Trippa alla Romana What is Trippa? Trippa or tripe is obtained from the three cavities between the esophagus and the stomach. The prestòmaci is the rumen (the largest sac-shaped part, also called tripe, cross, cross, belly, smooth tripe or busecca), the reticulum (or cap, a small sac with a globularRead More →

Acquacotta What is Acquacotta? Acquacotta is a simple and tasty soup that is a staple of the lower Maremma area of Tuscany, encompassing Maremma Grossetana and the Tuscia area in the Viterbo province. Acquacotto is part of other Tuscan soups like pancotto and ribollita. Depending on the region, the dishRead More →

Pancotto Recipe Just as “acquacotta” explains its make up,  “water and a little more”, so does “pancotto,” which means “bread, water and a little more!” But unlike acquacotta, which is typically from Maremma, pancotto  is common to many Italian regions. Like so many ancient dishes with humble and peasant origins,Read More →

Pizza di Ricotta Recipe The Apulian tradition is rich in desserts with inimitable taste. When Easter approaches in Puglia, it is traditional to prepare pizza di ricotta. This shortcrust pie — essentially a ricotta-based cheesecake — is usually filled with ricotta, chocolate chips, and candied fruit. Of course, this dessertRead More →

Pesto alla Trapanese Pesto alla Trapanese is a famous and delicious Sicilian sauce. It is one of those dishes you must try at least once in your life.  The History of Pesto alla Trapanese  The story goes that pesto alla trapanese, also known as agghiata trapanisa, originated  in the portRead More →

Pansotti Pasta with Walnut Sauce What is Pansotti pasta? Pansotti is a stuffed pasta typical of Ligurian cuisine. It is characterized by a rich meatless vegetable filling and it is seasoned with a particular walnut sauce that enhances the flavor.  The shape of the pasta can vary from triangles toRead More →

I Salumi Piacentini DOP On Tour I prodotti tipici riconosciuti in Italia sono ad oggi ormai centinaia e solo il mondo dei salumi ne conta ben 43, tra DOP e IGP. Ogni prodotto ha origine in un territorio specifico, perchè le peculiarità di quel territorio creano le condizioni per laRead More →