It is a fine cuisine where the use of butter and sauces is more French than Italian, there are also local specialties such as ravioli and Bagna Cauda.
And many excellent cheeses, such as fresh caprini or aged toma.

Sicily is a land of mystery and heady scents; in the cooking there is a strong influence of the Arabs: almond, orange blossom, honey, spices, use of bittersweet.
Cooking classes with fresh local products, vegetarian cuisine and wine tasting.

You recognize a common denominator of Lombard cuisine in its dishes which derive from agricultural products available in terms of its natural resources: the waters of lakes and rivers and grasslands. They mean freshwater fish, milk and dairy products, beef and pork, rice and corn.

The cuisine of Emilia Romagna is composed essentially of two cuisines that embrace and penetrate themselves creating what was then one of the most famous traditional cuisines of Italy, indeed, to be honest, some of the dishes of this cuisine are considered the "classic" Italian cuisine in the world.

The Veneto region stretches over a vast territory extending from sea to the mountains, offering a range of various landscapes. The landscapes and the many products are able to satisfy even the body of the traveler.

The rough and mountainous territory of Calabria is reflected in its robust and spicy cuisine, in which hot pepper and strong flavour are used abundantly.

Umbria is a region where tradition and simplicity dominate the cuisine. Local dishes are never too elaborate but they need fresh ingredients and products in the area such as olive oil, pork, chicken, eggs and legumes.

The regional cuisine of Campania is among the richest and the most varied cuisines of Italy. This is mainly due to the climate and to the structure of the ground, which alternates from mountains, to seaside resorts and the Vesuvius volcano, allowing the development of a food and wine culture of considerable importance.

Pasta, oil and wine: these are the solid foundation of Apulian nutrition, which is traditionally recognized as a genuine and typical Mediterranean diet. Fish and vegetables are also the main ingredients with which typical dishes from Apulia are prepared. These dishes are famous throughout Italy for their flavour.

A land rich in flavours and traditions, Basilicata is characterized by a geography that results in a nourishing and varied cuisine. The products that stand out from the traditional cuisine are different cheeses, wine and sausages but also the cereals from which pasta is made and which is famous all around the world.

The regional cuisine is rich in flavor and tradition. Particularly noteworthy are the pasta and, among these, the macaroni alla chitarra, a particular type of preparation that has become almost a symbol of gastronomic region.

The cuisine of Lazio is perhaps the popular cuisine par excellence: as a matter of fact, very few of the recipes that were prepared in the banquets served at the Papal court and in the aristocratic homes have crossed the regional borders.