Business Networks can be a model for the recovery of towns after COVID 19. The territorial network model of companies is now widespread in the towns and can be configured as the main way to restart small business activities. If well designed they can re-animate the life of the centres Read more…
The lentils of Ventotene and squid soup reminds me immediately of gozzo boats, those painted in blue that for centuries have crossed the Mediterranean. For those few who do not know it, gozzo boats are those most often blue boats typical of Italian fishermen that can be seen practically in Read more…
Two days of photographs to complete the Ventotene Guide. Two days to discover the island by meeting many people on the island and listening to their stories. We immersed ourselves in the beauty of the island and savored its delights such as the famous lentils and the wine produced from Read more…
The Town Ambassador prize has been awarded to architect Luca Calselli, promoter of areas and places and winner of two competitions of Città della Cultura del Lazio in 2018 and 2019. Two competitions won despite every prediction: in 2018 with the project Colleferro and the twentieth century, and in 2019 Read more…
On the last Saturday of September, the end of summer is welcomed in Ventotene with the Lentil festival that brings to the town square an ancient culture of Ventotene. The lentil is perhaps the main agricultural product of the island: a legume made even more tasty by the scent of Read more…
Walking through Ponza and Ventotene you can see a strange architectural harmony given by a single design style that you can read in the variety and joy of the Mediterranean colours of the houses. But how is it possible that there is a single idea behind the founding of these Read more…
The moray eel has been bred and eaten since the Roman period and on Ventotene it was dedicated a festival in May. This dish takes its name from a typical Neapolitan seasoning. The morel mushrooms are fried and then sautéed in a pan on high heat accompanied by bay leaves, Read more…
Land and sea: the traditional product of the island land accompanied by a delight of the sea. They are cooked together to create a simple dish with superb taste.
During the spring the island is filled with wild asparagus thanks to the fertility of the volcanic soil. Asparagus is particularly tasty and so are many recipes that contain this delight. A simple recipe is that of the omelette in which the flavors of the sea and those of the Read more…
Despite the size of the island, a young wine producer has planted a two-hectare cultivation with Fiano, Greco and Falanghina grapes, typical vines of the Neapolitan tradition. Pandataria white wine has 14 degrees and an intense fragrance given by the balance of the three vines, in which the flavors of Read more…
