Recipe: Pumpkin tortelli from the village of Sabbioneta, the flavors of the autumn countryside
Sabbioneta’s pumpkin tortelli combine sweet and savory in a typical Mantuan pasta dish of pumpkin, amaretti biscuits, mostarda and Parmigiano Reggiano.
Recipe: Le Sagne de la Madonna of the village of Roccavivara
Sagne de la Madonna, a handmade pasta typical of Roccavivara, celebrates Molise tradition with a simple tomato and basil-based sauce.
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
Recipe: The Tozzetti with hazelnuts
Discover how to prepare tozzetti with hazelnut, typical Caprarola sweets made with the prized hazelnuts from the Cimini Mountains, perfect to enjoy with wine.
Papillae, pupils and nostrils dilated
From Ligurian to Sicilian cuisine, all colored. Cassata, a traditional agricultural and food product of the region of Sicilia, has Arab origins.
Castelvetro di Modena and Lambrusco
Discovering the fanciful Emilian hamlet that will swallow you up with its Lambrusco Gasparossa and take you to the gorge with its unmistakable scents and flavors of local specialties.
Recipe: Ferrazzuoli alla Nannarella
Discover Ferrazzuoli alla Nannarella di Furore: a first course rich in flavor and history, inspired by the love between Anna Magnani and Roberto Rossellini.
Recipe: Pan Ducale, ancient flavor of Abruzzo
Delicious triumph of almonds, candied citron and chocolate, the Pan Ducale is a historic specialty of the beautiful village of Atri
Recipe: Cuzzupa, the typical Easter cake of the Calabrian tradition
An ancient recipe that is lost over time. A tasty and original dessert whose preparation is rich in curiosities and symbolic meanings.