Typical Dishes

<p>The <strong>Missoltino</strong> is the emblem of Larian tradition. An&rsquo;excellence, now very rare and relegated to a few… Read the rest

Piadina romagnola, also called piada, is a flat bread without leavening typical of the gastronomic tradition of Romagna; made of flour, water, lard or… Read the rest

In Emilia it is tortellini, in Romagna "caplet." Cappelletti are one of the typical first courses of the Province of Rimini. In the past, ev… Read the rest

Brodetto originated in past centuries as a poor dish of the fishermen of the Adriatic Sea, who cooked for themselves that catch that was difficult to… Read the rest

In Miami, prepare yourself for Latin American and Caribbean-influenced foods by the plateload. The chicharrón is a staple of South American cuisine. F… Read the rest

Rag pudding is a throwback to North West England’s industrial heritage. Working long hours through cold winters created a need for meals that would pr… Read the rest

Parched peas (or black peas) are called black badgers or Carlin peas in other parts of Northern England. These peas are left to dry in the fields befo… Read the rest

Königsberger Klopse, also known as Soßklopse are a German specialty of meatballs in a creamy white sauce with capers. A classic! Authentic Königsbe… Read the rest

Not to be confused with tapas, pintxos are the ultimate Basque snack. Typically small pieces of bread, they’re topped with various ingredients such as… Read the rest

Mamia is the Basque version of cuajada – a thick type of sheep’s curd, similar to yoghurt. It is most often made in a small ceramic pot and served wit… Read the rest