TRAVEL BLOG

The single-serving aperitif with its characteristic cone-shaped bottle, is made up of a blend of two ingredients, Campari and Seltz, and...

Chiacchiere are the typical sweet of the Carnival. They have very ancient origins and different names in almost all regions of Italy. The...

Lombard cassoeula is a succulent traditional dish rich in stewed meat and vegetables, a typically winter dish with a unique taste. The...

The Italian olive harvest takes place in autumn / winter and usually starts in October and ends at the end of December. To harvest the...

The culurgiones or culurgionis (and other lexical variants) are a fresh filled pasta, like ravioli. Different fillings are used, ranging...

Le Sarde in Saor, (Saor in Venetian dialect means “flavor”), is a dish made from simple and poor but masterfully blended ingredients. The...

In Sicily the summer breakfast par excellence is “a granita câ brioscia”, that is, Sicilian granita and brioche, practically an...

The ciavarro is the cereal and legume soup typical of Ripatransone, in the province of Ascoli Piceno ( Marche region). The classic...