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stopitaliansounding Robert Campana
🇮🇹 Learn to spot the real deal
🎯 Discover Italian food secrets
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24/08/2026

Airport customs would’ve loved this 🤣

While visiting Gradara in the Marche, I came across salamino in cera d’api—a cured salame protected by a coating of beeswax.

The wax creates a natural protective barrier around the salame, helping limit moisture loss and protecting it from the surrounding environment while preserving its aromas and characteristics.

It’s another fascinating example of how traditional methods can play a role in preserving Italian food—and definitely one of the more unusual salumi I’ve come across in Italy!

22/08/2026

I wasn’t too surprised tbh 😅🍝

Stringhetti con prosciutto e tartufo combines pasta with savory prosciutto and earthy truffle, ingredients that reflect the cuisine of San Marino and the surrounding Apennine territory.

Sammarinese cuisine is closely connected to neighboring Romagna, sharing many ingredients, dishes, and culinary traditions. 🇸🇲

20/08/2026

Did you expect this? 🇺🇸🤝🇮🇹

Of all the things I expected to find in a tiny town in Molise, a Philly cheesesteak was definitely not one of them. 😂🇮🇹🇺🇸

While in Colli a Volturno, I spotted a Philly cheesesteak on the menu at Il Dollaro and, being from right outside Philadelphia, there was absolutely no way I wasn’t going to try it.

I’ve seen Italian food interpreted all over the United States, but finding a piece of Philadelphia food culture in a small town in Molise was a role reversal I wasn’t expecting!

So of course I had to see how an Italian Philly cheesesteak compared. 😂

18/08/2026

I bit into it like an apple! 🤣

Why is the Cipolla Rossa di Tropea Calabria IGP sweeter than other onions? 🧅🇮🇹

This famous red onion grows along Calabria’s Tyrrhenian coast and is known for its mild, sweet flavor.

Its taste comes from a combination of genetics, climate, and soil — basically, the terroir of the area.

There are also different traditional types harvested at different times of year, from spring through summer.

But later doesn’t automatically mean sweeter. Its flavor depends on the variety, growing conditions, and stage of maturity.

That’s what makes the Tropea onion so special: it’s not just an onion — it’s a product of its territory. 🇮🇹

16/08/2026

What does your Sunday look like? 🍝

Spaghetti alla chitarra are a traditional Abruzzese pasta made by pressing sheets of dough through a chitarra, a wooden frame strung with wires that cuts the pasta into its distinctive square strands.

And on Sunday, they’re perfect with a slow-cooked sugo della domenica—a rich tomato sauce cooked with different cuts of meat and shared as part of the traditional pranzo della domenica, when family gathers around the table for a long Sunday meal.

We made the pasta and ragù from scratch and then enjoyed it together—another unforgettable experience from our and tour in Abruzzo. 🇮🇹

14/08/2026

Did you expect that amount of grapes?

Traditional Balsamic Vinegar of Modena PDO is much more than a condiment—it’s the result of generations of tradition, patience, and craftsmanship. 🇮🇹

Made from cooked grape must and aged for a minimum of 12 years through a series of wooden barrels, Aceto Balsamico Tradizionale di Modena DOP is deeply connected to the territory and culture of Modena.

A special thank you to for welcoming me and giving me the opportunity to experience this incredible tradition firsthand.

13/08/2026

Would you enjoy this? 🐟

If you love seafood, eating on a trabocco in Abruzzo is an experience you have to try. 🌊🇮🇹

A trabocco is a traditional wooden fishing structure built over the Adriatic Sea, once used by fishermen to lower large nets directly into the water. Today, some have been transformed into incredible places to enjoy fresh seafood while surrounded by the sea.

And of course, we had brodetto di pesce, a traditional Adriatic fish stew made with a variety of the local catch. In this part of Abruzzo, Brodetto alla Vastese is especially famous, combining different fish and seafood with tomatoes and simple ingredients that let the flavors of the sea shine.

Fresh seafood, brodetto, and the Adriatic beneath us—another unforgettable experience from our and tour. 🇮🇹❤️

10/08/2026

St. Anthony, watching over everyone who passes through. Because even driving through a tunnel in Italy comes with a little extra protection. 🇮🇹🙏😂

09/08/2026

AD 🫒 Spread the news about this!

Originally from Castelvetrano in Sicily, these bright green olives are known for their mild, buttery flavor, firm texture, and subtle sweetness. They’re a great option even for people who normally find olives a little too bitter or intense.

I love eating them straight out of the jar as a snack, but they’re also incredibly versatile. Add them to an aperitivo board, salads, pasta dishes, focaccia, or serve them alongside Italian cheeses and cured meats.

And when I see a good Italian product at a great price, you know I’m going to share it with you. 😂🫒

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