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| Program |
City |
Description |
| Pasta |
All Italy |
If there is one dish that best represents Italy the world over, it’s pasta. In every part of Italy pasta is considered not just a food stuff but something for bringing people together. Pasta wh...hover to read more |
| Lazio Food |
Lazio |
A culinary tradition with intense flavors: pasta all'amatriciana, carbonara, and gricia. Plus rigatoni alla pajata, tripe, nervetti, and coratella. A frugal style of cooking which uses every part of t...hover to read more |
| Tuscany Authentic Food |
Tuscany |
DOCG wines, like Chianti, have been protected as one of the local specialities since the 1700s by Cosimo III of the Medicis. And a galaxy of genuine products, from DOP oil to cheese, from Chianina bee...hover to read more |
| Pane di Altamura (Altamura Bread) |
Altamura |
Pane di Altamura DOP-designated is a traditional Apulian bread product from the zone of the Murgia Altamura in the province of Bari. To get an idea as to how long and how much this bread has been part...hover to read more |
| Puglia Olive Oil, Bread, Pasta... |
Puglia |
50 million olive trees, its durum wheat, its vineyards and its culinary specialities, Puglia is a culinary experience that delights all the senses. |
| Food of Molise |
Molise |
Tintilia wine, made from a native vine with dark ruby-red grapes. The ancient tradition of hand-made pasta, cavatelli pasta, and that of caciocavallo cheese. The ‘Signora di Conca Casale’...hover to read more |
| Abruzzo Pastoralism |
Abruzzo |
In the Abruzzo region of Italy, an ancient tradition is still alive today: pastoralism. This vocation is changing and becoming increasingly modern. The milk and meat of the Abruzzese sheep are used to...hover to read more |
| Food of Abruzzo |
Abruzzo |
Abruzzo. A land of mountains, hills, and sea with a rich culinary tradition: from maccheroni alla chitarra to fish stew and Farindola pecorino cheese. Milk drawn by hand and processed still raw and th...hover to read more |
| Emilia Romagna: In the Food Valley with Francine Segan |
Emilia-Romagna |
Prepare your taste buds and travel with Francine Segan along the #ViaEmilia, through what has been dubbed Food Valley. You will discover the making of the worldwide famous region's specialities (such ...hover to read more |
| Piacenza: coppa, salami and pancetta. |
Piacenza |
Piacenza is the sole city to have three PDO salamis: coppa, salami and pancetta. The special climate and the ancient craft are the secrets of the quality of these local products representing the Itali...hover to read more |
| Fragrances of Sardinian Food |
Sardinia |
Warm bread, myrtle berries, cannonau wine, sea breeze, cardoons, wild asparagus and wild fennel. Products and gifts of nature, the scents of Sardinia. |
| Sicilian Pastries |
Sicily |
Sicily is the Italian region in which the most pastries are consumed. Sicilian pastries are particularly rich and among its delicacies is a chocolate that is made in a very unique way and which gets i...hover to read more |
| Puglia Bella Olive |
Puglia |
Puglia, land of olive trees. The ancient farms tell the story of an agricultural past where the olive held the undisputed lead role, especially in the production of oil. Cerignola however, is the town...hover to read more |
| White Truffle of Le Marche |
Le Marche |
A small, yet extremely valuable treasure is hidden beneath the earth of the Marche region: the white truffle. This area boasts a long tradition of hunting and selling this refined foodstuff. Dogs are ...hover to read more |
| Food of Piedmont |
Turin |
Piedmont: at the foot of the mountains. Among the region’s products, its rice, farmed in the Novara and Vercelli areas. The three B’s of Piedmont’s wines: Barbera, Barolo and Barb...hover to read more |
| Chocolate History in Piedmont |
Turin |
The long journey of chocolate from the "new world" to the "old continent". Its new life in the hands of Italian chocolatiers. The meeting with hazelnuts from Piedmont and the creation of local product...hover to read more |
| Turin's Chocolate |
Turin |
Turin, hometown of the greatest and most creative chocolatiérs, is where the famous “gianduiotto†was born. |
| Food of Friuli Venezia Giulia |
Friuli-Venezia Giulia |
Friuli Venezia Giulia, a borderland and a crossroads between three cultures – Latin, Slavic, and Germanic – which have each left their mark on the culinary traditions of the various area...hover to read more |
| Veneto Food |
Veneto |
Veneto. A region of mountains, sea coasts and vineyards. Asiago, a fresh or aged cheese, comes from the high plateau. Radicchio rosso with its crispy and tangy taste is grown in Treviso. But Veneto is...hover to read more |
| Food of Trentino |
Trentino Alto Adige |
Trentino is a farming culture that expresses itself primarily in its wealth of cheese products: puzzone, Trentigrana, Caprino di Cavalese, Vèzzena. Its wines: spumante, Trentodoc, even produced in ...hover to read more |
| Sicily Salt: Resource for Thousands of Years |
Sicily |
Sicily: an island with extraordinary landscapes, which become increasingly fascinating as you get closer to the cost. In the North of the island, it is possible to see huge chequerboards with distinct...hover to read more |
| Liguria Food |
Liguria |
The mild climate favor cultivation of high valve crops. The Ligurian basil is the key ingredient in the area's famous pesto. The sea provides ample fish to enjoy. Olive oil is known across the world a...hover to read more |
| Lombardy Foods |
Lombardy |
Lombardy. Man's ancient and deep connection to the land has permitted for the diversification of crops and the development of a wide variety of foods and wines. |
| Fontina: Secrets Behind Fontina Cheese |
Valle d'Aosta |
One of the region's excellences: Fontina, a fully-flavoured cheese that is produced in an area where cows graze in mountain fields and eat hay produced from natural fields. |
| Food from Valle d'Aosta |
Valle d'Aosta |
Land of authentic and unique foods. From a pristine environment and lots of passion come cheeses like Fontina DOP; wines like the Blanc de Morgex et de La Salle, Chambove, and Fumin and Genepy herb li...hover to read more |
| Food of Umbria |
Umbria |
Umbria. The green heart of Italy. Land of sharp flavors: oil, fruits and vegetables, mushrooms, and truffles. And among the cured meats, prosciutto is the king of them all, even better if accompanied ...hover to read more |
| Food of Tuscany |
Tuscany |
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| Sicily Food |
Sicily |
Sicily: colors, smells and flavors of an island. From the green of the Bronte pistachios to the scent of orange to the Modica chocolate, to its seafood and wines. |
| Mediterranean Diet |
Sardinia |
The nature of the land, its climate, and its food and wine tradition allow Sardinia to enjoy a varied and healthy diet: the Mediterranean diet. Olive oil, fruit, vegetables and pasta are the flavours ...hover to read more |
| Wines of Southern Italy |
Campania |
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