Typical Products

Typical of the Spilambert tradition since the 17th century, they are in fact known for their exquisite flavor and characteristic softness. The basic r… Read the rest

Amaretti production in Sassello began in the 1800s and the recipe has remained unchanged ever since. In the hinterland between Liguria and Piedmont, p… Read the rest

When Francesco Moriondo, a confectioner at the court of the Savoy family, moved to Mombaruzzo in the late 1700s (documents attest to his activity in 1… Read the rest

It is a medium-hard, semi-cooked fat alpine cheese. Bitto is produced exclusively during the summer months in the alpine pastures of Valtellina and so… Read the rest

Amaretti di Saronno typical of Lombardy, according to ancient tradition were made through the use of seeds from apricot kernels and only later were re… Read the rest

Pizza al metro (also called pizza a metro) è a specialty derived from pizza, typical of the Sorrento Peninsula, later spread nationally and… Read the rest

Pizza al metro (also called pizza a metro) è a specialty derived from pizza, typical of the Sorrento Peninsula, later spread nationally and… Read the rest

The road from Trapani to Marsala, skirting the lagoon that is home to Mozia, is lined with salt pans that offer a beautiful view: the sheets of water… Read the rest

In Dattilo, a hamlet in the municipality of Paceco (Trapani), the art of pastry making and the production of the Sicilian cannolo has become so specia… Read the rest

One of the symbolic places of this culinary tradition is surely via Plebisicito. In the middle of the cntro is dotted with small stores with grills wh… Read the rest