The kitchen of Brindisi as almost all the Apulian cuisine is a balance between land dishes and seafood.Fish is the main element of the table that is used both raw and cooked, served with vegetables of which the province is important producer; especially the mussels cooked in various ways and the ?polpo (octopus) pignata? (from the clay pot used to cook). Among the main courses stand out more t
The culinary tradition of this province joins Trieste dishes typically those with Giuliani, both sea and land. A leading role has the polenta cornmeal cooked in different ways: in omelettes, baked, in addition to soups and in many other ways. Excellent products are prosciutto di San Daniele and to Sauris. Among the dishes of fish, is outstanding fish soup, typical of Marano. While north prevail me
As in the rest of the region also in the province of Savona one can not fail to mention the “farinata”, with chickpea flour, cooked in a wood oven in copper pans. The peculiarity of Savona is the “farinata” white, with wheat flour. Besides chickpeas, also the different types of olives grown make an excellent oil production. Among the main dishes are widespread stuffed pasta: ravioli with herbs, p
The province of Cuneo expresses his culinary personality through dishes that are inspired by ancient traditions. The absolute king of the table is definitely the white Alba truffle (Tuber Magnum Pico) whose production area is represented by the Langhe hills of Cuneo, Monferrato and Roero to it joins the widespread black truffles in its variants, the summer one and the winter one. Its use reaches i
The Trentino cuisine is one of the most tasty of Italy and many recipes are characterized by influences of different countries as the classic Venetian polenta and the goulash of Tyrolean. Many dishes are made from local products and mountaineers: the berries, pastoral products such as meats and cheeses. The latter in particular are the protagonists of many specialties, among which Trentingrana thr
The traditional Roman cuisine boasts dishes known worldwide as the famous bucatini amatriciana using the bacon cut into cubes and rigatoni alla carbonara with bacon and eggs. Equally famous is the lamb meat, in addition to the oxtail and tripe. Among the products that stand out for excellence in the area of Cerveteri are the artichokes; near Nemi there are strawberries and cherries in Palombara Sa
