Recipe: the Rasckatiell di miskiglio from the village of Teana
Discover Rasckatiell di miskiglio di Teana, handmade vegan pasta made with wheat and fava bean flours, topped with “scind scind” sauce and Lucanian tradition!
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.
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
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
Recipe: the Boreto a la Graisana of the village of Grado
A fish soup that is not just a soup. The Boreto a la Graisana is a typical dish, delicious and spicy that enhances the flavor of the fish
Recipe: the Chichì Ripieno
It is a very tasty and tasty rustic focaccia suitable for all snacks.
Recipe: the Casoncelli di Bienno
A large crescent-shaped ravioli, originally from Bergamo, dating back to 1366, and spread throughout northern Italy
Recipe: Fried and Filled Pumpkin Blossoms from Finale Ligure
Discover Finale Ligure’s recipe for Fried and Filled Pumpkin Blossoms: ricotta cheese, ham, mozzarella cheese and a light batter for an irresistible taste
Recipe: Bobbio’s Maccheroni
Learn about maccheroni di Bobbio, traditional Bobbio pasta handmade with a needle and topped with a rich stracotto sauce. A true taste of yesteryear!