A recipe that dates back to the 1400s, an excellent appetizer spread on bread or a substantial and tasty second course. The reason for the strange name Brandacujun. The La Brinca restaurant is the guardian of ancient flavours
A dish conceived by the chef of the Il Frantoio restaurant in Assisi as a hymn to the simplicity and goodness of Mediterranean ingredients, an authentic harmony of flavors
The Carnival in Friuli Venezia Giulia has its roots in history, among ancient wooden masks, demonic figures who announce themselves with cowbells. But from history also come ancient recipes handed down for generations. They are called rabbit orecchiette,…
A tasty tradition that dates back to the XNUMXth century. Born as food to celebrate the end of the Kippur fast in the Jewish ghetto of Rome, it soon conquered the palates of the Romans and spread throughout Italy. The recipe for…
It is one of the best known Made in Italy desserts in the world and most clicked on by Italians on Google. The real recipe: mascarpone, eggs, Italian coffee, marsala, ladyfingers, sugar and bitter cocoa
Wine and food and wine represent a heritage of excellence that originates from the historical "diversity" of this territory which is a melting pot of historical legacies and contributions of Central European cultures combined with Mediterranean flavors
At the table, Carnival was imposed since the 400s as the antithesis between the lean, typical of Lent, and the fat, typical of the non-penitent time. The recipe for frappe from 1587
The ancient recipe of Bacalà alla Vicentina (with only one C) is 400 years old, the result of studies by the Venerable Confraternity of Sandrigo
For four generations the Dori family has ensured authenticity in traditional specialties. Here was the pope's arsenal which kept the ropes for the ropes of the papal ships
Michelino Gioia, starred Chef of the restaurant of the exclusive Hotel Il Pellicano in Porto Ercole, proposes a recipe that pays homage to the Lazio and Tuscan territories filtered through an innovative vision of tradition that knows how to treat elementary raw materials, bringing them to the taste of a…
In 2009, 2016 and 2017 Ventricina Vastese won the Italian Salami Championship organized by the 5t Academy (territory tradition typicality transparency traceability). Made with selected parts of ham, shoulder and bacon, it is flavored with peppers…
In the two weekends between November and December it is celebrated in Piedmont but also abroad. Hundreds of restaurants involved for a fixed-price dish to accompany with a good glass of Barbera or Nebbiolo. There will be a traffic light: red light,…
In Sicily it is an old tradition of Arab origin to prepare recipes with the use of caramel not only for desserts, such as biscuits and brittles, but also for savory dishes. Chef Antonio Cicero, custodian of Sicilian cuisine…
The simplicity and tradition of Apulian cuisine are found in a dish with a unique and genuine flavour: white broad beans and wild chicory. Few ingredients for a tasty and popular dish throughout Puglia, from Foggia to Lecce up to…
An ancient gastronomic tradition of the town of Motta Livenza recalls the failed night attack of the Turkish army aiming to conquer Venice, The kitchen of the poor, when a herring was hung from the ceiling to flavor a meager plate of polenta. RECIPE…
