Recipe: Spongata, the Christmas cake from the hamlets of Parma
Try Spongata, a traditional sweet from Emilia with a rich filling of pine nuts, honey and spices. A journey through the gastronomic history of Parma’s villages!
Recipe: paella of Alghero
An excellent Sardinian revisitation of a typical Spanish first course
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
Recipe: the Panficato of Giglio Castello
Disciple of the Sienese panforte, the panficato is the typical dessert of Giglio Castello which is prepared with dried figs and walnuts and many other typical products of the island
Gnummareddi, from Basilicata a ‘ball’ of goodness
Typical dish of Lucanian cuisine. A simple recipe, but it contains an ancient and curious history. From north to south do not differ in ingredients or preparation, but by name
Beans of Purgatory: Traditional recipe from Gradoli
Discover the recipe for Pasta Mischiata with cream of Purgatory beans and mussels, a dish that tells the gastronomic tradition of Gradoli.
Recipe: ‘Brodetto’ The Fish soup of the Trabocchi Coast
Discover the recipe for Fish soup alla Vastese, a delicacy of the Costa dei Trabocchi, between Ortona and Vasto. A traditional mixed fish dish that combines fruits of the sea and land.
The Vernaccia of San Gimignano, the great white wine of the heart of Siena
Discover San Gimignano and Vernaccia, Tuscany’s iconic DOCG white wine, among art, medieval towers and unique flavors in the heart of the Sienese lands.
Recipe: the Pinsa, the typical Veneto dessert of the Epiphany
Discover Pinsa, Veneto’s Befana dessert: a mix of bread, dried fruit and spices. Simple, peasant and perfect for vegetarians!