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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.

Recently there has been a contest of recipes with Egyptian onion of Liguria and this of Ilaria Bertinelli has been awarded the second price.

The wonderful landscapes of the Stura Valley and the charming area of the Forte Albertino (a XIX century military fortress) are the background of this exhibition that reminds the old fairs that used to take place in late summer...

Another savoury recipe from Provence.

For a Provençal breakfast or snack!

The Italian Wine Union has presented the forecasts regarding the production and trends of the wine sector for the current campaign.

The first traces of the thistle were found in North Africa, from where it spread throughout the Mediterranean basin.

The great summer heat did not spoil the trees and olives, optimistic farmers in a summer certainly not exciting for tourist flows, the Riviera will be able to console itself with the good prospects of the agricultural world.

A delicious recipe adapted for this season, best with Cuneo's chestnuts.

A land of millenary culture has been able to benefit from various external contributions over the centuries.

The National Fair of Brown (Chestnut), now in its 20th edition, is considered one of the most important food and wine festivals in Italy.

Delicious dessert, suits also perfectly, for instance, hazelnut cake.

The event, a tourist attraction for the Piedmont area of ​​the Langhe, Roero and Monferrato will be held be held from October 6th to November 25th.

This cake Giuseppe Mazzini (called Pippo) was so fond of, that in one of the letters to his mother Maria Drago, from Grenchen in Switzerland (1834-1846), where he was an exile and clandestine, he sent the recipe to try it.

The event circuit “Autunno con Gusto” (“Tasty Autumn”) is an occasion to encounter a unique gastronomy in the framework of a hospitable territory, rich in history, culture, traditions, heart-breaking mountains and uncontaminated...

Typical Ligurian speciality for cooler days.

Also celebration of the customs and traditions of country life.

Easy and irresistible: Perfect to do with the kids. Delicious to accompany the coffee or to have at hand as a sweet snack.