Join me on my culinary journey and discover the origins of Italian cuisine: genuine and generous regional food, made with authentic ingredients. I tell the stories of the people I meet on my way, who everyday honor their tradition and history. I compiled my travel experiences in a book: “Italia con gusto e amore“, which you can order on this website. The stories and excerpts from my trip that didn’t make it into the book, you find on this blog.
This is the inspiring story of Lara Tamborini, founder of Azienda Agricola Oranami in Ponte Nizza. Four years ago, Lara, together with her sister Maria […]
Cheese with a mission: organic cheese production in Ponte Nizza Read More »
When strolling through the lively streets and squares of Padua, one drink stands out: Spritz, the quintessential Veneto aperitif. Its deep red hue catches the
The authentic Veneto aperitif: exploring Spritz in Padua Read More »
Meet Chef Luca Chemello, a culinary master of Baccalà alla Vicentina and a proud member of the Confraternity of Bacalà alla Vicentina. At his restaurant,
Liguria’s beloved Torta Pasqualina is much more than just a savory pie; it’s a piece of history. Originally prepared for Easter, this dish was made
Torta Pasqualina: The Traditional Ligurian Vegetable Pie Read More »
Capon Magro is a classic example of cucina povera (poor kitchen), made with simple, long-lasting ingredients like vegetables, parsley, and preserved fish. Fishermen would use
The origins of Capon Magro Read More »
When visiting Ascoli Piceno, one cannot miss the beloved Olive Ascolana del Piceno, a stuffed and fried olive that has become synonymous with the region’s
Olive Ascolana del Piceno: Tradition with a Crunch Read More »
In the heart of the Marche region, the tradition of cremini fritti—sweet, fried cream bites—has been lovingly passed down through generations. I had the chance
Cremini fritti Marchigiani: Sweet Bites with a Regional Twist Read More »
