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Traditional cooking

Recipes from our italian villages

Typical dishes of traditional cuisine or modern reinterpretations of one of the most important patrimonies of Italian culture, good food. All the recipes and typical dishes handed down from generation to generation for lovers of good food and Made in Italy.


Recipe: Brosega of Paciano
Recipe: Brosega of Paciano
A typical Umbrian dish of ancient origins, it's ideal for those who love scrambled eggs
24/05/2019 | By Redazione
Recipe: Eggplant caponata from Mazara del Vallo
Recipe: Eggplant caponata from Mazara del Vallo
Typical dish of Sicilian cuisine, it was brought for the first time by the Arabs, who landed in 827 on the beaches of the village in the province of Trapani
10/05/2019 | By Redazione
 Recipe: Tagliolini with the Bomb of Gradara
Recipe: Tagliolini with the Bomb of Gradara
It's the first typical dish of the medieval village of the Marche and its name can be misleading...
26/04/2019 | By Redazione
In Arnad it's all lard that runs!
In Arnad it's all lard that runs!
The salami produced in the small Valle d'Aosta village has received the prestigious European recognition of the DOP mark
13/04/2019 | By Redazione
 The recipe: the Scalette of the village of Altomonte
The recipe: the Scalette of the village of Altomonte
The typical Calabrian biscuits are ideal for celebrating holidays and celebrations
12/04/2019 | By Redazione
Recipe: the Certaldo Vernina onion soup
Recipe: the Certaldo Vernina onion soup
The first typical dish of the Tuscan village is rigorously served with naturally leavened bread and Pienza pecorino
05/04/2019 | By Redazione
Recipe: paella of Alghero
Recipe: paella of Alghero
An excellent Sardinian revisitation of a typical Spanish first course
29/03/2019 | By Redazione
Recipe: the salted rice cake from Riomaggiore
Recipe: the salted rice cake from Riomaggiore
Discovering an ancient Ligurian specialty, as well as a typical dish of Cinque Terre seaside village
22/03/2019 | By Redazione
Recipe: Paccheri with artichokes procidana
Recipe: Paccheri with artichokes procidana
A succulent and genuine first course of the Procidan tradition.
15/03/2019 | By Redazione
Recipe: Le Sagne de la Madonna of the village of Roccavivara
Recipe: Le Sagne de la Madonna of the village of Roccavivara
A first course of the Molise tradition, easy to prepare and excellent to taste
08/03/2019 | By Redazione
Recipe: Strangozzi with black truffle, excellence of Norcia
Recipe: Strangozzi with black truffle, excellence of Norcia
A homemade pasta, typical of the Umbrian villages and with the emblazoned black truffle: one of the flagships of the tasty gastronomy of Norcia, in the heart of Valnerina
01/03/2019 | By Luciana Francesca Rebonato
Recipe: Génépy, the strong and decisive liqueur and the Valdostan villages
Recipe: Génépy, the strong and decisive liqueur and the Valdostan villages
Artemisia weber and artemisia glacialis. They are the high altitude mountain plants that, together, give origin to the Génépy: a liqueur with an alpine flavor, a delicacy to know and to prepare
22/02/2019 | By Luciana Francesca Rebonato
Recipe: Mirto, sips of well-being from the villages of Sardinia
Recipe: Mirto, sips of well-being from the villages of Sardinia
Myrtle is considered a plant that brings well-being and prosperity. And the inebriating liqueur that comes from it, is a true elixir of Sardinia, with a variable color depending on the aging phase and with a velvety taste
08/02/2019 | By Luciana Francesca Rebonato
Recipe: Jota, the tasty minestrone of the Friulian villages
Recipe: Jota, the tasty minestrone of the Friulian villages
A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
15/02/2019 | By Luciana Francesca Rebonato
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
In this specialty is contained all the gastronomic goodness of Atrani, a jewel-village of the Amalfi Coast. Sarchiapone seems to be the ancestor of cannelloni, and is prepared with traditional elongated green pumpkins
01/02/2019 | By Luciana Francesca Rebonato
Recipe: La Michetta of the village of Dolceacqua, between love and legend
Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
18/01/2019 | By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
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
04/01/2019 | By Redazione
Recipe: The  Donut from the village of Veroli. New Year all to taste
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
28/12/2018 | By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
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
21/12/2018 | By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
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
14/12/2018 | By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
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
30/11/2018 | By Luciana Francesca Rebonato
5 unmissable wine villages
5 unmissable wine villages
Gavi, Castagneto Carducci, Sirolo, Venafro and Sant’Agata de Goti, extraordinary villages of wine and more.
29/11/2018 | By Luca Sartori
Recipe: Spongata, the Christmas cake from the hamlets of Parma
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
23/11/2018 | By Luciana Francesca Rebonato
Recipe: Panpepato, the Christmas dessert of the Terni villages
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
16/11/2018 | By Luciana Francesca Rebonato
Recipe: the Caponec, a journey of taste among the villages of Val di Ledro
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
09/11/2018 | By Luciana Francesca Rebonato
Recipe: Pumpkin tortelli from the village of Sabbioneta, the flavors of the autumn countryside
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
26/10/2018 | By Luciana Francesca Rebonato
Recipe: Castagnaccio, the dessert of the Tuscan villages that smell of wood
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
19/10/2018 | By Luciana Francesca Rebonato
Recipe: Frico, the bulwark of the villages of Carnia
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
12/10/2018 | By Luciana Francesca Rebonato
Recipe: The turle, the white cuisine of the village of Mendatica
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
05/10/2018 | By Luciana Francesca Rebonato
Recipe: the Crescia of the village of Frontone
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
21/09/2018 | By Redazione
Recipe: Purple stuffed artichokes from the village of Montelupone
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
07/09/2018 | By Luciana Francesca Rebonato
Recipe: Risotto with chestnuts and Raschera, the mountain cheese from Garessio
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
14/09/2018 | By Luciana Francesca Rebonato
Recipe: Olive ascolane, picene land to taste
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
28/09/2018 | By Luciana Francesca Rebonato
Recipe: Brodetto di Caorle, the treasures of the sea in the village of Caorle
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
18/08/2018 | By Luciana Francesca Rebonato
Caponata alla siciliana, the flavors of the ancient Trinacria
Caponata alla siciliana, the flavors of the ancient Trinacria
It 's a regional specialty, but there are many variations, almost as many places that dot the island. A specialty that cheers the table and that as an appetizer also becomes a side dish or, together with pasta, a unique tasty and delicious dish
10/08/2018 | By Luciana Francesca Rebonato
Recipe: Traditional Grottaglie orecchiette with turnip greens
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
27/07/2018 | By Luciana Francesca Rebonato
Recipe: Fillet of mullet alla livornese
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
20/07/2018 | By Luciana Francesca Rebonato
Liguria: the ancient fishing village of Cervo Ligure, among oil, Taggiasca olives, Vermentino wine and fish dishes
Liguria: the ancient fishing village of Cervo Ligure, among oil, Taggiasca olives, Vermentino wine and fish dishes
The picturesque tangle of alleys overlooking the sea, the bright colored facades and the beautiful baroque church. Then the extra virgin olive oil, the taggiasca olives in brine, the Vermentino wine and lots of fish.
09/07/2018 | By Luca Sartori
Recipe: strangolapreti in Trentino: the genuine taste of mountain villages
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
13/07/2018 | By Luciana Francesca Rebonato
Recipe: Red prawns of Gallipoli on broad bean purée with onion of Acquaviva delle Fonti
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
06/07/2018 | By Luciana Francesca Rebonato
Recipe: Baccalà alla Vicentina
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
29/06/2018 | By Luciana Francesca Rebonato
Messina Swordfish Rolls
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.
22/06/2018 | By Luciana Francesca Rebonato
Recipe: the Rose Cake of Borghetto sul Mincio
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
08/06/2018 | By Susanna Cappelletto
Recipe: Apple strudel from Trentino-Alto Adige
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
15/06/2018 | By Luciana Francesca Rebonato
Recipe: the Cappon Magro, aromas and flavors of Liguria
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
01/06/2018 | By Luciana Francesca Rebonato
Recipe: the Paposcia of Vico del Gargano
Recipe: the Paposcia of Vico del Gargano
The typical bread of Vico del Gargano which has ancient peasant origins
25/05/2018 | By Redazione
Recipe: the Supa Barbetta of the village of Angrogna
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.
18/05/2018 | By Redazione
Sardinia: the village of Alghero and its lobster, local gastronomic excellence.
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.
13/06/2018 | By Luca Sartori
Recipe: green polenta with the
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.
11/05/2018 | By Redazione
Recipe: the Sfuagghiu from Polizzi Generosa, Palermo
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
04/05/2018 | By Redazione
Tuscany: the village of Castiglione della Garfagnana, between the Biroldo, the Mondiola and the potato bread.
Tuscany: the village of Castiglione della Garfagnana, between the Biroldo, the Mondiola and the potato bread.
The charming fortified village in the heart of the Garfagnana, the walls and towers, the castle, the noble palaces, the churches of San Michele and San Pietro, and the gastronomic delicacies, the Mondiola, the Biroldo and the potato bread.
02/05/2018 | By Luca Sartori
Recipe: Risotto with salami paste of Morimondo
Recipe: Risotto with salami paste of Morimondo
A historical dish derived from the ancient slaughter of the pig
27/04/2018 | By Redazione
Emilia Romagna: the village of Bobbio, land of snails at the Bobbiese.
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.
21/05/2018 | By Luca Sartori
Recipe: the Subiachini cookies
Recipe: the Subiachini cookies
A typical dessert of the village of Subiaco, from which they take their name.
20/04/2018 | By Redazione
Recipe: perch rice from Menaggio
Recipe: perch rice from Menaggio
A typical dish of Lake Como, tasty and rich that contains flavors and traditions of Lombardy
13/04/2018 | By Redazione
Recipe: Cuzzupa, the typical Easter cake of the Calabrian tradition
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.
30/03/2018 | By Redazione
Umbria: the village of Norcia among black truffles, lentils and ham.
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.
18/04/2018 | By Luca Sartori
Recipe: The Calzone of San Giuseppe in Riccia
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.
23/03/2018 | By Redazione
Recipe: the Toc polenta and the Ragell of the village of Bellagio
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
16/03/2018 | By Redazione
Recipe: Bosa style crustaceans and cuttlefish soup
Recipe: Bosa style crustaceans and cuttlefish soup
The sea soul of Bosa, in Sardinia, in a simple dish, rich in flavors and scents.
09/03/2018 | By Redazione
Recipe: the Spoja Lorda Romagnola
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
23/02/2018 | By Redazione
Recipe: the Fianchetto of Altavilla Irpina
Recipe: the Fianchetto of Altavilla Irpina
There's no Sunday in Altavilla Irpina, in Campania, without Fianchetto.
02/03/2018 | By Adolfo Spiniello
Recipe: the Rasckatiell di miskiglio from the village of Teana
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.
16/02/2018 | By Redazione
Recipe: the Fregnaccia of Carnival
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.
09/02/2018 | By Redazione
Recipe: Moneglia scabeccio appetizer
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.
02/02/2018 | By Redazione
Recipe: La Cialetta, the tasty bread of Cleto
Recipe: La Cialetta, the tasty bread of Cleto
A real treat is this good bread, simple and artisanal.
26/01/2018 | By Redazione
Recipe: the peppers alla Ficandò di Alessano
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.
19/01/2018 | By Redazione
Liguria: the seaside village of Laigueglia and its typical sweets, the Kisses.
Liguria: the seaside village of Laigueglia and its typical sweets, the Kisses.
The beautiful baroque parish church of San Matteo, the "Eastern bastion", the picturesque alleyways and overlooking the sea, then the scent of fried fish, the soup and the bianchetti pancakes.
12/02/2018 | By Luca Sartori
Recipe: The Nfigghiulata from the village of Sortino, Sicily
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
12/01/2018 | By Redazione
Recipe: the Pinsa, the typical Veneto dessert of the Epiphany
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
05/01/2018 | By Redazione
Recipe: the Umbrian Torciglione, typical of christmas holidays
Recipe: the Umbrian Torciglione, typical of christmas holidays
Today we will prepare a dessert typical of the Umbrian tradition that has medieval roots
29/12/2017 | By Redazione
Emilia Romagna: Castell'Arquato and the Monterosso Val d'Arda, DOC white wine.
Emilia Romagna: Castell'Arquato and the Monterosso Val d'Arda, DOC white wine.
The typical Arquatese white wine, in the dry, amiable and spumante versions, which joins the other excellent local wines, including Gutturnio and Ortrugo. Land of wines but also of art and culture, Castell'Arquato is one of the most interesting villages of Emilia.
03/01/2018 | By Luca Sartori
Recipe: Pan Ducale, ancient flavor of Abruzzo
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
15/12/2017 | By Redazione
Recipe: The Cisrà. The tripe and chickpeas soup typical of the Langhe
Recipe: The Cisrà. The tripe and chickpeas soup typical of the Langhe
An excellent traditional dish especially recommended for cold winter days.
09/12/2017 | By Redazione
Recipe: the Cuccìa di Castelmezzano
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
01/12/2017 | By Redazione
Recipe: U Pitirri of Sutera
Recipe: U Pitirri of Sutera
We recover a simple and healthy way of eating and eating thanks to an ancient recipe.
24/11/2017 | By Redazione
Recipe: Pizz' e ffuje from the village of Orsogna
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
17/11/2017 | By
Recipe: Bobbio's Maccheroni
Recipe: Bobbio's Maccheroni
Typical speciality of the village of Piacenza, macaroni at the bobbiese are a dish known since the Middle Ages
10/11/2017 | By Redazione
Recipe: the Pastizz from Rotondella
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
03/11/2017 | By Redazione
Halloween recipe: Welcome to the Emilian witches
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.
27/10/2017 | By
Lamon Bean of the Bellunese Valley I.G.P.
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.
27/10/2017 | By Redazione
Extra virgin olive oil from Garda DOP: kindness and character from the shores of the lake
Extra virgin olive oil from Garda DOP: kindness and character from the shores of the lake
Olive oil from Garda DOP: all the wonder of a delicate but persistent aroma oil. A beloved and extremely rare raw material that grows around Lake Garda.
24/10/2017 | By Redazione
Recipe: white tripe rolls of Locorotondo
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.
20/10/2017 | By Redazione
Recipe: the Gubana from Cividale del Friuli
Recipe: the Gubana from Cividale del Friuli
The typical dessertt of the Natisone Valley tradition
13/10/2017 | By Redazione
Tuscany: The Vernaccia of San Gimignano, the great white wine of the heart of Siena.
Tuscany: The Vernaccia of San Gimignano, the great white wine of the heart of Siena.
The towers of the Tuscan Manhattan, among art treasures, wines and gastronomic excellence.
11/10/2017 | By Luca Sartori
Recipe: Ravioli with braised beef and bonarda wine from Varzi
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
06/10/2017 | By Redazione
Montagnana and its ham Veneto Berico-Euganeo DOP.
Montagnana and its ham Veneto Berico-Euganeo DOP.
The splendid borgo walled heart of the production of the delicious Venetian ham.
03/10/2017 | By Luca Sartori
Recipe: Ferrazzuoli alla Nannarella
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.
29/09/2017 | By Redazione
Recipe: Fontina DOP and black bread soup from Etroubles
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!
22/09/2017 | By Redazione
Hamburger with trout medallion from Friuli Venezia Giulia
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.
15/09/2017 | By Redazione
Recipe: Calcioni di Serra San Quirico
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
08/09/2017 | By Francesca Sonzogni
Recipe: Fennel balls from Palazzolo Acreide
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.
01/09/2017 | By Erika Anthea Stoppini
Recipe: Bargnolino the typical liquor in the provinces of Parma and Piacenza
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.
26/08/2017 | By Redazione
 Recipe: Tropea's spicy risotto
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.
18/08/2017 | By Redazione
Liguria: Triora, land of bread and witches
Liguria: Triora, land of bread and witches
Triora bread, witches, ethnography and witchcraft museum, Bruss and the suggestive caruggi.
16/08/2017 | By Luca Sartori
Recipe: Tagliolini with salmon trout ragout from Polcenigo
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
11/08/2017 | By Redazione
Recipe: the Pici all'Aglione from Radda in Chianti, Siena
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
28/07/2017 | By Redazione
Tropea and its IGP red onion
Tropea and its IGP red onion
A wonderful sea, the rock of Santa Maria dell’Isola and the delicious red onion.
29/07/2017 | By Luca Sartori
Recipe: Chifel from Muggia (Trieste)
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.
21/07/2017 | By Redazione
Recipe: Rolled Crespelle au gratin from Cutigliano
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.
14/07/2017 | By Redazione
Recipe: 'Brodetto' The Fish soup of the Trabocchi Coast
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.
07/07/2017 | By Redazione
Recipe: the Forma di Fichi Secchi from Casale Marittimo, Pisa
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
30/06/2017 | By Redazione
Recipe: the Sfratto dei Goym from Pitigliano, in the province of Grosseto
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.
23/06/2017 | By Redazione
Castelvetro di Modena and Lambrusco: the two towers, the castle of Levizzano Rangone, the typical “tigelle”, and tortelloni dressed with the balsamic vinegar of Modena
Castelvetro di Modena and Lambrusco: the two towers, the castle of Levizzano Rangone, the typical “tigelle”, and tortelloni dressed with the balsamic vinegar of Modena
Discovering the fanciful Emilian hamlet that will swallow you up with its Lambrusco Gasparossa and take you to the gorge with its unmistakable scents and flavors of local specialties.
03/08/2017 | By Luca Sartori
Recipe: Ricotta cheese ravioli with sausage and sauce from Palazzolo Acreide
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.
15/06/2017 | By Redazione
Recipe: Myrtle flavoured chicken
Recipe: Myrtle flavoured chicken
A tasty cold dish of Sardinian tradition from the village of Masullas
09/06/2017 | By Redazione
Discover Italy with Eataly: The meat of La Granda
Discover Italy with Eataly: The meat of La Granda
The association La Granda is committed to preserve the Piedmontese Bovine Breed which is protected by the Slow Food Presidia since 1996
08/06/2017 | By Redazione
Recipe: Salted Cookies of the Amiata
Recipe: Salted Cookies of the Amiata
Typical of the Tuscan countryside tradition, these biscuits are today the protagonists of aperitifs or brunches
02/06/2017 | By Redazione
Atri: the taste of Pecorino cheese in the shadow of art treasures
Atri: the taste of Pecorino cheese in the shadow of art treasures
Ancient centre in the province of Teramo between churches, museums, liquorice, arrosticini and the excellent Pecorino cheese
01/06/2017 | By Luca Sartori
Recipe: Fried and Filled Pumpkin Blossoms from Finale Ligure
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.
26/05/2017 | By Redazione
Montalcino: the hills of the Brunello wine
Montalcino: the hills of the Brunello wine
The enchanting hills overlooking Mount Amiata, the history of one of the most beautiful villages of Tuscany and the extraordinary Brunello, the excellence of Italian wines.
25/05/2017 | By Luca Sartori
Orta San Giulio: between the mortadella of Orta and the views on San Giulio
Orta San Giulio: between the mortadella of Orta and the views on San Giulio
A splendid village in Lake Orta territory, among the extraordinary views on the lake, gastronomic workshops and restaurants that offer the delicious local cured meat with polenta or panissa.
18/05/2017 | By Luca Sartori
Recipe: the Cialledde from the village of Locorotondo
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.
12/05/2017 | By Redazione
Recipe: Anghiari's Bringoli al Sugo finto
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
05/05/2017 | By Redazione
Recipe: The Acquacotta of La Solina's restaurant in Montemerano, typical dish of Maremmana tradition
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.
19/05/2017 | By Redazione
Recipe: “Minni di Vergini” from Sambuca di Sicilia
Recipe: “Minni di Vergini” from Sambuca di Sicilia
Typical pastry of Sambuca di Sicilia
28/04/2017 | By Redazione
Pesto
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.
07/04/2017 | By Redazione
Mixed pasta with a Gradoli beans, mussels, Vezzena cheese and cocoa beans sauce
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.
18/03/2017 | By Academy Etoile
The Recipe: Sicilian cannoli
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.
05/03/2017 | By Academy Etoile

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