Typical Dishes

One of the most classic appetizers of Piedmontese cuisine, vitel tonné is a tasty dish made with Fassone veal marinated in dry white wine and seasoned… Read the rest

An ancient dessert also called frustingo, depending on the area, and usually linked to Christmas celebrations. It is a preparation based on dried frui… Read the rest

Fricassà mëscià is the Piedmontese name of this other great dish of the regional gastronomic tradition. The dish, of popular origin, was made when ani… Read the rest

A simple dish of the peasant tradition that is eaten when the temperatures begin to fall. The bagna cauda is a sauce that comes from the long and pati… Read the rest

The Gran Bollito misto alla piemontese is also called "Bollito storico risorgimentale piemontese" (historical Piedmontese Risorgimento boile… Read the rest

The cialledda is made with stale Matera bread and is also a typical dish from nearby Puglia. A cheap and quick dish with a rustic and classic flavour.… Read the rest

Cicoria e fave is another typical speciality of different areas of Puglia and Basilicata: it is a simple puree of dried broad beans with chicory, seas… Read the rest

The Cazzomarro is a poor dish of the Matera tradition, based on the fifth quarter of sheep: lamb entrails. The cazzomarro is a big roll, made with t… Read the rest

The Pignata of sheep is an extraordinary specialty inextricably linked to sheep farming. The pignata is a characteristic terracotta pot where the meat… Read the rest

Also known as biscutìn, biscuits in syrup are typical of Fratte Rosa, a small hillside town straddling the Metauro and Cesano valleys in the province… Read the rest