Inspired by our Ligurian friend Rosanna
This delicious recipe requires a specific round tray for baking, but beyond that, it is a very simple 3-ingredient recipe. If you want to try, you can find online the specific tin-plated copper baking tray, which guarantees the best result. Or, as we did, buy one when you're in the northwestern Italian region of Liguria (the Italian Riviera)!
Inspired by a recipe book on cucina bianca, a cuisine found inland in Liguria.
This simple and delicious recipe was found in the recipe book "Il Bianco della Cenere" at the Agriturismo Cioi Longhi, in western inland Liguria and is typical in the town of Pornassio. Agriturismo Cioi Longhi specializes in cucina bianca, an edible celebration of local (mostly white) ingredients, used for centuries in hearty meals for the locals who needed energy to work in the fields.
Cucina bianca (white cuisine) refers to the color of the ingredients used such as garlic, onion, cabbage, leeks, dairy products, flour, and potatoes amongst other local, seasonal foods such as wild herbs.
Inspired by our Italian friends.
This dish is originally from Campania region but nowadays it is prepared by many Italian households all across the nation. It is ideal for an impromptu meal, given its simplicity and fast execution (no complicated planning).
By Restaurant Sa Torre in Palau Sator, Catalonia.
This simple and delicious recipe celebrates the fresh ingredients of Catalan cuisine when bell peppers, eggplants, and onions are available in the summer. The picture shows cured anchovies as a possible addition, in a variation offered to us in a restaurant we visited in Catalonia.
Inspired by Bakery Casamoner in Girona, Catalonia.
This kind of flatbread is similar to "focaccia" in Italy and "fougasse" in France. Coca means "cake" in Catalan, though in this case it features a savory dough. In Catalonia, in June, you can also find a sweet version of it called Coca de Sant Joan, typical at celebrations for the birth of Saint John.
By João, staff member and passionate about cooking at Hotel Albergaria do Calvario in Evora, Portugal
Portugal is the third largest producer of almonds in Europe, with the nuts coming from Alentejo, Douro and Algarve regions, principally. This recipe was kindly shared with us by João, one of the staff members of the hotel we use in Evora.
Inspired by our American customers, Martha and Sherry, and Hotel Mazzocca in Caramanico, Abruzzo
Pizzelle (meaning "little pizze") is a typical dessert made in Abruzzo, and also the neighbor regions of Molise and Lazio, usually served at Christmas and Easter.
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.
From Chef Ottavio at Hotel Ravelli in Mezzana, Val di Sole (Trentino)
Canederli are another wonderful example of cucina povera, historically a means of using stale bread. In Alto Adige/South Tyrol, they are called knödel, and usually include speck instead of the lucanica (pork sausage) that is more typical of Trentino.
Taste them on a tour of Trentino-Alto Adige/South Tyrol or follow the recipe below at home!
Inspired by a meal at Osteria da Carmela in Naples
This simple and delicious dish comes from Campania region, and specifically, the village of Nerano near the Amalfi Coast. There, it features "Provolone del Monaco," a pungent Parmigiano-like cheese made in the nearby Lattari Mountains.
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 Andrea Marchesini, a friend and tour leader from Liguria.
You might enjoy this dish on our tours in Liguria during the summer time when zucca di trombetta is in season. It is harvested in a juvenile form, when it resembles a thin and long zucchina, and it gets its shape from being grown hanging down off a pergola. In summer, this wonderful veggie is most often served raw, chopped in a salad, or as a sautéed side dish.
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.
Inspired by Pomp and Sustenance: Twenty-five Centuries of Sicilian Food by Mary Taylor Simeti
The wonderful book contains not only recipes but also local history, traditions, and anecdotes. This dish is typical of the province of Messina where they call the "involtini" (rolls) also "braciole" (chops). You can find it on other parts of the island as well, such as in the capital city of Palermo.
Inspired by Carlo, a Piedmontese friend from Cervere in Piedmont.
Cervere is a little town in the province of Cuneo in Piedmont, which is famous for its leek. A smaller, less pungent variety, the mild and delicate Cervere leek really sings in a risotto.
Near the end of November, in Cervere, you can even attend the local leek festival that celebrates this veggie. After harvest, leeks are stored in a dark room until they reach the peak of flavor.
By Roberta Corradin, a Piedmontese friend, food expert, book author, and blogger.
This simple and delicious recipe celebrates semolina flour in another form from the typical dried pasta. It is typical in Piedmont despite its indication of "Romana" (of Rome). The origin remains a bit of a mystery...
By Wiebke at Agriturismo Casanova in Asciano, Tuscany
This simple and delicious recipe celebrates a unique ingredient called "aglione," which is mostly grown in the Chiana Valley area of Tuscany and harvested between June and August. Its name means "big garlic" to reflect the much larger size of this specific variety. Aglione is way milder and easier to digest than regular, smaller garlic.
Inspired by the Restaurant a Tarefa in Alentejo, Portugal
There are so many recipes featuring cod in Portugal. This one is simple and delicious! The origin of the name is uncertain but seems to come from Lisbon when a Mister Brás invented it.
Inspired by Carla Simondo, a veggie and fruits producer near Albenga and shop owner in Alassio.
Originally from Liguria, the name derives from Pasqua (Easter in Italian). Traditionally, it calls for 33 sheets of dough, marking the years of the life of Jesus Christ. Nowadays, the trend is to use two sheets of dough only.
As Torta Pasqualina stores well and can be served cold, it is also typical at the picnics of Pasquetta (Easter Monday), which Italians love to celebrate together.
By Chef Angela Agolino from Scicli, in Sicily.
This recipe is not just simple and delicious; it also celebrates the power of networking! We met chef Angela through the kind Francesca, a local connection who works in hospitality in the area of Scicli. While we were with our group near Scicli on a villa-based tour, Chef Angela cooked for us one truly unforgettable dinner...
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 Zdravko and Marion, gourmets & residents of Hvar Island in Croatia.
You might enjoy this dish on our tours of seaside Croatia where it is quite popular. More specifically, the recipe is typical on the Dalmatian Coast. Quoting Zdravko: "Gregada is very much a [island of] Hvar dish. On [the island of] Korčula they have popara, which is similar, but uses tomatoes to make the sauce red and is usually served with macaroni, preferably homemade."
Suggestions from Marion: "It’s a very simple dish, and so the instructions are not very precise. It all depends on what you find at the market that day!"
Inspired by Restaurant Antica Focacceria San Francesco in Palermo, Sicily.
You might enjoy this recipe on tour with us in Sicily. It is most typical in the province of Palermo, but you can find it very much appreciated all over the island. We first tasted this incredible dish at lunch time in Palermo in November 2018 while exploring the heart of the Mediterranean with our group.
Inspired by a "feed zone" in Castelnuovo Berardenga, Tuscany during the "Eroica" vintage bicycle event.
You might enjoy a version of this dish on tour with us in central Italy where there is a strong culture and long history of cultivating legumes. Certainly, you'll taste it if you come with us Cycling in Tuscany and Eroica.
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.
A celebrated dish from the Veneto region, this version comes to us from Bistrot La Cantinetta in Follina.
You might enjoy this recipe on one of our tours in Veneto at the Bistrot La Cantinetta! There, the chef uses the local Slow Food Presidium rice variety called "Grumolo delle Abbadesse." This specific variety of Vialone Nano rice is named for the village where the nuns at the abbey of San Pietro di Vicenza have been growing it since the 16th century.
Inspired by Restaurant Le Due Isole in Bosa Marina, Sardinia.
You may find and enjoy this recipe in many regions of Italy, above all, when you are by the sea. We usually enjoy it for lunch along the Sardinian shore, after our coastal ride from Alghero to Bosa.
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!
Inspired by Mimmo Corcione.
You might enjoy this recipe on one of our tours in southern Italy, although this is not so popular in restaurants. Rather, it is another Italian dish inspired by the urge not to waste anything in the kitchen!
Mimmo Corcione is a retired Neapolitan man who does not define himself a "chef" but is surely a "buongustaio" ("gourmet" in French and English). In 2020, we enjoyed watching his videos while "traveling" from our kitchen, following his traditional recipes.
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.
This version of a celebrated Sicilian dish comes to us from Osteria dei Sapori Perduti in Modica, Sicily.
You might enjoy this recipe on our tour in Sicily at the Osteria dei Sapori Perduti! There, they use the local Slow Food Presidium of fava beans called "cottoia," which are usually harvested in late May for the freshest consumption or are available in dried form all year round. Or, try it for dinner tonight at home!
By Carla Simondo at Azienda Agricola Le Roveri in Albenga, Liguria.
This delicious recipe is originally from the Imperia province of western Liguria, but it comes to us from nearby Savona province, from Carla Simondo who is a farmer and entrepreneur at Azienda Agricola Le Roveri in Albenga, which specializes in local fruit and veggie production.
Inspired by Mimmo Corcione.
You might enjoy this recipe on our tours in Italy by the sea where this dish is quite popular. A delicious "secondo" ("main course" in Italian), it is typical in the south and usually enjoyed with a nice glass of local white wine.
Mimmo Corcione is a retired Neapolitan man who does not define himself a "chef" but is surely a "buongustaio" ("gourmet" in French and English). In 2020, we enjoyed watching his videos while "traveling" from our kitchen, following his traditional recipes.
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!
From the book Cavas Y Vinos de Cataluña.
We found this recipe in Cavas Y Vinos de Cataluña, an informative book focused on the traditional wines of the Catalonia region of Spain, which includes some recipes that feature local noble nectars.
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 Chef Max Mariola from Rome (and Facebook).
Normally, we collect recipes in the restaurants, trattorie, wineries, agriturismi, and sometimes home kitchens of incredible Italian cooks. This year, as we all know, is a little different…
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.
Inspired by Agriturismo Casa Scaparone near Alba, in Piedmont region.
This recipe is the result of watching many pasta-making demonstrations on our tours such as the one we enjoy at Agriturismo Casa Scaparone near Alba, on one of our tours of the Piedmont region. Here we learn how to make tajarin (egg noodles) from the traditional recipe that requires 18 egg yolks for each pound of flour! On this specific recipe published here instead we love to share our own and lighter version of home-made pasta.
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.
From the recipe book La Cucina Lombarda Tradizionale.
We found this recipe in La Cucina Lombarda Tradizionale, which focuses on the traditional dishes of the Lombardy region. The use of beef bone marrow is the heritage way of making it, but you can surely create a vegetarian version. Just don’t tell a Milanese about it!
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.
By Salvatore Aceto, owner at Amalfi Lemon Experience.
You might enjoy this recipe in Campania on our tour in the Amalfi Coast, inspired by Salvatore Aceto, whom we visit at his lemon grove Amalfi Lemon Experience (see below his original recipe in Italian and translated in English)**
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 Osteria Antico Travaglio in Monteriggioni, Tuscany.
You might enjoy this recipe in our tours in Tuscany or feel free to try at home! We enjoyed a version of this simple recipe in a traditional Osteria in Monteriggioni and fell in love with it.
By Diliana at Erede di Chiappone Winery in Piedmont.
Sharing here a delicious and personal recipe that comes to us from Diliana who cooks lunch for us on tour when we visit her family-run winery in Piedmont and featuring an unforgettable wine tasting.
By Nonna Letizia.
Sharing here a delicious and personal recipe that comes to us from Nonna Letizia, Cristiano’s grandmother. This is a powerful edible story for Cristiano who remembers how she used to make it for the family. You might enjoy it on one of our tours in Piedmont.
By Paola Pedergnana (Cristiano's mother).
Sharing here a delicious and personal recipe that comes to us from Paola Pedergnana, Cristiano’s mother. You might enjoy it on one of our summer tours in Piedmont (when peaches are in season). Did you know that amaretti cookies are native to Piedmont?
Inspired by Elisa Cucini at Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany and in other regions in central Italy where this ancient grain is quite popular and mostly enjoyed in the summer.
By Grazia at Dalla Terra Bistrot near Noto in Sicily.
Grazia uses her homegrown almonds to make this healthy beverage! You might enjoy this recipe on our tours in Sicily or in other regions in south of Italy where this beverage is popular, given the local almond production.
By Roman Friend Giulio Caperchi.
Enjoy this traditional recipe on our tour of Lazio and of other regions, or try it at home! Giulio gave us this recipe directly from the cookbook his family has been using for this traditional dish in Rome.
This recipe was inspired by Milena Meneghin, chef/owner at Agriturismo Il Talento Nella Quiete near Lake Como in Lombardy.
You might enjoy this recipe on our tours in Italy or try your own version at home and feel like "traveling" while in your kitchen.
By Silvia at Azienda Agricola Mandranova near Agrigento in Sicily.
You might enjoy this recipe on our tours in Sicily or try at home using just a few ingredients!
By Antonio, Owner of Restaurant Filippino in Lipari, Sicily.
You might enjoy this recipe on our tours in Sicily or at one of our cooking classes in Massachusetts.
By Paola Pedergnana (Cristiano’s mamma).
You might enjoy this recipe in many regions of Italy, mostly in the summer, or at one of our cooking classes in the Boston area. This recipe is quite popular also among Italian families and is more typical in the summer when a cold meal is pleasantly enjoyed on a hot day.
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 Francesca, a Trapanese friend from Sicily.
You might enjoy this recipe on our tours in Sicily or at one of our cooking classes in Massachusetts.
By Osvaldo, a friend from Foligno in Umbria region.
You might enjoy this recipe in many regions of Italy or on one of our cooking classes in Boston area.
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 Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
By Valeria, a friend from Vicenza.
You might enjoy this recipe in many regions of Italy, even if radicchio is mostly grown in the Veneto region.
By nonna Ottilia from Agriturismo Anselmi in Terzolas, Trentino.
You might enjoy this recipe on our tours in Trentino & Sud Tyrolor try at home using just a few ingredients!
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!
Inspired by Chef Francesco at Ristorante La Cantina in Alberobello, Puglia.
You might enjoy this dish on one of our tours in Puglia or in one of our cooking classes and dinners in Massachusetts. This recipe comes to us from Chef Francesco at Ristorante La Cantina in Alberobello where we enjoy dinner with our groups. He makes this delicious typical dish right in front of us while he explains all the steps involved and cooks the meals for the guests of his restaurant.
By Neapolitan Chef Angelo Guida.
Enjoy this traditional recipe on our tours in Campania or Lazio region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!
By our friend Debora’s Pugliese aunt.
You might enjoy this recipe on our tours in Puglia or, try it at home, using just a few fresh ingredients as our friend Debora’s aunt does!
By Nonna Paola from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Italy or try at home using just a few ingredients. Paola made this recipe without precise quantites but based on her experience!
By Diana Ferrazzini, a Piedmontese friend.
You might enjoy this recipe on our tours in Piedmont or try at home using just a few ingredients. Diana loves this recipe from Italian baker Giovanni Pina.
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 Chef Elisa Cucini at Agriturismo Il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany at Agriturismo il Molinello or in other regions, given how typical is this tart called "crostata" in many places in Italy.
By Neapolitan Chef Angelo Guida.
Enjoy this traditional and hard-to-find recipe in restaurants, possibly on our tour in Campania region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!
By Neapolitan Chef Angelo Guida.
Enjoy this traditional recipe on our tour of Lazio or try it at home for a lighter version of Macaroni-and-Cheese using only 3 ingredients!
By the Sicilian Giuseppe Taibi, organic olive oil producer.
Enjoy this recipe on our tour of Sicily or try it at home as a delicious expression of the simplicity of Mediterranean cuisine!
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany or other regions, given the popularity of this type of pasta in Italy!
By Simona De Castro, a Molisana Chef at Restaurant Monticelli in Campobasso.
You might enjoy this simple, healthy and traditional recipe on our tours in Molise or try by yourself at home!
Inspired by Chef Pasquale Torrente at Ristorante il Convento in Cetara.
You might enjoy this recipe at Ristorante Il Convento in Cetara on our tour in the Amalfi Coast, inspired by Chef Pasquale Torrente (see below his original recipe in Italian and translated in English)**
By Carmelo Conigliaro from Agriturismo Case Damma, Siracusa.
You might enjoy this recipe on our tours in Sicily!
By the 100% Sardinian and friend Simone Scalas.
In Sardinia our friend Simone uses the local Mirto wild berries to make his signature digestif! You might enjoy this recipe on our tours in Sardinia, or in other regions, given how popular this beverage is all across 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 Andrea Marchesini, a friend and tour guide from Liguria.
In beautiful Alassio, Andrea uses his homegrown lemons to make this limoncello! You might enjoy this recipe on our tours in Liguria or in other regions, given how popular this beverage is all across Italy!
By Cristiano Bonino.
You might enjoy this recipe in many regions of Italy, above all by the sea. Cristiano Bonino can’t remember a specific person who gave him this recipe, which is the result of conversations with different housewives, sommeliers, chefs and food lovers all over Italy!
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 Trip Designer and Guide.
This recipe was inspired by Davide’s mamma and you might enjoy this torte on our tours in Piedmont and other regions of Italy!
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!
By Davide Marchegiano, our Piedmontese tour leader and operations expert.
This recipe is very traditional in north west of Italy, in the village of Montalto Dora near Ivrea where Davide lives. You might enjoy this recipe 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!
By Silvia, Chef at Agriturismo Tenuta del Barone in Piedmont.
You might enjoy this recipe on our tours in Piedmont!
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!
Inspired by the restaurant at Hotel su Gologone in Sardinia.
You might enjoy this recipe on our tours in Sardinia!
By Ottilia from Trentino (Cristiano’s cousin).
You might enjoy this recipe on our tours in Trentino and Alto Adige-South Tyrol!
By Paola Pedergnana (Cristiano’s mamma).
You might enjoy this lesser-known recipe on our tour in Piedmont or other regions of Italy!
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
By Nonna Letizia (Cristiano Bonino’s grandma).
You might enjoy this recipe on our tours in Piedmont and other regions, although this dish is not easy to find in restaurants (probably too simple!) and is more typical when served in a quick sandwich for your family, as Nonna Letizia used to do during her travel to Trentino region!
Inspired by Gian Luca, a Piedmontese friend and collegaue.
You might enjoy this recipe on our tours in Piedmont! Gian Luca's secret is to cook a peeled potato in the bagna cauda and then squash it with a fork to make the sauce smoother. You might also find other versions featuring butter and/or cream.
By Elisa Cucini and Paola Draghi from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany, Piedmont and other regions!
By Cristiano Bonino.
You might enjoy a similar recipe or with different vegetables and versions in Puglia, Sicily, Lazio and other regions in south of Italy.
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tour in Tuscany or other regions!
By Daniela Virgona, capers and wine producer in Salina, Aeolian Island in Sicily.
Try this recipe at home or you might enjoy this recipe on tour in Sicily with us when we visit Lipari islands and enjoy the local delicacies such as capers, wine, oregano, tomatoes and much more!
Inspired by Zia Rita (Cristiano’s Aunt from Veneto) who did not train as a chef and who has been cooking for her family and friends her amazing and delicious creations featuring different regions of Italy.
You might enjoy a similar recipe on our tours in different regions of Italy!
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
Inspired by the Ristorante Locanda Bellavista in Cervo, Liguria.
You might enjoy this recipe on our tours in Liguria and other regions mostly by the sea. We enjoyed a similar recipe at the ristorante Locanda Bellavista in Cervo, a beautiful town in Liguria, in the Italian riviera with our local friend and tour guide Andrea.
Our colleague and friend Alessandro also loves this recipe, stricly in the traditional form featuring green beans and potatoes for a delicious and healthy result.
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 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.
