Nuoro is famous for the roasted meat, pecorino cheese and sausage homemade that are served along with a soft bread called “spianata” or a crispy bread called bread “carasau” or “music paper”. Very good is also “bread frattau” made with bread carasau immersed in boiling broth and seasoned alternating layers of bread with cheese and tomato sauce together with the abundant poached egg, in addition to
The culinary tradition of Bologna is considered among the best in Italy. Queen of the table is the pasta, starting with the famous tortellini, with a filling of meat, sausage and ham, served in a broth capon or chicken; while, especially in the centers of the province, the tortelloni are served stuffed with ricotta and spinach, seasoned with butter and sage. Even tagliatelle are made strictly by t
The cuisine of the province of Trapani is mostly based both on sea products, an example is the famousfish couscous, both on the products of the earth, like the ?pasta cu l?agghia? (pesto of Trapani made with garlic, almonds and basil). Among the products of the sea perhaps the most valuable is the tuna and the swordfish that are processed and stored under oil and also smoked, or the ?botta
Typical of Treviso are fresh and genuine products as the herbs of the mountains, the mushrooms of Montello and the red radicchio, cooked in different ways, in addiction to Radicchio Castelfranco Variegated, light in color with the characteristic shape of a flower. Much used in the cuisine of Treviso are white asparagus of Sile and the fish, soprattuttto to freshwater as eel, trout, pike and carp.
The traditional cuisine of this province is affected by the close distance between sea and mountains, thus giving life to dishes of sea and land dishes. Among the dishes are the pecorino “marcetto”, a cheese produced in the hinterland, strong smell and spicy flavor, color gold; the “ventricina” of Teramo, a meat especially fat, spreadable, spicy flavor, typical of the mountain area and hilly; the
In the culinary tradition of Palermo there are numerous classics of all Sicily: “arancini”, pasta with sardines, made with a blue fish that is cooked fresh, the pasta “bucatini”, fennel, anchovies, onions, grapes, raisins, pine nuts, olive oil, salt and pepper. Among the typical dishes you can find Panelle, sfinciuni, cazzilli of potatoes and the “pani ca ‘meusa”, a sandwich stuffed with spleen an
