Recipe: Tagliolini with salmon trout ragout from Polcenigo
Discover the recipe for Tagliolini with Polcenigo salmon trout ragout: a quick and tasty alternative to the classic meat sauce, perfect for any occasion.
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.
Recipe: Moneglia scabeccio appetizer
Moneglia’s scabeccio appetizer: fried blue fish marinated in vinegar, sage, lemon and onion. A Ligurian classic that is simple and full of flavor!
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.
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
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
Recipe: Cisternino’s Bomblets
From Valle d’Itria, in Puglia, here are the famous roulades stuffed with pork. A real explosion of flavor!
Recipe: Bagnun di acciughe
The anchovy Bagnun is a succulent recipe with the traditional flavor of Sestri Levante.
Campania: land of art and food
Campania cuisine is one of the most famous in Italy and in the world, known above all for its tasty Pizza. Not to mention the traditional desserts, including the Neapolitan Pastiera.