Cagliari has a great culinary tradition with a rich variety of dishes and wines. Particular attention is paid to various seafood appetizers, served with always fresh fish and shellfish of the Gulf of Angels: the “Burrida” a dish of Cagliari which is prepared with a fish called “Gattuccio”. Always as a starter is served octopus salad, with sweet cherry tomatoes, the soup of mussels and clams, the “
Are famous worldwide wine and food products that characterize this province, so much that it has become the seat of the European Food Safety Authority. Known as the Food Valley of Italy, his name is linked to two main excellence of Italian cuisine: the Parmigiano Reggiano and Prosciutto di Parma. As a first course can not miss the cappelletti or anolini in beef broth and capon, tortelli with herbs
The culinary tradition typical of Campobasso is characterized by simple dishes, such as zucchini, sausages and meat. Among the latter they stand out in particular capocollo seasoned, crackling, bacon, ham, pork sausage, headcheese. Quality products of the territory are porcini, champignon, truffles and cheeses as well as mozzarella and pecorino. As the first dishes are widespread soups made from v
The culinary tradition of this province is characterized by old recipes that offer simplicity and taste; in particular, the kitchen Perugia is rooted in the cultivation of olive trees, grapes, the farms of pork and beef, not to mention the black truffles, typical of Umbria. Among the specialties we mention the fried bread, cake Easter cheese, bruschetta with new oil, pasta typical as umbricelli wi
The cuisine of Pordenone is a mix between the traditions and the influence of ancient traditions. Starting from the appetizers, we find different types of meats, such as suppressed, salami, ossocollo, and brausale, a kind of beef jerky. The Muset, sausage or boiled meat, which is served on warm bread. Among the main courses we mention the soups in particular made from beans and “panada” soup of st
Typical product of excellence is the olive oil, as in the rest of the Marche region. Among the first you can taste the egg pasta such as tagliatelle, macaroni Campofilone or chitarrine, spaghetti with tuna sauce, green olives and tomato. Alternatively, soups made from cereals or legumes: soup of farro, lentils or beans. A typical dish is the fried mixed Ascoli, whose stuffed olives are well known:
