The Recipe: Sicilian Cannoli
Sicilian cannoli owes its name to the river reeds to which the wafer was rolled until a few decades ago during its preparation and is one of the typical Sicilian pastries.
Recipe: the Sfratto dei Goym from Pitigliano
Discover Sfratto dei Goym, a typical vegan dessert from Pitigliano: Jewish history, nuts, honey and spices in a unique dessert, now a Slow Food Presidium.
Montagnana and its ham Veneto Berico-Euganeo DOP.
Discover Montagnana, one of Italy’s most beautiful walled villages, and its famous Veneto Berico-Euganeo PDO ham, a symbol of local flavor and tradition.
Emilia-Romagna: Castell’Arquato and the Monterosso Val d’Arda
Discover Castell’Arquato, a fairy-tale village among the hills of Piacenza and home of Monterosso Val d’Arda wine. Art, history and authentic flavors of Emilia-Romagna.
Recipe: perch rice from Menaggio
Discover the recipe for Menaggio perch rice: a typical dish, tasty and rich in tradition with authentic flavors of the Lombard lakes.
Recipe: Gallipoli red shrimp on fava bean purea with onion from Acquaviva delle Fonti
Discover the recipe for Gallipoli red shrimp on fava bean puree and Acquaviva onion, a dish that combines the authentic flavors of the sea and the land of Puglia.
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