The event will take place on June 16th and 17th. Sixty chefs will be at the stoves, showcasing the local flavors and culinary traditions of their restaurants. Leading the way will be Michelin-starred restaurants, osterias, pizzerias, pastry shops, bakeries, florists, and producers from the municipality of…
Scoppolato di Pedona is a Tuscan pecorino cheese with a bold flavor and unique character. Born from a 19th-century legend and brought back to life by Gabriele Ghirlanda, it is now appreciated by Michelin-starred chefs and cheese enthusiasts.
The invention of a scullery boy to warm the chilly Milanese in the bar near La Scala in the late 19th century. From there, Domenico Barbaja's meteoric rise to fame began, eventually managing La Scala, the Teatro San Carlo, and even...
Unlike the Bolognese lasagna topped with béchamel sauce, the Neapolitan version is a triumph of flavors that reflect the desire for transgression before the fast of Lent. Francis II of Bourbon was so fond of it that he was nicknamed the "King…
The Italian Porchetta Festival moves to Todi from May 22nd to 24th. Master porchetta makers from all over Italy, chefs, producers, food trucks, artisans of taste, and enthusiasts from every region will come to enjoy a dish rooted in…
The idea came from an enterprising Turin native, Angela Nebiolo, who, with her husband Onorino, after working for many years in the restaurant business in America, decided in the early 900s to return to Italy and take over the historic Mulassano bar where the…
Its origins date back to the 12th century. In the 19th century, it was served in the most prestigious restaurants in Paris and London. Then, with the depopulation crisis of the mountains, the Slow Food Presidium brought it back into the spotlight. It can only be produced…
Two weekends in November for what could be defined as a "gastronomic system," which begins with a simple hot sauce of garlic, oil, and anchovies, and expands to include the convivial culture and the fundamentals of daily peasant food...
Grown since time immemorial between Campania and Molise, this ancient variety of rye offers flours and typical products that tell the story and gastronomic culture of the area.
The third weekend, Saturday the 18th and Sunday the 19th, features the Mustard Festival, which involves Cremona, Mantua, Pavia, and the surrounding provinces. In addition to the food events, cultural initiatives are also scheduled.
Prized in traditional cuisine, particularly Roman and Jewish-Roman, for their delicate, milky flavor and soft, tender texture, sweetbreads were originally a "poor man's" food, but contemporary chefs have reintroduced them...
Philanthropy can play an important role in tourism development, especially by starting to promote initiatives that support the social, cultural and environmental development of tourist destinations.
The Prince of Salina shared the right of entry into the convent with the King of Naples. And there, they supplied themselves with sweets, which the nuns could sell only through the exposed wheel, thus avoiding contact with the outside world.
The setting in which this dish was born is a poor landscape, among the least fertile in Europe, of stones, caves, bare mother rock. In those times of maximum poverty, there was little. The garden gave celery, potatoes, beans. Minestrone was born with the addition…
It was grown not for the consumption of peasant families but to be sold to the owner. Always appreciated for its tender consistency and for having an almost insubstantial skin after cooking. The chef of the Boivin restaurant, Bib Gourmand Michelin,…
On April 6th, Carbonara Day is celebrated all over the world. The chef of the restaurant Il Marchese Roma e Milano proposes a recipe with instructions on the choice of ingredients that makes it a dish of high and refined…
History of Lenten Eating. Principles of Penitential Food Practices Dedicated to Spiritual Reflection. Codfish to Respond to Martin Luther's Accusations of Debauchery in the Diet of High Prelates. The Nutraceutical Properties of…
CioKoFlò the artisanal chocolate festival that will be held from 10 to 13 April. Chocolate will be presented in its infinite interpretations, from the great timeless classics to the most unusual variations. Create maxi-constructions of chocolate that will pay homage to the city…
Horace was fond of them and talks about them in the Satires. Useful for reducing cholesterol and triglyceride levels in the blood, rich in omega 3, particularly healthy for the heart. The recovery of the Navelli chickpeas that guarantees natural sustainability…
The menu of starred and gourmet restaurants, excellent gastronomic products, from provolone del Monaco to Treccia di Mozzarella, served at a long table for three hundred people along the main street of Sant'Agata sui due Golfi. A product fair…
The macaroni pie is a typical dish of the Piacenza tradition, a culinary work that combines pasta, meat, cheeses wrapped in a generous crust of shortcrust pastry
From Friday 17th to Sunday 19th May at The Building Hotel a calendar of meetings, talks, screenings and workshops will raise awareness among an ever-increasing number of people about the importance of supporting local and sustainable productions
Recco, thanks to the fame of its focaccia with cheese, has become one of the most renowned destinations for "taste tourism". The original recipe included two very thin layers of dough made from flour and olive oil filled internally with…
The Piana degli Albanesi Cannoli Festival on 11 and 12 May. An ancient confectionery tradition rooted thanks to the influence of the Albanian community. The phallic homage of the women of the Harem to their men which then becomes a conventual dessert. The classic recipe of…
A sweet temptation from the Neapolitan chef of the Rome Marriot Grand Hotel Flora in Via Veneto. The disputed origins between two Neapolitan monasteries and the first codification of the Father's Day dessert in a treatise by Ippolito Cavalcanti in 1837
It looks like a cheese, but with the heart of a cured meat. It is the Caciocavallo dell'Emigrante, the culinary matryoshka with a flavor rich in history and ingenuity that continues to fascinate
A shell of soft almond paste that hides a filling of blancmange cream and apricot jam. Today it can be found in "The Secrets of the Cloister" in the Palermo monastery of Santa Caterina. For Giuseppe Tomasi di Lampedusa in The Leopard…
Beautiful to look at and full of delicious flavours. The Carthusian challenges the centuries with its goodness. The Paolo Atti & Figli oven has been producing it for 140 years with the original recipe deposited with a notary. The recipe to make…
A Slow Food presidium that safeguards a tradition that dates back to the convents of the Poor Clares confiscated by the Kingdom of Italy. The recipe that dates back to 1600 is simple but insidious, the secret of the central swelling: it must reproduce Mount San Pietro. The…
Imported by soldiers returning from the colonial wars in Africa, they have a more bitter and exotic taste than common aubergines. The leaves are also prepared in batter and then fried. Having become part of the Slow Food Presidia, it is rich…
For the historian of nutrition Giuseppe Nocca, the fresco found in Pompeii recalls the use of croutons or biscuits very common in Roman times rather than a pizza. The cooking was carried out under a terracotta bell called "clibano" in Latin.
The preparation based on lamb entrails and Ragusano cheese wrapped in a retina. A dish that has the true flavors of the peasant world, of ancient rites and traditions of the countryside people. At the sound of the bells the signal that…
A dish of great flavor and easy to prepare proposed by chef Marco Caldora of the Punta Vallevò restaurant which encloses the scents of the sea and land of the Trabocchi coast of Abruzzo
It has an important gastronomic history for having given flavor to some typical dishes of the Ligurian tradition. Fundamental component of Focaccia di Recco, now replaced by Crescenza due to its difficult availability. The recipe for making Prescinseua at home
In the Italian-speaking canton of Ticino, carnival lasts longer: in addition to the Roman rite, it is still customary to celebrate the Ambrosian rite carnival. Typical of this period is the risotto proposed by chef Claudio Bollini which enhances…
A gastronomic specialty that has become a flag of the cultural identity of the Valtellina populations. The cultivation of buckwheat almost disappeared elsewhere kept alive to make Pizzoccheri. The recipe protected and defended by the Pizzocchero Academy of Teglio
From poor meal of transhumance shepherds to gourmet dish of great chefs appreciated all over the world. When the innkeepers of the Roman countryside increased salt and salted pecorino cheese to sell more wine to their patrons. The rich calendar…
The ancient tradition of the dessert made with beans, fruit and dried chestnuts linked to the cult of Sant'Antonio which was prepared in homes on January 17 also to ... ward off the curse of Sant'Antoni Chisoler. Carlo Mantovani's recipe that…
In the Ophis restaurant in Offida, considered one of the most beautiful villages in Italy, the chef from the Marches offers cuisine according to the dictates of the Slow Food philosophy for traditional Piceno dishes elaborated with new generation methods
Irmana, a variety of rye imported into Sicily in the XNUMXth century by Benedictine monks, rich in healthy properties, had almost disappeared. The chef of the Grand Hotel in Taormina has recovered it in his menu in defense of the great heritage of biodiversity…
A tradition that dates back to the XNUMXth century. Small biscuits made with shortcrust pastry and a filling of figs, toasted almonds, walnuts, pumpkin (candied pumpkin), chocolate drops, orange and lemon peel. Here's how to do them
The amphora used by the ancient Romans and Greeks to transport wine and in Georgia by the monks of monasteries for winemaking is back in fashion. It has the advantage of not altering the flavor and allows micro oxygenation,…
The Festival of ancient crafts enhances traditions and relates them to the environment to deliver them to young people.
Forty years after the famous film by Mario Monicelli, a menu inspired by the Roman gastronomic tradition. The protagonists are the Rigatoni co' la pajata of the famous scene with Onofrio and Olimpia
Recovered an old gastronomic tradition that dates back to the times when the Jewish peasants, unable to eat pork, raised geese. Challenge among all the fractions for the ancient game of the Goose in the square. An ebook reconstructs the historical reasons for the diffusion…
In the two weekends between November and December it is celebrated in Piedmont but also abroad. Hundreds of restaurants involved for a fixed-price dish to accompany with a good glass of Barbera or Nebbiolo. There will be a traffic light: red light,…
3.000 bottles will be produced. Recovered the vines of the ancient Pallagrello that Ferdinand IV preferred to the noble French and Spanish wines. Access to the royal vineyards was barred to all. The great intuition of the former director of the Reggia, Mauro Felicori. Recovery after…
