Tuoro sul Trasimeno
Montefeltro
Grand Ball at Montecuccoli Castle
Guided tour and tasting
Stress-free Elba: practical tips for planning the perfect holiday
Recipe: Ascolane olives, picene land to taste
Discover Ascolane olives PDO: a speciality from the Marche region, stuffed with three types of meat and fried until golden brown, from ancient Rome to the gastronomic tradition of Ascoli Piceno.
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: the Gressoney Chneffléné
Discover Gressoney’s Chnéfflènè, traditional Walser gnocchi from Valle d’Aosta seasoned with creamy Toma cheese fondue-a rich and wholesome first course.
Recipe: the Pastizz of Rotondella
Discover Rotondella’s delicious Pastizzi, calzones stuffed with meat and pecorino cheese, a symbol of Lucanian tradition. An unmissable specialty to savor!
Recipe: the Toc polenta and the Ragell of the village of Bellagio
Toc polenta is a traditional Bellagio dish that is difficult to make and from which Ragell, the traditional Vin Brulè of Bellagio, is then made.
Recipe: Risotto with chestnuts and Raschera, the mountain cheese from Garessio
A risotto with the delicious Raschera, the Dop pasture cheese from the province of Cuneo, Slow Food presidium.
Recipe: Paccheri with artichokes procidana
Discover the recipe for paccheri with artichokes, a simple and flavorful Neapolitan pasta dish perfect for any occasion. Strong flavor and fresh ingredients!
Recipe: the Ferratelle from Abruzzo
Discover ferratelle from Abruzzo, crispy wafers cooked in an iron mould: a traditional recipe of Roman origin, perfect with jam or hazelnut spread.
Recipe: ‘Brodetto’ The Fish soup of the Trabocchi Coast
Discover the recipe for Fish soup alla Vastese, a delicacy of the Costa dei Trabocchi, between Ortona and Vasto. A traditional mixed fish dish that combines fruits of the sea and land.