The Livornese Cacciucco The origins of cacciucco are lost in the mists of time, it seems that the most typical dish is even livornese Phoenician origins. E 'customary call caciucco even with considerable disapproval of Leghorn, who say that this word should be written in the five "c". What is certain is that...

The mozzarella Mozzarella cheese is one of the most famous Italians in the world. The peculiarity of this cheese is to have a fresh taste and light, perfect in summer, and combined with fresh foods and vegetables of the earth. The origin of mozzarella dates back to medieval times, in the plain of Naples, where...

The "finocchiona" The finocchiona is a typical Tuscan sausage made with ground pork and flavored with fennel seeds (hence the name) and washed with red wine. For its preparation will prefer the parties to the belly and shoulder of pork and a long maturing. This widespread and particularly in the area of Florence...

Moena Puzzone Cheese Among the mountains of northern Italy cheese vaccines deserves a note of merit: it has an intense, lively with a slight tingling sensation on the palate, truly something unique and unmistakable ... TECHNICAL Derived from cow's milk cheese whole milk. Requires a seasoning for five months to a...

Pane di Altamura The bread of Altamura is one of the best-known specialties of the rich gastronomy and cuisine of Puglia, and is the only product from the oven to bear the prestigious brand PDO, Protected Designation of Origin. It 'made with semolina flour of durum wheat derived exclusively from one area to the...

The Buccellato The Buccellato is the most typical sweet and known cake in Lucca, created by pastry chefs in the distant 1450 to delight the palates of the nobility in town. The Buccellato owes its name to 'Buccella' which in Latin means bite: the ancient Romans to the buccellatum was a round bread...

Parmigiano Reggiano Parmigiano Reggiano cheese is definitely the most famous of Italy. Inseparable element of meals and dinners of Italians. Its taste is unique and inimitable, and only the true Parmigiano-Reggiano is in a position to give the flavor. Intense but delicate flavor, dry and crumbly, it remains unique and...

The limoncello The yellow and wrinkled lemon skin is the essential ingredient of its lucky production. This is how limoncello is born, from a sober and genuine recipe, enriched by water, alcohol and spoons of sugar.The preparation is easy but meticulous : if executed with accuracy, in a bit less than three...

Il Vinsanto The vin santo (or vinsanto) is a type of dessert wine. This traditional Tuscan wine is made from grapes of Trebbiano and Malvasia type. The flavor is intense, sweet and very aromatic. It's A real pleasure to sip it gently and little by little, paired with dry cakes like...

The "Gianduiotto" The Gianduiotto is the traditional chocolate that has become synonymous with 'Torino', produced once again with the ancient and original recipe that does not include among its ingredients the milk, but only Piedmont hazelnuts IGP, Sugar, Cocoa, Cocoa Butter and Vanilla in berries.

Lenticchia di Castelluccio The lentil is one of the oldest edible plants known to man. In the uplands of Castelluccio di Norcia several ecotypes of lentil have long been grown. The distinctive taste and colour of the lentils are derived both from the environment in which they are grown and from the cultivation techniques...

The panettone Every year at Christmas, on Italian tables renews the eternal rivalry between Pandoro and panettone. The latter sees his hometown in Milan, the industrial scale production has allowed it to spread throughout the country.The traditional recipe for panettone employee sees a mixture of flour, eggs and...

The Ricciarelli Each area of Italy is characterized by the production of certain traditional cakes. The city of Siena, for example, exports in the world classics Ricciarelli. These sweets have a unique shape and flavor that is difficult to misinterpret.Ricciarelli is the base of the almond. The mixture of sugar...

Bronte pistachios There are places that are identified with the Italian niche product that can generate, one of which is Bronte, inextricably linked to its pistachio green. Bronte is a small town, just 19,000 souls, located close to Etna and Catania in the territory. The pistachio is produced that has the unique...

Brunello di Montalcino Wine from the sublime flavors, Brunello is created in a land still known for wine production. Montalcino is a small town, slightly elevated compared to the surrounding hills, including in the district of Siena. The dark color is determined from the as darkness of the grapes. A turn is a variant of...

Parma dry ham Parma ham is characterized by its exceptional organoleptic qualities, which can be summarized with a delicate but at the same time intense. The guarantee of origin is given to mark the typical "crown" with the name written inside the city of Emilia. The origin of the production of hams in...

The Polenta What is now considered a prime dish in Italian food, polenta, once represented the only source of subsistence food for the peasants. This is the flour obtained from milling of grains, then cooked in water with added salt. In northern Italy are more often called "yellow maize," that is...

The lasagna In various regions of Italy is used to prepare pasta with egg baked, stuffed with various condiments. Are known as lasagne and are one of the highlights of Italian tradition.The traditional recipe has several squares of pasta with egg, lying on a text in several layers. Between each layer are put...

Ascoli Olives Ascoli Olives are one of the most famous gastronomic products of the Marche, typical of the territory of Ascoli Piceno which took its name. Their origin dates back to 1800 and was handed down until today. The centerpiece of the flavor of stuffed olives is the presence of the olive green called...

The Vicotto The "Vicotto" is an ancient beverage, is typical of the brands between the provinces of Macerata and Ascoli Piceno, called the Piceno. It 'made from grapes typical of this area(Pecorino, Passerina, pagadebito, hunting, Maceratino, gallops). The juice of these grapes is boiled in the...

Franciacorta Franciacorta is produced with Chardonnay and / or Pinot nero and / or Pinot bianco and you get the maturation and development for at least 25 months from the harvest of which at least 18 months of slow secondary fermentation in the bottle in contact with the lees. The characteristics and sensory...

The Ciauscolo Ciauscolo is a typical salami of the territory of Marche, its original area is between the provinces of Ancona, Macerata and Ascoli Piceno. It's prepared by a selection of ground pork several times in order to obtain a dough omogeneno which is then macerated with white wine and orange...

Fossa Cheese Fossa Cheese is also indicated in the Marche as Amber of Talamello, for its characteristic color. The pits is the process that gives the product maturing in two periods of the year, spring and summer period of 100 days. His compound is given by the vaccine or pecorino mixture from a wide area along...

Campofilone Macaroni This kind of Macaroni are characteristic for their thinly and lightness. Obtained from a tradition which has provides cutting and handwork, the macaroni is well known for their thin sheet obtained by a slow drying at ambient temperatures that determine digestibility and lightness. Taste subtle...