A rustic recipe that Davide Puleio presents in a dessert with a texture reminiscent of cheesecake. Sommelier Gianluca Tronci creates a cocktail based on strawberry grapes, vermouth, and drops of laurel oil.
From Tuesday, September 15th to Thursday, September 17th. The AVPN championship will be divided into seven categories, designed to showcase the diverse facets of pizza culture, from the great traditional classics to more contemporary interpretations: Margherita; Marinara; Fried Pizza; Neapolitan Calzone;…
From August 28th to September 6th, it's the star of the 77th National Fair, transforming the city's historic center into a stage of flavors and collective rituals. The event concludes with a free maxipeperonata featuring four hundred kilos of fresh peppers and one hundred kilos…
Produced exclusively at high altitudes (between 1500 and 2000 meters), they have unique aromatic profiles: each pasture offers unique floral, herbaceous notes, or nuances of hazelnut, making each wheel unique. The dates are September 4-6 and 11-13.…
The menu remains faithful to the historic recipes of the trattoria on Via Pistoiese and some of Grandma Irene's home-made classics, with small additions for the summer season: from lampredotto to pappa al pomodoro and panzanella, from beef tartare to salad...
The event opens on August 29th with a packed calendar of events, followed by the Grand Gala on September 15th. Two different formats, demonstrating how a dish rooted in tradition can be adapted to both contemporary aperitifs and…
A quintessential expression of the Aosta Valley's cheesemaking tradition, only 15% of the total Fontina DOP production is produced on mountain pastures, between 2.000 and 2.700 meters above sea level. Each wheel reflects the changing seasons: alongside the traditional aromas…
While the cannolo is a cultural heritage of all of Sicily, the one in Dattilo is considered a true sanctuary for lovers of this dessert, which competes for supremacy with the renowned variants of Piana degli Albanesi. The…
The event will take place on June 16th and 17th. Sixty chefs will be at the stoves, showcasing the local flavors and culinary traditions of their restaurants. Leading the way will be Michelin-starred restaurants, osterias, pizzerias, pastry shops, bakeries, florists, and producers from the municipality of…
Le Piole were family-run establishments serving simple, hearty cuisine, a convivial atmosphere filled with background music, laughter, and toasts. Interestingly, the Piedmontese culinary tradition is being revived by a family of Calabrian innkeepers originally from...
From May 30th to June 2nd, the festival will take place in Fano. This festival is much more than a gastronomic celebration: it's an immersive journey into seafood culture, featuring cooking shows, tastings, boat excursions, scientific meetings, and dedicated initiatives...
The protagonists are small producers from 16 Italian regions, custodians of our gastronomic traditions. Women and men who pass on ancient knowledge, protect the landscape, safeguard native breeds, and renew the bond between people, animals, and nature every day.
Unlike the Bolognese lasagna topped with béchamel sauce, the Neapolitan version is a triumph of flavors that reflect the desire for transgression before the fast of Lent. Francis II of Bourbon was so fond of it that he was nicknamed the "King…
The Italian Porchetta Festival moves to Todi from May 22nd to 24th. Master porchetta makers from all over Italy, chefs, producers, food trucks, artisans of taste, and enthusiasts from every region will come to enjoy a dish rooted in…
Pina Siotto's recipe draws inspiration from Mastro Martino's Libro de Arte Coquinaria (1465). The ricotta used in the traditional version is replaced with hulled red lentil flour or cannellini bean flour and cow's milk…
Christmas 2025 is approaching and, between panettone and pandoro, the challenge between tradition and innovation becomes more intense than ever: historic masters, starred chefs and young emerging pastry chefs offer soft leavened products, selected fruit and classic aromas revisited with creativity.
Two weekends in November for what could be defined as a "gastronomic system," which begins with a simple hot sauce of garlic, oil, and anchovies, and expands to include the convivial culture and the fundamentals of daily peasant food...
Considered one of the oldest cheeses in the world, Callu de Cabreddu, also known as Cazu de Crabittu, breaks all price records among Italian cheeses. Its price hovers around €450 per kilo.
The Prince of Salina shared the right of entry into the convent with the King of Naples. And there, they supplied themselves with sweets, which the nuns could sell only through the exposed wheel, thus avoiding contact with the outside world.
Over 60 restaurateurs, starred and otherwise, will be involved on June 19 to celebrate Mediterranean haute cuisine and the gastronomic products of the Sorrento peninsula. Visits to ancient lemon groves, walks among the olive trees, sensory analysis of oil, lessons on transformation techniques…
A specialty that, despite having a poor and popular origin, is as complex and rich in ingredients as a haute cuisine dish. A tradition linked to the cramârs, the itinerant sellers of Carnic spices who, since the 700th century, crossed the Alps on foot to…
The setting in which this dish was born is a poor landscape, among the least fertile in Europe, of stones, caves, bare mother rock. In those times of maximum poverty, there was little. The garden gave celery, potatoes, beans. Minestrone was born with the addition…
Focaccia di Recco0 is registered among the European DOP and IGP that represent the Italian gastronomic heritage in the world. In the morning the morning focaccias “with and without” (onions). In the afternoon everyone in line for the Focaccia di Recco…
A rich program: tastings, Taste Workshops, conferences, show cooking, activities in the Playroom and in the stands and stalls of the Market at the Porto Antico in Genoa from 8 to 11 May to celebrate the twentieth anniversary of the event
The name evokes the image of the vignaroli, the farmers who worked in the vineyards and who prepared this dish with fresh garden produce using vegetables that often grew on the edges of the vineyards. Once considered a poor man's dish, vignarola today…
From May 16th to 18th the 15th edition of the Italian Porchetta Festival. An increasingly popular specialty claimed by several regions. Tasting workshops and meetings with industry experts, to deepen your knowledge of this street food excellence…
On April 6th, Carbonara Day is celebrated all over the world. The chef of the restaurant Il Marchese Roma e Milano proposes a recipe with instructions on the choice of ingredients that makes it a dish of high and refined…
A great-granddaughter of Mrs. Catina, cook of the ancient trattoria of Sacile, has recovered an old handwritten recipe book. Instead of mascarpone, whipped cream was used; and instead of the ladyfingers, sponge cake was preferred. The recipe in…
Formaggio di Fossa di Sogliano al Rubicone is a PDO delicacy that comes from the centuries-old tradition of maturing in pits dug into the sandstone rock. Its strong and aromatic flavor makes it one of the most appreciated products of the gastronomy…
A dessert linked to the figure of Saint Joseph, the putative father of Jesus and therefore became the protagonist of Father's Day. Fried or baked, they are widespread throughout Italy with some variations. The proposal of the pastry chef of La Madeleine…
An ancient ridged pasta whose origins date back to 1600, a gastronomic tradition of Emilia-Romagna cuisine, is proposed by the multi-starred chef of Piccolo Lago in a version with a delicate flavour that goes perfectly with fish and burrata
Bagna della merla that will be proposed again from Wednesday 29th January to Sunday 2nd February in about a hundred places, all over Piedmont and also abroad. The three versions: red, classic “as God commands”, yellow for the “heretic” with garlic…
Produced in Alpine pastures at altitudes between 2.000 and 2.700 meters above sea level, Estrema d'Alpeggio is made from raw milk from cows fed exclusively on pasture grass. A cheese that, between tradition and sustainability,…
Daughter of the Emperor of Austria of the Holy Roman Empire, second wife of Napoleon Bonaparte and therefore Empress of the French from 1810 to 1814, reigning Duchess of Parma, Piacenza and Guastalla, Maria Luigia of Austria received a…
On the occasion of the Torrone Festival in Cremona, a combination has arrived that, at first glance, might seem unusual: the scent of nougat mixed with that of another traditional dessert, Vergani's bautino
A traditional Roman dish made famous by Monicelli's film "L'audace colpo dei soliti ignoti" with Vittorio Gassmann, Marcello Mastroianni, Renato Salvatori, Carlo Pisacane and Tiberio Murgia always included in the menu of the restaurant-temple of Roman gastronomy
A centuries-old tradition, today it is a global trend loved for its mix of artisanal slowness and social appeal. Rich in fiber, natural sugars and vitamins (A and C), they represent a healthy and highly energetic snack. They also contain polysaccharides and antioxidants,…
The festival from October 4th to 6th. An expression of ancient traditions and artisanal wisdom, it appears in the medieval sculptures in the Baptistery of Parma and in the Cathedral of Fidenza. Among the novelties of this year, the Gelato al Salame, the maxi focaccia…
From Friday 6th to Sunday 8th September and from 13th to 15th September, thematic tastings of the most sought-after mountain cheeses (Bagòss, Bettelmat, Bitto, Castelmagno, Bleu de Moncenis, Murianeng) paired with mountain wines but also the best of cured meats…
From Friday 6th to Sunday 8th September in Avezzano three days of tastings, shows, music, exhibitions, conferences, meetings with farmers and artisans to discover the true identity of this land, historically devoted to agriculture and with a culinary tradition…
In Puglia there is a real cult of onions. There are different and valuable qualities. The recipe for onion calzone inevitably refers to the aromas of grandmothers' kitchens handed down from generation to generation and every family preserves…
The Pruna di Frati which have become part of the Slow Food Presidia have an ancient history, characterized by a thin skin and a sweet flavor with a sour aftertaste. The Piparelle also represent a deep connection with history…
The chef of the exclusive Don Pasquale-Maalot restaurant in Rome offers an original version of the iconic dish of Jewish-Roman cuisine in the name of lightness, without ever forgetting taste and deliciousness.
In the Cian de Bià tavern Ivo Orengo, philosopher of simplicity and healthy eating, celebrates the popular gastronomic tradition of western Liguria with an eye always attentive to healthiness
The presence of mussels in these seas has been documented since the beginning of the twentieth century. A mollusk of identity, even the fans of the football team, when they go away, sing 'C'avemo i moscioli'". Slow Food presidia decide to stop fishing. Also dramatic…
The menu of starred and gourmet restaurants, excellent gastronomic products, from provolone del Monaco to Treccia di Mozzarella, served at a long table for three hundred people along the main street of Sant'Agata sui due Golfi. A product fair…
The Petroniana cutlet, typical of Bologna, is a tasty veal cutlet enriched with ham and cheese. Often completed with white truffle, it represents a rich dish of Emilian cuisine that has its roots in seventeenth-century banquets. Recipe…
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,…
