What to eat and drink

The cuisine of the province of Agrigento is a classic blend of what the land produces and what the sea has to offer. Traditional dishes include pasta with sardines, “pitaggio” made with fava beans, peas, and artichokes, “alose in camicia”—fish wrapped in puff pastry and baked in the oven—and the ever-present caponata, a dish typical of all of Sicily. Desserts are certainly a highlight

Typical dishes of Alessandria’s cuisine include “bagnet verd,” a green sauce served with mixed boiled meats, and “bagna caoda,” a sauce made with garlic and anchovies, served as a dip for a wide variety of raw vegetables, and the traditional “agnolotti,” often served with a sprinkling of truffle, the star ingredient of Alessandria’s cuisine. Local specialties include “rabaton,” g

Among the province’s typical products are Salame di Fabriano, a salami larded with pork fat, and extra virgin olive oil produced according to a time-honored tradition of olive pressing. Dishes are generally divided into seafood and meat-based dishes. Among the seafood dishes, we highlight brodetto, a soup made with mollusks, crustaceans, and fish from both rocky shores and the open sea; a characteristic ingredient is vinegar, which gives the dish its distinctive flavor.

The region’s signature product is undoubtedly Fontina della Valle d’Aosta DOP, a traditional cheese made from cow’s milk; alongside it is Fromadzo della Valle d’Aosta, another traditional cheese that also bears the DOP designation. These cheeses are common ingredients in the region’s traditional dishes, such as polenta concia, a hearty dish made with polenta

Arezzo’s cuisine is characterized by simple ingredients drawn from the region’s many cultures and traditions, particularly those of rural Tuscany. The absolute stars of the show are locally produced extra virgin olive oil, unsalted bread baked in a wood-fired oven, homemade egg pasta—usually served with a duck sauce—and the “Chianina” steak, typical of the

A typical product of excellence is olive oil, as in the rest of the Marche region. Among the first courses, egg-based pastas stand out, such as tagliatelle, maccheroncini di Campofilone, or chitarrine, as well as spaghetti with a sauce made from tuna, green olives, and tomatoes. Alternatively, there are soups made with grains or legumes: spelt soup, lentil soup, or bean soup. As for main courses, a typical dish is f

Avellino’s cuisine is characterized by delicious dishes that fully live up to the reputation this region of Italy boasts as a culinary capital. Of course, the best of Campania’s cuisine is also on offer, from wood-fired pizzas to homemade pasta. Among the strictly handmade pasta dishes, we find those typical of Irpinia: fusilli, cavatelli, tagliatelle, and rav

If we were to choose a dish to symbolize Bari’s cuisine, we would certainly pick orecchiette with turnip greens (homemade pasta made with water, flour, and salt, and served with vegetables), which has now become a traditional dish of the entire Apulia region. Other notable dishes include fish soup and cavatelli with seafood, which serve as emblems of the fishing tradition of

The famous turnip greens are a must-have condiment for first and second courses, very often paired with orecchiette and cavatelli. Among the vegetables, lampascioni (a wild onion) are always present, very often prepared and preserved in oil. Here, too, the influence of the sea is evident at the table, providing a variety of fresh fish, oily fish, crustaceans, and mollusks—specialties

Belluno’s cuisine is a blend of mountain dishes and traditional Venetian cuisine. Examples include barley minestrone, soppresse and ossocolli—artisanal cured meats—Cadorina-style gnocchi, casunizei (ravioli), and mountain game. The Cadore speck and Belluno salami are excellent; both are made from meat sourced from Alpine farms.