The dish that best embodies the soul and flavor of our ancient land is “pasta alla carbonara”.
The pasta is tender and al dente, enriched by the golden color of the eggs and the crunchiness of the guanciale.
In the pasta, flavors blend harmoniously: garlic and black pepper add a bold note, while pecorino, with its salty sweetness, envelops each bite in a warm embrace. The thinly sliced and golden-browned guanciale imparts a smoky note that evokes the scents of lit fireplaces on winter evenings. Each bite is a journey through the centuries, a taste of the history and tradition of this generous land. Pasta alla carbonara from Ciociaria is more than just a dish: it’s a ritual, a culinary experience that always leaves an indelible mark on the palate.

SUGGESTED BY L’AVVENTURA

Rather than talking about Friulian cuisine, it would be more accurate to talk about “Friulian cuisines” due to the variety of environments in which we find ourselves, ranging from coastal areas with a maritime vocation and a fish-based cuisine to the inland areas. A dish that you can find on all our tables is polenta, prepared in different ways, sometimes with buckwheat, sometimes with cornmeal, preferably accompanied by game meat such as wild boar or roe deer. Naturally, given the brotherhood and proximity, we also feel the influence of Slavic culinary traditions interpreted in the Friulian way, such as Bizna, a potato and bean soup.

SUGGESTED BY SASSOCORNO

We’ll tell you how to transform simple ingredients into an unforgettable dish like ‘Falsomagro alla Siciliana,’ one of the most representative dishes of our inland Sicilian territory. Imagine a slice of veal round, carefully flattened until it becomes as thin as a veil, ready to receive a sumptuous filling. On this canvas of meat, generous slices of pancetta are laid out.
A mixture of ground beef, expertly enriched with grated pecorino cheese, crunchy breadcrumbs, fresh parsley, and a pinch of minced garlic, is spread over the pancetta, creating a blanket of spices and aromas. In the heart of this filling, place hard-boiled eggs, symbolizing rebirth and tradition, and cubes of provolone cheese, ready to melt into a creamy embrace during cooking. In a large saucepan, a drizzle of extra virgin olive oil heats up, ready to welcome the ‘Falsomagro.’ The roll crackles and browns, taking on a golden hue that promises crunchiness and flavor. Once golden on all sides, it is temporarily set aside, while in the same saucepan, onions, carrots, and celery are sautéed – humble vegetables that, with their sauté, create the aromatic base for the sauce.
The ‘Falsomagro’ returns to the saucepan, where it is deglazed with a glass of red wine, whose bouquet blends with those of the meat and vegetables. The dense and velvety tomato sauce envelops the roll, which cooks slowly, absorbing every flavor, every aroma. After an hour and a half of patient waiting, during which the sauce thickens and enriches, the ‘Falsomagro’ is ready.
Removed from the saucepan, it rests briefly, allowing its juices to distribute evenly. The twine is removed, revealing the roll in all its perfection. Sliced thickly, each cut reveals the filling, with hard-boiled eggs and provolone peeking through the meat. Typically, we serve it on the table with roasted potatoes or a fresh salad.

SUGGESTED BY MUSTAZZA

There is a dish we would like to suggest to you that, in its simplicity, encapsulates the essence of the mountains and green pastures of the Apennines. It tells the tale of shepherds descending from the hills, carrying with them the scents of wild herbs used to flavor the sheep meat for making “arrosticini”. The sheep meat, symbolizing abundance and nourishment, is cut into small cubes and delicately threaded onto thin wooden skewers. The grill, known as “fornacella”, is a long channel that accommodates these skewers. Here, we serve them piping hot, enjoyed directly from the skewer. Don’t forget to accompany them with crusty, rustic homemade bread, drizzled with a hint of olive oil and infused with a touch of garlic. And on the table, request a Montepulciano d’Abruzzo, with its ruby color and intense flavor, as the ideal companion to this delight.

SUGGESTED BY CANTINE RABASCO

To lovers of earthy products, we recommend a characteristic local dish that features Fagioli di Sorana. These small white treasures, carefully harvested in the Sorana region, are renowned for their delicacy and velvety texture, and they are the undisputed protagonists of the soup, whose subtle and soft flavor captivates every palate. The beans are mixed in a smoking pot, ideally over a wood fire in a fireplace, and they are accompanied by rustic Tuscan bread, garlic sliced into small cloves, and sprigs of rosemary, all in extra virgin olive oil from Tuscany. The Zuppa di Fagioli di Sorana is not just a dish; it is a journey into the heart of Tuscany, an experience that speaks of land, family, and tradition. A soup that, with its simplicity, manages to win over the hearts of all who taste it.

SUGGESTED BY TOSCODORO

A dish that embodies the simplicity and goodness of our Lazio tradition is “Pasta alla Gricia.” For this recipe, we usually use rigatoni or bucatini coated in a creamy, golden sauce. The guanciale, cut into cubes, is cooked to perfection, with crispy edges and a tender center, giving off an enticing aroma that invites the first taste. The pecorino romano cheese, generously grated, melts with the warmth of the pasta, creating a delicious creaminess that envelops every bite. Finally, a sprinkle of freshly ground black pepper adds a touch of spiciness that enhances the flavors without overpowering them. The guanciale, with its rich and salty taste, pairs perfectly with the pecorino romano, creating a sublime balance. The black pepper, with its subtle kick, completes the dish with a touch of elegance.

SUGGESTED BY DI TRAGLIA

From our farming traditions, born of hard work in the fields demanding great physical energy, comes a typical dish known as “Brasato al Barbera”. This recipe consists of a piece of good beef, along with onions, carrots, celery ribs, and of course, a bottle of Barbera, the ruby wine that carries the character and soul of the local vineyards. The preparation of the brasato begins the evening before, when the meat is placed in a large bowl surrounded by roughly chopped vegetables and aromatic spices, generously poured over with Barbera wine. The next morning, the meat, drained from the marinade and carefully dried, is lightly floured and ready to be seared to achieve a golden crust. When serving, remember to slice it into very thin pieces to fully savor its flavor.

SUGGESTED BY BIRRA CHIARO DI LUNA

It is prepared throughout the Valle d’Aosta and of course also in our district because it is perfect for facing the cold winter days in the mountains. I’m talking about “Zuppa alla Valdostana”, rustic and hearty, based on local ingredients such as Fontina cheese and classic vegetables like onions, carrots, potatoes, all combined with sliced rye bread. It is cooked in broth, usually vegetable, which spreads an inviting and irresistible aroma in the air, best enjoyed with a glass of red wine from our valleys.

SUGGESTED BY PRIOD

A dish you mustn’t miss trying if you visit our region is definitely the Ravioli di Gavi, named after the family that first created them: the Raviolo family, owners of a historic local inn. The secret of the recipe lies in the “tuccu,” the sauce that envelops and completes these ravioli, performing its magic. In a copper pot, amid the sizzle of oil and melting butter, a fragrant sauté of onion, carrot, and celery comes to life. The golden-browned beef melds with the red wine, which evaporates, leaving behind an intense and complex aroma. Peeled tomatoes join the beef broth, rosemary, and bay leaves, simmering slowly over low heat for hours. Time here is a fundamental ingredient: only with patience can one achieve that dense and rich sauce, echoing traditions passed down through generations. Few know that, due to its aromatic characteristics and connection to the region, the ideal wine to accompany the ravioli is none other than GAVI DOCG. Don’t forget to add it to your table!

SUGGESTED BY FONTANASSA

We call it “La torta d’erbi” because it represents the best way to showcase the fruits of our territory. We prepare it with a variety of wild aromatic herbs that we gather in the fields and forests of the Val di Nure. We carefully select the herbs, respecting the rhythm of the seasons, especially chard leaves, wild spinach, borage, and nettles, which give the preparation a vibrant flavor waiting to be discovered. We immerse them in a soft embrace of eggs and cheese, with which they harmoniously blend, creating a enveloping texture and a flavor full of authenticity. This cake, the heart of the local culinary tradition, tells ancient stories and secrets kept in the tales of grandmothers, bringing to the table the essence of the Val di Nure itself. Once baked, the “torta d’erbi” is sliced ​​to offer moments of authentic joy and pleasure to the palate.

SUGGESTED BY GIOVANNI BIGNAMI

The cuisine of Alba can satisfy a wide range of tastes and the most discerning palates with its traditional Langhe dishes:

The classic and renowned “tajarin” all’uovo, similar to tagliatelle but thinner, with a width of 2/3 mm, prepared with a generous amount of eggs that give them a sunny yellow color.

Beef “Fassona” tartare, finely chopped with a knife. Fassona is a highly prized cattle breed raised in Piedmont and is chopped with a knife to preserve its excellent qualities.

Traditional dishes that pair perfectly with the king of the Langhe region, “Il Tartufo” (truffle).
The “Tonda Gentile Trilobata delle Langhe” hazelnut, known as the “queen” of hazelnuts. It can be enjoyed as a fruit, used to make
Gianduja Cream, or in the typical Hazelnut Cake. It can be savored as is or accompanied by cream or zabaione (a traditional Piedmontese custard made with egg yolk, sugar, marsala, or another sweet liqueur).

SUGGESTED BY TARTUFI AL MASSIMO

During the holidays in Ravenna, Passatelli are a must on our family tables. This simple recipe results in a delicious dish made from cheese, eggs, breadcrumbs, and a spice commonly used in Emilia-Romagna, including certain types of desserts: nutmeg. After preparing the mixture, it is passed through a potato masher with large holes. Cooking them in meat broth completes this traditional dish, which is one of our favorite soups.

SUGGESTED BY NERO FERMENTO

Its location as a hinge between Romagna and the Marche regions makes our cuisine a continuous blend of recipes from the north and central Italy while maintaining its own local characteristics. We emphasize the simplicity of peasant life in our first courses and in the preparation of both pork and beef dishes, not to mention rabbit-based dishes. One of the most renowned dishes is Carpaccio of Marchigiana beef with white truffle. The recipe is straightforward, but the secret lies in the choice of ingredients, including lean beef using fillet, lemon, salt, extra virgin olive oil, and, of course, the white truffle from Acqualagna, one of the products that make our region famous.

SUGGESTED BY MUZIGHIN

One of the most typical recipes from our coastal villages, with an ancient history as it was already present in the local cuisine since the 1300s, is the Sardenaira. It’s a focaccia covered with tomatoes, sardines from our sea, Taggiasca olives, and garlic. We also call it Pissalandrea to recall the name of the illustrious Andrea Doria. Another dish that represents our land is Panissa, a very simple and tasty recipe made from chickpea flour and water. After cooking the mixture, it is left to solidify, and then it is cut into small strips to be served on slices of bread.

SUGGESTED BY DINO ABBO

A recipe that is not just a recipe but a true event involving the whole village is the “Wild Boar’s Head in the Castagnetana Style.” A recipe that, to be served on the table, requires the expertise of several individuals, starting with a skilled butcher who can precisely separate the head using an art passed down through generations. Then, it moves on to someone with appropriate space to hang it from the ceiling for a few days, allowing it to bleed, before removing it and starting to season it with… continue

SUGGESTED BY GIORGIO MELETTI CAVALLARI

SALTED OR SMOKED MEAT. Processed meat, to be consumed raw or cooked, obtained from the hindquarters of various animals such as swine, horse, donkey, wether, goat, deer, or roe deer, with a characteristic and aromatic scent, tender when sliced, and a beautiful, bright red color. If subjected to smoking, it is called “Smoked Meat,” which appears externally darker and has the characteristic scent and flavor of smoked products. The meat portions used, weighing about 1-2 kg for beef and horse and much less for other species, are placed in special containers and sprinkled with a dry brine composed of salt, black pepper, juniper berries, bay leaves, cinnamon, and cloves, all moistened with white wine. After resting for at least 20 days, it is then placed in special rooms for a brief aging process. Any smoking is done in special rooms using vine or beechwood sprinkled with juniper needles.

SUGGESTED BY CANTINA MICHELI

I mustaccioli, dolce tipico natalizio, ha molte varianti regionali, tra cui quella pugliese, dove viene aggiunto del vin cotto per renderli ancora più morbidi. Tra le varianti regionali, c’è anche quella altamurana, dove oltre agli ingredienti classici e il vin cotto, viene aggiunto anche un goccio di Padre Peppe per restituire il gusto dolce e l’aroma intenso dell’elixir. I mustaccioli sono dei dolci tipici della tradizione che vengono solitamente sistemati in cestini e sacchetti da donare a familiari e amici.

SUGGESTED BY PADRE PEPPE