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For Italians, aperitif is an opportunity to be together, to meet friends and socialise while enjoying a cocktail and some snacks. Prosecco is one of the Italian aperitif musts, being used in many cocktails such as...

The Province of Asti lies at the heart of Piedmont and borders Liguria in the south. This mostly hilly territory stretches across Monferrato and a small area of the Langhe and the Langa Astigiana, and is traversed by the Tanaro...

In Bordighera, as in many parts of Italy, with large parts of palm leaves, small and large decorated bunches are woven, which are given away or exchanged among the faithful as a sign of peace.

Light Yellow, with a delicate fragrance, she speaks with a southern accent.

Some proud Asti producers, convinced of the goodness of their products, offer a new experiential path (as these tourist proposals are defined by modern marketing today) to the increasingly numerous tourists, who are attracted by...

Chestnuts, chestnuts, chestnuts! If you love them, this is the season to collect as many as you can and savor them throughout the year in a delicious chestnut jam.

Bring the sun of the Côte d'Azur to your table with this delicacy!

The Celts, despite their profound culture and respect for nature, hardly ever wrote anything, but transmitted traditions and customs orally.

The red crepes in addition to being spectacular, can be prepared earlier, as well as the seasoning and this is a significant advantage! Are a naturally colored and very decorative recipe on the dish.

A journey from the sea to the mountains filled with Ligurian flavors, adventure, and history.

It is a simple, cupboard sweet that recalls the flavors of the past! Perhaps with Renette apples and nuts from Cuneo...

Today we propose an appetiser, ideal for Valentine's day dinner, which is very easy to prepare and also something tasty.

Specialty of Genoa, one of the many frisceu; vegan recipe.

Turin is a city with a great gastronomic-culinary tradition. Over the years, in the Piedmontese capital some very inventive cooking inventions were born, which then spread to Italy and, in many cases, all over the world.

This typical local dessert, has among its ingredients the zibibbo, a prized variety of muscatel raisins and the orange blossom water, typical of different sweets Liguria.

A very ancient cake prepared for Befana celebration, it can be compared to panettone or Easter colomba, but it is thought to be even older.

Aperitif with a new recipe of verrines with flavors of the midi. This time, Olives come to marry goat cheese and cherry tomatoes.

As we know, Liguria is becoming a very well-known land of great wines. Colli di Luni, Pigato, Vermentino, Dolceacqua’s Rossese. Sublime white and great red wines.

This is a typical CHRISTMAS SWEET a bit in all regions and with thousand variations, it is true that it takes some time to do it but it's worth it.

Qubaitas, never missing from the table during Christmas time, were prepared a few days before Christmas and would accompany the family throughout the holiday season.

It is a versatile dessert, a cross between the classic cake and biscuits! The perfect solution for a break from work or study or simply to relax with a cup of milk.

In the early seventies of the nineteenth century, three undertakings where flowers and plants were cultivated were already active in Sanremo.

Typical Ligurian speciality for cooler days.

This sauce, also called bagnetto, should not be confused with the salsa verde of Piedmont, as the Genoese salsa verde is more fragrant, delicate and more easily digestible.

Between the fifteenth and seventeenth centuries, the high level reached by the Cervese navy allowed the inhabitants to specialize in a technically very difficult but also very profitable activity: the fishing of red coral .

Many recipes contain chestnuts, here is one coming from the local ancient tradition, a mouthwatering bread that can be enjoyed as an afternoon snack, or as a suitable meal accompaniment.

Description and explanation of the exhibition.

The archaeological collection is unique in its genre: its importance is recognized worldwide. The olive tree, its gifts, the land that man has modified to cultivate it.

The Piedmontese version is different and richer than that of central Italy (with chestnut flour, extra virgin olive oil, rosemary and pine nuts), and includes apples and macaroons.

The chocolate fair in Turin returns also this fall in the Piedmontese capital for the happiness of the most gluttonous and gourmets.

Omelette is a traditional dish, prepared with different vegetables, in Liguria especially with artichokes and zucchini, or even with whitebait! It is enriched with garlic and marjoram, in a mix of taste and versatility!

The Preboggion, pronounced pre-buggiun, gathers in a word various spontaneous, perennial and annual herbs, which are born along the paths, in the fields and along the shores of the streams.

White polenta or Saranta (buckwheat polenta) is a traditional dish from the town of Ormea, in the province of Cuneo, located in the Upper Tanaro Valley, on the border between Piedmont and western Liguria.

There is no more relaxing and romantic time to visit Liguria than Fall, the season where landscape changes color.

Just think, for example, of Gianduja, born from a mixture of cocoa and hazelnut from Langa.

The peculiarity of the crumbled with almonds is the friability due to processing: the passages in the fridge and freezer are essential for the success of this dessert!

Splendid days in the enchantment of the villages of the hinterland with itineraries in an embrace of history, culture, tradition and food and wine.

A typical fresh hand-made pasta filled with ricotta and vegetables.

Baked wine figs are a transitional recipe between summer and autumn, a recipe that celebrates a time when we now feel out of the summer season and we still have a few weeks to enjoy before the cold and the return of the solar...

Alba's International White Truffle Fair is one of the main showcases of high gastronomy and Italian excellence.