• Accompany Michela and Daniel on their culinary journey through Italy’s different regions.

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    Le portate di un menu italiano

    1. what a typical Italian menu consists of
    2. how to say what you would like as a first and second course, and so on
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    La cucina emiliano-romagnola

    1. about Emilia-Romagna's important specialties
    2. the difference between "tortelli", "tortellini" and "cappelletti"
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    Gli affettati

    1. what the differences are between "prosciutto", "coppa" and "bresaola"
    2. what the other important Italian cold meat specialties are
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    La cucina ligure

    1. about Liguria's important specialties
    2. what the difference is between "focaccia" and "focaccia di Recco"
    3. that milk and sage can also be fried
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    La cucina toscana

    1. about Tuscany's important specialties
    2. what "cantuccini" are
    3. why "cacciucco" is written with five "c"s
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    La pasta

    1. what "pastasciutta" is
    2. how to finally differentiate between different kinds of pasta types and forms
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    La cucina campana

    1. about Campania's important specialties
    2. what "cozze" are
    3. why "gattò" has nothing at all to do with cats
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    La cucina siciliana

    1. about Sicily's important specialties
    2. what "granita" is
    3. why "arancini" have nothing at all to do with oranges
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