The Comeback Kitchens
Travel+Leisure US|July 2023
Years after a series of devastating earthquakes hit central Italy, some of its most important food towns remain forsaken. But the residents keep cooking-and the best way to support the recovery is by going back, and eating.
Julia Buckley
The Comeback Kitchens

NATALIA NURZIA stirred her thick caffè al torrone, a shot of espresso with milk and molten nougat, as we sat in her family's bar in L'Aquila, the capital of the Abruzzo region. "We've been here since 1835," she said, gazing across the square. "Not even wars, not even earthquakes could move us."

For generations, Nurzia's family has made chocolate torrone-the most popular version is softened by honey, swirled with cocoa, and mixed with hazelnut chunks to give an extra crunch-at Fratelli Nurzia (torronenurzia.it). They were there on April 6, 2009, when L'Aquila was hit by an earthquake that killed 309 people and injured more than 1,600. It was one of several once-in-a-lifetime quakes to rock central Italy in the course of a decade. In August 2016, the town of Amatrice, in neighboring Lazio, was razed to the ground. Two months later, it was the turn of Norcia, a medieval walled town in Umbria famous for its churches-and its food.

Central Italy has long been known as one of the country's gastronomic havens. Before the earthquakes, as tourists flocked to Rome to eat pasta all'amatriciana, Romans drove to Amatrice to eat the dish in its hometown. While foreigners dreamed of Parma's prosciutto, Umbrians knew the hams of Norcia, so good that the town gave Italy the word norcino-someone who cures meat. The area around L'Aquila, at the foot of the mountainous Gran Sasso National Park, was known for hearty, energy-spiking cuisine including that nougat. It still is.

Cranes now dot the skylines, but these paesi terremotati"earthquaked towns"-are rebuilding from the kitchen up. Last fall, I left the crowds in my home city of Venice for a road trip through the region: five days of wild landscapes and some of Italy's most emblematic food, to witness how tourism is helping heal the area's wounds.

Denne historien er fra July 2023-utgaven av Travel+Leisure US.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra July 2023-utgaven av Travel+Leisure US.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA TRAVEL+LEISURE USSe alt
Second Course - Noma chef René Redezpi found fame ingredient-focused with fine dining. His new TV show goes even further.
Travel+Leisure US

Second Course - Noma chef René Redezpi found fame ingredient-focused with fine dining. His new TV show goes even further.

This summer, chef René Redezpi and Travel + Leisure contributor Matt Goulding released their Apple TV+ docuseries, Omnivore. Each episode follows a single ingredient on its global journey, from harvesting to processing to cooking. T+L spoke to the Danish chef about the making of the series, and what's on his travel radar.

time-read
2 mins  |
September 2024
GBASS BOTS
Travel+Leisure US

GBASS BOTS

On a road trip deep into the culinary heart of France, Rosecrans Baldwin visits the village restaurants and country hotels updating the age-old French tradition of cooking local.

time-read
10+ mins  |
September 2024
DRINKING IT ALL IN
Travel+Leisure US

DRINKING IT ALL IN

The rich, volcanic soil of central Chile has nourished a food and wine legacy that bridges cultures, from Indigenous cooks to globe-trotting vintners.

time-read
9 mins  |
September 2024
APPETITE for LIFE
Travel+Leisure US

APPETITE for LIFE

Dandelion roots and pea greens, truffles and wild mountain thyme: a meal in Slovenia is like a walk in a fairy-tale forest. Sierra Crane Murdoch falls under the country's spell.

time-read
10+ mins  |
September 2024
RAPPY VALLEY
Travel+Leisure US

RAPPY VALLEY

For more than two decades, wine expert Ray Isle has been visiting Napa to uncover the best of the region. Here's his short list.

time-read
10+ mins  |
September 2024
How to Actually Enjoy Dining Out with Kids
Travel+Leisure US

How to Actually Enjoy Dining Out with Kids

A flexible mindset-and proper preparation can help parents and children make the most of a foodfocused trip.

time-read
2 mins  |
September 2024
Mealtime in Manila
Travel+Leisure US

Mealtime in Manila

Creative young chefs are making the Philippine capital Asia's new culinary hot spot.

time-read
4 mins  |
September 2024
Hands On
Travel+Leisure US

Hands On

Single-malt whiskies and triple-cream cheeses are the stuff New York's Hudson Valley is made of.

time-read
5 mins  |
September 2024
ALL ASHORE
Travel+Leisure US

ALL ASHORE

Juneau is one of Alaska's busiest cruise ports-and it has a booming food scene.

time-read
1 min  |
September 2024
AMONG THE GROVES
Travel+Leisure US

AMONG THE GROVES

Two Puerto Rican hoteliers have opened their latest spot in Tuscany― and put the country's famed olive oil front and center.

time-read
1 min  |
September 2024