Inspired by friend and colleague Alessandro Allegro who lived in Spain for more than 10 years.

Gazpacho is Andalusian, paella is Valencian, but tortilla is wholly Spanish--not one of the 17 autonomous regions can claim it.

Inspired by our Neapolitan friends Peppe and Stefania, met recently on tour in the amazing city of Napoli.

On one of our tours in Campania, you might savor this dish on a picnic. It is typically prepared in advance.

By Lorenzo Dasso, a Liguria fisherman (and architect!) whose recipe and story were published in Italian in the local newspaper Levante News.

For more info on this story, you can see our blog here in english.

By Suzie Regul, a friend and tour leader remembering her mother-in-law Ines and her delicious recipe.

Differing versions are also found in the neighboring region of Molise. Traditionally, in Castel del Monte in Abruzzo, a local sheep-milk cheese called Canestrato, a Slow Food presidium is used. Pecorino may be substituted.

By Chef Roberto Díez from Son Julia Country House in Llucmajor, Mallorca, Spain

Everywhere we go, not only in Italy, we love to collect recipes from chefs and home cooks who are keeping their regional traditions alive for the tasting.

This Tumbet Mallorquin or Mallorcan vegetable bake is reminiscent of Provençal ratatouille or a version of eggplant Parmigiana (minus the cheese) and comes to us from Chef Roberto at Son Julia near Llucmajor on the island of Mallorca. It is typically served as an appetizer or a side dish.

Enjoy it with us on Mallorca or try making it at home. Bon profit (bon appetit in Mallorquin).

By Cristiano Bonino.

Enjoy this oil-based version of a traditional savory pie (butter-based is more typical), which is the result of many trips and visits speaking with housewives, sommeliers, chefs, and food lovers—not to mention plenty of tastings in homes, bakeries, and restaurants all across our beautiful Italian peninsula!

Inspired by Restaurant La Cantina in Alberobello, Puglia.
 

These addictive crackers are typical of the southern Italian region of Puglia where you can find them in restaurants, bars and local homes served as a delicious and crunchy snack or as a meal accompaniment, instead of bread. We visit Restaurant La Cantina in Alberobello on our tours in Puglia.

Inspired by Restaurant I Scalini in Sant'Antonino on the island of Corsica in France.

You might enjoy this celebrated French dish on one of our tours in France such as Provence or Corsica. We typically enjoy it at lunch time on Corsica when we stop at the village of Sant'Antonino, near Calvi, and savor it along with the beautiful views of the coast from inland. Variations revolve around the four major ingredients: goat cheese, bread, tomatoes, and lettuce. 

By Carmelo Conigliaro from Agriturismo Case Damma, and Eva Greco, a tour guide in Siracusa.
 

You might enjoy this recipe on one of our tours in Sicily, although Sicilian oranges reach their peak in winter. Carmelo explained that this salad was typical winter fare of peasants who would prepare a simple meal with whatever was available. Versions vary, depending on the locality. For example, Eva confirmed that her aunt adds black olives. In any case, all are delicious. We can't wait to taste them again on future tours in Sicily!

Here we offer the Portuguese version of the celebrated Spanish cold soup "gazpacho" from Andalucia region. We enjoyed it during the summer at the restaurant Adega Regional in Elvas, in the Alentejo region.

You might savor this recipe in the summer on our tour in Portugal at the restaurant Adega Regional in Elvas, which specializes in the traditional cuisine of the Alentejo. The main way that this version differs from the Spanish one is that the veggies are not blended but simply diced alongside cubed stale bread and diced water.

Inspired by the Focacceria Da Ü Cicci, in Finale Ligure, in the Liguria region.
 

You might savor this recipe on our tours in Liguria where it is quite popular, mostly enjoyed during aperitif with a nice glass of local white wine. We used to buy panissa at the food shop Focacceria Da Ü Cicci during our winter explorations in the region and could not refrain from trying our own version!

By Signora Marca. 

This recipe is the result of one vivid memory of Cristiano’s childhood neighbor, "Signora Marca" (Mrs Marca), who used to make mayonnaise from scratch and pair it with vegetables such as asparagus or insalata russa.

By Fulvio Marino at Mulino Marino in Piedmont.
 

This delicious recipe is originally from Sanremo, in western Liguria, but it comes to us from the nearby region, Piedmont, from Fulvio Marino, the third generation of the millers at Mulino Marino.

By Luca Antonioli from Emilia-Romagna.
 

This delicious recipe originally hails from the Emilia-Romagna region. (Italy is divided in twenty regions such as Sicily and Tuscany). Luca here runs his hotel in Rimini with his family and they love to prepare and share typical recipes such as this one with their guests.

By Fulvio Marino at Mulino Marino in Piedmont.
 

This delicious recipe is originally from Puglia, in the south of Italy, but it comes to us from the other end of the country, Piedmont, from Fulvio Marino, the third generation of the millers at Mulino Marino.

By Roberta Corradin at Restaurant Il Consiglio di Sicilia in Donnalucata.
 

This delicious recipe and its story comes to us from Roberta Corradin, a food writer, originally from Piedmont who co-owns Restaurant Il Consiglio di Sicilia in Donnalucata with her husband, chef Antonio Cicero. We visit them on tour in Sicily end enjoy dinner at Il Consiglio.

By Roberta Corradin at Restaurant Il Consiglio di Sicilia in Donnalucata.
 

This delicious recipe comes to us from Roberta Corradin, food writer and co-owner of Restaurant Il Consiglio di Sicilia in Donnalucata, alongside her husband, chef Antonio Cicero. We visit them on tour in Sicily and enjoy a cooking demonstration of this dish, before dining at Il Consiglio.

Inspired by Restaurant Can Marti in Sitges, Catalonia region in Spain.

You might enjoy this recipe on our tours in Catalonia, where this sauce is quite popular and mostly enjoyed with fish, meat and veggies. Specifically, a version of it acts as the dipping sauce for calçots, a type of green onion served simply grilled. (Calçots are available in February, March, and April in Catalonia. See pic below taken at the restaurant in February 2019)

Inspired by Focacceria & Bakery Casalini in Lerici. 

We were inspired to try our own focaccia (usually when we are back to the USA, otherwise in Liguria we let the pros make it!) by a bakery in Lerici, in Eastern Liguria during our annual winter exploration of Italy and the Mediterranean.  

By Silvia at Azienda Agricola Mandranova near Agrigento in Sicily.
 

You might enjoy this recipe on our tours in Sicily or try it at home!

By Cristiano Bonino.

Enjoy this vegan version of a traditional savory pie (although the use of butter is more typical) on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

I can’t remember a specific person who gave me this recipe. It’s the result of many trips and many conversations with housewives, sommeliers, chefs and food lovers—not to mention plenty of tastings in homes, bakeries and restaurants all across the beautiful Italian peninsula!

By Chef Assunta D’Ermes at Restaurant Osteria del Borgo in Molise.

Enjoy this traditional recipe on our tour in Molise or try it at home using only a few ingredients!

By Teresa, a Neapolitan friend! 

You might enjoy this recipe on our tours in south of Italy!

Inspired by Battista, owner of Agriturismo Casa Scaparone.
 

This recipe was inspired by Battista, owner at Agriturismo Casa Scaparone near Alba in Piedmont, Italy. You might enjoy this recipe on our tours in Piedmont!

By Diliana at the winery Erede di Chiappone Armando.
 

This recipe comes from Diliana’s mother in law and she usually prepares it for us during our wine tasting and visit to the Winery Erede di Chiappone Armando near Nizza Monferrato.

By Cristiano Bonino inspired by the village of Tellaro.
 

You may find and enjoy this recipe in many regions of Italy, above all when you are by the sea. Cristiano was inspired by a sign posted in the little piazza of Tellaro, a village near Lerici, not so far from the Cinque Terre, in Liguria.

By Nonna Letizia (Cristiano’s grandma).
 

This recipe is very traditional and my grandmother Letizia used to make it regularly. You might enjoy this recipe on our tours in Piedmont!

By Davide Marchegiano, our Piedmontese Tour Designer and Guide.

This recipe was inspired by Davide’s mamma and you might enjoy this dish on our tours in Piedmont!

Inspired by Cristiano's cousin Mariangela.

You might enjoy this recipe or a similar version on our tours in Piedmont or other regions of Italy!

Inspired by Battista, owner of Agriturismo Casa Scaparone.
 

This vegan version of a traditional Piedmontese recipe was inspired by Battista, owner at Agriturismo Casa Scaparone. You might enjoy this recipe on our tours in Piedmont!

By Piedmontese chef Piera at L’Infernot Restaurant and B&B.
 

The traditional recipe was inspired by the Piedmontese chef Piera at L’Infernot Restaurant B&B. You might enjoy this recipe on our tours in Piedmont!

By Ottilia from Trentino (Cristiano’s cousin).
 

You might enjoy this recipe on our tours in Trentino and Alto Adige-South Tyrol!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany and other regions!

By Tuscan chef Stefania Biancucci.
 

You might enjoy this recipe on our tours in Tuscany! Chef Stefania cooks for us at Agriturismo Il Molinello in Tuscany that we love to visit with our guests for a full immersion into the local culture.

By Luca, a gourmet friend and Piedmontese architect!
 

You might enjoy this recipe on our tours in different regions, above all by the sea!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany and other regions!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany and other regions!

By Carmelo Conigliaro from Agriturismo Case Damma, Siracusa.
 

You might enjoy this recipe on our tours in Sicily! Versions of this dish vary, depending on the locality.

By Giuseppe Pendolino owner Agriturismo Il Principe di Aragona in Sicily.
 

You might enjoy this recipe on our tours in Sicily or a similar version in other regions such as Piedmont and Liguria!