One of the greatest prouds of Italy has alwais been food. Thanks to the Mediterranen climate, the country has always been rich in vegetable, fruit and grain, the principal ingredient of its cooking tradition. The Mediterranean Diet was even included, in 2013, in the UNESCO World heritage list.
Despite the unmistakable explosion of flavors, scents, and aromas of Italian dishes, each region proposes a wide variety of different recipes.
Food and wine trails are available all over the country; journeys through Italy’s enogastronomic culture, discovering ancient recipes, the best local products combinand to make both simple traditional dishes or innovative creations. Enjoy a trekking through the olive trees the golded wheat filds, or on the hills covered by vineyards.
Some dishes became synonyms of Italy all over the world, first of all pizza and pasta, but also some typical products like Parmigiano Reggiano (Parmesan) cheese, Parma and San Daniele ham, Modena balsamic vinegar, Genoa’s pesto, buffalo mozzarella from Campania, Alba truffles, olive oil and cured meats.
Wine is so important that the Ancient Greeks used to call Italy “Enotria” (land of wine). It is impossible to list all the italian high-quality wines, produced from Trentino Alto Adige to Sicily, but some of them are the most noble ambassadors of Italian excellence throughout the world: Chianti and Brunello di Montalcino in Tuscany, Barbera or Barolo in Piedmont, Prosecco di Valdobbiadene in Veneto, Lambrusco from Emilia Romagna, the Sicilian wines or the white wines in Friuli and Trentino-Alto Adige, just to provide few exemples.
Another opportunity of enjoying a peaceful stay and delicious food is to choose an “agriturismo”, an accomodation in a farm house, among nature and genuininess.