From Southern Italy: fried anchovies with a Provola centre

Southern Italy is well-known for its fertile soils and traditional flavours. Each of its regions tells its story through hundreds of exquisite recipes; it really is a gastronomical goldmine…

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His Majesty, pistacchio of Bronte

Rediscovering local flavours, protecting local traditions, and digging up long-forgotten recipes: cooking isn't just about food, it's also about keeping our connection with the world around us alive..

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Straight from Romagna: 'Strozzapreti con Stridoli'

Carefully selected ingredients, recipes perfected through years of experience, pearls of wisdom passed down from mother to daughter. If Italy was a dish, this one would have all the main ingredients...

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The definition of delicate: the 'tortello amaro'

So many regions, so many recipes. If there’s one thing that Italy could really boast about, it would be its rich culinary heritage...

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The quiet fishing town right in the middle of the Amalfi Coast

The sea is a splendid turquoise, and colourful houses are piled up on the hillsides, whose lush slopes desend into dramatic cliffs...

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Gaber and Gassmann at the dinner table

“Rossella Falk, Giorgio Gaber, Alessandro Gassmann. Then there’s Michele Placido, Carl Anderson, Valeria Valeri…”

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At the river's end: rice from the Po delta

You know those countryside walks that are just straight out of a postcard? Fields stretching out as far as the eye can see, quaint farm houses and canals dotted here and there…

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Elena's vinegar barrels: a tale of love and patience

“This is an ancient Modenese family tradition - I’m very fond of it and want to keep it alive...

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Simply delicious: fried 'cruschi' peppers

There are no words to describe Matera, but we'll have a go...

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Flavours of the Bay of Naples: spaghetti con le vongole

Naples is a magical city full of winding streets and colours, with magnificent monuments and amazing views over the bay. But what stands out most of all is its exquisite local food...

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A sweet secret from Parma: i tortelli di prugne zucchelle

Parma is, without the shadow of a doubt, one of Italy’s gastronomic centres...

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Tender onions with an edge: Saltimbocca in genovese sauce

The typical cuisine of the Abruzzo region is perhaps a little less well-known than that of others, such as Sicily, Emilia-Romagna or Lazio. But just looking at a few local recipes...

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Gorgeous greens: 'lo sformato di spinaci'

Today we’re in Modena, a beautiful Emilian town that boasts an enviable artistic and gastronomic heritage...

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A different side of Rome: the rich traditions of the Jewish quarter

Rome, the Eternal City. There are so many sides to Italy's capital, but its roots are planted firmly in the ancient past...

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The solution to all your problems: a good glass of wine

Iron deficiency? Just have four glasses of Barolo. Fever? All you need is a sip of Bonarda. Broken heart? Don’t worry, we have the perfect Chianti for you!

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