We are in Lazio, more precisely in Rome: the famous "Eternal City", home of Italian art and history. This is where the dish we will talk about today was born: spaghetti alla carbonara.The must-have dish of Roman cuisine, spaghetti alla carbonara was born thanks to the encounter between the...

Our journey to discover Italy and its gastronomic excellence continues.Today we are in Emilia-Romagna, a region that has given life to various illustrious personalities such as: Lucio Dalla, Raffaella Carrà, Gianni Morandi, Luciano Pavarotti (in the musical field), Giovanni Pascoli, Pier Paol...

We are in Campania, the region of a thousand colors with its various sites recognized by UNESCO as World Heritage Sites: such as the historic center of Naples, the excavations of Pompeii and Herculaneum, the Royal Palace of Caserta, the Amalfi Coast, etc. .Furthermore, Campania is very well known al...

We are in Trentino, the northernmost region of our country and the place that gave birth to canederli, substantial stale bread dumplings usually seasoned with meat broth or, by letting them boil in boiling salted water, butter. There are several variations of this dish, which we can find in fairs an...

Orecchiette are definitely a source of pride for the Italian and Apulian gastronomic sector. They are a format of fresh pasta made from durum wheat known and appreciated all over the world.Thanks to their round and concave shape, orecchiette can be seasoned in several ways, starting with the traditi...