Nocino is an Italian walnut liqueur made by macerating green, unripe walnuts in grain alcohol – traditionally harvested around…

Pasta alla gricia is at the heart of the pasta tradition in Rome. Guanciale, pecorino cheese and black pepper are the pillars that sustain the pantheon of Roman pasta: carbonara, amatriciana and gricia itself!

Cotoletta alla milanese (aka veal milanese) is one of the most iconic dishes from Milan, together with risotto alla…

Rucolino is an arugula-based liqueur from the island of Ischia, near Naples, made by steeping fresh wild rocket in…

Bacon-wrapped quail is a classic Italian secondo: quail meat is naturally lean and delicate, so wrapping it in guanciale…

Piadina romagnola is one of the most appreciated examples of Italian street food, and for sure the best example…