Very simple to make, we pair this with an Etna Bianco Alta Mora 2018 Cusumano Ingredients for 4 people: 200g...

Luca Ogliotti is in the kitchen and brother Andrea runs the floor of this restaurant with the skills and smiles of...

A tasty (and vegan) recipe from the Campania region’s traditional cucina povera (peasant cuisine) which we...

Very rich in taste, this dish excels when paired with fresh and fruity reds, like Bell’Assai 2018 Frappato...

A typical fish soup from the fishermen of Anzio, near Rome, that we pair with Anthium, Bellone Lazio IGT 2018...

A savory version of the sweet Veneto crumble cake (very similar to the one found in Mantua) which we pair with a...

A classic Italian recipe in this case made using yellow Vesuvius piennolo tomatoes, which have a very juicy pulp...

An historic restaurant where professionalism, ties to the land, wisdom and knowledge of the prime ingredients are...

A peasant dish “ennobled” by pairing it with a Collio Pinot Grigio 2018 Ronco Blanchis. A great...

At this simple and sincere restaurant from a bygone era, the chef Bertina is 86 years old and the waitress Maria...

This recipe is a classic in Puglia cuisine which we pair with a Caravaggio Emilia Bianco Cantine Romagnoli. A...

Seven different ages of Parmigiano Reggiano made only from milk from the Italian Razza Bruna breed of cow. A truly...

The cuttlefish has a well-defined taste and is very versatile in the cuisine. This time we taste it paired with...

Luca Zanchetti’s traditional inn in the northern part of the Marche region offers spot-on, carefully...

Created by Chef Luca Landi of the Lunasia restaurant in Viareggio, this dish is a tribute to this city’s...

A classic dish enhanced with a parsley sauce. We pair it with a Collio Pinot Grigio 2018 Ronco Blanchis....

A visit to this restaurant is a jolt to the senses composed of clear, precise and decidedly territorial flavors:...

This cheese factory in the province of Treviso offers many varieties of stracchino and more, including a...