The Piana degli Albanesi Cannoli Festival on 11 and 12 May. An ancient confectionery tradition rooted thanks to the influence of the Albanian community. The phallic homage of the women of the Harem to their men which then becomes a conventual dessert. The classic recipe of…
Some even date it back to the Middle Ages, when farmers in the Tuscan countryside, in a condition of extreme poverty, recycled leftover food on holidays. Soledad's cuisine in Lucca. The Mecenate's recipe rich in…
It was originally made of flour, water, salt and cold polenta left over from the preparation of some recipe, a typical example of "recycled cuisine". The originality of this focaccia is that the dough is cooked on the piòta, a vertical plate placed in front of the…
The great chef Bruno Barbieri, seven Michelin stars, strict judge on Masterchef, offers an easy-to-execute recipe for a dish his mother made him as a child with some touches of originality
A sweet temptation from the Neapolitan chef of the Rome Marriot Grand Hotel Flora in Via Veneto. The disputed origins between two Neapolitan monasteries and the first codification of the Father's Day dessert in a treatise by Ippolito Cavalcanti in 1837
A concentrate of beneficial properties and very versatile in the kitchen. For Pliny the old man took away sadness and gave joy to life. It can be a starting point for beautiful walks in the woods, but be careful not to confuse it with the Mandragora, a grass…
It looks like a cheese, but with the heart of a cured meat. It is the Caciocavallo dell'Emigrante, the culinary matryoshka with a flavor rich in history and ingenuity that continues to fascinate
A shell of soft almond paste that hides a filling of blancmange cream and apricot jam. Today it can be found in "The Secrets of the Cloister" in the Palermo monastery of Santa Caterina. For Giuseppe Tomasi di Lampedusa in The Leopard…
The ingredients of the piparelle are simple (almonds, sugar, thousand flower or orange honey, cinnamon, cloves, and orange essential oil) but the processing requires two days and two cooking times. The name derives from cooking in stoves…
Initiative by the gastronomy historian Luca Cesari and the starred chef Luca Marchini: On 20 February six recipes covering 400 years cooked live in the La Pomposa restaurant in Modena. The classic recipe deposited in 1982 by the Delegation of the Italian Academy…
The first Vermouth Show will be held on 24 and 25 February at the National Museum of the Risorgimento. Large and small historic producers present at the event. The most important restaurants and bars in the city are also involved for pairings and mixology.
The Pope's appreciation for this exquisite dish put an end to the murderous intentions of the despot of Cremona. The three typical preparations: dry or in chicken broth (capon or hen), beef, pork or pot salami. A Path…
Ripening under the sea sand. develops its unique sweetness by losing the typical bitterness of the common thistle. On January 27th Cervia dedicates a celebration to him. Rich in nutritional properties, it is excellent in salads, baked au gratin, and as a condiment for first courses.…
A confectionery tradition born in the convents of Puglia, Molise, Tuscany and Sicily. The recipe by chef Gegé Mangano of Monte Sant'Angelo
Since ancient times, almonds and pistachios combined with honey have been the only three ingredients of a dessert characteristic of the central areas of Sicily. Long preparation process: eight hours of cooking the honey and only after adding the fruit...
Beautiful to look at and full of delicious flavours. The Carthusian challenges the centuries with its goodness. The Paolo Atti & Figli oven has been producing it for 140 years with the original recipe deposited with a notary. The recipe to make…
A dish born historically from poverty, collecting the few legumes that fell from the bags transported by sea and landed by the Leuti. The traditional soup recipe
Cod and Naples, a love at first sight that has lasted for centuries and revives every year especially during the Christmas holidays. Expression of popular cuisine exalted in the 600s by Lo cunto de li cunti by Giovan Battista Basile. There…
All the protagonists of the history of the Neapolitan confectionery tradition during the Christmas holidays including Mustaccioli, Divino Amore, Zeppole, Struffoli, Roccocò, Raffiuoli, Sapienze, Pasta Reale, and Susamielli
The Cervere leek, the historical pride of the town in the province of Cuneo, celebrated for its organoleptic and healthy properties, comes back to life in a recipe from the two Michelin star Antica Corona Reale restaurant
Artisanal panettone remains one of the most loved desserts by Italians for the Christmas holidays, despite the significant increases recorded in recent times. But the quality is worth the expense. Which ones to choose? Traditional, innovative and creative, here is the best of production…
In the La Brinca restaurant in Ne, a small village in the Ligurian hinterland between Chiavari and Lavagna, time seems to have stopped thanks to a family of restaurateurs who religiously cultivate the gastronomic traditions of the area
Christmas 2023 is looming and the search for the best one has already begun. Between Michelin stars and collaborations with master pastry chefs, here are some suggestions. The prices of the industrial ones fluctuate between 6 and 14 euros, while the artisan ones vary from 30…
A historic dish created to avoid paying the salt tax by placing anchovies on the surface of the tubs that passed through the Maritime Alps. On 24,25 and 26 November and 1,2,3 December you can taste more than 150…
The cuisine directed by master Aiuchi Takehiko is part of a cultural project to explore the philosophical meanings of Japanese gastronomy. Great attention to the world of sake and Asian mixology, the Zen garden created by Akiyama Nobushige, artist of the cultural institute…
An easy recipe proposed by the Chef of the La Corniola restaurant which contains the flavors of this season and refers to the intense aromas of mountain meadows and woods, an invitation to indulge in a day full of nature
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
From 6 October to 19 November the city will become a great theater to explore the versatility in cooking and the history of this food, its origins and the importance it has had in the past through tastings and events.
Strength and love for the sea guide the muscle worker Nadia Maggioncalda: the only woman in all of Italy to carry out this tiring job. . Over 30 years ago she met Eugenio in La Spezia, the one who would later become her husband in '89,…
Strictly composed with 11 ingredients. the five pinches, a real seal of guarantee that testifies that that tortelli did not come out of the machine. An amalgam of wise gestures that are lost in the Middle Ages. The proud distinction from the Mantuan tortello
A Slow Food presidium that safeguards a tradition that dates back to the convents of the Poor Clares confiscated by the Kingdom of Italy. The recipe that dates back to 1600 is simple but insidious, the secret of the central swelling: it must reproduce Mount San Pietro. The…
The strange cross between carrot and parsley with a fleshy texture and slightly sour taste when raw, which becomes sweet when cooked, has origins dating back to the Middle Ages. It contains more fibers and mineral salts than potatoes and is a…
A refined spaghetti that comes from a boat trip with the fishermen of Lipari and from a snack with cunzato bread provides the pretext to the Chef of Cala di Luna in Cefalù for a refined dish that enhances the…
The history and all the curiosities of the king of Roman street food: the supplì on the phone, a recipe that has evolved over time. Variations: all the Roman spirit in a fried dish. Differences between supplì and arancini
For the historian of nutrition Giuseppe Nocca, the fresco found in Pompeii recalls the use of croutons or biscuits very common in Roman times rather than a pizza. The cooking was carried out under a terracotta bell called "clibano" in Latin.
Invented by a pastry shop in Favara and dedicated to the Queen of Italy Elena of Savoy, wife of King Vittorio Emanuele III who greatly appreciated. A soft sponge cake meets the intense character of the ricotta cream and the delicacy of…
Slow food presidium, was disappearing, saved after having collected ancient testimonies in families, today it has a production disciplinary. Tool for the protection of identity and for the promotion of the territory.
In Torreglia in the Antica Trattoria Ballotta, where the Panavina del Codfish Confraternity was born, the capuchin cod with anchovies, raisins and pine nuts is still on the menu today according to the sixteenth-century recipe of the Paduan monasteries
For some it dates back to the Romans, for others to the Jews expelled from Spain in 1492, more likely it was a nutritious fast food for pilgrims on the Via Francigena. Inside dried fruit, almonds, hazelnuts, pine nuts, walnuts, candied fruit, sultanas, honey,…
Prepared with cabbage and pork waste, cassoeula is a winter dish of the popular tradition of Lombard cuisine: its history and its variations
A traditional dish that encompasses the history and attachment of Friulians to their land and roots. Spicy are characterized by the sweet-salty contrast. The version of the Costantini restaurant in Collalto di Tarcento
Three days of festival and a gastronomic journey from the "cru" of Umbrian porchetta to those of the regions of central and southern Italy, Italy is divided on the condiment: fennel for Umbria, Marche and Romagna, rosemary for Tuscany and…
An ancient fruit much appreciated by the Duchess Maria Luigia of Austria. Main ingredient of the Tortel dols filling. Here is the story of the noble pear of Parma
The preparation based on lamb entrails and Ragusano cheese wrapped in a retina. A dish that has the true flavors of the peasant world, of ancient rites and traditions of the countryside people. At the sound of the bells the signal that…
Loved by Verdi, D'annunzio, Bacchelli and Zavattini, it has ancient origins, destined for the tables of nobles as early as 1300. In 2022, PDO production increased by 5,87% for a consumer turnover of 25,2 million euros.
St. Joseph loved more by popular beliefs than by the church of origins. For March 19, sweets are prepared throughout Italy. The Raviola di Trebbo with mostarda is particularly original, the protagonist of a bicentenary celebration
Polenta made from durum wheat and vegetables has centuries-old origins and is found throughout Sicily, included in the list of traditional regional agri-food products. During the Sicilian Vespers he refreshed the Messina soldiers who were resisting the siege of the French.…
It has an important gastronomic history for having given flavor to some typical dishes of the Ligurian tradition. Fundamental component of Focaccia di Recco, now replaced by Crescenza due to its difficult availability. The recipe for making Prescinseua at home
Even a festival is dedicated to the spoon dessert of ancient tradition, the pride of Castelbuono's gastronomy. The recipe from the pastry shop of the Sferruzza Brothers, temple of island pastry
Anna Rita Simoncini has made her restaurant I sette Consoli in Orvieto a treasure trove of refined territoriality. The recipe for cauliflower and ray wings evokes an old tradition of salvaged cooking
It's called mileccio but today it's made with semolina. The carnival and Easter sweet of poor families is now back in fashion, its simplicity does not come at the expense of its flavor and fruity aromas. Not…
In recent years, the buckwheat pasta of the famous Chiavenna pasta factory has literally traveled around the world: from Canada to Japan, everyone is crazy about the pizzoccheri of Valtellina. The history of the Moro family
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 gastronomic specialty that has become a flag of the cultural identity of the Valtellina populations. The cultivation of buckwheat almost disappeared elsewhere kept alive to make Pizzoccheri. The recipe protected and defended by the Pizzocchero Academy of Teglio
The king of Tuscan cured meats that Machiavelli was passionate about joins forces with the start-up climate tech company that works to protect biodiversity and the quality of life of pollinators and bees. The great exploit of the Finocchiona market:…
From poor meal of transhumance shepherds to gourmet dish of great chefs appreciated all over the world. When the innkeepers of the Roman countryside increased salt and salted pecorino cheese to sell more wine to their patrons. The rich calendar…
The ancient tradition of the dessert made with beans, fruit and dried chestnuts linked to the cult of Sant'Antonio which was prepared in homes on January 17 also to ... ward off the curse of Sant'Antoni Chisoler. Carlo Mantovani's recipe that…
Irmana, a variety of rye imported into Sicily in the XNUMXth century by Benedictine monks, rich in healthy properties, had almost disappeared. The chef of the Grand Hotel in Taormina has recovered it in his menu in defense of the great heritage of biodiversity…
Saved a particular ecotype, with a delicate flavor, which must be consumed within two to three days of harvesting. The Slow Food Presidium, a job opportunity for young people to fight the depopulation of the area.
A tradition that dates back to the XNUMXth century. Small biscuits made with shortcrust pastry and a filling of figs, toasted almonds, walnuts, pumpkin (candied pumpkin), chocolate drops, orange and lemon peel. Here's how to do them
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…
The small villages that keep 92% of the typical national products. At the head of all bread, pasta and desserts (1616), followed by fruit, vegetables and greens (1577), meat-based specialties (822), cheeses (524) and gastronomy products (320),
Strict rules in the EU specification to protect the authenticity of Neapolitan Pizza from fakes. The disciplinary also intervenes on the use of mozzarella, oil and tomatoes. The protection of a turnover of 15 billion euros
Sweet of ancient tradition, it is made for the feast of San Martino but is consumed above all during the Christmas holidays. The master pastry chef Salvatore Ravese has recovered an ancient recipe which enhances the flavors and aromas of the land of Calabria
From 15 to 26 September, the streets of the Vicenza town will pay homage to the Norwegian fish that has entered the Venetian gastronomic tradition. Agreement with Norwegian manufacturers for quality supplies
The taste of walking, a book published by Slow Food reveals the identity origins of products and gastronomic traditions by following internal paths
From 16 to 25 September 2022 in San Vito Lo Capo from Bennato to Ermal Meta, to the Taranta orchestra all around a simple food common to the whole Mediterranean
Little cooking secrets, handed down over time, for the pleasure of the table but also to cure some ailments when there were no supplements in a volume of Slow Food
A traditional Sicilian recipe revisited by Chef Tony Lo Coco, Michelin star of I Pupi in Bagheria where the past dialogues with the present of a cuisine contaminated by different cultures
On January 17, a planetary tour to tell the world of pizza in one day and in twelve different languages in Australia, Korea, the East and West Coast of the United States, Japan, Russia, Egypt, Dubai, La Réunion, Turkey, Germany, France, Spain,…
The Buccellato or "cosi ruci" sweet that cannot be missing on the Christmas tables in Palermo has very ancient origins, proposed by Chef Fabio Potenzano, a well-known TV face. It is not only full of Mediterranean flavors but it is also considered a good luck charm.
The historic village with a hundred inhabitants has the largest concentration of distilleries in the whole province. All strictly family-run. that produce a high quality grappa. For five days, eight traveling shows will introduce -…
Recovered an old gastronomic tradition that dates back to the times when the Jewish peasants, unable to eat pork, raised geese. Challenge among all the fractions for the ancient game of the Goose in the square. An ebook reconstructs the historical reasons for the diffusion…
Its origins date back to 1441 on the occasion of the wedding between Bianca Maria Visconti and the leader Francesco Sforza. Compared to the traditional nougat it is richer with inserts of aromas, candied fruit, dried fruit. For nine days the city becomes a…
On November 21st in Sutrio, a double appointment with Formandi Flavors and mountain cheeses and Flor-Mulini flours, delicacies from Carnia. For the occasion, dishes of ancient tradition will be prepared. Among these the Antipast das Stries which refers to the legend…
In the late 800s, a sweet from Abruzzo with a thousand religious and pagan origins was patented. In Catania, the martyrdom of St. Agatha finds its counterpart in a breast-shaped dessert. But there are also three-breasted babes…
Easy to make them at home. Among other things, they possess important nutracutical properties. The Romans were fond of it: the recipe of the agronomist Columella still has its validity. The sycophantic expression associated with sexual meaning
The XXX edition of "Waiting for September Rotaliano" is underway. More than 20 appointments through visits to the cellar, tastings, themed dinners, aperitifs, food and wine proposals, trekking among the vineyards and holiday proposals, in addition to the inevitable "Taste Experiences" with the…
It is a traditional sausage from three small villages on the slopes of Etna: the meat is not minced as is the case for most cured meats throughout Italy, but chopped up on a large oak log with a…
An event that aims to make the public discover and rediscover the genuine flavors of poor street food products and important cultural, identity and ethnic values linked to Italian gastronomic traditions
In the Canavese area the tradition of a hazelnut-based sugared almond - obviously tonda gentile delle Langhe - is kept alive instead of almonds, produced with procedures that recall the processing of medicinal tablets by pharmacists
From today to Sunday the city of Cervia celebrates the ancient tradition of the remittance of salt, the transport on the Burchielle towed along the banks of the canal. The ancient festival that closed the working season is renewed, which in 1792 was…
With its unmistakable Mediterranean flavor, tomato puree is the queen of our first courses, the most loved homemade preserve by Italians and beyond. An ancient tradition that brought the whole family together in its long preparation, becoming…
Created as a substitute for unleavened bread, scima pizza is the result of the ancient heritage of the Jewish communities present in Abruzzo in the late Middle Ages. The ancient cooking under the tile handed down in the countryside. Crumbly and tasty, scima pizza is served…
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…
Nourishing and digestible, with an aromatic and spicy flavour, Pecorino Romano boasts a thousand-year history. A staple food for the sustenance of the Roman army, it is still produced following the same recipe. In May, celebrate spring with fresh broad beans. Tasted by…
The sweet symbol of spring will taste different again this year. However, this does not mean giving up on taste and not being able to allow yourself a break from the diet. However, every year it becomes more and more difficult to choose the Easter dove, among the…
With the Gelato Day, the 2021 artisanal gelato season officially opens, scheduled for March 24, aimed at promoting the artisanal one. The protagonist of this year will be the Mantecado chosen by Spain, The ice cream market in our country is worth…
Fabio Fauraz, chef of the bistro restaurant Il Michelaccio in Genoa, recommended by the Michelin Guides, offers a traditional Ligurian dish for lean Lent: the Buridda which is cooked expressly on Holy Thursday. An easy to prepare dish but…
Among all the desserts that are prepared for Easter, the palm of originality belongs to the Pupa and the Horse, made in biscuit dough. Born in the 800s to seal the official engagement of two young men: The horse, symbol of power, to…
After the Neapolitan Pizza it is the turn of the famous dessert invented by a certain Toni, a baker's boy at the time of Ludovico il Moro. Today it is a consistent economic reality of Made in Italy that must be protected and safeguarded.…
In Scicli, the town of Inspector Montalbano, there is an old tradition: the Testa di Turco, a turban-shaped cake filled with ricotta and cinnamon flavored with lemon. Remember the expulsion of the Saracens from the island. Chef Giovanni Galesi's recipe…
