5 typical cured meats products from 5 italian territories of small towns
From north to south, a journey to discover 5 tasty typical salumi
Ciaffagnone: the ancestor of the famous French crepes
A true delicacy of Tuscan street-food, the Ciaffagnone is a typical dish of the characteristic village of the Tuscan Maremma: Manciano.
Recipe: cajette from Val di Susa
Made with the area’s princely ingredient, the mountain potato, cajette are tasty gnocchi, still the stars on the tables of the Susa Valley
Recipe: Sfratti di Pitigliano, typical Tuscan cookies
Peculiar cookies of Jewish tradition, the Sfratti di Pitigliano are stick-shaped, composed of a filling made of honey, nuts and spices.
Recipe: Spaghetti all’Amatriciana
Spaghetti all’amatriciana is one of the signature dishes of Lazio tables, typical of the gastronomic tradition of the well-known town of Amatrice
Cibo Nostrum, mouth watering sea food
Discover the flavors of the Italian sea: from colatura di alici di Cetara to bottarga di Cabras, a journey through culinary traditions and blue fish.
Cavalese: Tradition and innovation in Trentino cuisine
Explore Cavalese, a jewel of Val di Fiemme, amid history, breathtaking scenery and Chef Tait’s delicious Rye puff pastry from the Costa Salici Restaurant
From Trentino to Calabria to discover the typical dishes of the mountain villages
An itinerary of taste to discover the typical dishes of the mountain villages from Trentino to Calabria
Video: Palazzolo Acreide sausage meatball on Arancia di Ribera DOP pesto
A typical product of the Syracuse area, with a Roman tradition, sausage of Palazzolo Acreide represents to this day a dish to be tasted if you come to this land