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Village

What to see

Monastery of Camaldoli
Località Camaldoli, 14, Poppi (AR)
Culinary Art Museum
Vicolo del Teatro, 1, località Coltura, Polcenigo (PN)

Where to eat

Osteria del Borgo
Via Cluenzio, 44, Larino (CB)
Hostaria di Bacco
Via Giambattista Lama, 9, Furore (SA)
La Solina Restaurant
Località Poggio Bertino, 18, Montemerano, Manciano (GR)

Where to shop

Qciarì Ice-Cream Shop
Via Zanini, 105, frazione Vesio, Tremosine (BS)
Maratta Bakery
Via Vittorio Veneto, 22, Subiaco (RM)
Vogrig
Viale Libertà, 138, Cividale del Friuli (UD)

Travel ideas

Recipe: Brodetto di Caorle, the treasures of the sea in the village of Caorle
It is so exquisite that it has received international recognition. Imaginative and fanciful, it changes its flavor according to the catch and every time it intrigues as it is at the first taste
By Luciana Francesca Rebonato
Montelupo Fiorentino: gems of Tuscany
The Tuscany of the villages is expressed at the zenith in Montelupo Fiorentino: ceramics, typical local recipes, events and traditions to be discovered. To start the summer among the villages of the heart
By Luciana Francesca Rebonato
Castello di Petroia: Middle Ages and flavors that are starred
The long weekend of the first of May 2018 at the Castle of Petroia - Perugia - is to be lived in the name of special events: a show with medieval dinner, a walk with food and wine stages in the estate and an exploration of the galaxy
By Luciana Francesca Rebonato
Bolzano: a trip to the villages of Ulten and Glurns.
The valleys of woods and meadows, the farming culture of the Ulten valley, the Zoccolo lake, the walls and the palaces, the churches, the alleys, the courtyards, the atmosphere of Glurns and the delicious dumplings
By Luca Sartori
Turin: trip to Valle d'Aosta to Bard and Etroubles
The imposing fortress of Bard, its museums, the delightful historic village, the valley of the Gran San Bernardo and Etroubles, an authentic open-air museum, then the polenta, the genepy and the Valpellinese soup.
By Luca Sartori
Naples: a getaway to the coast
In this article, we will travel together along the Amalfi Coast, in order to discover its treasures and to enjoy its local specialties.
By Luca Satori

Events

  • Feast of Montefioralle Pancakes
    From 15-03-2019
    To 17-03-2019
    Montefioralle (FI)
    Feasts

    Add to calendar 2019-03-15 2019-03-17 Europe/Rome Feast of Montefioralle Pancakes The first Sunday after the day of Saint Joseph, the village is soul thanks to pancakes of San Giuseppe, which comply with the ancient recipe of peasant housewives. Are rice pancakes cooked in milk, flavored, amalgamated with eggs and fried in extra virgin Tuscan olive oil. Are traditionally fried in a frying pan giant of two meters in diameter and are accompanied by wine and vinsanto of Chianti Classico. Montefioralle

    The first Sunday after the day of Saint Joseph, the village is soul thanks to pancakes of San Giuseppe, which comply with the ancient recipe of peasant housewives. Are rice pancakes cooked in milk, flavored, amalgamated with eggs and fried in extra virgin Tuscan olive oil. Are traditionally fried in a frying pan giant of two meters in diameter and are accompanied by wine and vinsanto of Chianti Classico.

  • Roman Festival
    13-07-2019
    Sarsina (FC)
    Festival

    Add to calendar 2019-07-13 2019-07-13 Europe/Rome Roman Festival The old town will be decorated with columns, capitals, statues, braziers, wagons, banners and crawling of people in Roman costume and those who want to eat a meal in the tables in the open air will be served food made from ancient recipes. Sarsina

    The old town will be decorated with columns, capitals, statues, braziers, wagons, banners and crawling of people in Roman costume and those who want to eat a meal in the tables in the open air will be served food made from ancient recipes.

    | Know more

  • Feast of Bagnun in Riva Trigoso
    20-07-2019
    Sestri Levante (GE)
    Feasts

    Add to calendar 2019-07-20 2019-07-20 Europe/Rome Feast of Bagnun in Riva Trigoso fundamental moment to taste the traditional flavors and the most ancient recipes of Sestri Levante. Sestri Levante

    fundamental moment to taste the traditional flavors and the most ancient recipes of Sestri Levante.

  • Festival of Terracotta and Pope Galeazzo's recipes in Lucugnano
    02-08-2019
    Tricase (LE)
    Feasts

    Add to calendar 2019-08-02 2019-08-02 Europe/Rome Festival of Terracotta and Pope Galeazzo's recipes in Lucugnano Tricase

  • The Epiphany
    From 05-01-2020
    To 06-01-2020
    Barga (LU)
    Feasts

    Add to calendar 2020-01-05 2020-01-06 Europe/Rome The Epiphany The feast in honor of the Epiphany begins on the afternoon of January 5. The old woman starts from her wooden house in Pegnana, on the Barghigiana mountain, to arrive in the old town of Barga where she will find the children in costume from "Befanotto" that together with her will the country by intonation the traditional songs. From 21, in front of a big bonfire, will kick off the evening in costume. The Epiphany will bring home in the house, riding a broom or a donkey, gifts to children and in the square will with Vin mulled and various entertainments. On 6 January, starting at 2.30 pm, the Epiphany will meet adults and children in their own home in Pegnana, visited all year round on the festive afternoons. There are surprises, games, gifts and specialities like the traditional dry biscuits, called the Befanini, prepared according to a recipe that is passed down from generation to generation. Barga

    The feast in honor of the Epiphany begins on the afternoon of January 5. The old woman starts from her wooden house in Pegnana, on the Barghigiana mountain, to arrive in the old town of Barga where she will find the children in costume from "Befanotto" that together with her will the country by intonation the traditional songs. From 21, in front of a big bonfire, will kick off the evening in costume. The Epiphany will bring home in the house, riding a broom or a donkey, gifts to children and in the square will with Vin mulled and various entertainments. On 6 January, starting at 2.30 pm, the Epiphany will meet adults and children in their own home in Pegnana, visited all year round on the festive afternoons. There are surprises, games, gifts and specialities like the traditional dry biscuits, called the Befanini, prepared according to a recipe that is passed down from generation to generation.

    From 21:00 |

Scopri tutti gli eventi nei borghi

Traditional cooking

Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato
Recipe: Spongata, the Christmas cake from the hamlets of Parma
It is the traditional dessert of the province of Parma and every village in the area boasts its recipe. A delicacy with ancient origins that transmits, besides the flavor, all the atmosphere of the Christmas tradition
By Luciana Francesca Rebonato
Recipe: Panpepato, the Christmas dessert of the Terni villages
Christmas is approaching and in the villages of the province of Terni it is time for Panpepato: the most important sweet of the Umbrian territory, filled with delicacies and with the decided character of black pepper. A concentrate of energy and also of magic
By Luciana Francesca Rebonato
Recipe: the Caponec, a journey of taste among the villages of Val di Ledro
Very good when hot, when they give off the scent of their stuffing and refer to the times when they were cooked on wood stoves. A tasty preparation, a typical gastronomic trentine valley, nestled between the mountains and the lake
By Luciana Francesca Rebonato
Recipe: Pumpkin tortelli from the village of Sabbioneta, the flavors of the autumn countryside
The recipe dates back to the Gonzaga era and celebrates the autumn meeting between the flavors of the countryside. A sweet and sour triumph, full of character and with pumpkin in the filling, perfect dish to celebrate Halloween
By Luciana Francesca Rebonato
Recipe: Castagnaccio, the dessert of the Tuscan villages that smell of wood
It is the protagonist of autumn on the tables of the villages covered with chestnut trees, but its triumph is in Tuscany, where it is made of ancient knowledge, perfumes and ... magical powers
By Luciana Francesca Rebonato
Recipe: Frico, the bulwark of the villages of Carnia
A potato pie, crispy outside and creamy inside. A Friulian icon, an ancient dish that expresses simple and genuine flavors, delicious in their wise juxtaposition
By Luciana Francesca Rebonato
Recipe: The turle, the white cuisine of the village of Mendatica
A fine pasta dish, once prepared with the ingredients available in the area during the winter months. Today you can taste in every season in this village that with its "turle" puts its traditions on the table
By Luciana Francesca Rebonato
Recipe: Olive ascolane, picene land to taste
Crispy golden spheres that contain olives stuffed with meat and scent. An icon of the Marche gastronomy, delicacies to be enjoyed at the table or while walking, in the name of tradition applied to street food
By Luciana Francesca Rebonato
Recipe: the Crescia of the village of Frontone
Not to be confused with piadina, a substitute for bread that comes directly from the Montefeltro era
By Redazione
Recipe: Risotto with chestnuts and Raschera, the mountain cheese from Garessio
A risotto with the delicious Raschera, the Dop pasture cheese from the province of Cuneo, Slow Food presidium. Today a sensory journey and protagonist of gourmet evenings, once king of the tables of Garessio and surrounding villages
By Luciana Francesca Rebonato
Recipe: Purple stuffed artichokes from the village of Montelupone
A real treat, a gift from the generous land of this village in the Marches, a recipe that draws from tradition. The triumph of flavor in these purple artichokes, easy to cook and brightly chromatic on the table
By Luciana Francesca Rebonato
Recipe: Traditional Grottaglie orecchiette with turnip greens
In Grottaglie, in the province of Taranto, the orecchietta is the queen of the table, as well as in the rest of Puglia. It is appreciated in all sauces and for all tastes, but the classic recipe remains an evergreen for connoisseurs
By Luciana Francesca Rebonato
Recipe: Fillet of mullet alla livornese
A tasty fish specialty, quick to prepare and that gives color and flavor in any season, even in summer. A tribute to the sea by Livorno, famous for its delicacies under the banner of Neptune
By Luciana Francesca Rebonato
Recipe: strangolapreti in Trentino: the genuine taste of mountain villages
They are an unmissable pleasure for the connoisseurs of the genuine flavors of the villages, in this case of mountain and Trentino. A dish that in addition to taste also gives the unmistakable green color of the valleys and meadows of the dolomites
By Luciana Francesca Rebonato
Recipe: Red prawns of Gallipoli on broad bean purée with onion of Acquaviva delle Fonti
Ruby color and delicate taste. They are the red prawns of Gallipoli, a delight to be served with a sprinkling of pepper on a broad bean purée in which the strong flavor of the Acquaviva delle Fonti onions triumph
By Luciana Francesca Rebonato
Recipe: Baccalà alla Vicentina
All the creativity of the Vicentini in this dish of ancient origin, supported by the authoritative "Confraternita del Bacalà". In addition to the white stone worked by Palladio, here in Vicenza white also triumphs in the kitchen
By Luciana Francesca Rebonato
Messina Swordfish Rolls
The scent of the Sicilian sea is concentrated in this fresh, simple and tasty recipe, ideal for summer as well as in all seasons. A delicious seafood cuisine that tribute taste and gastronomic traditions of ancient Trinacria.
By Luciana Francesca Rebonato
Recipe: Apple strudel from Trentino-Alto Adige
A dessert that everyone likes, with apples that lead the common thread of the top notes and melt into the voluptuous aftertaste of raisins, pine nuts and walnuts, combined with vanilla and cinnamon
By Luciana Francesca Rebonato
Sardinia: the village of Alghero and its lobster, local gastronomic excellence.
The beautiful sea of little Barcelona, the alleys, the shops, the ramparts on the sea and the rich local cuisine.
By Luca Sartori
Recipe: the Rose Cake of Borghetto sul Mincio
A sweet, soft, buttery and fragrant reminiscent of a bouquet of rosebuds, emblem of a Veronese village
By Susanna Cappelletto
Recipe: the Cappon Magro, aromas and flavors of Liguria
From the olive groves of the west to the fishing harbors of the Levante, passing through the good tables of Genoa. All the seduction of Ligurian cuisine, which triumphs in Cappon Magro. A historical dish, the mastery of the encounter between land and sea
By Luciana Francesca Rebonato
Recipe: the Paposcia of Vico del Gargano
The typical bread of Vico del Gargano which has ancient peasant origins
By Redazione
Emilia Romagna: the village of Bobbio, land of snails at the Bobbiese.
The unique Ponte Gobbo, the Trebbia, the Abbey of San Colombano, the Duomo, the alleys of the historic center, the monastery of San Francesco, the Malaspina castle, the salami, the maccheroni alla bobbiese and the snails.
By Luca Sartori
Recipe: the Supa Barbetta of the village of Angrogna
A traditional recipe from the Waldensian valleys. A poor and nutritious dish based on stale bread or breadsticks that will surely stimulate your palate.
By Redazione
Recipe: green polenta with the
One of the typical dishes of the village is a variant of the classic yellow polenta that cabbage lovers can not miss.
By Redazione
Recipe: the Sfuagghiu from Polizzi Generosa, Palermo
A delicious baked cake made with fresh Sicilian cheese, pumpkin, cinnamon and chocolate that finds its origins in the skilled hands of some Benedictine nuns in 1600
By Redazione
Recipe: Risotto with salami paste of Morimondo
A historical dish derived from the ancient slaughter of the pig
By Redazione
Recipe: the Subiachini cookies
A typical dessert of the village of Subiaco, from which they take their name.
By Redazione
Umbria: the village of Norcia among black truffles, lentils and ham.
The artistic treasures of the Umbrian village, its history and its gastronomic treasures, from the black truffle, to the lentil of Castelluccio to the ham.
By Luca Sartori
Recipe: perch rice from Menaggio
A typical dish of Lake Como, tasty and rich that contains flavors and traditions of Lombardy
By Redazione
Recipe: Cuzzupa, the typical Easter cake of the Calabrian tradition
An ancient recipe that is lost over time. A tasty and original dessert whose preparation is rich in curiosities and symbolic meanings.
By Redazione
Recipe: The Calzone of San Giuseppe in Riccia
In the village of Molise, in honor of San Giuseppe, numerous dishes are prepared for the occasion and the main symbol is the Calzone.
By Redazione
Recipe: the Toc polenta and the Ragell of the village of Bellagio
The Toc is a typical dish of the Bellagina tradition from which it is then produced the Ragel, the traditional Vin Brulè of Bellagio
By Redazione
Recipe: Bosa style crustaceans and cuttlefish soup
The sea soul of Bosa, in Sardinia, in a simple dish, rich in flavors and scents.
By Redazione
Recipe: the Fianchetto of Altavilla Irpina
There's no Sunday in Altavilla Irpina, in Campania, without Fianchetto.
By Adolfo Spiniello
Recipe: the Spoja Lorda Romagnola
One of the typical dishes of the village of Brisighella and all of Romagna. Dish of the holidays par excellence
By Redazione
Recipe: the Rasckatiell di miskiglio from the village of Teana
One of the traditional dishes of the Serrapotamo Valley. A fresh pasta obtained from a mix of flours and to be enjoyed with a watery sauce as it was in the past. A first course also suitable for vegan palates.
By Redazione
Recipe: the Fregnaccia of Carnival
The Carnival has ancient origins and reconnects to holidays Greek and Roman, during which was habit the consumption of pig meat dishes.
By Redazione
Recipe: Moneglia scabeccio appetizer
The appetizer of Moneglia is a specialty based on fish with an ancient history. Simple recipe rich in flavors, tells the scents and colors of the sea and its land of origin.
By Redazione
Recipe: La Cialetta, the tasty bread of Cleto
A real treat is this good bread, simple and artisanal.
By Redazione
Recipe: the peppers alla Ficandò di Alessano
A simple and poor dish, brand of the tradition of Alessano, protagonist of one of the most heartfelt festivals of Salento.
By Redazione
Recipe: The Nfigghiulata from the village of Sortino, Sicily
One of the oldest recipes of the Sicilian tradition, a rustic cake shaped like a rose with a particular taste
By Redazione
Recipe: the Pinsa, the typical Veneto dessert of the Epiphany
The Epiphany, all the holidays takes away, but leaves us a delicious dessert with an ancient tradition
By Redazione
Recipe: the Umbrian Torciglione, typical of christmas holidays
Today we will prepare a dessert typical of the Umbrian tradition that has medieval roots
By Redazione
Recipe: Pan Ducale, ancient flavor of Abruzzo
Delicious triumph of almonds, candied citron and chocolate, the Pan Ducale is a historic specialty of the beautiful village of Atri
By Redazione
Recipe: The Cisrà. The tripe and chickpeas soup typical of the Langhe
An excellent traditional dish especially recommended for cold winter days.
By Redazione
Recipe: the Cuccìa di Castelmezzano
Typical plate of the village spruce with legumes and cereals with a very intense flavor, prepared according to a tradition that has been passed on for generations
By Redazione
Recipe: U Pitirri of Sutera
We recover a simple and healthy way of eating and eating thanks to an ancient recipe.
By Redazione
Recipe: Pizz' e ffuje from the village of Orsogna
A typical winter but delicious recipe even with a warmer climate. A pizza of maize flour and vegetables suitable also for vegetarians
By
Recipe: Bobbio's Maccheroni
Typical speciality of the village of Piacenza, macaroni at the bobbiese are a dish known since the Middle Ages
By Redazione
Recipe: the Pastizz from Rotondella
More than a typical dish, more than a mere calzone, the Pastizz from Rotondella are a real institution so much to boast the Slow Food recognition
By Redazione
Lamon Bean of the Bellunese Valley I.G.P.
Discovering an exceptional raw material that was born between the Belluno valleys. Lamon Bean I.G.P.
By Redazione
Halloween recipe: Welcome to the Emilian witches
Halloween is near: here are our witches! The Emilian witches are scented pasta bundles, perfect for accompanying all of our dishes.
By
Recipe: white tripe rolls of Locorotondo
Today we offer you a typical dish of Locorotondo: white tripe rolls. A plain but decent dish, perfect for a party in the company.
By Redazione
Recipe: the Gubana from Cividale del Friuli
The typical dessertt of the Natisone Valley tradition
By Redazione
Recipe: Ravioli with braised beef and bonarda wine from Varzi
A tasty and rich dish famous throughout the oltrepò area and the north of the province of Piacenza
By Redazione
Recipe: Ferrazzuoli alla Nannarella
Today we suggest you "Ferrazzuoli alla Nannarella" from the village of Furore. A simple, magical dish, made with the best raw ingredients, Anna Magnani favourite one.
By Redazione
Recipe: Fontina DOP and black bread soup from Etroubles
A simple, fast and nourishing recipe: perfect to counteract the early autumn cold. Word of order: the best raw materials and the desire to taste new flavors!
By Redazione
Hamburger with trout medallion from Friuli Venezia Giulia
This is a fish recipe that blends the quickness and convenience of the fast food with the quality and the taste of our culinary tradition. A dish which is as simple as delicious.
By Redazione
Recipe: Calcioni di Serra San Quirico
Neither sweet nor salty, these bundles are a real surprise for your mouth: a mix of flavors that doesn't let any space for half-measures. They can be loved, or hated
By Francesca Sonzogni
Recipe: Fennel balls from Palazzolo Acreide
Here you are a typical Sicilian recipe, in which fennel is the main ingredient. You can taste it as an appetizer or as a second course. In both cases, however, you will enjoy the deliciousness of this specialty.
By Erika Anthea Stoppini
Recipe: Bargnolino the typical liquor in the provinces of Parma and Piacenza
With this recipe, we leave aside the burners, in order to get ready for the arrival of the autumn with Bargnolino, a typical liquor of the Parma and Piacenza tradition.
By Redazione
Recipe: Tropea's spicy risotto
This recipe, which surprisingly will not be based on red onion, will let you know another aspect, unusual and less known, of the famous Calabrian village ... Discover it by reading this article.
By Redazione
Recipe: Tagliolini with salmon trout ragout from Polcenigo
We present you a first fish dish, an excellent alternative to classic meat sauce, simple, quick to prepare and tasty
By Redazione
Tropea and its IGP red onion
A wonderful sea, the rock of Santa Maria dell’Isola and the delicious red onion.
By Luca Sartori
Recipe: the Pici all'Aglione from Radda in Chianti, Siena
This delicious recipe from the village of Radda in Chianti, in the province of Siena, is a reinterpretation of the classic pici all'aglione, typical of Tuscany
By Redazione
Recipe: Chifel from Muggia (Trieste)
This recipe will let you know the sweet version of the chifel from Trieste, typical of Friuli Venezia Giulia and in particular of the hamlet of Muggia.
By Redazione
Recipe: Rolled Crespelle au gratin from Cutigliano
Here you are one of the several varieties of crepes: a first course that, thanks to its simplicity and deliciousness, can conquer everyone, and it is so easy to prepare that is perfect to cook at any occasion.
By Redazione
Recipe: 'Brodetto' The Fish soup of the Trabocchi Coast
This week, we propose you the recipe of the variant of the fish broth from the village of Vasto: the 'brodetto', a typical fish soup of the Trabocchi Coast in Abruzzo, perfect to taste during the warm ans sunny days of the hottest season of the year.
By Redazione
Recipe: the Forma di Fichi Secchi from Casale Marittimo, Pisa
This recipe, typical of Casale Marittimo in the province of Pisa, is an authentic symbol of this little village, know by all its inhabitants
By Redazione
Recipe: the Sfratto dei Goym from Pitigliano, in the province of Grosseto
Typical pastry from the village of Pitigliano which has an ancient story and a particular name and that you can find only in this area of Maremma.
By Redazione
Recipe: Ricotta cheese ravioli with sausage and sauce from Palazzolo Acreide
A typical siracusan recipe that sees as protagonist a typical product of the area, the sausage.
By Redazione
Recipe: Myrtle flavoured chicken
A tasty cold dish of Sardinian tradition from the village of Masullas
By Redazione
Recipe: Salted Cookies of the Amiata
Typical of the Tuscan countryside tradition, these biscuits are today the protagonists of aperitifs or brunches
By Redazione
Recipe: Fried and Filled Pumpkin Blossoms from Finale Ligure
Today’s recipe from our villages is not quite typical of a specific village tradition but it is a variant of one of the most famous dishes all around the world of the Italian cuisine.
By Redazione
Recipe: The Acquacotta of La Solina's restaurant in Montemerano, typical dish of Maremmana tradition
The Acquacotta is a typical dish of the Maremma cuisine, both from the Grosseto area and from the Tuscia region in the province of Viterbo. The recipe was provided by La Solina Restaurant, renowed in the area.
By Redazione
Recipe: the Cialledde from the village of Locorotondo
The Ciallédde is a typical dish of Locorotondo, village in the province of Bari, and of the onetime poor farming cuisine, but the fact that it is nutritious, light and fresh makes it extremely current.
By Redazione
Recipe: Anghiari's Bringoli al Sugo finto
The Bringoli al sugo finto (also called pici in other parts of the region) are the typical dish of the village of Anghiari, in Tuscany, consisting of an handmade type of pasta, similar to thick spaghetti but bigger and more rustic
By Redazione
Recipe: “Minni di Vergini” from Sambuca di Sicilia
Typical pastry of Sambuca di Sicilia
By Redazione
Pesto
Today, for the hamlets recipe of the week we’ll learn how to make Testaroli with the classic recipe, cut in squares and seasoned with Ligurian pesto.
By Redazione
Mixed pasta with a Gradoli beans, mussels, Vezzena cheese and cocoa beans sauce
The Village recipe of the week, according to Campus Etoile Academy, is the soup of mixed pasta with a sauce of Gradoli beans, mussels, Vezzena cheese and cocoa beans.
By Academy Etoile
The Recipe: Sicilian cannoli
Sicilian cannoli’s name derives from river canes to which the shell was rolled up during the preparation since a few decades ago and it is one of the typical pastries of Italian confectionary.
By Academy Etoile

Typical products

Struky
Vogrig
Salamino l'Alfiere
La Rocca Delicatessen
Gubana
Vogrig
Discover alla the typical products

Curiosities

Giarratana, the village on the slopes of Monte Lauro, home of the actress Loredana Cannata
The beautiful baroque churches, the characteristic hilly setting, the alleys, the stairs, the characteristic foreshortenings, the white nougat, the onion and the beautiful actress Loredana Cannata, protagonist of many successful films
By Luca Sartori

News

Concerts, festivals and festivals not to be missed in the villages in June
We are on the threshold of summer and the calendar of events in the villages is enriched and warmed up like temperature. Here is a selection of events not to be missed among festivals, festivals and concerts.
By Redazione
Cicloviaggiando tra i Borghi: the project of cycle tourism for the 2018, realized by Borghi magazine and Love Wheels 646
A journey to discover the Italian territories and its towns. An approach green to the promotion of the territory. Giuseppe Campochiaro Love Wheels will start to adventure together to Borghi magazine, through stories, landscapes and authentic flavors.
By Redazione
Markets, festivals, exhibitions and fairs not to be missed in the villages in March 2018
A selection of events in the villages to savor the typicality and discover hidden treasures this March
By Redazione
Events in the villages not to be missed from New Year's Eve to the 2018 epiphany
A selection of events in our villages to start the new year in style
By Redazione
36th Fish and Chips Festival at Barga: a bargo-scottish event
From July 28 to August 17, the Fish and Chips Festival will be held at Barga (in the province of Lucca), a 36-year event that allows you to enjoy a local specialty that has Scottish taste.
By Redazione