The fish soup, better known as “brodetto” is one of the best and most popular sea recipe from Marche region.

Penne all’Arrabbiata can be considered a “great classic” to offer on the table, suitable for every season and occasion.

Sweet, fast, and easy to make: Salame di Cioccolato is a delicious and fun dessert to make, perfect for any skill level.

Sausage and Friarielli (Salsiccia e Friarielli) is a very popular recipe in Italy, especially in the south.

Lombard-style Fried Pumpkin is a delicious and easy to prepare dish. It is a starter or a side dish, typical of the Lombard tradition.

The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins.

The Torta Pasqualina (Italian Pasqualina Easter Pie) comes directly from the ancient Ligurian culinary tradition. This rustic cake is easy t

Spaghetti alla Puttanesca are a typical first course of Neapolitan Cuisine, also called simply “aulive and chiapparielle (olives and capers)

Mozzarella in Carrozza (Fried Mozzarella Sandwiches) is a traditional preparation with mozzarella cheese from Campania and Lazio (like Potat

It is a simple mixture of water, yeast, flour, remilled semolina and boiled potatoes that make it incredibly soft!

I baci di dama (lady’s kisses) are cookies originating from Piedmont, more precisely from Tortona. Their origin dates back to about two cent

The original name for Canederli is Knödel. It comes from the German language because the original recipe comes almost certainly from Bavaria

The Casatiello Dolce (Sweet Casatiello) is a cake symbol of the Easter tradition together with the Neapolitan pastiera.

Torta Margherita is a soft and delicious dessert. A great classic of Italian home baking that has its origins in the peasant tradition.

The Zeppole di San Giuseppe (Zeppole of St. Joseph) is a typical dessert of the Neapolitan pastry-making tradition.

Sardinia recalls unspoiled and wild beaches, crystal clear water and heavenly atmosphere.

Tagliolini with Truffle, Tajarin in the local dialect, have been part of the Piedmontese gastronomic tradition since immemorial time.

Pasticciotto is a casket of short pastry which contains a custard and is baked in the oven. It was Andrea Ascalone, from Salento.

Seafood salad is a traditional Italian summer recipe, based on crustaceans and molluscs which are seasoned with oil, salt and lemon.

“Milingiani ‘Mbuttunati “(Stuffed – Buttoned Eggplant) of the grandmother! They are a tasty second course inspired by the tradition of South

The Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia.

Torta Tenerina (Tenerina Cake) is a chocolate cake typical of the city of Ferrara (Emilia Romagna region), also called “Torta Taclenta”, in