Passignano sul Trasimeno
La Bionda in Tavola: Drubiaglio Onion Festival
Tandem paragliding flights in Tirolo and Merano: the thrill of flying over the Alps
Recipe: Cippillato, Trivento’s iconic sweet treat
Recipe: the Toc polenta and the Ragell of the village of Bellagio
Toc polenta is a traditional Bellagio dish that is difficult to make and from which Ragell, the traditional Vin Brulè of Bellagio, is then made.
Recipe: Castagnaccio, the dessert of the Tuscan villages that smell of wood
Discover Tuscan castagnaccio: a poor but rich autumn dessert, scented with woods and love legends, made with chestnut flour and rosemary.
Recipe: Strangozzi with black truffle, excellence of Norcia
Strangozzi with black truffle: typical Umbrian pasta meets the excellence of Norcia in a simple, fragrant dish full of authentic flavor.
Recipe: Pasta and potatoes in the Tajedda
Discover the Calabrian recipe for pasta and potatoes in tajedda, a rustic dish cooked in earthenware, rich in flavor and Silan tradition.
Delicacies of Italian parks from north to south
A journey through Italian parks from north to south, discovering authentic flavors and local specialties to enjoy after each hike
Recipe: Broad beans, pecorino cheese and bacon from the village of Greccio
Fresh broad beans, pecorino cheese and bacon: a simple and tasty dish to enjoy in the village of Greccio, between Lazio tradition and authentic flavors.
Recipe: Ricotta cheese ravioli with sausage and sauce from Palazzolo Acreide
Discover ricotta ravioli with sausage in sauce, a typical dish of Palazzolo Acreide: a recipe rich in Sicilian history and flavors, with black pork and Mediterranean scents.
La Cisrà: Tripe and chickpea soup typical of the Langhe
Learn about Cisrà, a traditional Langhe soup made with tripe and chickpeas. A poor man’s dish, rich in flavor and history, perfect for colder days!
Messina Swordfish Rolls
Messina-style swordfish rolls: a quick and tasty second course, perfect for summer and for discovering the flavors of the villages in the province of Messina.