January 2016

In Genova Voltri they bake a focaccia thin, greasy and delicious loved by Fabrizio de Andrè, Gino Paoli, [...]

Someone know them as Mortadella of Campotosto but their characteristics are very different from any type of [...]

Ingredients: (4 people) g. 400 catfish (2 fish 200 gr. Each.) g. 300 of fresh tagliatelle, 1 clove garlic, 3 [...]

Ciauscolo: typical Marche salame, known as “The Salame that spreads” ciauscolo History: Rosy, [...]

Maybe it’s a bit premature to talk about and especially to understand what implications may have in the [...]

A bartender in the footsteps of the Earl Negroni, between myth and legend, in search of the origins of the [...]

Ingredients for 4 people): 500 grams of potatoes, 10 cl of olive oil, 100 grams of fiscidu (goat cheese in [...]

The name of this specialty is of vernacular origins – Tiella, it has the meaning of pan – and it [...]

Ingredients A rabbit cleaned and cutted, a little flour, white wine, garlic, onion, rosemary, sage, a few [...]

The peverada sauce was the ancient sauce prepared by Venetian nobles to accompany the game (hares and [...]