The signature meal from Basilicata. Dried peppers to be passed only few seconds in olive oil. Very difficult to control the time.
‘Tette di monaca’ from Orbetello
The “nuns’ tits”, unforgettable from this seaside town in Tuscany. Pasticceria Ferrini.
The red ‘cipolla’ of Breme
The queen of onions from Pavia region.
‘Pizza rustica’, a family recipe
Only if invited for an informal meal in a family coming from the South. Infinite variations.
Wherever you can, ‘pomodori al riso’
Not the most usual meal to find around Italy and seldom good in restaurants. Nice marriage between Northern rice and Southern tomatoes. But the secret is in the herbs.
In Bologna, the ‘piadina’
This one with ‘stracchino’, Parma ham and rucola. Piadina is rather from Romagna, but also good in Emilia.
Half of ‘bistecca alla fiorentina’
In Florence, one needs to try the ‘fiorentina steak’. This one, got ‘ Da Mario’ was just half of it and absolutely worth the visit.
Baita Belvedere: il vitel tonné
The best I have ever tasted. In the photo is not very visible the juicy sauce underneath.
And ‘crespelle alla valdostana’
Sort of salted crepes submerged in melted cheese, coming straight from the oven. Nobody can wait for them to cool a bit. More than one got major palate’s burns. But it was worth it …..