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Eat well. Drink better.
Long live the spaghettis, pizzas, tomatoes, olive oils, espressos and cappuccinos! Is that all Italian cuisine has to offer? Of course not! Italy has thousands of succulent dishes, hundreds of gastronomic specialties, and countless savory local products, thanks to a modern agro-industrial system that has managed to maintain traditional flavors, savors and values (even dietary!).
Quality and freshness are the basic ingredients to Italian specialties and all their variations: from fonduta Piedmontese to Sicilian caponata, from risotto Milanese to mozzarella di Campania, from the Venetian “risi e bisi” to the Roman porchetta, from the Ligurian “trenette al pesto” to beef Florentine, to lasagna emiliane or Abruzzo spaghetti chitarra, the list is endless! In fact, one reason many travelers come to Italy is to get to know (and sample!) its fine cuisine. There is no shortage of choice when it comes to where to eat: world-renowned restaurants in the big cities, countless trattorias lining the streets of every village, taverns and bistros scattered across the country. The latter personalize traditional dishes and allow visitors to rediscover typical agricultural products (spelt wheat, barley, corn, vegetables, olive oil, etc.) in a savory cuisine that manages to be gentle on the waistline! As for wine, Italy has caught up to countries with an older and more established wine culture. These days, in no way do Italian wines pale in comparison to those of other countries. There is plenty of variety and quality to choose from: whites, reds, rosés, straw wines, muffatos (with a characteristic moldy aroma), sparkling wines, etc. In Italy we eat and drink like nowhere else on earth!
