Italian cuisine is undoubtedly one of the most appreciated cuisines in the world thanks to its richness and variety that was steadily influenced over the centuries by contributions from successive populations coming to our land including Greeks, Etruscans, Arabs, Normans, Austrians, Spaniards. These cultural inputs together with the influence of our diverse environment and climate as well as our geopolitical history have led to typical regional varieties. In summary, the distinguishing marks of Italian cuisine, including the great regional varieties, are founded upon the distinctive Mediterranean foods and styles of eating.
Over the last years the interest for gastronomy and enology has significantly increased; as a result numerous associations are re-discovering and safeguarding the Italian regional traditions (for example Slow Food and the Accademia Italiana della Cucina [Italian Academy of Cuisine]).
Mazzancolle (very large prawns) stewed with tomato sauce on a crust of warm bread seasoned with new olive oil;
- Paccheri pasta from Gragnano with granseola sauce, small Pachino tomatoes and leeks;
- Sea bass meat on a potato bed with delicate pepper sauce and steamed broccoli flowers;
- Millefeuille with Chantilly cream and wild berries.
- Beef Carpaccio with artichoke hearts, grana slivers (type of parmesan) and rocket;
- Risotto with radicchio from Treviso and fossa cheese;
- Tender part of young pork with juniper berries and pink pepper on a bed of crunchy vegetables in Madera sauce with butter potatoes:
- Parfait with crunchy nougat, bitter chocolate sauce and bitter orange.