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Lazio Cusine story The Lazio cuisine is a home-style cuisine, where traditional dishes are made up of poor foods but cooked, they are very tasty. The most internationally known dishes of this gastronomy are certainly Spaghetti Carbonara and Bucatini Amatriciana, two dishes that have traveled the world and uniquely recall one of the most beautiful cities of the entire peninsula:…
Umbrian cuisine, whose roots lie in the Umbrian and Roman civilization, is founded on a long tradition, with dishes that are not always poor or popular, but with frequent use of legumes and cereals. Little influenced by the neighboring regions, it is essentially based on meat and products of the earth, which are used both on special occasions and in…
Spaghetti Bolognese is a true gastronomic case, which for years has stimulated a heated debate. Abroad this dish is appreciated and very popular, while in the city of the two towers (Bologna, where Bolognese sauce was born 350 years ago) it is generally considered a culinary blasphemy, in defense of the Tagliatella pasta to be combined with the traditional…
Marche cuisine History The Marche is a confederation of cuisine. Located at the center of the Italian peninsula, it identifies with the ancient Piceno territory (IX – IV century BC), still presenting a plurality of dialects, customs and folklore. The gastronomic uses of the Pesarese and Montefeltro are closely related to those of the neighboring Romagna (soups), as well as…
The Best Cooking Classes in Bologna: A Review of Our Experience Becky Rogers, January 16th 2019, Italy Finding out that the charming city of Bologna is known as the culinary capital of Italy was music to my ears. We had already decided that we would be staying in this beautiful place for one whole week so when we came across…
Tuscan cuisine The Tuscan cuisine consists mainly of traditional dishes and sweets that have kept their preparation unchanged for many years. Bread without salt is a custom that few other regions have adopted (like Umbria). It seems that the custom dates back to the twelfth century when, at the height of the rivalry between Pisa and Florence, the Pisans put…
Emilian cuisine Emilian cuisine, as in most Italian regions, is a set of cuisine that, in Emilia, is the result of almost eight centuries of autonomy of the Emilian cities, from the age of the Municipalities to the Unification of Italy, and of the role of real capital exercised for a long time by the major cities. Emilian cuisine –…
The Venetian cuisine Origins The Venetian cuisine is based on delicate but very varied flavors, which find their roots in the history and the geographic conformation of the region. The products that characterize the main dishes are the four elements consisting of rice, polenta, baccalà and beans. The Venetian cuisine First courses Rice in Veneto is cooked in forty different…
Friulian cuisine The Friulian cuisine is influenced by the morphology of the region that goes from the sea to the mountains, the diversity of the cultures and the populations that have inhabited it, contributing substantially to a differentiation of the culinary traditions. From the economic point of view, the main food districts in the second decade of 2000 are those…
Trentino and South Tyrolean cuisine Trentino cuisine The Trentino cuisine is very influenced and linked, given the many centuries of belonging to the Sacred Roman Empire, the Mitteleuropean and Italian cuisine of the north. There are three main elements that distinguish Trentino cuisine: speck, dairy products and apples Appetizers One of the most traditional things is the potato cake, often…