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TRAVEL STORIES
Cheese with a mission: organic cheese production in Ponte Nizza
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 and her partner, decided to transform their father’s farm into an organic cheese-producing haven. With a background in nursing, Lara followed her passion for sustainable
The authentic Veneto aperitif: exploring Spritz in Padua
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 eye, and its bittersweet taste wins the hearts of locals and visitors alike. The origins of Spritz This classic drink is a combination of prosecco,
La cucina alla Vicentina: Chef Luca Chemello’s Journey into Traditional and Unique Flavors
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, Locanda Veneta, on the outskirts of Vicenza, Luca prepares traditional Venetian recipes while also experimenting with his own creations. A Family Recipe: Stracciatelli alla Stracotta
Torta Pasqualina: The Traditional Ligurian Vegetable Pie
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 with 33 layers of puff pastry, symbolizing the years of Christ’s life. A vegetable-based delight The classic filling of Torta Pasqualina includes chard, eggs, cheese,
The origins of Capon Magro
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 stale bread or sailor’s cakes soaked in vinegar as the base, layering it with fish and vegetables. This simple, but hearty fare was easily stored
Oliva Ascolana del Piceno: Tradition with a Crunch
When visiting Ascoli Piceno, one cannot miss the beloved Oliva Ascolana del Piceno, a stuffed and fried olive that has become synonymous with the region’s culinary heritage. At Agorà, a bar and restaurant in the heart of the city, chef Oriana Tirabassi prepares this iconic dish with a blend of