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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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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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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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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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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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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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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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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The Italian version of the Coleslaw: Capricciosa salad

The Capricciosa salad is perfect as an appetizer, but can also accompany many types of meat or fish dishes. It can therefore also be considered an accompanying ...

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Sarde a beccafico (Stuffed sardines)

Tuna and swordfish reign supreme on Sicilian tables ... but never miss a chance to sample the region’s anchovies, cod and, of course yes, the stuffed sardines!

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“Broeto” or “Brodetto” of fish (a type of fish stew)

The history of "brodetto" of fish or "broeto de pesse" dates back to the Middle Ages when local fishermen of the Veneto region, and especially those from the Chioggia area (capital of seafaring and lagoon fishing, as well as enjoying a very interesting culinary culture), began to pass on this culinary specialty. ...

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Fileja alla 'nduja (Pasta with cayenne pepper sauce)

The fileja is a type of handmade pasta typical of the Calabrian province of Vibo Valentia. It belongs to the oldest and most noble tradition of Calabrian culinary art as it consists of water, salt and white flour, once ...

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Lamb stuffed with pistachio pesto

Although the most common use of pistachio is in desserts (as in ice cream), there are also many preparations and recipes with pistachio, such as the pistachio pesto to season pasta, pistachio creams and sauces of various kinds to flavor sweet and savory dishes as well as grilled meats and fish.

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Italian peaches Tarte Tatin

The peaches pie inverted is just one of the many possible variations of the local equivalent of the original French Tarte Tatin. The most famous and cooked, both in Italy and beyond the Alps, is definitely the one made with apples, but it is also excellent with strawberries, pineapples and many other fruits!

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Male or female, pointy or round? The important thing is that they are golden brown! The Sicilian rice balls (Arancini)

The western part of Sicily, with Palermo at the northern-most point, is home to the spherical rice timbale (in Italian, the feminine word “arancina”), seasoned and enclosed in a crust fried to a golden brown. Instead, the eastern and central parts of the island are home to the conical shaped, masculine “arancino.” ...

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