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- PIEMONTE
- TORINO
- Perrero
I live in a very small mountain village 1,200 m high in Val Germanasca, also
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- LAZIO
- FROSINONE
- Frosinone
A journey into the flavors of our territory thanks to Giacinto Sellari and his Fini
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- PUGLIA
- BRINDISI
- Ceglie Messapica
Puglia, a land of treasures that hides as many ancient recipes in its ancient history. Like that of Cegliesi
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- LAZIO
- ROMA
- Grottaferrata
A typical dish brought to light by the stubbornness and determination of the
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- CAMPANIA
- AVELLINO
- Avellino
Mallone Irpino is an ancient dish made with turnips and
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- SICILIA
- AGRIGENTO
- Sciacca
When I talk about food, I talk about memories.
Almost
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- SICILIA
- AGRIGENTO
- Sciacca
At our tables in Sicily on March 19 you cannot miss the Sfince di San Giuseppe, one of
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- UMBRIA
- TERNI
- Terni
"T" and "R" equals: All Rich.
This was the Terni
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- LAZIO
- ROMA
- Anzio
- LAZIO
- ROMA
- Roma
Pasta and beans is a dish that is eaten in many regions of Italy, each one has its own traditional and unique recipe.
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- LAZIO
- ROMA
- Roma
May Day is the Workers' Day with concerts in the square and seminars, but for the Romans it means
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- SICILIA
- AGRIGENTO
- Sciacca
When our teacher entered the class and asked us which dish, in our opinion, could best
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- SICILIA
- CATANIA
- Zafferana Etnea
My memories are made of images and flavors, which always bring me back to those of a
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- SICILIA
- AGRIGENTO
- Montevago
I don't know about you, but it happens to me every time I have non-Sicilian guests: everybody, after a few minutes from
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- LAZIO
- RIETI
- Amatrice
A few days ago, I returned to Amatrice. I hadn't visited the town since the terrible 2016
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- SICILIA
- CATANIA
- Catania
Pasta alla Norma is one of the symbols of our Sicilian cuisine and its history seems to be linked to a tribute to
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Today a bit of fusion cuisine with a touch of Indian spices like turmeric, but above all using some of
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- TOSCANA
- AREZZO
- Cavriglia
I learned how to cook this dish about ten years ago from a lady of about 75, a strong woman of few words but with a
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- SICILIA
- AGRIGENTO
- Sciacca
‘U Pani cunzatu’ is the memory of a family tradition, a treasure
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"Cicci ammaritati" are a traditional Cilento dish prepared on May Day using all the legumes
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