Food culture in Italy

We suggest a 15-kilometre circular route, the so-called Prosecco Superiore Ring. A historical nature itinerary among vineyards and historic villages , to be explored on foot or by bicycle, for an all-round immersion in local culture and food and wine.

If in doubt, we certainly recommend a visit here, with its patchwork of small vineyards that carpet the hillsides and valleys of the area, dotted with the precious vines that have been cultivated for centuries with hard work and passion, which can even make teetotallers jump out of their skin with enthusiasm.

16 municipalities, 70 wineries, 150 kilometres. This is one of the oldest Wine Routes in Italy. The fascinating food and wine route winds its way through the lush vineyards of South Tyrol, from Nalles to Salorno. Taking in its unusual views with their incredible colours, you’ll visit an area full of history, culture and relaxation, naturally tasting the best wines and local delicacies.

One of Bacchus’s excellence, this red wine provided with an intense color and with strong fragrances is the first wine coming from the grape harvest and it is served during the first days of November. In our peninsula the New wine production covers almost the entire national territory, islands included, and are used especially black grapes; however the best grapes are Aglianico, Cannonau, Barbera, Merlot, Nero d'Avola, Corvina, Refosco, Cabernet, Sauvignon and Sangiovese. Its peculiarity is the process of wine making, called “carbonic maceration” during which the whole grapes are fermented. The law imposes to use at least the 30% of wine obtained with this technique. It is an accurate process that consists in pumping carbon dioxide into steel containers filled with whole grape clusters and then raise the temperature up to 35°.

Anyone loving nature, good wine and good food, cannot miss a visit to the village of Montalcino. Nestled in the beautiful hills of Siena soaring over the valleys of the Ombrone and Asso rivers, here is where one of the most popular and well-known Italian wines in the world is born: the Brunello di Montalcino.

The aroma of freshly baked bread is more than just a smell: it takes us home, to our roots, to our dearest comforts. In the Aosta Valley, “Pan Ner” (which translates as “black bread”) is deeply rooted in tradition, with the original recipe having been handed down from generation to generation. The result is a delicacy with a dark crust and a delicious flavour. Or for a tasty snack, try out the tegole, absolutely irresistible crispy wafer cakes.

The continuing love story between Turin and chocolate began as far back as 1560: in celebration of the Ducal Capital’s move from Chambéry to Turin, Emanuele Filiberto of Savoy served a symbolic cup of piping hot chocolate to the city. An authentic passion that has created specialties now known throughout the world has also continued to stimulate the imaginations of the master chocolatiers over the centuries. Indeed, it was here in the Savoy Capital that the Bicerin – a glass of hot coffee, cacao, and milk cream – was conceived in the 1700s. By way of chocolate, the maestros of Turin knew exactly how to express their taste for innovation, so much so that they experimented with new mechanisms to mix cacao, vanilla, water and sugar into a malleable paste (beginning 17th Century). They discovered that they could transform the chocolate into solid bars, thus giving life to chocolates, or cioccolatini, of every type – from bon bons to pralines, truffles and cremini.

Modica is a charming town located at the confluence of two rivers in the province of Ragusa, famous for its artistic treasures, but also for an ancient tradition of confectionery. Although it was included in the UNESCO World Heritage List together with the Val di Noto in 2002 because of its important baroque architectural historical centre, Modica is known around the world for its chocolate.

The origins of gelato hark back to the mists of time, when man (on at least two continents) stored the stuff of milk, fruit and honey in blocks or piles of ice. Today, however, just think the word gelato, and most likely only Italy comes to mind. As with the words pizza and pasta, gelato transcends any linguistic barriers, having become a universally-recognized term specifying a specific type of ice cream.

Processed according to the most traditional procedures, Lucanian honey is the sweet nectar of Basilicata, the undisputed protagonist of a variety of ancient and modern recipes. Varying in colour and flavour, from crystalline to darker, delicate to bitter, the honey of Basilicata differs according to the areas of production. Try it in its variations, accompanying it with cheese or enjoying it alone, in its goodness and purity.

Like the region from which it originates, the Aosta Valley chestnut is a small but high-quality product. This tasty autumn fruit is mainly produced in the area between Châtillon and Pont-Saint-Martin and at the mouth of the remarkable Lys Valley, where 80% of the region's chestnut groves are concentrated. Extremely tasty, they are a recurring ingredient in many of Aosta Valley's traditional recipes, playing a very important role in the local gastronomy. They are served with the famous typical cured meats such as lard and motzetta, served in soups and stews, accompanied with butter or mountain milk and, above all, appreciated as a dessert: glazed, in jam, with whipped cream or with chocolate. It is thus no coincidence that the Aosta Valley chestnut has become so popular over the years.

Polesine Zibello, the town with many faces: landscape, history and food This town was only recently born out of the amalgamation of Polesine Parmense and Zibello, along the charming banks of the great river Po, in the Emilia Romagna area of the Po Valley near to Parma. These two areas, now merged into one, reveal spectacular scenery, fascinating history and excellent local delicacies. The “liquid” lands of Polesine Vibrant vegetation, slow-running canals and old farmhouses. The typical Po Valley landscape boasts plenty of charm in every season: from the green of summer to the warm colours of autumn to the white winter mists. Here, where peace reigns, you can let yourself be lulled sweetly by the hypnotic movement of the water. We find ourselves on what were once small islands, known as “polesini”, which fused with the mainland following floods. Since the land is very flat, we recommend a peaceful stroll or bicycle ride, exploring your surroundings. Unmissable sites in Polesine Zibello The first place to visit is undoubtedly Palazzo Pallavicino. Located in the central square, this 15th-century architectural gem is occupied by offices and institutions, so you can only admire its façade. You can fully capture its spirit by walking through the beautiful loggia below, home, as in the past, to small shops. It is worth stopping for lunch or a coffee at one of the cafés with outdoor seating. Be sure to visit the churches scattered around the village, especially the Gothic-Lombard Parish Church dedicated to Saints Gervaso and Protaso and the Sanctuary of the Beata Vergine delle Grazie, the oldest monument. The Museum of Rural Civilisation On the ground floor of the former Convent of the Dominican Friars, a wing has been restored and converted into the “Giuseppe Riccardi” Museum of Rural Civilisation. Agriculture, good food and wise peasant culture are the cornerstones of this area: the museum exhibits this ancient knowledge through everyday objects of countryside life from the late 19th to the 20th century, including furnishings from kitchens and old cellars. At the end of the route, you can see a traditional Po Valley boat made in Zibello itself. Inimitable products and a unique location: the Antica Corte Pallavicina Our trip wouldn’t be complete without trying some Culatello di Zibello, a cured meat that finds the ideal climatic curing conditions on the banks of the Po. And the only PDO so far is right here in Zibello. The right way to enjoy it is in thin, hand-cut slices, accompanied by good bread or focaccia, or ripe figs when they are in season. Another giant of flavour is Parmigiano Reggiano, which you will find in the filling of ravioli and agnolotti, or you can enjoy in its exquisite simplicity. In this flat strip of Italy, every restaurant will spoil you for choice. After exploring a few, you can end on a high note by heading to a special place, a guardian of history and culinary art: the Antica Corte Pallavicina. This magnificent castle on the river Po belongs to the Castelli del Ducato circuit, which houses a relais with 11 rooms and the Michelin-starred restaurant of the Spigaroli brothers, heirs of a family of sharecroppers on the Piatador farm that once belonged to the great composer Giuseppe Verdi, who was born in this area. For a fee, you can visit the manor and explore the Culatello Museum, full of historical documents and fascinating exhibits. We recommend the complete tour of the courtyard with the kitchen garden, the ancient kitchen and the frescoed rooms of what was the residence of the Pallavicino marquises from the 13th to the 19th century. Visitors can also explore Po Forest, a trail through the vegetation of Golena del Po, the family's pig farm and the farm. Finally, you can treat your taste buds with informal tastings at the Hosteria, which offers platters starring Culatello and Parmigiano Reggiano, followed by dishes such as tortelli di erbetta and stracotto di bue with polenta; or you can enjoy the royal treatment by booking a table at the Michelin-starred restaurant. Accompanied by the lapping of the water below, with panoramic views from the large windows, you will be serenaded by a parade of premium cured Culatelli, ravioletti di gallina and many other delicacies: the best of the territory in the skilful hands of chef Massimo Spigaroli. The best time to visit If you happen to be in Polesine Zibello in November, November Porc awaits, with a jam-packed calendar of gastronomic events around Polesine.

A town located in the province of Cuneo in Piedmont region, which holds the record for the oldest White Truffle Fair which takes place between October and November. Before November 13th, tha date of the the famous auction, the town of Alba is a flurry of appointments and initiatives, starting with the World Truffle Market event, where visitors can find many types of certified truffles. In fact, the truffles on sale are analysed and certified by a monitoring committee, which acts as a consumers' desk, operating throughout the exhibition's opening hours and to whom the purchasers can refer at any time.

Colourful houses leaning against each other stand out against the brown colour of the lava rocks, while rows of trees draw meandering lines on the hills that fade into the horizon. This is the scenario that greets us when, coming from Catania, we begin to glimpse the steep slope, overlooking the Simeto river valley, where Bronte rises. Situated between nature reserves and parks such as the Etna Park, the Nebrodi Park and the Serra del Re Reserve, the Bronte area boasts a rich production of citrus fruits, cereals, olives and almonds. Worthy of special mention are the excellent pistachios that, due to the unique characteristics of the area, have earned recognition as DOP (Protected Designation of Origin). The cultivation of this fruit, introduced by the Arabs, is one of the most important activities in the area and gives rise to a famous festival that also attracts tourists from abroad. The Arab origin of the village is evidenced by the structure of the historical centre with its narrow, winding alleys, recurring steep staircases, courtyards and subways. Its name derives from the Greek word for roar and recalls the town's connection with nearby Mount Etna. Around 1520, King Charles V favoured the enlargement of the village by relocating the inhabitants of the neighbouring districts and placing it under the jurisdiction of the Monastery of Maniace. Destroyed several times by volcanic eruptions, it was ceded to General Horatio Nelson in 1799. The Colleggio Capizzi built in the 18th century in Baroque style, the 16th-century Mother Church dedicated to the Trinity, the Renaissance Church of S. Giovanni of 1580 and the Church of the Annunziata, built in 1535, which features a splendid sandstone portal, are all worth a visit.

A green oasis among castles, monasteries and one of Italy's best wines Between Lake Iseo and the city of Brescia is a hilly area famous for one of the most appreciated Italian wines in the world. This is Franciacorta, an oasis of peace and tranquillity stretching 200 kilometres between green hills, fragrant vineyards and many castles, palaces and monasteries that testify to the importance of this area over the centuries. Just a stone's throw from the shores of Lake Iseo, between the Torbiere del Sebino Nature Reserve and the village of Provaglio d'Iseo, one can admire the Monastery of San Pietro in Lamosa. A few kilometres further south is the Olivetan Benedictine Abbey of San Nicola in Rodengo Saiano, built in the 15th century by the Olivetan congregation. The Castle of Bornato, in the heart of Franciacorta, is a destination not to be missed for discovering a little of the history of the area and for a tasting of wine produced on a zero kilometre basis. To best experience this fascinating and historically rich area, one must take advantage of the many farms that are based in some of the architectural masterpieces that embellish Franciacorta. In addition to Bornato Castle, you can also indulge in a wine tasting session within the massive walls of Passirano Castle or in the elegant gardens of Quistini Castle, without forgoing a visit to the Agricultural and Wine Museum in Capriolo.

UNESCO beauties and delicacies Cypresses, vineyards, natural thermal baths and timeless villages. In the province of Siena, since 2004 the Val d’Orcia has been among the Italian beauties listed as UNESCO World Heritage Sites. The landscape, much loved and painted by Renaissance artists and painters of the Sienese School, is characterised by its hills and lush vegetations, surrounding farms and medieval villages. These include Montalcino, Pienza and San Quirico d’Orcia. For picture-perfect views, stop by the Chapel of the Madonna di Vitaleta, a small church surrounded by wheat fields and rows of cypress trees on the road from San Quirico to Pienza. Between stops, be sure to take a break at one of the many natural thermal baths in the area, from Bagni di San Filippo to San Casciano. Val d’Orcia is also renowned for its food and wine specialities. The pecorino cheese of Pienza is a must: it is said that as early as the 15th century, Lorenzo de’ Medici used to visit the area to stock up on this cheese. Meat lovers are sure to love a Chianina steak, from a breed of cattle that has roamed the area for at least two thousand years. Finally, the Val d’Orcia is home to two wines that are enjoyed around the world: Brunello di Montalcino and Nobile di Montepulciano.

Ariccia is synonymous with porchetta, a street food that has set the standard. The Ariccia roast suckling pig (PGI since 2011) is a product that is not reduced to simply being cooked pork: its production involves strict specifications from the choice of meat to the processing and cooking process. The result is a savoury meat, enriched with rosemary, black pepper and garlic to taste, pinkish in the centre and with a crispy crust. But Ariccia is also synonymous with the Chigi family, one of the most noble in the Papal States, who entrusted Gian Lorenzo Bernini with the design of the Court Square (now the Republic) and the design of the Chigi palace, with its façade plastered in the ethereal 'colour of air', which now houses the Roman Baroque Museum; Bernini also made the dome of the collegiate church of the Assumption and the façade of the sanctuary of St Mary of Galloro. The access viaduct to the village, with three rows of arches (300 m long and 59 m high) spanning a gorge, was ordered by Pius IX in 1854 and rebuilt after the Second World War.