The culinary tradition of this province is characterized by simple dishes of rural origin . In addition , the territory is rich in black truffle and white truffle . Excellent are meats like sausages and sopressata and among the cheeses mozzarella and scamorza, burrino and pecorino. Among the dishes there are the crjoli, pasta alla chitarra, cavatelli , potato dumplings with tomato and pork meat. W
The protagonists of the kitchen are Cremona nougat and mustard; it even goes back to medieval times and involves the use of candied fruit with the addition of mustard and wine thickened by cooking, often eaten with boiled meat dishes, from beef to chicken. Besides nougat and mostarda of Cremona it is rich in gastronomy specialties rooted in rural traditions: to start from the famous “marubini” coo
Viterbo has an important tradition norcina with a starter of cured meats, or walking the streets of Old Town where you will find small shops with roast pork’s sandwich! The symbol of the kitchen Viterbo: acquacotta, an ancient vegetable soup and stale bread, often eaten as a main course or, in winter, the various vegetable soups. Among the main courses you can also taste the homemade pasta, such a
Many of the typical dishes of the Calabrian tradition are linked to its history and culture, starting from appetizers such as bruschetta with tomatoes and onions from Tropea or those with n’duja, a kind of sausage made with spicy chili, not to mention the “caviar of the poor”, or sardines prepared in oil. The first Calabrian dishes are homemade pasta as gnocchi, Strozzapreti, the strangugghi or Fi
The kitchen Pavia is linked to local produce and tradition. As in the rest of the region remains the main dish is the rice, being the Lomellina an area famous for its cultivation. Numerous ways to taste it not only for the famous risotto or timballi, but also in white, as an accompaniment to fish or frogs, as well as for the preparation of sweets. In addition to rice, there is the soup made with b
The culinary tradition of Aquila is marked by origin peasant and rural characterizing its genuine and natural dishes. Among the products of the earth stand legumes including lentils of Santo Stefano and the beans of Paganica, the local black truffles and precious saffron produced in this plain, where it is grown and harvested still using traditional methods. Regarding the main dishes we find tacco
