigli di mare sulla costa rocciosa, più adatta agli zoccoli piccoli di una capra che ad una persona. Vegliato anziane spose bassotte che si lasciavano attraversare, con gli occhi socchiusi, da correnti d’aria salmastra. La cucina era satura del sugo di pomodoro fresco, di finocchietto e ricotta fermentata. Ho guadato sorgenti ghiacciate, comprato meloni gialletti da un ciclopico fruttivendolo che arrostiva il suo pranzo in una radura circondata da canne, sul ciglio della strada. Qualche giorno dell’estate 2026. Non geolocalizzata. taken in Somewhere Over the Rainbow by @spaghettiabc
7
2 months ago
Download
“There is no real female self-determination until women are freed from economic dependence.” In an Italy where, even in 2026, 37% of women do not have their own personal bank account — holding only a joint account with a partner or family member — the words of @cristinarizzo60 , director of @le_costantine_ , resonate as a reminder echoing through the walls of the weaving workshop in Casamassella. “Amando e Cantando” (Loving and Singing) is the motto emblazoned across the main façade of the Foundation, nestled within an agricultural estate rooted in Steinerian philosophy, where ancient grains, legumes, and fruits are cultivated according to biodynamic principles. August newsletter is out. Read it in the link in bio taken in Le Costantine by @spaghettiabc
5
2 months ago
Download
PUGLIA è tornato! Eccoci con la ristampa del libro PUGLIA di Flavia Giordano - @spaghettiabc - arricchito dalle illustrazioni originali di Giuseppe Laselva @glaselva e un sacco di scatti provenienti da scoperte, assaggi e sperimentazioni. PUGLIA torna con una rinnovata edizione; pagine che spiegano il perché delle nostre tradizioni e dei tanti prodotti tipici, a cui si aggiungono storie di rituali e ricette iconiche! - Disponibile sul nostro sito e nelle tante librerie che ci supportano! Buona estate! foto di @__laetus e @claudiamandara_ taken in Puglia, Italy by @spaghettiabc
17
2 months ago
Download
Il cielo di fine luglio. Che se ti avvicini di più, puoi caderci dentro. Luna piena in Aquario, il giorno prima #putignano #fullmoon #puglia taken in Puglia, Italy by @spaghettiabc
8
2 months ago
Download
L’elevator pitch è una brevissima presentazione che dura tra i 30 e i 60 secondi. Il tempo per parlare della tua idea di business ad ipotetico investitore che viaggia in ascensore con te, catturandone l’attenzione. In televisione è esattamente lo stesso. Avantieri ho pitchato i prodotti del territorio di Polignano su @rai1official nel programma Camper - Osteria Italia, condotto da @peppone_calabrese e @marioacampa . E credo che gli sporcamuss abbiano lasciato il segno. Felice di aver contribuito al racconto enogastronomico del mio paese con Giuseppe Pellico @_ipdomenicomodugno_ e Bartolo L’Abbate. Un grazie speciale a chi ci ha dato supportato in tempo record, sotto il sole di luglio, con prodotti, logistica e gentilezza: @casaorecchietta @pescherialoscoglio @terredisanvito @morus_ristorante , ortofrutta Il Portico, la panetteria di Marilù. E al Comune di Polignano @vitocarrierisindaco.polignano Ospiti con noi, l’artigiano Giuseppe Leogrande e la band @skanderground #rai1 #polignanoamare taken in Polignano a Mare by @spaghettiabc
20
2 months ago
Download
×

Download all media on this page

Photos Videos
back to up