Recipe: the Gubana from Cividale del Friuli
The typical dessertt of the Natisone Valley tradition
Typical dishes of traditional cuisine or modern revisions of one of the most important assets of Italian culture, good eating. I f you love Italian cooking you must try our recipes.
The typical dessertt of the Natisone Valley tradition
The towers of the Tuscan Manhattan, among art treasures, wines and gastronomic excellence.
A tasty and rich dish famous throughout the oltrepò area and the north of the province of Piacenza
The splendid borgo walled heart of the production of the delicious Venetian ham.
Today we suggest you "Ferrazzuoli alla Nannarella" from the village of Furore. A simple, magical dish, made with the best raw ingredients, Anna Magnani favourite one.
A simple, fast and nourishing recipe: perfect to counteract the early autumn cold. Word of order: the best raw materials and the desire to taste new flavors!
This is a fish recipe that blends the quickness and convenience of the fast food with the quality and the taste of our culinary tradition. A dish which is as simple as delicious.
Neither sweet nor salty, these bundles are a real surprise for your mouth: a mix of flavors that doesn't let any space for half-measures. They can be loved, or hated
Here you are a typical Sicilian recipe, in which fennel is the main ingredient. You can taste it as an appetizer or as a second course. In both cases, however, you will enjoy the deliciousness of this specialty.
With this recipe, we leave aside the burners, in order to get ready for the arrival of the autumn with Bargnolino, a typical liquor of the Parma and Piacenza tradition.
This recipe, which surprisingly will not be based on red onion, will let you know another aspect, unusual and less known, of the famous Calabrian village ... Discover it by reading this article.
Triora bread, witches, ethnography and witchcraft museum, Bruss and the suggestive caruggi.
We present you a first fish dish, an excellent alternative to classic meat sauce, simple, quick to prepare and tasty
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.
A wonderful sea, the rock of Santa Maria dell’Isola and the delicious red onion.
This delicious recipe from the village of Radda in Chianti, in the province of Siena, is a reinterpretation of the classic pici all'aglione, typical of Tuscany
This recipe will let you know the sweet version of the chifel from Trieste, typical of Friuli Venezia Giulia and in particular of the hamlet of Muggia.
Here you are one of the several varieties of crepes: a first course that, thanks to its simplicity and deliciousness, can conquer everyone, and it is so easy to prepare that is perfect to cook at any occasion.
This week, we propose you the recipe of the variant of the fish broth from the village of Vasto: the 'brodetto', a typical fish soup of the Trabocchi Coast in Abruzzo, perfect to taste during the warm ans sunny days of the hottest season of the year.
This recipe, typical of Casale Marittimo in the province of Pisa, is an authentic symbol of this little village, know by all its inhabitants
Typical pastry from the village of Pitigliano which has an ancient story and a particular name and that you can find only in this area of Maremma.
A typical siracusan recipe that sees as protagonist a typical product of the area, the sausage.
A tasty cold dish of Sardinian tradition from the village of Masullas
The association La Granda is committed to preserve the Piedmontese Bovine Breed which is protected by the Slow Food Presidia since 1996
Typical of the Tuscan countryside tradition, these biscuits are today the protagonists of aperitifs or brunches
Ancient centre in the province of Teramo between churches, museums, liquorice, arrosticini and the excellent Pecorino cheese
Today’s recipe from our villages is not quite typical of a specific village tradition but it is a variant of one of the most famous dishes all around the world of the Italian cuisine.
The enchanting hills overlooking Mount Amiata, the history of one of the most beautiful villages of Tuscany and the extraordinary Brunello, the excellence of Italian wines.
The Acquacotta is a typical dish of the Maremma cuisine, both from the Grosseto area and from the Tuscia region in the province of Viterbo. The recipe was provided by La Solina Restaurant, renowed in the area.
A splendid village in Lake Orta territory, among the extraordinary views on the lake, gastronomic workshops and restaurants that offer the delicious local cured meat with polenta or panissa.
The Ciallédde is a typical dish of Locorotondo, village in the province of Bari, and of the onetime poor farming cuisine, but the fact that it is nutritious, light and fresh makes it extremely current.
The Bringoli al sugo finto (also called pici in other parts of the region) are the typical dish of the village of Anghiari, in Tuscany, consisting of an handmade type of pasta, similar to thick spaghetti but bigger and more rustic
Typical pastry of Sambuca di Sicilia
Today, for the hamlets recipe of the week we’ll learn how to make Testaroli with the classic recipe, cut in squares and seasoned with Ligurian pesto.
The Village recipe of the week, according to Campus Etoile Academy, is the soup of mixed pasta with a sauce of Gradoli beans, mussels, Vezzena cheese and cocoa beans.
Sicilian cannoli’s name derives from river canes to which the shell was rolled up during the preparation since a few decades ago and it is one of the typical pastries of Italian confectionary.