Few ingredients, a distinctive combination of flavours and a story that continues to spark curiosity. Tiramisu is one of Italy’s best-known desserts worldwide, yet there are still several theories about…
There’s a smell that, in some Italian squares, is enough to make you stop in your tracks: crackling skin, rosemary or wild fennel slowly roasting, the heat rising from an…
Thin, fragrant and made with just a few simple ingredients, piadina romagnola is one of the best-known symbols of Romagna. A humble food born from local popular tradition, it has…
Small meat skewers, a narrow, elongated grill, the aroma of hot coals spreading through the air: arrosticini are one of the best-known symbols of Abruzzo cuisine and, still today, represent…
A soft sponge cake dome, a clearly visible tip on top, plenty of cream and a cloud of icing sugar: Tette delle monache (nun breasts) are one of the most…
Fresh, soft and unmistakable, mozzarella is one of the best-known products of Italian gastronomy. It is a fresh stretched-curd cheese, historically associated with southern Italy and particularly with Campania, but…
Zeppole di San Giuseppe are a traditional Italian dessert, prepared on the occasion of St Joseph’s Day, which is celebrated on 19 March. This day also coincides with Father’s Day…
To say sfogliatella and think of Naples is one and the same thing, even though the typical Neapolitan pastry cake originated well outside the confines of the Neapolitan capital. The…
Spaghetti alla gaetana is a simple, inexpensive and very tasty first course. This dish seems to have ancient origins, their name being due to the city where they originated, Gaeta.…
Among the dishes that fully belong to the Italian tradition are without a doubt artichokes alla giudia, the typical dish of Jewish-Romanesque cuisine, which can be enjoyed all over Italy…
