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

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    Le portate di un menu italiano

    what a typical Italian menu consists of how to say what you would like as a first and second course, and so on

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    La cucina emiliano-romagnola

    about Emilia-Romagna's important specialties the difference between "tortelli", "tortellini" and "cappelletti"

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    Gli affettati

    what the differences are between "prosciutto", "coppa" and "bresaola" what the other important Italian cold meat specialties are

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    La cucina ligure

    about Liguria's important specialties what the difference is between "focaccia" and "focaccia di Recco" that milk and sage can also be fried

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    La cucina toscana

    about Tuscany's important specialties what "cantuccini" are why "cacciucco" is written with five "c"s

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    La pasta

    what "pastasciutta" is how to finally differentiate between different kinds of pasta types and forms

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    La cucina campana

    about Campania's important specialties what "cozze" are why "gattò" has nothing at all to do with cats

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    La cucina siciliana

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

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