Typical Dishes

And if it is true that of the pig nothing is thrown away, in Molise nothing is thrown away of the sheep and lamb either. Thus, a dish that was born fr… Read the rest

Pampanella is a product derived from curing pork with spices. It is presented as baked meat with a characteristic reddish coloring resulting from co… Read the rest

The history of the Chiana aglione dates back to Etruscan times in the Val di Chiana. The Chiana aglione is also found on the island of Giglio. In 1544… Read the rest

Ciriole alla ternana is a typical Umbrian dish, the recipe is quite simple the real specialty lies in the raw materials and ingredients combined with… Read the rest

The name and origin of this dish are lost in history. The most popular version even calls into question an Austrian general, one Windisch Graetz, who… Read the rest

To prepare abbacchio alla romana: cut the lamb into regular pieces, wash the lamb meat and cut it into pieces. Salt and add a pinch of pepper to taste… Read the rest

According to several authors (Claudia Roden, Clifford Wright), risotto alla Milanese is directly descended from "riso col zafran" a kind of… Read the rest

Open the scallops and remove the fruit which should be well coarse, remove the dark part (little edible part full of sand) wash the white and orange f… Read the rest

The earliest historical records related to this product date back to the mid-1800s and are related to the founding of the Confraternity of St. Anthony… Read the rest

Tarts are oval or round in shape, small in size and round and larger in size than tarts; they are prepared with eggs of which every 9 eggs 1 whole, su… Read the rest