Clara Barra

Chioggia is considered the Italian capital of fishing. And it is precisely from here that we want to start a small gourmet itinerary dedicated to "moeche," exquisite crabs found in front of the Chioggia shores, in the Venetian lagoon

Not to be confused with Vercelli's panissa, paniscia, a symbol of Novarese culinary tradition, is a risotto enriched with savoy cabbage, beans, salame della duja, onion, local red wine, and butter

Ciriole are a type of fresh pasta made with water and flour, whose name comes from the Latin "cereus," meaning white like wax, as they are made without eggs. The classic dressing is a simple tomato sauce with garlic, parsley,...

At the foothills of the Berici Hills, just over 2 hours from Milan, Vicenza, famous primarily for Palladio's architectural masterpieces, is a true gem—a human-scale city perfect for exploring, even by bicycle

Five-star breakfasts! The best breakfast experiences in Milan hotels also open to the public

Recognized as a traditional agri-food product in Italy, it is a symbol of the local culinary tradition. It requires high-quality stockfish and a long, patient cooking process

The "chitarra," a symbol of traditional Aquilan cuisine, is a square-sectioned egg pasta made using the "chitarra," a stringed culinary tool. The condiments vary, ranging from the classic ragù to more imaginative sauces

For once, instead of a quick coffee, treat yourself to some time for breakfast in a hotel. It's an experience that deserves it

They are still a little-known delicacy, and unfortunately, it is becoming increasingly rare to find them on restaurant menus. We're talking about missoltini, salted and dried agoni (lake fish)

It is one of the most typical preparations in the regional repertoire, featuring one of the excellences known even beyond borders, the PDO Fontina, a soft-textured cheese produced with milk fragrant with alpine herbs and flowers