Balsamic vinegar, the best coming traditionally from Modena. It is made from a cooked grape must known as saba, then aged for several years, with some vinegars dating back a… [Read More]
Cow’s and goat’s milk cheese from Bergamo.
Dish of thin slices of raw meat dressed with olive oil, lemon, and parmesan cheese.
“Diplomatic,” a rum-soaked pound cake or lady fingers cake layered with custard and candied fruits.
Romagna pasta dumplings pressed to form grooves on the exterior.
Slender pork sausage, a specialty of Lombardy.
Preserved fish made from Lake Como agoni.
One of Tuscany’s most famous soups, pappa al pomodoro is made with stale bread and ripe tomatoes with the addition of garlic, onions, and basil. Before serving, the soup must… [Read More]
Jellied white custard, flavored with pistachios and almonds.
Turinese cheese and egg yolk fondue.