The regional cuisine: welcome to Molise

The regional cuisine: welcome to Molise

Molise is a small Italian region that offers a rich cuisine, full of authentic flavors and a large variety of products Molise is a mainly hilly region, which offers villages landing place on the mountains and seductive medieval castles, for this reason its territory...
Friccò all’Eugubina: the perfect Sunday stew

Friccò all’Eugubina: the perfect Sunday stew

Discover a special stew from Gubbio, Umbria The origins of this stew lay in Umbria: according to the tradition, it comes from the town of Gubbio, as the name Friccò all’Eugubina suggests. It is a stew composed by various kinds of meat: in the recipe we suggest...
Goodbye 2021, hello 2022!

Goodbye 2021, hello 2022!

2021 has been a year full of wonderful True Italian events! Let’s recap them together It’s time to cross the bridge and start a new exciting and unexpected year but first, let’s have a look at all the amazing moments we’ve spent together in 2021… Berlin...
Canederli, the definitive recipe to use your stale bread 

Canederli, the definitive recipe to use your stale bread 

The dish you have to try while in Trentino Alto Adige Have you ever had any stale bread in your pantry? Apparently Bavarian and Tyrolese farmers had, as they made a whole recipe tradition around it. In fact this traditional food is made out of dry bread soaked in milk...
The regional cuisine: Puglia and its culinary heritage

The regional cuisine: Puglia and its culinary heritage

A mixture of stories and enchanting places Puglia is a south Italian region, located in the heart of the Mediterranean and it’s considered the land of sun and hospitality. The Ionian and Adriatic seas border its coasts by which you can admire colorful backdrops...
Tozzetti and Vin Santo, perfect sweets to end every meal

Tozzetti and Vin Santo, perfect sweets to end every meal

Mix few simple ingredients and you will get a traditional sweet dessert Tozzetti are one of the most famous sweets of Umbrian tradition. Made with simple ingredients they are famous all over Europe for their sweetness and crunchiness. Loved by young and adults alike,...
Cjarson: Friuli at the table

Cjarson: Friuli at the table

From pauper cuisine to esteemed dish in restaurants Cjarsons ara typical dish from the Friulian cuisine. To be more precise, they come from the alpine region of Carnia, but they can be found in the Friulian plain too. Similar to ravioli, they are made of a dough of...
Ribollita, the famous Tuscan soup

Ribollita, the famous Tuscan soup

Ribollita is one of the most well-known dishes of the Tuscan culinary tradition Nowadays, this recipe is the symbol of family traditions and of the local customs, extremely popular during the winter months in Italy. Ribollita is a a hot and tasty first course: a soup...
Teste di moro, a traditional Neapolitan cake with an atypical name

Teste di moro, a traditional Neapolitan cake with an atypical name

A delicious Italian masterpiece Teste di moro, or mallomars, as they’re best known worldwide, find their origins in Naples and they are basically chocolate pralines with a tender sponge-cake centre, softened with liqueur and usually covered with icing and chocolate...
Frico: tradition and taste from Friuli-Venezia Giulia

Frico: tradition and taste from Friuli-Venezia Giulia

Traditional dish from the Friulian region In the Italian region Friuli – Venezia Giulia an unique dish is known and appreciated by all: it is the so-called frico, a little pie of potatoes and cheese. It is known for the crunchy crust on the outside and the soft heart...
Brandacujùn: curious tongue-twister or delicious dish?

Brandacujùn: curious tongue-twister or delicious dish?

Branda… What? This funny word is not a curious tongue-twister, but it is the name of a typical (and delicious!) dish from the Italian region Liguria. Usually served as appetizer on toasted bread, it is composed by 5 different ingredients: the main one is...
Malloreddus alla campidanese: tradition and taste from Sardegna

Malloreddus alla campidanese: tradition and taste from Sardegna

Malloreddus, “little bulls” Let us have a taste of Sardinian tradition with Malloreddus, generally more known as “gnocchetti sardi”, which literally means “little gnocchi from Sardegna”. It is a typical and delicious food deriving from the Sardinian...
Melanzane a pullastiello: Napoli welcomes you!

Melanzane a pullastiello: Napoli welcomes you!

City of art, sea and… food! Everybody is crazy about Neapolitan food, and there is a good reason for it. Among all the specialities that make this beautiful city one of the most visited by food lovers, we count not only the world-wide famous pizza, but also...
Spaghetti vs. Linguine: 2 winners in Italian cuisine

Spaghetti vs. Linguine: 2 winners in Italian cuisine

There are a lot of pasta varieties (around 100) depending on shapes and sizes. Let’s have a look to 2 of the most known and loved. If you are a pasta lover, you have to absolutely learn the difference between spaghetti and linguine, two kinds of long pasta, very...
Olive taggiasche: from Liguria with love

Olive taggiasche: from Liguria with love

A real treasure for gourmets, “Taggiasche” olives make each dish unique and tasty Characterized by a particular taste, olive taggiasche owe their name to Taggia, a village situated in the province of Imperia. Even if nowadays they are considered Italian,...
Trattoria means tradition and authenticity

Trattoria means tradition and authenticity

The common imagery pictures the trattoria as a rustic and welcoming place. Is this dreaming vision nowadays still alive? The (very) good answer is: yes! Trattorie as we imagine still exist and they are all over Italy. Welcoming and informal places, where people sit at...