Traditional Italian recipes

Majella e Peligna · 30 minuti

Arrosticini are the gastronomic symbol of Abruzzo, particularly in the Majella e Peligna region. These lamb meat skewers

L Aquila e Gran Sasso · 20 minuti

Arrosticini are skewers of young lamb meat cut into small cubes, cooked on a "fornacella" (a long, narrow brazier). They

Costa dei Trabocchi · 40 minuti

The Bocconotto di Castel Frentano is a traditional pastry from Costa dei Trabocchi in Abruzzo that embodies the sweetnes

Costa dei Trabocchi · 30 minuti

Brodetto alla Vastese is the fish soup of Costa dei Trabocchi: the freshest Adriatic fish cooked with tomato, sweet pepp

Costa dei Trabocchi · 30 minuti

Chitarra alla teramana is a traditional dish from the Costa dei Trabocchi in Abruzzo, where pasta is cut with the charac

Majella e Peligna · 10 minuti

Confetti di Sulmona are world-renowned: almonds coated with sugar in successive layers, creating a smooth and glossy sur

Majella e Peligna · 45 minuti

The Confetto riccio di Sulmona is an Abruzzese sweet specialty that represents the excellence of medieval confectionery

Majella e Peligna · 30 minuti

Maccheroni alla chitarra con ragù d'agnello is a dish that symbolizes Abruzzo's pastoral tradition, particularly from th

Majella e Peligna · 20 minuti

Pallotte Cace e Ove (cheese and egg meatballs) are a "lean" dish from Abruzzo's culinary tradition: meatless meatballs m

L Aquila e Gran Sasso · 30 minuti

Sagne e fagioli is a humble dish from Abruzzese peasant tradition, born from the need to combine simple and nourishing i

L Aquila e Gran Sasso · 20 minuti

Scrippelle 'Mbusse (drenched crêpes) are delicate crêpes sprinkled with pecorino cheese, rolled up and served in steamin

Costa dei Trabocchi · 40 minuti

Spaghetti alla Chitarra are the quintessential Abruzzo pasta: a sheet of eggs and flour pressed on the "chitarra" (a fra

Matera e Sassi · 15 minuti

Cialledd is the panzanella from Matera, a humble and authentic dish from Basilicata's culinary tradition that transforms

Matera e Sassi · 12 ore

Crapiata is the traditional soup of Matera, served on August 1st to celebrate the new harvest. A mixture of all availabl

Matera e Sassi · 20 minuti

Cutturidd is a traditional dish of Matera cuisine, a symbol of the simplicity and culinary wisdom of the Sassi. Tender a

Pollino · 40 minuti

Lagane e ceci is a humble and genuine dish from the Pollino region's Lucanian culinary tradition, where homemade pasta m

Pollino · 5 minuti

Peperoni Cruschi Fritti are the icon of Lucanian cuisine: Senise IGP peppers dried in the sun and then fried for just a

Pollino · 40 minuti

Strascinati con peperoni cruschi are a humble and authentic dish from the Calabrian-Lucanian Pollino region, where rural

Pollino · 15 minuti

Zuppa di fagioli bianchi is a humble yet nourishing dish rooted in the Pollino tradition, embodying the very essence of

Riviera dei Cedri · 30 minuti

Cedro candito is a confectionery specialty from the Riviera dei Cedri in Calabria, where citron thrives thanks to the Me

Costa degli Aranci · 30 minuti + lievitazione

Cuzzupa is Calabria's Easter sweet: a ring of sweet dough decorated with whole hard-boiled eggs and covered in white sug

Costa degli dei · 30 minuti

Fileja is the handmade pasta of the Vibonese region, crafted by rolling it around a small broom twig. Dressed with 'nduj

Riviera dei Cedri · 30 minuti

Frittelle di fiori di zucca con 'nduja are a specialty of Riviera dei Cedri in Calabria, where the flavors of the sea an

Riviera dei Cedri · 30 minuti + ammollo ceci

Lagane e Ceci is an ancient Calabrese peasant dish, already mentioned by Horace. Wide handmade pasta ribbons with chickp

Aspromonte · 40 minuti

Maccarruni i casa are the fresh pasta typical of Aspromonte in Calabria, prepared with dedication according to local tra

Sila · 30 minuti

Maccaruni con sugo di capra is a traditional dish from the Sila region of Calabria, born from the culture of transhumanc

Aspromonte · 1 ora

Maccheroni al Ferro are the typical pasta of Aspromonte, made by rolling the dough around a knitting needle. Dressed wit

Costa Viola e Reggio Calabria · 30 minuti

Melanzane ripiene alla reggina are a classic of Calabrese cuisine, particularly from Costa Viola and the Reggio Calabria

Costa degli Aranci · 20 minuti

Morzello is Catanzaro's most iconic dish: offal (tripe, heart, lung, liver) slow-cooked in a dense tomato sauce with ore

Sila · 10 minuti

Patate della Sila 'Mpacchiuse (sticky potatoes) are the most beloved side dish of Sila cuisine: thinly sliced Patate del

Costa Viola e Reggio Calabria · 15 minuti

Pesce Spada alla Ghiotta is the signature dish of the Strait of Messina. Fresh swordfish steaks are cooked in a rich sau

Costa degli dei · 20 minuti

An essential and genuine dish from Calabria's Costa degli Dei: grilled blue fish, dressed simply with the renowned Trope

Aspromonte · 20 minuti

Pesce spada alla ghiotta is a classic of Calabrian cuisine, born in the waters of the Strait of Messina where swordfish

Costa Viola e Reggio Calabria · 40 minuti

Pignolata is Reggio Calabria's most iconic dessert: small fried dough balls arranged in a pine cone shape, half coated i

Costa Viola e Reggio Calabria · 40 minuti

Pignolata di Reggio Calabria is a sweet treat from Calabrian pastry-making tradition, celebrated for its captivating dua

Costa degli dei · 45 minuti

Pitta 'mpigliata is a Christmas dessert from Calabria, typical of the Costa degli Dei. It is a spiral-rolled pastry fill

Costa degli Aranci · 30 minuti

Pitta 'nchiusa is the most authentic street food of Catanzaro, a soft and generous focaccia filled with fresh tomatoes,

Aspromonte · 2 ore

Pitte con la Niepita are rustic focaccias from Aspromonte filled with niepita (wild mint), an aromatic herb that grows n

Riviera dei Cedri · 20 minuti + maturazione

Sardella is Calabria's 'poor man's caviar': a cream of whitebait (newborn sardine or anchovy) mixed with red chili peppe

Costa degli Aranci · 10 minuti

Spaghetti con la sardella is an iconic dish of Calabrian coastal cuisine, born from the tradition of preserving blue fis

Aspromonte · 30 minuti

Stocco alla mammolese is a traditional Calabrian dish, typical of the small municipality of Mammola in Aspromonte. Stocc

Costa Viola e Reggio Calabria · 30 minuti

Stocco di Mammola is an iconic dish of the Aspromonte region in Reggio Calabria, representing the culinary tradition of

Sila · 20 minuti

The forests of Sila produce extraordinary porcini mushrooms, the stars of this rich and fragrant autumn soup. Prepared w

Cilento · 20 minuti

Alici di Menaioca are a gastronomic treasure of Cilento, caught using the traditional menaiola net in the waters of Pisc

Napoli e Dintorni · 30 minuti

Babà al rum is an icon of Neapolitan pastry-making, a soft and spongy sweet soaked in an aromatic syrup made with rum. O

Irpinia · 20 minuti

Cardone is a traditional Christmas soup from Irpinia, in the province of Avellino. A humble yet flavorful dish, it combi

Cilento · 12 ore

Ciccimmaretati, literally "married chickpeas", is a soup of mixed legumes and cereals from the Cilento farming tradition

Costiera Amalfitana · 45 minuti

Delizia al Limone is the iconic dessert of the Amalfi Coast, a masterpiece of lightness created by master pastry chef Ca

Sorrento e Penisola · 30 minuti

Delizia al limone is a Campania dessert that captures the very essence of Sorrento's sweetness. Crafted with soft pan di

Cilento · 45 minuti

Fusillo Felittese is handmade pasta crafted with a "ferro da calza" (knitting needle), an iron rod around which a dough

Sorrento e Penisola · 40 minuti

Gnocchi alla Sorrentina are a timeless classic of Campania cuisine: potato gnocchi dressed with tomato sauce and mozzare

Cilento · 12 ore

Lagane e Ceci is an ancient dish from the Cilento culinary tradition, already mentioned by the Latin poet Horace. Lagane

Costiera Amalfitana · 30 minuti

Melanzane alla cioccolata are a traditional sweet from the Amalfi Coast, typical of Maiori. This surprising dish combine

Irpinia · 30 minuti

Minestra Maritata is the festive dish of Irpinia, a beautiful marriage ("maritata") of vegetables and meats that creates

Cilento · 15 minuti

Mozzarella nella mortella is an elegant Cilento preparation that transforms fresh cheese into a delicate, fragrant appet

Costiera Amalfitana · 30 minuti

Ndunderi di Minori are sweet and savory ricotta gnocchi, a traditional dish from the Amalfi Coast with roots deeply embe

Napoli e Dintorni · 20 minuti

The Panuozzo di Gragnano is a characteristic sandwich from this Campania town, halfway between bread and pizza. Made wit

Napoli e Dintorni · 1 ora

Pastiera Napoletana is the Easter dessert par excellence in Naples, a symphony of aromas that fills Neapolitan homes dur

Napoli e Dintorni · 24 ore

Pizza Napoletana Margherita has been UNESCO Intangible Cultural Heritage of Humanity since 2017. Born in 1889 when pizza

Sorrento e Penisola · 30 minuti

Pizza al metro di Vico Equense is an icon of culinary tradition in the Sorrentine Peninsula. Born in this charming Campa

Napoli e Dintorni · 30 minuti

Ragu Napoletano is not just a simple meat sauce: it is a Sunday ritual that requires patience, dedication, and love. Unl

Costiera Amalfitana · 30 minuti

Scialatielli are fresh pasta typical of the Costiera Amalfitana, invented by chef Enrico Cosentino in the 1970s. The uni

Costiera Amalfitana · 40 minuti

Sfogliatella Santa Rosa is a Campania sweet pastry born in the 18th century in the monastery of Conca dei Marini, on the

Napoli e Dintorni · 45 minuti

Sfogliatella is the most iconic pastry of Neapolitan confectionery, a Baroque creation that embodies the elegance and ri

Irpinia · 15 minuti

Spaghetti ai funghi porcini are a symbolic dish of Irpinian cuisine, celebrating the richness of Campania's forests. Fre

Costiera Amalfitana · 10 minuti

The iconic dish of Cetara, a plate that encapsulates centuries of maritime tradition in just a few ingredients. Colatura

Irpinia · 30 minuti

Torrone di nocciole is a traditional sweet from Irpinia that celebrates the prized Campanian hazelnut varieties. Prepare

Sorrento e Penisola · 20 minuti

Totani e patate is a seafood dish from the Sorrento culinary tradition, simple and authentic. This stew combines tender

Ferrara e Delta · 30 minuti

Anguilla marinata di Comacchio is a traditional dish from the Po Delta, where eel fishing represents a centuries-old tra

Parma e Food Valley · 1 giorno

Anolini are Parma's filled pasta: small egg pasta discs filled with stracotto, beef braised for hours in red wine. Serve

Ferrara e Delta · 1 ora

Cappellacci di Zucca are the signature first course of Ferrara: large hat-shaped ravioli filled with violina squash, Par

Romagna · 45 minuti

Cappelletti romagnoli are a traditional filled pasta from Romagna, characterized by a delicate filling of fresh cheese (

Bologna e Appennino · 45 minuti

Certosino di Bologna is a rich and fascinating Christmas dessert, a symbol of Bolognese tradition. Made with dark chocol

Bologna e Appennino · 40 minuti

Crescentine, also known as tigelle, are an ancient specialty from Bologna in the Emilian Apennines. These small discs of

Bologna e Appennino · 30 minuti

Lasagne alla bolognese represent one of the most iconic dishes of Emilia-Romagna. This culinary masterpiece alternates l

Ferrara e Delta · 30 minuti

Pampepato ferrarese is a traditional Emilian Christmas sweet—dense and spiced, rich with dark chocolate, almonds, and a

Romagna · 15 minuti

Passatelli are a unique pasta: a mixture of breadcrumbs, Parmigiano Reggiano and eggs pressed through a special tool wit

Romagna · 20 minuti

Piadina Romagnola is the bread of Romagna: a thin sheet of flour, lard, salt and water cooked on a terracotta griddle (t

Romagna · 20 minuti

Piadina con squacquerone e rucola is the most authentic incarnation of Romagna's culinary tradition. This classic fillin

Ferrara e Delta · 10 minuti

Salama da Sugo is Italy's most singular cured meat: a pork sausage seasoned with spices and aged for months, then slowly

Parma e Food Valley · 30 minuti

The Spalla cotta di San Secondo Parmense is a traditional specialty of Emilia-Romagna that represents the excellence of

Romagna · 30 minuti

Strozzapreti are a traditional fresh pasta from Romagna, made with a simple dough of water and flour, hand-rolled into s

Bologna e Appennino · 30 minuti

Tagliatelle al Ragù Bolognese is Bologna's most iconic dish: fresh egg pasta cut by hand and dressed with the authentic

Parma e Food Valley · 2 ore

Torta Fritta (also known as gnocco fritto) is Parma's iconic street food: rectangles of leavened dough fried in lard, pu

Parma e Food Valley · 45 minuti

Tortelli d'erbetta are an emblematic dish of Parmense cuisine, generous ravioli filled with ricotta and Swiss chard that

Bologna e Appennino · 2 ore

Tortellini in Brodo are the sacred dish of Bologna's Christmas tradition: tiny pasta parcels made with egg pasta and fil

Collio · 45 minuti

Cjarsons are the typical ravioli of Collio in Friuli, a dish that perfectly embodies the sweet-savoury tradition of regi

Pordenone e Dolomiti Friulane · 1 ora

Cjarsons are the ravioli of Carnia, unique in the world for their sweet-savory filling that varies from valley to valley

Collio · 10 minuti

Frico is the iconic dish of Friuli: a crispy "frittata" made with aged Montasio cheese, cooked in a pan until golden bro

Pordenone e Dolomiti Friulane · 20 minuti

Frico con polenta is an emblematic dish of Friuli cuisine, born from the rural tradition of the Pordenone area and the F

Trieste e Carso · 30 minuti

Goulash triestino is a fragrant red beef stew, a legacy of Austro-Hungarian presence in the Giulian territory. Unlike th

Collio · 3 ore

Gubana is a spiral-shaped sweet from the Friuli Collio region, made with leavened dough filled with walnuts, raisins, pi

Trieste e Carso · 12 ore

Jota is a thick soup of beans, sauerkraut and potatoes that warms the stormy days of Trieste's bora wind. A border dish

Trieste e Carso · 15 minuti

Osmiza is the traditional rustic wine tavern experience of the Trieste-Carso region, a genuine gastronomic adventure whe

Pordenone e Dolomiti Friulane · 30 minuti

Pitina con polenta is a traditional dish from Friuli-Venezia Giulia, born in the lands of Pordenone and the Friulian Dol

Pordenone e Dolomiti Friulane · 15 minuti

Pitina is an ancestral cured meat from the Friuli Dolomites: minced game or lamb meat, coated with cornmeal and smoked.

Trieste e Carso · 30 minuti

Strucolo de pomi is the Triestine version of apple strudel, a legacy of Austro-Hungarian rule that profoundly influenced

Trieste e Carso · 40 minuti

The Strudel Salato del Carso is a savory pie filled with potatoes, onions, and pancetta, a legacy of Central European tr

Tuscia e Viterbo · 15 minuti

Acquacotta della Tuscia is the Lazio version of the celebrated peasant soup: onion, tomato, mentuccia and poached egg on

Ciociaria · 20 minuti

Amaretti di Guarcino are traditional cookies from the mountain village of Guarcino in Ciociaria, in the Lazio region. Ma

Roma e Dintorni · 15 minuti

Amatriciana is one of the most iconic dishes of Roman cuisine, born in Amatrice in the province of Teramo but now an und

Sabina · 15 minuti

Bucatini all'amatriciana is an iconic dish of Sabina Laziale cuisine, originating from Amatrice. The bucatini pasta is d

Roma e Dintorni · 5 minuti

Cacio e Pepe is the iconic Roman dish that achieves perfection with just three ingredients (pasta, pecorino, and black p

Roma e Dintorni · 10 minuti

Carbonara is perhaps the most beloved pasta dish in the world: crispy guanciale, egg yolks, Pecorino Romano, and black p

Roma e Dintorni · 30 minuti

Carciofo alla Romana and Carciofo alla Giudia are two iconic interpretations of Roman cuisine that celebrate the romanes

Ciociaria · 15 minuti

The Ciambella Ciociara is a soft and fragrant lemon cake, typical of breakfasts and afternoon snacks in Ciociaria. Simpl

Castelli Romani · 20 minuti

Ciambella al Vino is the iconic dunking biscuit of Castelli Romani: a ring-shaped cookie fragrant with white wine and an

Castelli Romani · 20 minuti

Fettuccine ai funghi porcini is a classic dish from the Castelli Romani that celebrates the excellence of Lazio's egg pa

Tuscia e Viterbo · 40 minuti

Fieno are extremely thin tagliolini typical of Canepina, in the province of Viterbo: fettuccine so delicate they resembl

Ciociaria · 30 minuti

Fini fini alla ciociara is a traditional pasta from Lazio, characterized by an extremely thin and delicate sheet of doug

Sabina · 30 minuti

Fregnacce sabinesi are fresh pasta hand-pulled by traditional methods, typical of the rural culinary heritage of Sabina

Tuscia e Viterbo · 30 minuti

Lombrichelli are the fresh pasta symbol of Tuscia in the province of Viterbo, close cousins of Tuscan pici. Made simply

Sabina · 30 minuti

Pizza Sbattuta is a traditional Easter sweet from Sabina, in the province of Rieti, characterized by a soft and delicate

Castelli Romani · 1 ora

Porchetta di Ariccia IGP is the king of street food in Lazio: a whole deboned pig, stuffed with rosemary, garlic, and wi

Castelli Romani · 20 minuti

Porchetta nel panino is the most celebrated street food of the Castelli Romani, where Lazio's culinary tradition express

Ciociaria · 12 ore

Sagne e Fagioli is the signature dish of Ciociaria: irregular strips of fresh pasta cooked in a broth of borlotti beans

Sabina · 40 minuti

Stricci di Antrodoco are delicate filled crêpes typical of Sabina in Lazio, a traditional dish that represents the genui

Roma e Dintorni · 30 minuti

The Supplì and the Roman rice croquette: rice cooked in meat ragù with a heart of mozzarella, breaded and fried. When yo

Cinque Terre e Levante · 15 minuti

Monterosso anchovies are the most prized in the Mediterranean, caught using the traditional "lampara" net. Fried in a li

Riviera di Ponente · 20 minuti

Brandacujun is a masterpiece of Ligurian seafaring cuisine, born from the traditions of the Riviera di Ponente. This hum

Genova e Dintorni · 1 ora

Cappon magro is a masterpiece of Ligurian cuisine, the quintessential festive dish that unites fish and vegetables in a

Riviera di Ponente · 20 minuti

Coniglio alla Ligure is the most representative second course of Ponente cuisine: rabbit cooked with taggiasche olives,

Riviera di Ponente · 4 ore

Farinata is a thin, crispy cake made from chickpea flour, water, and oil, baked in a wood-fired oven in large copper pan

Genova e Dintorni · 15 minuti

Farinata di ceci is a thin and crispy savory cake, typical of Genova and Liguria. Prepared with just three essential ing

Cinque Terre e Levante · 30 minuti

Focaccia di Recco is a masterpiece of Ligurian cuisine: an extremely thin and crispy sheet filled with creamy stracchino

Genova e Dintorni · 30 minuti

Focaccia di Recco IGP is one of Italy's most unique specialties: two paper-thin sheets that enclose a heart of melted, s

Genova e Dintorni · 30 minuti

Pandolce genovese is the quintessential Christmas sweet of Ligurian tradition, a rich fruit bread studded with candied f

Genova e Dintorni · 1 ora

Pansotti are triangular Ligurian ravioli filled with preboggion (a mix of wild herbs), ricotta and Parmigiano, dressed w

Genova e Dintorni · 15 minuti

Pesto alla genovese is a traditional Ligurian sauce made with DOP Basilico ligure, pine nuts, garlic, cheeses, and extra

Cinque Terre e Levante · 30 minuti

Testaroli are an ancient pasta from Lunigiana, documented since the Middle Ages. These are thin discs of batter cooked i

Riviera di Ponente · 30 minuti

Torta Verde is a traditional savory pie from the Riviera di Ponente in Liguria, prepared with fresh chard or borage and

Cinque Terre e Levante · 40 minuti

Trofie al Pesto are the quintessential Ligurian first course: hand-rolled fresh pasta topped with pesto made from DOP Ba

Pavia e Oltrepo · 30 minuti

Brasato all'Oltrepò is a beef dish slowly braised in the prestigious red wine of the Oltrepò Pavese denomination. Origin

Valtellina · 10 minuti

Bresaola della Valtellina IGP, a lean cured beef aged in the pure Alpine air, served with arugula, shavings of Grana Pad

Laghi Lombardi · 1 ora

Casoncelli are Bergamo's signature filled pasta: large ravioli stuffed with roasted meat, amaretti biscuits, sultana rai

Franciacorta e Brescia · 45 minuti

Casoncelli alla bresciana are traditional ravioli from Franciacorta, filled with a delicate mixture of ground meat, Gran

Laghi Lombardi · 30 minuti

Casöla is a winter stew typical of the Lombard lakes region, a rustic dish from the Larian tradition that embodies the s

Valtellina · 30 minuti

Chisciöi are cheese-filled fritters typical of Valtellina, a local variation of sciatt. Prepared with buckwheat flour ba

Milano e Dintorni · 20 minuti

Cotoletta alla Milanese is a veal chop with bone, breaded and fried in clarified butter. Tall and juicy inside, incredib

Franciacorta e Brescia · 20 minuti

Manzo all'Olio is a braised beef dish from Franciacorta: the beef cooks slowly in Garda oil with anchovies, garlic, and

Laghi Lombardi · 20 minuti

Missoltini are dried and smoked shad, a specialty of Lake Como that represents centuries of Lombard lakeside tradition.

Laghi Lombardi · 10 minuti

Missoltini are sun-dried lake fish from Lago di Como, grilled with polenta and vinegar. A dish with an intense flavor th

Milano e Dintorni · 30 minuti

Mondeghili are the meatballs of Milanese tradition, born from the skillful reuse of meat leftover from mixed boiled meat

Milano e Dintorni · 30 minuti

Ossobuco alla milanese is the emblematic dish of Lombard cuisine: incredibly tender veal shanks, braised slowly in white

Valtellina · 30 minuti

Pizzoccheri are the monumental dish of Valtellina: buckwheat tagliatelle with cabbage, potatoes, melted butter, garlic a

Valtellina · 15 minuti

Polenta taragna is a traditional dish from Valtellina that perfectly embodies the essence of Lombard Alpine cuisine. Mad

Milano e Dintorni · 10 minuti

Risotto alla Milanese is the most iconic dish of Lombard cuisine: Carnaroli rice with saffron, butter, and beef marrow.

Pavia e Oltrepo · 30 minuti

Risotto con le rane is a traditional dish from the Lomellina region of Pavia, where rice paddies have long been home to

Laghi Lombardi · 20 minuti

Risotto con pesce persico is an emblematic dish of Lombard lake cuisine, where freshwater fish meets the risotto-making

Valtellina · 30 minuti

Sciatt are the crispy fritters of Valtellina, prepared with buckwheat batter and filled with melted Casera cheese. A pop

Franciacorta e Brescia · 30 minuti

Spiedo Bresciano is the convivial dish of the province of Brescia: mixed meats on skewers cooked for 4-5 hours in front

Pavia e Oltrepo · 30 minuti

Torta Paradiso is a soft and delicate cake born in the Pavia pastry shops of the nineteenth century, a symbol of the swe

Pavia e Oltrepo · 15 minuti

Zuppa alla Pavese is a traditional Lombard dish, born according to legend in Pavia to honor the French King Francis I. H

Riviera del Conero · 30 minuti

Brodetto all'Anconetana is the fish soup of Ancona: at least 13 types of Adriatic fish cooked in tomato with wine vinega

Ascoli e Sibillini · 10 minuti

Ciauscolo IGP is a unique spreadable salami from the Sibillini Mountains: finely ground pork meat seasoned with garlic a

Urbino e Montefeltro · 1 ora

Crescia Sfogliata is the layered focaccia typical of Urbino: a dough enriched with lard and pepper, stretched and folded

Ascoli e Sibillini · 45 minuti

Fritto misto all'ascolana is a festive and generous dish typical of the Marche region, particularly from the Ascoli Pice

Ascoli e Sibillini · 30 minuti

Maccheroncini di Campofilone are a very fine egg pasta, a traditional IGP specialty from the small village of Campofilon

Riviera del Conero · 15 minuti

Moscioli di Portonovo are wild mussels that star in the culinary tradition of Riviera del Conero. These mollusks, with t

Ascoli e Sibillini · 1 ora

Olive all'Ascolana are perhaps Italy's most famous street food: tender Ascolane olives from Piceno with Protected Design

Riviera del Conero · 45 minuti

Olive all'ascolana are the gastronomic symbol of the Riviera del Conero. These tender olives, typical of the Marche regi

Urbino e Montefeltro · 15 minuti

Passatelli del Montefeltro are a Marche variation featuring grated lemon zest that brings a touch of freshness. Served i

Urbino e Montefeltro · 20 minuti

Passatelli in brodo is a traditional dish from the Marche region, specifically from the province of Urbino-Montefeltro.

Urbino e Montefeltro · 30 minuti

Tagliatelle al tartufo bianco are a dish of excellence from Marche cuisine, specifically from the Urbino and Montefeltro

Riviera del Conero · 1 ora

Vincisgrassi is the lasagna of the Marche region: thin pasta sheets layered with a rich ragù made with chicken offal and

Basso Molise · 30 minuti

Brodetto di Termoli is a traditional fish soup from lower Molise, an authentic expression of Termoli's seafaring cuisine

Basso Molise · 45 minuti

Calcioni molisani are fried ravioli typical of lower Molise, perfect for festive occasions. Filled with creamy ricotta a

Alto Molise · 30 minuti

Cavatelli are the emblematic pasta of Molise: small semolina and water shells "carved" with three fingers on a wooden bo

Basso Molise · 30 minuti

Cavatelli con le cozze is a traditional dish from Lower Molise that celebrates the treasures of the Adriatic Sea. Fresh

Basso Molise · 30 minuti

Ostie Ripiene are a unique Christmas sweet from Agnone: two ultra-thin wafers (ostie) enclosing a filling of honey, waln

Alto Molise · 20 minuti

Pallotte cace e ove are a traditional dish from alto-Molise that embodies the simplicity of rural Italian cooking. These

Alto Molise · 4 ore

Pampanella is a fiery pork dish from San Martino in Pensilis: slices of pork marinated with strong chili pepper, garlic,

Basso Molise · 12 ore

Taccozze e Fagioli is a rustic dish from Basso Molise: irregular diamond-shaped pieces of fresh pasta cooked in a rich b

Langhe e Roero · 1 ora 30 minuti

Agnolotti del Plin are the most refined filled pasta of the Langhe region: tiny ravioli sealed with a "pinch" (plin in P

Monferrato · 45 minuti

Agnolotti monferrini are the typical ravioli of Piedmont's Monferrato region, little pasta parcels made with egg dough t

Monferrato · 30 minuti

Baci di Dama are the most elegant cookies of Piedmont: two hazelnut paste hemispheres united by dark chocolate. Born in

Torino e Dintorni · 30 minuti

Bagna Cauda is the quintessential communal dish of Piedmont: a warm sauce of garlic, anchovies, and oil in which vegetab

Langhe e Roero · 20 minuti

Bagna càuda is a traditional Piedmontese sauce originating from Langhe and Roero, embodying the essence of local farmhou

Monferrato · 20 minuti

Bagna càuda monferrina is the local variant of the famous Piedmontese sauce, enriched with cardo gobbo di Nizza Monferra

Torino e Dintorni · 15 minuti

Bicerin is the hot beverage symbol of Torino: three layers of dense chocolate, espresso coffee and milk cream, served in

Monferrato · 30 minuti

The Gran Bollito Misto Piemontese is the dish for special occasions: seven cuts of meat and seven different sauces. A su

Torino e Dintorni · 30 minuti

Bollito misto piemontese is the royal dish of Turin's culinary tradition, a masterpiece of home cooking that celebrates

Langhe e Roero · 25 minuti

Bonet is a delightful chocolate pudding with amaretti, a traditional dessert from the Langhe region of Piedmont. This sw

Torino e Dintorni · 45 minuti

The Fritto misto alla piemontese is a sumptuous and celebratory dish that embodies the generosity of Piedmont's cuisine.

Lago Maggiore · 20 minuti

Margheritine di Stresa are delicate shortbread cookies shaped like daisies, created in 1857 to honor Queen Margherita du

Lago Maggiore · 30 minuti

Ossa dei morti are crispy and crumbly cookies typical of the Piedmont tradition of Lago Maggiore, prepared especially on

Monferrato · 15 minuti

Risotto al Grignolino is an emblematic dish of Piedmont's Monferrato region, where the native red wine dialogues perfect

Lago Maggiore · 20 minuti

Risotto al Pesce Persico tells the story of Lago Maggiore: creamy carnaroli rice blended with fresh perch fillets, butte

Langhe e Roero · 40 minuti

Tajarin are the most prized egg pasta of the Langhe region: extremely thin tagliolini made with a dough rich in egg yolk

Lago Maggiore · 20 minuti

Tapulone is a traditional dish from Borgomaggiore, in the heart of Lago Maggiore in Piedmont. It is a rustic preparation

Langhe e Roero · 30 minuti

Vitello Tonnato is one of the great Piedmont classics: paper-thin slices of poached veal loin, topped with a creamy sauc

Gargano · 15 minuti

Acquasale garganica is a humble and genuine recipe from Puglia's culinary tradition, born from the ingenuity of farmers

Valle d'Itria · 15 minuti

Bombette di Cisternino are rolls of cured pork shoulder filled with canestrato pugliese cheese, cooked over hot coals in

Gargano · 20 minuti

An essential dish from the pastoral tradition of Gargano, born from the practice of transhumance when shepherds moved wi

Salento · 12 ore

Ciciri e Tria is the iconic dish of Salento: homemade pasta ("tria") topped with chickpeas, with a portion of them fried

Bari e Dintorni · 3 ore

Focaccia Barese is the icon of Puglian street food: tall, soft inside, crispy outside, and topped with cherry tomatoes,

Valle d'Itria · 30 minuti

The focaccia pugliese from Valle d'Itria is a soft and crispy bread, enriched with fresh cherry tomatoes and black olive

Salento · 15 minuti

Frisella is the culinary symbol of Salento: a twice-baked bread shaped like a ring, cut in half and toasted, which is di

Valle d'Itria · 30 minuti

Gnummareddi are a traditional dish from Valle d'Itria in Puglia, representing the region's conscious and rustic cuisine.

Bari e Dintorni · 30 minuti

Orecchiette alle cime di rapa are the emblem of Barese cuisine and Puglian gastronomy. This simple yet elegant dish comb

Valle d'Itria · 45 minuti

Orecchiette con cime di rapa is the iconic dish of Puglia, particularly from the Valle d'Itria region. This traditional

Gargano · 2 ore

Paposcia is an elongated flatbread typical of Vico del Gargano, the "town of love" with its famous Vicolo del Bacio. Cri

Salento · 30 minuti

The Pasticciotto Leccese is the quintessential breakfast pastry in Salento: a crispy shortcrust shell filled with soft p

Salento · 20 minuti

The puccia salentina is a traditional Puglian bread characterized by a soft dough and a flattened shape, perfect for fil

Bari e Dintorni · 30 minuti

La Tiella barese, also known as Riso patate e cozze, is a masterpiece of Apulian cuisine. This baked dish combines rice,

Salento · 30 minuti

The rustico leccese is a classic of Salento cuisine: a crispy and golden pastry shell that encloses a creamy filling of

Bari e Dintorni · 20 minuti

Sgagliozze are the ultimate symbol of Bari's street food: triangles of fried polenta that are crispy on the outside and

Oristano e Sinis · 10 minuti

Bottarga di Muggine di Cabras is Sardinia's "gold of the sea": dried and pressed mullet roe with an intense, briny flavo

Oristano e Sinis · 30 minuti

Burrida di Cabras is a traditional dish from the Oristano coast that showcases gattuccio, a delicate sea fish. Its disti

Gallura e Costa Smeralda · 15 minuti

Cozze alla tarantina are a seafood dish from the Gallurese tradition that celebrates the precious mussels of Olbia. Prep

Barbagia · 1 ora

Culurgiones are the ravioli of Barbagia and Ogliastra: pasta filled with potatoes, Pecorino cheese and mint, sealed with

Cagliari e Sulcis · 20 minuti

Fregola con Arselle (clams) is the quintessential seafaring dish of Cagliari: fregola (toasted semolina pasta with irreg

Oristano e Sinis · 40 minuti

Lorighittas are a traditional pasta from Sardinia, specifically from Morgongiori in the Oristano and Sinis region. They

Cagliari e Sulcis · 25 minuti

Malloreddus alla campidanese are the quintessential Sardinian gnocchetti, the stars of traditional Campidano cuisine fro

Barbagia · 15 minuti

Pane Frattau is a traditional dish from Barbagia in Sardinia, born from the ingenuity of transforming leftover pane cara

Cagliari e Sulcis · 40 minuti

Pardulas (or casadinas) are Sardinian pastries shaped like little baskets with pinched edges, filled with fresh ricotta,

Gallura e Costa Smeralda · 20 minuti

Polpo alla Gallurese is stewed with potatoes, cherry tomatoes, and olives. The octopus from the seas of Gallura, caught

Barbagia · 30 minuti

Porceddu is suckling pig roasted on a spit, the king of Sardinian cuisine. Cooked slowly over the embers of myrtle and l

Gallura e Costa Smeralda · 30 minuti

Porcheddu is the roasted suckling pig par excellence of Gallura and Costa Smeralda, a true symbol of authentic Sardinian

Oristano e Sinis · 30 minuti

Sa Burrida is a traditional marinated fish dish from Oristano: boiled dogfish (palombo) marinated in a sauce of walnuts,

Cagliari e Sulcis · 30 minuti

Sa burrida is a traditional Cagliari dish made with gattuccio, a sea fish marinated in a rich sauce of ground walnuts, v

Barbagia · 40 minuti

Seadas are the most celebrated traditional dessert of Barbagia, in Sardinia. These are fried ravioli filled with tangy c

Oristano e Sinis · 15 minuti

Spaghetti alla bottarga are a masterpiece of Sardinian cuisine, born in the lands of Sinis between Oristano and the thou

Barbagia · 30 minuti

Su porcheddu is the emblematic dish of Barbagia, the culinary heart of Sardinia. A whole milk-fed suckling pig, slowly r

Gallura e Costa Smeralda · 30 minuti

Zuppa Gallurese (or "suppa cuata") is the iconic dish of Gallura: layers of stale bread alternated with fresh cheese and

Palermo e Dintorni · 40 minuti

The arancina palermitana is the gastronomic symbol of Palermo: a golden sphere of crispy rice enclosing a generous heart

Catania e Etna · 30 minuti

The arancino catanese is the undisputed king of Sicilian street food: a sphere of rice filled with meat ragù, peas and c

Trapani e Sale · 30 minuti

Busiata al pesto trapanese is a signature dish of Sicilian cuisine, uniting hand-rolled artisanal pasta with an unusual

Palermo e Dintorni · 1 ora

Cannolo Siciliano is the most iconic sweet of the island: a crispy wafer tube filled with the freshest sheep's milk rico

Isole Eolie · 25 minuti

Caponata eoliana is the most Mediterranean Sicilian version of the famous stewed eggplant, enriched with the characteris

Trapani e Sale · 30 minuti

Cassatella di Calatafimi is a traditional fried pastry from the province of Trapani in Sicily. It is a delicious crispy

Ragusa Iblea · 45 minuti

Cavati are a traditional fresh pasta from the Ragusa region, made by "carving" the dough with your thumb to create small

Trapani e Sale · 1 ora

Cous Cous alla Trapanese is the symbolic dish of the meeting between Sicily and North Africa: semolina worked by hand ("

Agrigento e Valle dei Templi · 45 minuti

Couscous Agrigentino al Pesce is a local variation of the celebrated Sicilian dish with North African origins, prepared

Siracusa e Dintorni · 15 minuti

Cuccia di Santa Lucia is a traditional sweet from Siracusa linked to the celebration of December 13th. Made with boiled

Agrigento e Valle dei Templi · 45 minuti

Cuscus agrigentino is a dish of Arab origin that perfectly represents the culinary fusion of medieval Sicily. Prepared w

Agrigento e Valle dei Templi · 45 minuti

Dolci di mandorla are one of the finest expressions of Sicilian pastry-making, born from the convent tradition of Agrige

Catania e Etna · 30 minuti

Granita Siciliana con Brioche col Tuppo is the quintessential summer breakfast in Sicily: a glass of iced granita (almon

Siracusa e Dintorni · 45 minuti

The Impanata Siracusana is a rustic savory pie filled with fish, typical of Syracuse's Easter tradition. A soft pastry s

Isole Eolie · 15 minuti

Insalata Eoliana is a summer dish that celebrates the legendary capers of Salina, among the finest in the world. An expl

Siracusa e Dintorni · 30 minuti

Latte di mandorla is a traditional Sicilian beverage, particularly linked to Siracusa and the Anapo valley, where the re

Ragusa Iblea · 30 minuti

Lolli co' favi are a traditional short pasta from the province of Ragusa, in the Val di Noto region, embodying the essen

Agrigento e Valle dei Templi · 15 minuti

Maccu di fave is a dense and rustic cream from the peasant tradition of Agrigento, prepared with dried fava beans reduce

Agrigento e Valle dei Templi · 15 minuti

Tenerumi are the tender leaves and shoots of the long Sicilian zucchini (cucuzza), the star ingredient of this tradition

Ragusa Iblea · 40 minuti

Mpanatigghi di Modica are extraordinary Sicilian pastries that encapsulate a fascinating fusion of flavors: a crumbly pa

Palermo e Dintorni · 20 minuti

Pane ca' meusa is Palermo's most iconic street food: a crispy sandwich filled with fried spleen and lung, dressed with f

Isole Eolie · 15 minuti

Pane cunzato is a humble yet flavorful dish, a symbol of Aeolian cuisine. Born from the rural traditions of the Aeolian

Palermo e Dintorni · 30 minuti

Panelle e crocchè represent the quintessential street food of Palermo, born from Sicilian culinary tradition that celebr

Catania e Etna · 20 minuti

Pasta alla Norma is the most celebrated first course of Catanese cuisine: macheroni with fried eggplant, tomato, and gra

Isole Eolie · 15 minuti

An authentic first course from the Aeolian Islands, where freshly caught anchovies unite with local capers in a simple y

Isole Eolie · 20 minuti

Pasta con il Nero di Seppia alla Eoliana is a dish that brings the most beautiful blue of the Mediterranean to your tabl

Siracusa e Dintorni · 20 minuti

Pasta con le Sarde alla Siracusana stands apart from the Palermitan version thanks to the addition of tomato and the abs

Siracusa e Dintorni · 20 minuti

Pesce spada alla siracusana is an emblematic dish of Sicilian cuisine, embodying the culinary tradition of the Strait re

Ragusa Iblea · 1 ora

Scacce Ragusane are flatbreads made with ultra-thin pasta folded multiple times over itself with a filling of tomato and

Ragusa Iblea · 30 minuti

Scaccia ragusana is a filled focaccia typical of the province of Ragusa in south-eastern Sicily. Characterized by a laye

Palermo e Dintorni · 30 minuti

Sfincione is the quintessential Sicilian pizza, especially in Palermo. Characterized by a soft and spongy dough, it is t

Maremma · 15 minuti

Acquacotta is the most humble soup of the Maremma cowboys: water, onion, tomato, egg and bread. Born as a meal for sheph

Firenze e Chianti · 30 minuti

Bistecca alla Fiorentina is the gastronomic monument of Florence: a Chianina beef T-bone steak, at least 5 cm thick, coo

Lucca e Garfagnana · 30 minuti

The Buccellato di Lucca is a traditional Tuscan sweet ring cake, a gastronomic symbol of the city. Characterized by rais

Costa degli Etruschi · 30 minuti

Cacciucco is Livorno's fish soup: at least five types of fish (as many as the "c"s in the name) cooked in tomato with ga

Maremma · 30 minuti

Cinghiale in umido is one of the most representative dishes of Maremma cuisine, born from the hunting tradition and the

Val d'Orcia · 20 minuti

Crostini di fegatini are a classic antipasto from Val d'Orcia, among the most authentic dishes in the Tuscan tradition.

Lucca e Garfagnana · 12 ore

Farro della Garfagnana IGP soup is the oldest dish in Lucca's culinary tradition: farro grown at high altitude, beans, a

Firenze e Chianti · 15 minuti

Lampredotto is the most authentic street food of Firenze, born from the popular tradition of wasting nothing from the me

Firenze e Chianti · 15 minuti

Pappa al Pomodoro is a traditional Tuscan soup born from the wisdom of country folk who refused to waste stale bread. A

Val d'Orcia · 5 minuti

Pecorino di Pienza is one of Tuscany's most celebrated cheeses, produced from the milk of sheep grazing among the clay h

Val d'Orcia · 30 minuti

Pici all'Aglione is the signature dish of Val d'Orcia: hand-rolled pasta, thick and irregular, dressed with a sauce of a

Costa degli Etruschi · 10 minuti

Ponce alla livornese is a traditional hot beverage from the Etruscan Coast, perfect for winter evenings. Born from the m

Firenze e Chianti · 12 ore

Ribollita is the quintessential Tuscan peasant soup: vegetables, cannellini beans, and unsalted Tuscan bread cooked and

Firenze e Chianti · 20 minuti

Schiacciata alla Fiorentina is the traditional Carnival sweet of Florence: a soft and fragrant orange-infused sponge cak

Firenze e Chianti · 30 minuti

Schiacciata con l'uva is a sweet Tuscan focaccia typical of the harvest season, when Canaiolo grapes are at their finest

Val d'Orcia · 30 minuti

Scottiglia is a rustic stew from Val d'Orcia that captures the essence of traditional Tuscan countryside cooking. Prepar

Lucca e Garfagnana · 1 ora

Tordelli Lucchesi are the filled pasta specialty of Lucca: large ravioli with a rich filling of meat, chard, and spices,

Costa degli Etruschi · 4 ore

The Torta di Ceci from Livorno (cousin of the Ligurian farinata) is a thin chickpea flour cake baked in a wood-fired ove

Maremma · 1 ora

Tortelli Maremmani are large ravioli filled with ricotta and spinach, dressed with meat sauce or butter and sage. In the

Costa degli Etruschi · 15 minuti

Triglie alla livornese is an iconic dish of Tuscan coastal cuisine, where the sea meets culinary tradition. Fresh red mu

Lucca e Garfagnana · 20 minuti

The Zuppa di Farro della Garfagnana is a traditional Tuscan dish that captures the simplicity and generosity of rural cu

Trentino · 30 minuti

Canederli, also known as knödel, are the most authentic gnocchi of the Trentino tradition. Made with stale bread, speck,

Trentino · 30 minuti

Canederli are large dumplings made from stale bread, speck, and cheese, a cherished legacy of Alpine farming tradition w

Alto Adige · 15 minuti

Gröstl is a typical dish from the Tyrolean tradition of Alto Adige, born as a resourceful recipe to use up leftover meat

Alto Adige · 15 minuti

Kaiserschmarrn is a sweet omelet typical of Alto Adige, an inheritance of Austro-Hungarian culinary tradition. Crumbled

Trentino · 15 minuti

Polenta Carbonera is a traditional dish from Val di Sole in Trentino that represents the authentic mountain cuisine of t

Alto Adige · 45 minuti

Schlutzkrapfen are rye pasta half-moons filled with spinach and ricotta, a traditional specialty of Alto Adige. Dressed

Alto Adige · 25 minuti

Speck Knodel Suppe is the Alto Adige version of canederli soup with speck—a hearty, warming dish beloved in the Dolomite

Trentino · 30 minuti

Strangolapreti are green Trentino gnocchetti that bring together the rural tradition of stale bread with fresh spinach.

Trentino · 45 minuti

Strudel di Mele is the iconic dessert of Trentino, with a paper-thin pastry wrapping that encloses Renette apples from V

Alto Adige · 30 minuti

Zelten is the quintessential Christmas cake of Alto Adige, a recipe passed down through Trentino families for generation

Orvieto e Terni · 30 minuti

Ciriole ternane are a humble and authentic dish from the Umbrian culinary tradition, particularly from the province of T

Orvieto e Terni · 30 minuti

Gallina 'mbriaca is the historic dish of Orvieto's gastronomic tradition, where chicken is slowly braised in the prized

Perugia e Valle Umbra · 15 minuti

Lenticchie di Castelluccio soup is a genuine and nourishing Umbrian dish, prepared with the celebrated IGP lentils from

Orvieto e Terni · 30 minuti

Palomba alla Ghiotta is a dish steeped in ancient Umbrian tradition, typical of the Orvieto and Terni area. Roasted squa

Orvieto e Terni · 20 minuti

Pollo alla Cacciatora Ternana is a rustic and flavorful second course: free-range chicken cooked with black olives, cape

Perugia e Valle Umbra · 45 minuti

Porchetta di Norcia is a masterpiece of Umbrian cuisine: a whole deboned pig roasted slowly with a perfect balance of ar

Perugia e Valle Umbra · 30 minuti

Strangozzi are the quintessential pasta of Umbria: thick and irregular spaghetti, made only with flour and water, withou

Perugia e Valle Umbra · 15 minuti

Torta al Testo is Umbrian bread cooked on a stone ("testo"), a flat disc made without yeast or with just a pinch of baki

Orvieto e Terni · 30 minuti

Umbricelli are thick spaghetti made from flour and water, similar to Tuscan pici but even thicker, typical of the Orviet

Valle d'Aosta · 20 minuti

Carbonada is a historic stew from Valle d'Aosta, a humble dish that has become a symbol of Alpine culinary tradition. Be

Valle d'Aosta · 20 minuti

Carbonade Valdostana is a beef stew cooked in red wine, an ancient dish of the Alpine winter tradition. The meat becomes

Valle d'Aosta · 4 ore

Fonduta Valdostana is the quintessential winter dish: Fontina DOP cheese melted in milk and enriched with egg yolks and

Valle d'Aosta · 15 minuti

Polenta concia is a traditional dish from Valle d'Aosta that embodies the simplicity and goodness of mountain cuisine. P

Valle d'Aosta · 20 minuti

Seupa à la Vapelenentse is a traditional soup from Valle d'Aosta, born in the mountains of Valpelline. A humble yet hear

Valle d'Aosta · 20 minuti

Tegole Valdostane are thin and crispy cookies shaped like curved roof tiles, made with almonds and hazelnuts. The name c

Valle d'Aosta · 30 minuti

Tegole and torcetti are traditional biscuits from Valle d'Aosta, refined pastries representing the region's popular past

Padova e Colli Euganei · 30 minuti

Bigoli con l'arna is a traditional dish from Padova that represents the excellence of Veneto cuisine. Fresh pasta, made

Padova e Colli Euganei · 20 minuti

Bigoli in Salsa is the traditional lean dish of Padua: thick whole wheat spaghetti dressed with a sauce of stewed onions

Verona e Lago di Garda · 20 minuti

Bollito con pearà is a traditional Veronese dish that captures the essence of local cuisine: boiled meats served with a

Venezia e Laguna · 30 minuti

Cicchetti are the famous appetizers from Venetian bacari, small and tasty bites designed to accompany a glass of wine. T

Venezia e Laguna · 20 minuti

Fegato alla veneziana is a dish from Venetian culinary tradition, where tender veal liver meets sweetly caramelized onio

Venezia e Laguna · 20 minuti

Moeche fritte are an iconic dish of Venetian cuisine, prepared with lagoon crabs during their molting season, when the s

Verona e Lago di Garda · 30 minuti

Pandoro is the quintessential Christmas sweet of Verona, instantly recognizable by its distinctive eight-pointed star sh

Verona e Lago di Garda · 10 minuti

Pearà is the typical peppery sauce from Verona, the traditional accompaniment to bollito (boiled meats). A dense cream o

Venezia e Laguna · 15 minuti

Risi e Bisi was the dish served to the Doge of Venice on April 25th, the feast of San Marco, prepared with the first fre

Prosecco e Asolo · 15 minuti

Risotto al Radicchio Rosso di Treviso IGP is a masterpiece of balance between the elegant bitterness of radicchio and th

Verona e Lago di Garda · 10 minuti

Risotto all'Amarone is the noblest first course of the Verona region: Vialone Nano rice creamed with Amarone della Valpo

Padova e Colli Euganei · 25 minuti

Risotto con i bruscandoli is a springtime dish typical of the Colli Euganei, celebrating the sprouts of wild hops harves

Venezia e Laguna · 30 minuti

Sarde in Saor are the quintessential Venetian dish: fried sardines marinated with onions in a sweet and sour sauce, rais

Prosecco e Asolo · 30 minuti

Sopa coada is a traditional soup from the Prosecco and Asolo area in northern Veneto. A humble yet hearty dish, it combi

Prosecco e Asolo · 30 minuti

Tiramisù is the most famous Italian dessert in the world, born in Treviso in the 1960s. Layers of savoiardi biscuits soa

Padova e Colli Euganei · 1 ora

Torta Pazientina is the historic sweet of Padova, created by the nuns of the Convent of Santa Maria della Pazienza. Laye

Verona e Lago di Garda · 45 minuti

Tortellini di Valeggio sul Mincio are a masterpiece of fresh Veronese pasta, renowned for their exceptionally thin sheet