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Abruzzese cooking (2) |
Flats sea and of land that reflect the geography of the region: typical the dishes flavored from the saffron and from the truffle, products in rent and the soups of sea with molluscs and shellfishes. Here the addresses to taste the speciality also in other zones of Italy. |
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Calabria Cookery (1) |
Calabria Cookery |
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Campana cooking (10) |
Identified often with the italian cooking for excellence, the campana cooking offers pizza, spaghetti, wonderful buffalo of milk of mozzarelles, very excellent fish and greedy sweets between whose we recomend the "pastiera", the "sfogliatelle" and the "struffoli". Here the addresses of locals where taste these speciality also in other region. |
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Emilian and Romagna cooking (50) |
Surely an of the greetest of Italy: cheerful and savoury mirror the pesonality of the inhabitants of the region. Here the restaurants where to taste it also distant from the place of origin. |
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Friulana cooking (1) |
The cooking tradition of the region is strongly influenced from the different dominations of its story. The dishes are characterized from the aboundance utilization of aromatic grasses and flavouring and from the care with that shoul be prepared. Between the typical products we remember the raw ham San Daniele, the "polenta", the cheese Montasio and very incredible wines. Here the addresses to find the Friuli in restaurants of other region. |
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Laziale cooking (2) |
A lot of the dishes of this region are known and prepared in all Italy: the pasta to "carbonara", the roman artichokes, the bucatini to the amatriciana enjoy almost wherever, but here we list you the locals where to find those D.O.C. |
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Ligure cooking (7) |
The cooking resents of the special morphology of the territory: tastes of sea and aromas of land wisely melted to delight the palates more demanding. Pesto, cake, porridge, soups of fish and splendid grills find also distant from the dear Coast of the Flowers. |
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Lombard cooking (23) |
Certainly not "dietetics" the lombard cooking sinks the roots in the land and in the tradition peasant of its inhabitants: the butter is the mean flavouring, the polenta, in all its varying, with a lot of recipe to base of meat (ossibuchi, salamelle, cotechini, "cassoeula") and seasoned cheeses and than very agrreable flat firsts: risottos, soups, ravioli and best sweets. Here the addresses where to taste this ancient flavours. |
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marchigiana cooking (1) |
The Marche brag an ancient gastronomic tradition made of simple and genuine ingredients and of sole tastes, flaky pastry with wild grasses, cheeses and fresh ricotte, funguses, truffle, fresh fish, fried food and intingoli, meats of first quality: wingeds from yard, rabbits, draft game, crescie, filled olives, brodetto to the anconitana, risotto with the the quail, pancettone, guinea-fowl to the pot, croquettes of corncobs to the peppers in the marcs... and to end the sweets: the oranges to the crisp, the frostengo, tipical of Camerino, the funghetti of Offida, the cake of ricotta. |
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piedmontese cooking (7) |
A splendid choice between paste, risottos, soups, meats and fish of sweet water. Between the knownest dishes the "bagna cauda", the risotto to the Barolo, the "paniscia novarese", the chicken to the Marengo, the rabbit to the astigina and obviously a good number of prescriptions with the unmistakable aroma of truffle, typical product of the zone of Alba - Cuneo. Here the restaurants where to taste the true piedmontese cooking. |
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Pugliese cooking (8) |
In this region sea and land coexist and marry themselves in the kitchen so like in the lanscape: olivos, viti, and grain grow thriving in the fertile plains and the sea offers its fruits long 800 kilometers of coast: the typical dishes more known are the "lampascioni", the orecchiette with the tops of turnip, the gratinate mussels, the "pittule" (gnocchetti fried of pasta and of bread) and inevitable the "burrata" fresh cheese composed from a puff pastry of shooting pasta spinning of cream and frayed mozzarella. Simple and genuine tastes, perfect example of mediterranean cooking that can be tasted also distant from the place of origin, here where. |
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Sardinian cooking (13) |
The tastes of the sardinian cooking respect the traditions and the cult for the genuine, are divided between land and sea. The "malloreddus to the campidanese" typical dish of the sardinian cooking to taste in any occasion, "culiscionis de patata" that ravioli of potatoes, "proceddu a su schidoni" the piglet of milk to the skewer, "sa cassola de pisci" or rather the soup of fish, the "burrida" always a dish of fish with gattucci of sea, "sebadas" o "seadas" typical sweet of the zones of the inside. To taste the fragrange and aromas of our wonderful island there are restaurants that cook these speciality. |
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Sicilian cooking (11) |
Aroma of sun, of sea, of land and of citrus, the cooking is all this and also of more: very simple ingredients drawn near with care and mastery give place to tastes that savour delight also the most difficult palates. We remember some dish and some typical product: parmigiana of egg-plants, pasta with the sarde, involtini of sword-fish, arancine of rice and deafening sweets, between whose the speciality to base of almonds, citrus candied and ice-cream to fruits. Here where to discover the heat of the Sicily also in the remainder of Italy. |
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tuscan cooking (44) |
It is not simple to gave a definition of tuscan cooking because every province of this region has typical products and traditional prescriptions that differebtiate it; we can to remember some of the knownest and choice example: the "cècina", focaccina to base of flour of chickpeas; the trippa to the fiorentina, the lardo of Colonnata, the "caciucco", typical livornese fish soup, the "ribollita", soup with black cabbage and beans, the sweet "cantucci" from accompany to the fragrant Vin Santo and the "panforte"; the list can be continue to long, but we advise you to try this dishes (also if you are not in Tuscany), here where. |
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Umbra cooking (6) |
Umbra cooking |
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Venetian cooking (29) |
Determinated tastes and elaborate dishes, but "poor" for a wet region from the sea and surrounded from high mountains; between first flat emerge risottos with vegetables ("rices and bisi", risotto with peas; risotto with trevisana), witn pork), risotto with peoci or to black of cuttle-fish, than liver to veneziana, turkey to pomegranate, cod to the vicentina, eel and a lot greedy sweets...all everything accompanied from some knownest and renowned wines of Italy: Recioto of Soave, Valpolicella, Bardolino and Bianco of Custoze. Here the the addresses of the ristaurants where to taste this wonderful cooking in other parts of Italy. |
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