The culinary tradition of Rimini is characterized by flavors typical of the region of Emilia Romagna. Even in this province, queen of the table is the famous “piadina”, thin, served warm with ham and salami, including the famous squacquerone, soft cheese. Even among the first, the homemade pasta is very good: the noodles, Strozzapreti, ravioli, gnocchi, cappelletti served with tasty meat or fish s
Undisputed star of the culinary tradition of this province, as in the rest of the region, is definitely the “piadina”, excellent with the famous cheese fresh and soft, made with cow’s milk, called “squacquerone”. The homemade pasta is another distinctive feature of this province, as the tagliatelle, pappardelle, tortellacci. Not forgetting tortellini, tortelloni, larger-sized stuffed with ricotta
The culinary tradition of this area offers typical authentic flavors, from sweet to savory, reflecting the influence deriving from Regions of Lazio and Abruzzo. The handmade pasta includes several local specialties: tiny dumplings of flour and water, thin egg noodles to be seasoned with the classic meat sauce ciociaro made with chicken giblets and tomato or with porcini mushrooms. In addition, the
The cuisine of the province of Agrigento is the classic fusion of what is produced from the earth with the one offering by the sea. Traditional dishes include ?pasta with sardines?, the ?pitaggio? made with beans, peas and artichokes, ?alose in camicia? fish wrapped in puff pastry and baked and , at least, the inevitable ?caponata?, a typical dish of Sicily. Surely the desserts are
The enogastronomc tradizion of Lucca, as the rest of the Tuscan cuisine, is based on simple but tasty dishes and based on ancient traditions. Element widely used is spelt, expecially in the soups. Very good are “tordelli” with meat sauce and the “matuffi”, layers of polenta rather soft alternating meat sauce and mushrooms. Other local specialties are “rosticciana” of pork, pork with chestnut polen
The culinary tradition of this province has always maintained a strong connection with the traditions of the inland areas and the tradition of the coastal zone. Among the first courses include “spaghetti alla chitarra”, a type of egg pasta, produced by a typical wooden tool called just “chitarra” (guitar), and the “sagne”, feature pasta, made of water, flour and salt, shaped strip. Regarding the
