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 chef of the Castello di Rocca Cilento restaurant proposes a recipe that is part of his philosophy of representing in modern terms a tradition attentive to the production of excellent raw materials identifying the Cilento territory in a historical context
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 chef of the Grand Hotel San Pietro in Taormina finds a convincing synthesis in the combination of scampi and foie gras in the skilful comparison of sea and land flavors filtered by an innovative and elegant philosophy which is the key…
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 "Cucurummau" egg is a typical Sicilian dish that embodies the peasant tradition handed down over the centuries. It adapts to every season and is easy to prepare
An original interpretation of the Roman Vignarola proposed by Giovanni Milana of Sora Maria e Arcangelo awarded as the best trattoria in Italy
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
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
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…
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
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…
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
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
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
The challenge between Marche, Puglia, Veneto for the Adriatic side and Liguria, Tuscany, Lazio for the Tyrrhenian side from 1 to 4 June. The specialties: Broeto de pesse, Fanese brodetto, Civitavecchia fish soup, ciuppin, ciambotto, il…
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
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,…
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.
Prepared with cabbage and pork waste, cassoeula is a winter dish of the popular tradition of Lombard cuisine: its history and its variations
The ancient food habit of the Mongolian knights is today a dish appreciated by gourmets for its flavors and beneficial effects. In an elegant restaurant on the Esquiline in a centerpiece cauldron they cook various soups, from the delicate one with mushrooms to the spicy ones,…
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…
Chef Fabio Potenzano, well-known face of Raiuno's "It's always noon" show, offers his personal interpretation of a classic of Sicilian cuisine that has the flavors and colors of the Mediterranean
A dish of great flavor and easy to prepare proposed by chef Marco Caldora of the Punta Vallevò restaurant which encloses the scents of the sea and land of the Trabocchi coast of Abruzzo
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.…
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
In the Italian-speaking canton of Ticino, carnival lasts longer: in addition to the Roman rite, it is still customary to celebrate the Ambrosian rite carnival. Typical of this period is the risotto proposed by chef Claudio Bollini which enhances…
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…
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…
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…
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
The chef of Zelo Fabrizio Borracino Michelin star 2019 proposes a traditional Christmas dish. A dish that aims at the rediscovery of nostalgic flavors through a modern and innovative vision of cuisine that seeks emotions
For multi-starred chef Claudio Sadler, recycled cuisine is a world to be discovered. A good shrewd chef - he says - shouldn't throw anything away. The Milanese risotto al jumping recipe is one of his dishes…
Their origins are ancient, traditionally and historically linked to Emilia-Romagna in particular to the Cesena-Ferrara-Reggio Emilia triangle, as text is written in 1556 by Messisbugo, chef at the Este court with Alfonso I d'Este, but it is also a tradition in the Marches. Self…
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
An easy-to-make recipe that encompasses the flavors of autumn signed by the two-starred chef Massimiliano Mascia of San Dominico d'Imola, a restaurant that wrote the history of Italian haute cuisine
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.
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
An original recipe by Chef Dario Guidi of the Magenes restaurant in Barate di Gaggiano where tradition is combined with a highly innovative and modern vision of the kitchen
Erbazzone was born as a poor dish made with leftovers: it was the peasants' lunch and in ancient times it was also made only with the stalks of beets. Here is the recipe
Not only the Ukraine crisis, some increases had already been in place for some time. The shopping cart gets heavy. Families discover grandma's old recipes. And many reinvent their work
For a century, the family of restaurateurs has handed down the baton of quality cuisine that enhances local products and gastronomic traditions
The Colomba flies to the Easter tables of 71 percent of Italians. But with the increase in prices, the old recipes for homemade desserts are being rediscovered
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
Having passed from the legendary Noma of Copenhagen to the kitchens of Cannavacciuolo, the young chef of Trattoria Contemporanea manages to amaze with a recipe of simple ingredients but of great technique
In the Emilian tradition, tagliatelle are eaten at Christmas and Easter. Chef Daniele Persegani, a well-known TV face, proposes the Mantuan version of a sweet from grandmothers' memories
The humble dish cooked by shepherds in the fields during transhumance has become a must in Roman cuisine. The expedient of the innkeepers who adopted the Cacio e Pepe to "twist" the customer and make him more wine. From 28 to 30 January…
An intense and atypical life that of Roberto Scarnecchia, Serie A champion, but also a training professor at Bocconi, a master's degree to teach at the Harvard Business School, writer, economic essayist, and finally, following a youthful passion, appreciated by…
Holidays are the perfect occasion to taste traditional Italian delicacies, especially desserts. From the Lombard Panettone to the Umbrian Pampepato, from the Piedmontese Tronchetto to the Apulian Cartellate up to the Sicilian Cubbaita. Here is a list of the best Christmas sweets region by region
Forty years after the famous film by Mario Monicelli, a menu inspired by the Roman gastronomic tradition. The protagonists are the Rigatoni co' la pajata of the famous scene with Onofrio and Olimpia
A traditional Sicilian dish, but also a piece of history: caturro is a poor dish but full of flavour. One way not to pay the tax on the ground imposed by the Kingdom of Italy in the 800s. Few will know him, but…
Arrived in Europe in the 300s preceded by a bad reputation, considered an Arab ploy to eliminate Christians, over time the aubergines have largely redeemed themselves in the kitchen, also demonstrating remarkable beneficial properties. In Milan, the Vasilihi Kouzina Restaurant &…
Silvia Moro, the young chef of the Aldo Moro restaurant in Montagnana who has made a name for herself in recent times, interprets a traditional Venetian dessert with the resources of the countryside in a modern key this season, filtering it through art…
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…
The recipe of Chef Salvatore Bottaro of the Scruscio restaurant in Pantelleria comes from the memory of the scent of freshly cooked anemone fritters that he ate as a child at the home of some elderly woman in the village.. From that idea the chef set out to…
The traveling food and wine and art festival is back with many new features, including the new Casa-Maison del Vino in Casale Monferrato. In the sixteenth-century Villa Guazzo Candiani in Olivola, you can visit the largest Infernot in the whole of Monferrato.
In just a few years, a group of young people demonstrates that it is possible to do high-level catering in an area with a high rate of tourism such as the Marina of Sorrento, respecting tradition with an innovative touch. The Caponatina proposed by the Chef…
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…
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…
Identity of a gastronomic culture strictly limited to the Varese Ligure area, croxetti are a pasta made by hand with wooden molds built by local artisans that date back to the times when the Podesterie of the Maritime Republic of…
In October, three days celebrated all over the world to promote gastronomy and tourism in the Campana area.
A poor food, born from the leftovers of what remained in the kitchen, has now become a true gastronomic icon of the culinary traditions of Trapani. It owes its name to the abundant use of oregano with healthy effects. Among the components…
Chef Andrea Larossa, one Michelin star, Piedmontese by birth but influenced by his mother's Lazio origins, offers a Carbonara of absolute fidelity to tradition but made elegant and refined with a few touches that further enhance its…
An ancient poor dish of the popular tradition of Monferrato whose origins are lost in the Middle Ages lives again in the kitchen of Chef Claudio Vicina, one Michelin star. The chef reinterprets the recipe in a modern key, giving it new life and ennobling…
At La Dispensa San Salvatore in the Paestum countryside, an entrepreneur in love with the area puts over 60 housewives to work to offer the genuine flavors of the past. The restaurant conceived as a tribute to Cilento. On sale gourmet products of…
Viviana Varese defines herself as audacious, rebellious, enthusiastic and real, Michelin star chef of the Viva restaurant at Eataly Milan. Her pastiera recipe fully reflects her character. The iconic dessert of the Neapolitan Paqua is totally revolutionized in meaning…
Halfway between a crêpes and castagnaccio, Pattona is a very ancient peasant specialty of Lunigiana, straddling Liguria and Tuscany that exploited poor but also nutritional ingredients, such as chestnuts. It can be consumed with…
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…
Stanley Tucci, New York gastronome, actor, writer, director takes American viewers around Italy in the new series Searching for Italy. A tribute to his homeland, from risotto alla Milanese to pasta alla norma, from Sicilian wines to…
The American newspaper suggests to readers a counterfeit of one of the iconic pasta dishes of Italian cuisine. It is paradigmatic of the damages that Italy suffers for the imitations of its products abroad, a damage estimated by Coldiretti at 100 million…
Smooth, silky, spicy and with fruity nuances, Neapolitan black pudding was formerly prepared with fresh pork blood, chocolate and spices. Then in 1992 the sale of fresh blood was banned for health reasons. But the ancient peasant tradition for…
During Carnival, the rafanata cannot be missing on the Lucanian tables: an omelette cooked in the oven or on the grill. It takes its name from the main ingredient: Lucanian horseradish, an excellence recognized as a Traditional Agri-Food Product (PAT), thanks to its unique taste and…
Sardinia has a rich tradition of fried sweets for Carnival. Chef Roberto Murgia of the "Dolci in Corso" pastry shop in Alghero offers an old traditional recipe for a dessert considered auspicious. Originally culurgiones were considered amulets…
