
MADE IN ITALY
This new section of the portal www.nuovitinerari.it become a showcase dedicated to excellence of Italian food and wine heritage.
From
region to region, from province to province will be presented the specialty trades that enrich the dishes and the
tables of the Italians, those products that have earned the reputation
as the best Italian food cooking in the world.
From
dairies of Valtournenche where it produces the Aosta Valley Fontina
Dop passing through the Piedmont, Langhe and Roero to match Barolo and Nebbiolo local specialties enhanced by the truffles of Alba to the
Italian Riviera to find a seafood of Provencal inspiration.
Taste
the "Knot of Love" the Tortellino of Valeggio sul Mincio always in
competition with the ravioli Mantovani and tortellini Bolognesi. In
Ferrara we stop to visit the manufacturer's Salama da Sugo, pork
sausage traditionally served at Christmas time with the family.
Transcending
the Tuscan-Emilian Apennines, after the raids between Romagna and the
Adriatic Coast, you will have the opportunity to rediscover the
authentic values of a kitchen fundamentally linked to farming
traditions, from Ribollita to the Fiorentina steak, simple dishes taste
unique always lead to full-bodied wines such as Chianti Classico and Montepulciano.
The
journey continues south to visit before the dairies Molise and then in
the Sorrento Peninsula in search of ancient tastes that express this
territory: from Limocello Dop Sorrento Peninsula Sorrento pasta of
Gragnano.
From
here soon reach the Cilento homeland of the original Mediterranean
diet, then move on to discover the traditions of Apulia and Calabria
before ending the trip at the point where the Italian and European
culture meets the African Lampedusa, tropic Italian, to delight the palate with the spirits of the island, the specialties Mullet or the local Cus-cus!