Recipe: the Pici all’Aglione from Radda in Chianti, Siena
Discover the recipe for Pici all’Aglione from Radda in Chianti: a simple and tasty vegetarian dish with pecorino cheese and garlic for an authentic Tuscan flavor.
Extra virgin olive oil from Garda DOP: kindness and character from the shores of the lake
Olive oil from Garda DOP: all the wonder of a delicate but persistent aroma oil. A beloved and extremely rare raw material that grows around Lake Garda.
Recipe: La Cialetta, the tasty bread of Cleto
Discover Cleto’s Cialetta: vegan semolina bread with an intense flavor and crispy crust, perfect to enjoy warm and fragrant.
Recipe: the Sfuagghiu from Polizzi Generosa, Palermo
A delicious baked cake made with fresh Sicilian cheese, pumpkin, cinnamon and chocolate that finds its origins in the skilled hands of some Benedictine nuns in 1600
Recipe: Brodetto di Caorle, the treasures of the sea in the village of Caorle
It is so exquisite that it has received international recognition. Imaginative and fanciful, it changes its flavor according to the catch and every time it intrigues as it is at the first taste
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
Recipe: Eggplant caponata from Mazara del Vallo
Typical dish of Sicilian cuisine, it was brought for the first time by the Arabs, who landed in 827 on the beaches of the village in the province of Trapani
Recipe: Umbrian cheese cake
A soft Umbrian rustic to be prepared during Holy Week and to be enjoyed on Easter day, formerly brought to church to be blessed
Vegan recipe: the Cialledde from the village of Locorotondo
The Ciallèdde is a typical dish of Locorotondo, a village in the province of Bari, and of the poor peasant cuisine of yesteryear, but the fact that it is nutritious, light and fresh makes it extremely current.