La “Pizza Doce”, il dolce dei matrimoni della tradizione abruzzese.
La Pizza Dolce Abruzzese, la “Pizza Doce” (detta anche Pizza Dogge o Pezz a Dagg) non ha nulla a che vedere
Offida cuisine and Longobard influence
Offida’s cuisine tells the story of ancient peasant traditions, probably dating back to the Lombard invasion that began in the
These are not just local dishes, but a philosophy of life at the center of which is fire: the Valle Vigezzo
These are not just local dishes, but a philosophy of life centered around fire, intended as a hearth that warms,
Pappardelle with prosciutto
A ray of sunshine inspired me to prepare this dish from my childhood, which has also been successful in my
Nonna Assunta’s Fish Soup: Satisfying to the Eyes and Even More So to the Palate
Grandma Assunta, an exceptional cook at the family restaurant until she was 94 years old, was proud of her fish
The Princes of Soups: Legumes
“Seven things does soup: it nourishes and quenches thirst; fills the belly and cleans the teeth; makes one sleep, helps
The ancient recipe of Trombolotto
Sermoneta, in the province of Latina, is a small medieval village frozen in time, perched at about 300 meters above
A cuisine from over 3000 years ago. The Nuragic cuisine
In our tour of Sardinia, arriving in Mandas, about 60 kilometers from Cagliari, we reached the Nuragic Sanctuary of Santa
Nettle Fettuccine with Malga Botìro Di Primiero Butter
With such hot and sultry summer seasons, who knows how many people imagine themselves in corners of paradise like this!
Beachside Gastronomic Itinerary: Discovering Street Food in Scilla, Gaeta, and the Island of Elba.
“Pigghialu… lu pisci spata”. In the enchanting seaside village of Scilla (RC), which has entered the circuit of the Most
