Lucca red beans have been talked about since 1780. Not to be confused with borlotti beans, they are characterized by their intense and decisive aroma and flavor combined with the extreme softness of the pasta. They are the protagonists of the soup recipe…
The chef of L'Orangerie in Bossolasco offers an elaborate dish of great effect, an expression of the important culinary tradition of the Langhe and of the strong bond he has with his land of origin and the desire to project "ancient gestures" that today are…
The chef of the restaurant L'Aurora in the suggestive Borgo dei Cipressi in Todi proposes a recipe that touches the heart of Umbrian cuisine, combining his experiences in great starred kitchens with the principles of sustainability, territoriality and seasonality.
From Shanghai to New York, passing through Japan and the European capitals, the largest collective bagna cauda in the world will be held in the last two weekends of November and from January 29 to February 2, 2025 with the Bagna…
The Slow Food Guide draws a national map of the most authentic Italian restaurants. 1917 places that stand out for their excellent offerings and for their ambience, cuisine and hospitality with versatile dishes, always good and current, and with an approach to…
The Brembo-Pirelli marriage "is not going to happen": the exit of the group (of the Bombassei family) from Tronchetti Provera's company puts an end to hopes of creating a mega-group
The star of the dish by the Michelin-starred chef of the Gardenia restaurant in Caluso is Portulaca, a poor herb but rich in nutritional and medicinal substances
Appreciated for its sweet and tender pulp, for its thin and crunchy skin it can be eaten raw. Imported by Ligurian sailors who came from the New World. All the nutritional properties of the vegetable
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…
The chef of the Le Spighe restaurant at the Hotel Palatino proposes a dish of poor raw material which is enhanced in a refined recipe that enhances its flavor
In the Guide created by Gambero Rosso there are over 630 signs for the most complete national map of Italian street food. 20 Regional Champions, symbol of the excellence and gastronomic variety of each Region. The link to find out about the best street food…
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
Massimiliano Mussoni, chef of the La Sangiovesa tavern in Santarcangelo di Romagna, considered a true place of worship in Romagna, offers a tasty soup with an onion protected by a Slow Food Presidium that risked extinction. The great nutraceutical properties of onions
The macaroni pie is a typical dish of the Piacenza tradition, a culinary work that combines pasta, meat, cheeses wrapped in a generous crust of shortcrust pastry
The name is composed of ranza, meaning bran and sciura, meaning the flour flower. An ancient Arab tradition from the small town in western Sicily. The recipe to prepare it at home. Excellent for a trip out of town
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 chef of the La Lanterna verde restaurant in Villa di Chiavenna proposes a historic dish of the restaurant with trout from a family farm available raw, marinated and cooked. The important nutraceutical properties of asparagus enhanced in this preparation.
In the small town of Gagnano sul Garda, capers have found a favorable environment for their reproduction. Chef Alberto Bertani of the QB Duepuntozero restaurant in Salò has dedicated an entire menu to "Capers, what a menu. The great nutraceutical properties and…
The Michelin star chef of the new Sustanza restaurant offers cuisine that is also "a social gesture and a political act". His dishes are stories of reality like the artichoke exalted as a Neapolitan identity value
Genoese PDO basil goes beyond being a simple ingredient: it is an icon of identity and tradition for Liguria. Through centuries of history and dedication, this aromatic herb has conquered the palates of millions of people around the world
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…
An original interpretation of the Roman Vignarola proposed by Giovanni Milana of Sora Maria e Arcangelo awarded as the best trattoria in Italy
The chef from Orsara attests to a philosophy of cuisine, of the heart and essence not of a land, in this case Puglia, but of the territory in the cultural meaning of its thousand meanings, of memory, of history, of peasant tradition elevated to excellence
In the historic village of Cocconato, right in the Monferrato Riviera, the Cantina Nicola restaurant creatively interprets the flavors and aromas of a consolidated gastronomic tradition with great respect for the territory and its tradition
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
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
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
The chef of the two Michelin star Rei Natura, an advocate of natural, memory-based and instinctive cuisine, proposes a dish that is an expression of his gastronomic philosophy. haute cuisine that looks to the territory and the world of memories
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…
In the large park of the Faula Ristorante di Casa Langa you can try your hand at truffle hunting among oaks, poplars and lime trees. Chef Daniel Zeilinga's recipe is a perfect combination with the typical Langhe pasta which according to…
Executive Chef of the La Palma restaurant, the oldest hotel in Naples, managed by Gennaro Esposito with two Michelin stars, Bavuso proposes a recipe that indicates the direction of the new cuisine: tradition and territoriality conceived in a new dimension of values
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…
Imported by soldiers returning from the colonial wars in Africa, they have a more bitter and exotic taste than common aubergines. The leaves are also prepared in batter and then fried. Having become part of the Slow Food Presidia, it is rich…
The chef of the Ca tu Martinu ethical restaurant in Taviano in the province of Lecce has embraced a gastronomic project where sea water is the protagonist of the entire menu from first courses to desserts
The Butticé brothers' restaurant, a gourmet outpost of Sicilian cuisine in Brianza, offers the version of a caponata that the Queen of Italy had prepared for the inauguration of the Agrigento Theater
Italians increasingly like to go back to restaurants where the cuisine is that of the past like that of Piera Selvatico in Rivazzano Terme, awarded by the Michelin Guide
The Chef of I Carusi boutique bio relais in Noto offers a land and sea recipe inspired by tradition, the spring flavors and scents of the area, but above all by wellness cuisine, his forte
The starred chef of I Balzi Rossi in Ventimiglia Enrico Marmo combines the flavors of his homeland, Piedmont, and his adopted land, Liguria, with great attention to the spontaneous fruits of the earth
Massimo Mentasti, a genuine Lombard chef who moved to Maglie, pays homage to his region with a recipe that gives lightness and elegance to one of the main dishes of the Lumbard peasant tradition.
Feared by those suffering from favism, broad beans hold many nutritional surprises. The latest fad is in pokes. Of very ancient origins, for the Greeks they put them in contact with the world of Hades, for the Romans they were auspicious of happiness and prosperity. Peter…
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
East and West with their respective traditions find a meeting point in the recipe of the Australian Moor, fennel, peas and shellfish reduction by Ivan Fargnoli executive chef of the refined restaurant Aromi of the Hilton Molino Stucky on the Giudecca
Alessandro Rossi, talented chef of il Gabbiano 3.0 in Orbetello, offers Mediterranean cuisine that does not despise techniques from across the Channel in an intense confrontation between sea and land based on flavors and contrasts with unusual combinations
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…
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.…
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
The chef of the Flora restaurant of the Marriott Hotel in Via Veneto with his spaghetti with three tomatoes proposes his revolution in the elegant Via Veneto of the Dolce Vita: a return to the luxury of simplicity and the rediscovery of the authenticity of the country's territory...
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
A very original artichoke cappuccino by chef Nicola Bandi of the Osteria Il Moro of Trapani which does not tend to sensationalism in the slightest but in a modern and innovative vision enhances the flavors of the Sicilian artichoke and those of a cheese of…
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,…
Sixty recipes from the great starred chef of Vico Equense to discover the benefits and "alchemies" of a vegetable cuisine rediscovered in its thousand varieties and in its thousand flavours. The recipe for courgettes in Purgatory that recall the "animwe…
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
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…
In the Ophis restaurant in Offida, considered one of the most beautiful villages in Italy, the chef from the Marches offers cuisine according to the dictates of the Slow Food philosophy for traditional Piceno dishes elaborated with new generation methods
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…
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 traditional festival dedicated to the chestnut promoted by four restaurants a thousand meters high on Monte Baldo, known for centuries as the Garden of Europe, on the Veronese side of Lake Garda
The starred chef Marco Talamini plays his cuisine in the refined restaurant of La Torre di Spilimbergo which creates awe for his story on the simplicity of the relationship between the exaltation of the naturalness of the ingredient and the harmonious relationship with the combinations
Appointments in many restaurants in the Piedmontese capital, but also abroad on the two weekends of 25-26-27 November and 2-3-4 December. Here's everything you need to know
Chef Pasquale Caliri of the exclusive Marina del Nettuno Yachting Club in Messina dedicates a refined recipe with oriental influences to U Mauru the red seaweed, poor food of fishermen, in danger of extinction
The 50 Top Italia 2023 Guide awards the best places in Italy that represent the authentic gastronomic soul of the nation, enhancing territoriality at affordable prices. The complete ranking of the 50 award-winning restaurants
Linguine with crusco pepper as a childhood memory of Maria Cicorella, starred chef from Conversano, a local cuisine conceived in an elegant and refined way without distorting its identity.
From October 15th to November 30th, the Mostarda Festival in Cremona offers the streets of the Gonzagas, the Viscontis and the Sforzas to make Mostarda a real tourist destination.
An ancient phenomenon that has become a real trend and that talks about street food through addresses, stories and the most typical dishes of our tradition. A new appendix dedicated exclusively to itinerant activities: food…
An unusual combination of land and sea, also the result of its openness to international cuisine in the recipe for tuna belly in bread and ham crust by Cagliari chef Luigi Pomata who at the same time brings together Carloforte and…
The Sicilian street food par excellence that has successfully crossed the island borders has very ancient origins but Palermo and Catania are divided on the name, The first recipe in the book by Pellegrino Artusi
The Brodetto recipe of the starred chef of the Al Metrò restaurant preserves the flavors of all its components unaltered. The event dedicated to Italy's most delicious fish soup with big names in cooking and entertainment
Between tradition and innovation, the starred chef Luigi Lionetti of the Le Monzù restaurant in Punta Tragara offers a prawn bon bon with an all-Caprese flavor a modern cuisine that draws inspiration from the elderly housewives
Chef Luca Landi of the Lunasia restaurant, one Michelin star in Viareggio, makes innovation and technique his distinctive feature, enhancing the vegetable matter for its territorial identity. But great attention is also paid to sustainability and no waste
An ingredient with a particular flavor for the Chicken by Chef Nico Atrigna of the historic Le Logge restaurant in Siena where local tradition marries signature and innovative gastronomy while preserving the flavor of the time
The guide photographs the restaurant and food and wine sector of the capital, revealing a world in strong effervescence. All the prizes: Three Forks, Three Shrimps, Three Bottles, Genius Loci
A humble dish born from the "Ration K" of the American troops stationed in Rome, it has gained international fame in just a few years. Consecrated by Carnacina. Top 50 top ten carbonaras
An easy and original dish proposed by Chef Stefano De Gregorio but surprising nutrients and beneficial substances for the body are hidden behind an apparently poor cuisine. An invitation to discover wild plants
The starred chef of L'Erba del Re proposes an easy-to-make dish that creates a symbiosis of high gastronomy between land and sea, between the poor traditions of Emilia and those of Campania
The refined and sustainable recipe of the ravioli by the starred chef Claudio Melis of the Pasigà restaurant, a gastronomic Sardinian laboratory in one of the most elegant hotels in Porto Rotondo
Chef Mariangela Susigan of the starred Gardenia restaurant in Caluso revisits an ancient Cavalese recipe based on wild herbs and cheeses that enhances the biodiversity of the valleys
A poor dish from the peasant tradition of the Roman countryside is a concentrate of beneficial properties. Chef Antonio Romano of Spazio7 makes it a starred dish that can be replicated at home
For a century, the family of restaurateurs has handed down the baton of quality cuisine that enhances local products and gastronomic traditions
Conceived as a sports tournament, it will see the regions committed to telling their food and wine heritage through a dish and a wine
Leaving the role of head chef of the three-starred Norbert Niederkofler for a mountain hermitage restaurant requires courage. But Michele Lazzarini has a project for a high-level kitchen
The worldwide success of a poor dish that has become a symbol of Made in Italy. The controversial origins. Veronelli and Carnacina preferred pancetta to bacon. Rascel added the cream
A book published by Slow Food pays homage to the culinary culture of grandmothers, local traditions and obviously the cooks, guardians of a unique heritage in the world
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
The religious precepts for lean nutrition. Charlemagne punished those who ate meat on Fridays with death. A tour of gastronomic Italy and tasty regional recipes
Among the poor foods typical of Lent, cod and stockfish stand out. Cornerstones of our local culinary tradition, behind which centuries of history and many curiosities are hidden. Here are which ones
The pizza maker from Belluno is the prophet of a philosophy based on seasonality and respect for the environment, the reduction of waste, the reduction of the consumption of animal proteins, and the increase in the consumption of vegetable proteins to reduce intensive farming and…
The Bollito recipe for special occasions by Isa Mazzocchi of the Michelin-starred La Palta restaurant recovers tradition in a philosophy which - as the judges of the Guide affirm - allows her to range between past, present and…
A small gourmet restaurant in Canepina in the heart of the Viterbo tuscia, land of popes, of intrigues, of internal struggles with the great papal nobility, offers a cuisine that rediscovers the gastronomic values of the territory in an innovative way. The cannoli with cream…
The recipe proposed by Chef Walter Ferretto with a Michelin star at the Il Cascinalenuovo restaurant in Asti is a greeting to the autumn of the Langhe. His cuisine is a re-enactment of the purest Piedmontese gastronomic traditions filtered through the search for solutions…
Three weekends dedicated to tasting and history. Between Comacchio and Lidi they are cooked in 49 different ways. The long journey from the Sargasso Sea to the Adriatic. Pope Martin IV's fatal passion for eels: he died of indigestion…
The BrodettoFest is celebrated in Fano, three gastronomic days dedicated to the most representative dish of Adriatic cuisine. Each port has its own original recipe. with the obligation of components. They range from five to thirteen species of fish and shellfish. A…
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…
The recipe of Chef Alessandro Gilmozzi, of the starred restaurant El Molin in Cavalese, can be considered a synthesis of his culinary philosophy that marries the tradition of Dolomite cuisine and innovation. The protagonist is the Ciuiga, a humble sausage made from leftovers from…
Mysterious food kept inside the "panaru", the Palermitan frittola is mainly made up of offal which is then fried and embellished with fragrant spices. It must be served hot, for this reason it is kept in large wicker baskets and then served in the…
Giuseppe Biuso of the one-Michelin-star restaurant Il Cappero in Vulcano offers an original aubergine cannolo, ricotta, basil, confit tomato and caper powder. A dish that comes from his desire to pay homage to seasonal ingredients…
A Sicilian product born from the popular art of not throwing anything in the kitchen. The rascatura is obtained by scraping the large pots used for the preparation of panelle and crocché, kneaded again and then fried. A delicious and simple finger food to make…
An easy-to-make recipe that encompasses the flavors of the sea in a very light Ligurian preparation by Chef Claudio Pasquarelli, Michelin star in Bergeggi
In a few months, the Belarusian photographer Vladimir German conquered Turin with his bread, made with sourdough. Ancient flavors united by love for the land, the former photographer uses only organic and quality ingredients: from grains to cereals up to…
