Sciatt The term Sciatt is used in the Valtellina dialect to indicate the toads. However this Valtellina dish has [...]
Gnocchi, ravioli and game: Quantum specialties of traditional Emilian cuisine Crossing the Emilian countryside, walking along the Walk of Crostolo to Canali in the province of Reggio [...]
The Tortionata of Lodi Alessandro Tacchinardi, descended from generations of confectioners and pastry himself, in 1885 went to [...]
The newfound and innovated cuisine of Le Traveggole: “Our cultural project” Favara “A place That makes you happy, welcome to Favara”, so we read on the home page of the web [...]
Torta Pasqualina, curiosity and traditions of this historic Ligurian dish Ingredients, history and traditions of this typical Ligurian dish of vegetables that they used to eat at [...]
Back to Fish Chef, street food and starry dinners “mouth-watering” Starry dinners, affordable for all the portfolios, in some of the most exclusive hotels and restaurants of [...]
Bunet (Piedmontese chocolate terrine) The bunet, is the most typical and traditional Piedmontese sweet and more precisely of the Langhe and has [...]
LadyFingers biscuits from royal origins The Ladyfingers are very light and crumbly biscuits, oblong, prepared with a dough in which the egg whites, [...]
They come back: The villages of street food around Italy. This year also the food truck The best Italian street food labeled “Streetfood” in 2016 starts from March with the first date [...]
Cassoeula, the traditional dish among legends and saints Prepared with savoy cabbage and pork refuse, the Cassoeula is one of the most famous dishes from the Lombardy [...]