Thick tagliatelle from Valtellina made from a mixture of buckwheat flour and all-purpose flour. They are boiled, then layered with blanched cabbage, sautéed onions and garlic, and cheese and butter.
With ragú, cheese, and butter.
Famous porcini mushrooms from the small town of Borgo Val di Taro.
Bread soup, literally “cooked bread”; usually contains bread, olive oil, and cheese.
Salted, and aged ten to twelve months; Prosciutto di Parma is strictly produced within the province of Parma.
Crumbly Sardinian sweets that are typically prepared for Easter, Christmas, and on the first of November for All Saints’ Day. Papassine are made with flour, dried fruit, eggs, sugar, lard,… [Read More]
A dish of roasted polenta, made with skewered veal, chicken liver, bacon, buttered sage leaves, and mushrooms.