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.
Pasta and potatoes in the "Tajedda" is a traditional Calabrian dish and especially from the sila area. A first course with simple and genuine ingredients, easy to prepare and excellent to taste.
19/07/2019 | By Nadia Calasso
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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