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The calendar of events to celebrate this anniversary has been presented.

Tirà - a dessert native to Rocchetta Tanaro in the Asti province, in Piedmont – comes from a very old recipe.

On the 8th of May 1954 Ernest Hemingway paid a visit to Cuneo and spent almost an hour to go to the Arione bar to buy some Cuneese al Rhum for his wife who was at that time on holiday in Nizza

Dishes with seasonal vegetables are the best diet!

A proper lunch can not end without a glass of raisin wine in which to dip some dry biscuits that greedily absorb its contents.

For Liguria, the symbolic flower is the Campanula isophylla Moretti, known as the Campanula di Capo Noli, elected with 48% of the votes.

One of the typical dishes of the city of Nice, Socca is a crispy chickpeas flatbread.

Polenta is an ancient staple Italian food spread across the entire country and particularly present in Northern Italy’s mountain areas.

"It is the right recognition for a construction technique that has allowed, in many areas, not to give up agriculture and breeding, giving the possibility for man to harmonize his work as much as possible with the nature that...

In case the Befana shouldn't have brought you enough sweets, here the recipe to make sweet "coal" by yourself.

The newly registered intangible cultural heritage of Pays de Grasse includes the cultivation of perfume plants, the knowledge and processing of natural materials, and the art of perfume composition

The sweetest side of the Lunigiana. In the hills of Sarzana, a simple and genuine dessert awaits you.

Zabaione can be savored alone in a cup or can accompany a delicious panettone!

In the western Liguria was once used against burns and sunburns.

A classic of this season, is a tasty recipe revisited, perfect in these autumn evenings.

"Pani de latte and zuccaro" (bread od milk and sugar): everything starts from there, from the recipe that Cristoforo Messisbugo supplies in 1564 in his Libro Novo.

Martino chestnut bread is a traditional bread, prepared with chestnut flour and enriched with walnuts. It is consumed in autumn and winter throughout the Italian Riviera mountains.

The delights of the pumpkin are many ... It also grows in poor soils and is of unparalleled generosity.

Italy has been the guest of honor country at the 2018 edition of Bar Convent Berlin, the most accredited European trade fair dedicated to the bar sector.

Advent ist arriving, time for cribs, an Italian tradition also present in south France

Panarellina cake is simple and quick to prepare, really perfect, soft and fragrant that has a great particularity, you have to bake AT COLD OVEN. In Genoa it is a classic to buy for children's birthday.

Savory Tartrà is a traditional dish from Langhe, a hilly area in the province of Cuneo in Piedmont famous for its wines, cheeses, and truffles.

This country soup is an ancient Autumn dish from rural tradition brought back to modern days.

It is a traditional dish of Genoese cuisine, served just coming out of the oven, crunchy and fragrant (it is similar to the Spanish "arroz seco").

Presented the "Great Book of Vermouth of Turin", a work curated by Giusi Mainardi and Pierstefano Berta that represents a milestone for the history and communication of this important Piedmontese product.

The Stroscia is a sweet typical of Pietrabruna, in the Imperia hinterland, whose basic ingredient is the local, fragrant olive oil.