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.
Similar to Pannettone, but much more dense; a traditional Genoese Christmas dessert.
Salty and sweet flavor with a smooth texture; The climate of the Friuli-Venezia Giulia region give Prosciutto di San Daniele its unique characteristics.
Bean soup with barley and corn.
A thick porridge, best known for its preparation from cornmeal, though other grains (or potatoes) may be used. There are many different ways to prepare polenta, and in certain regions… [Read More]