Passignano sul Trasimeno
Historical Tournament of the Villages of Susa
Tandem paragliding flights in Tirolo and Merano: the thrill of flying over the Alps
Recipe: Cippillato, Trivento’s iconic sweet treat
Sardinian spiny artichoke: the tart and generous soul of island cuisine
Sardinian spiny artichoke: history, characteristics, and traditional recipes such as Sassari-style artichokes. A journey through taste, territory, and PDO.
Pallotte cacio e ova: history, tradition, and recipe of a great Molise classic
Discover the history and recipe of pallotte cacio e ova, a symbol of Molise tradition: a simple dish rich in flavor, with local variations and the famous Trivento Festival.
Recipe: The Tortellini from Valeggio
Discover Tortellini from Valeggio sul Mincio, the Nodo d’Amore (Love Knot): legend, artisan tradition and the village’s signature recipe.
Recipe: the Rose Cake of Borghetto sul Mincio
Discover Borghetto sul Mincio’s Rose Cake: a fluffy, fragrant cake born in the Renaissance, a symbol of love and Mantuan tradition.
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.
Bisciola valtellinese: the Alpine dessert that smells of tradition
Discover Bisciola valtellinese, the rustic Alpine dessert born of history and legend. Authentic ingredients, Christmas tradition, and step-by-step recipe.
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
Recipe: The Calzone of San Giuseppe in Riccia
Discover Riccia’s calzone of San Giuseppe: a fried sweet filled with chickpeas, honey and herbs. A Molise tradition for the March 19 holiday.
Recipe: Soup with Fontina DOP cheese and black bread from Etroubles
Discover soup with Fontina Dop and black bread from Etroubles, a rich and flavorful autumn dish perfect for warming up with the scents of the Aosta Valley.