Italian cuisine has developed through centuries of social and economic changes, with roots extending to antiquity. Significant changes have occurred with the discovery of America and the introduction of potatoes, tomatoes, peppers, corn and sugar beets. It’s known for its regional diversity, especially between the North and South of the peninsula, offers an abundance of tastes
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Milan, the cosmopolitan heart of Italy, is not only known for its fashion and design, but also for its rich culinary scene. With a history that dates back centuries, Milan offers diverse food experiences and local dishes that are sure to satisfy your taste buds. From traditional Italian cuisine to modern fusion dishes, the city
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Pasta alla Gricia is one of the most famous dishes of the Lazio cuisine, considered the ancestor of Pasta all’Amatriciana. In common with the amatriciana recipe, in fact, there is the use of the guanciale and the Pecorino Romano. The main difference, however, lies in tomato sauce, absent in Pasta alla Gricia because its origin
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Piedmontese gastronomic tradition is rich and varied. Finding the 5 best dishes of Piedmontese cuisine is not easy, but there are some that stand out for their history and taste. Beyond the excellent quality products that are produced and cultivated here, what makes the difference is the use that is made of them. In fact,
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We present here the best Italian Pasta dishes for Sunday Lunch. From North to South, the most famous dishes that every family in Italy prepares for the family. Most recipes have different versions, that vary from Region to Region or even from family to family. This is due to the fact that in Italy the
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The first Carbonara seems to have been made in Rome in 1944. The most reliable story tells the meeting between the ingredients available to American soldiers and the imagination of a Roman cook. The result was the prototype of Spaghetti alla Carbonara: eggs, bacon (later turned into guanciale) and cheese. As the time passed the recipe
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There is no doubt that carbonara has curiously become one of the symbolic dishes of Roman gastronomy, but its fame has extended far beyond the walls of Rome, becoming an emblem of national cuisine. While in its first decades of life, this recipe had plenty of experimentation and extreme freedom of interpretation, in the last
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The Bolognese Ragù is a very famous seasoning typical of Emilia Romagna, one of the most popular recipes abroad, based on meat, which accompanies pasta or polenta dishes, interpreted in various ways. Its origins are difficult to establish. There are those who go back to the times of the ancient Romans, who prepare a kind
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Extra virgin olive oil is part of our history: it is one of the most popular foods on Italian tables as well as one of the foundations of the Mediterranean diet. It can be used in many ways, from dressing raw foods, such as salads, to an essential ingredient for cooking a potentially infinite number
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Verona, the romantic city par excellence, home of the most famous lovers in history, as well as the most unfortunate, Romeo and Juliet. A timeless place, a jewel in the heart of the Veneto that attracts tourists from all over the world, not only for the Shakespearean tragedy, for the curiosity of climbing onto the
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