Ligurian cuisine is not only based on sea recipes, but it also undergoes the influence of the mountains which are the background of the beautiful landscapes of the region. A contamination that gives life to different dishes that can satisfy all tastes. Ligurian traditional recipes are born from poor ingredients, assembled and prepared with such
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Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology
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How is Christmas celebrated in Italy? In Italy the tradition is twofold: for Christmas Eve dinner it is customary to eat fish or lean dishes. Christmas lunch, on the other hand, makes way for all kinds of culinary abundance. Many families celebrate both events, and until a few decades ago, the traditions were clear: in
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Polenta is an ancient dish, tasty and nutritious. Sausages and various cheeses are the common accompaniment to Polenta, but Polenta is also a side dish to grilled meat. Polenta has its roots in Mesopotamia. It is considered one of the first cooked foods in human history. Cereal flour is the basic ingredient of Polenta. Corn flour
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This is a guide to the best Italian recipes full of flavor and a healthier option for the table. All of these recipes are under 500 calories each, which means you will be able to fit them into your daily meal plan! This list features some classic dishes, such as meatballs, lasagna, and pizza, and
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The Bolognese Ragù is a very famous seasoning typical of Emilia Romagna, one of the most popular recipes abroad, based on meat, which accompanies pasta or polenta dishes, interpreted in various ways. Its origins are difficult to establish. There are those who go back to the times of the ancient Romans, who prepare a kind
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Easter is coming and we have to think about the delicious dishes of traditional Italian cuisine. In Italy, the traditional Easter dishes are not lacking and, from year to year, from generation to generation, are handed down and re-proposed, often with some variations. In this article we have selected the top 7 traditional Italian Easter dishes
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The history of limoncello starts from afar and most of it has been lost over the centuries. Today limoncello is the king of Campanian liqueurs. Its color is yellow like the sun, bringing with it all the joy of the Sorrento and Amalfi coasts. With a sharp and sweetish taste, it is a very ancient
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There are so many city in Italy that have food name. Gragnano, Parma, Colonnata, Gorgonzola, are only a bunch of them. Actually, there are some more, from the north to the south of Italy. To give food name to the city it is not an Italian linguistic affectation but something much more important. When a
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Ice cream is part of the Italian diet, as it concludes a meal or delights the palate during a break or a snack. It is a product whose origins are very ancient. It is mentioned for the first time at the time of the Greeks, around 500 BC. Obviously it is not the version we
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