By Lorenzo Dasso, a Liguria fisherman (and architect!) whose recipe and story were published in Italian in the local newspaper Levante News.

For more info on this story, you can see our blog here in english.

The foods we love to feature on tour and celebrate at home always come back to the people. Our favorite restaurants are owned and operated by real people, who belong to a specific place, and whose hands, faces, and stories give as much to the dishes they make as the ingredients they use.

People sometimes ask: How did Food.Stories.Travel. come to be? 

Inspired by Carla Simondo, a veggie and fruits producer near Albenga and shop owner in Alassio.

Originally from Liguria, the name derives from Pasqua (Easter in Italian). Traditionally, it calls for 33 sheets of dough, marking the years of the life of Jesus Christ. Nowadays, the trend is to use two sheets of dough only.

As Torta Pasqualina stores well and can be served cold, it is also typical at the picnics of Pasquetta (Easter Monday), which Italians love to celebrate together.

By Chef Angela Agolino from Scicli, in Sicily.

This recipe is not just simple and delicious; it also celebrates the power of networking! We met chef Angela through the kind Francesca, a local connection who works in hospitality in the area of Scicli. While we were with our group near Scicli on a villa-based tour, Chef Angela cooked for us one truly unforgettable dinner...

By Chef Roberto Díez from Son Julia Country House in Llucmajor, Mallorca, Spain

Everywhere we go, not only in Italy, we love to collect recipes from chefs and home cooks who are keeping their regional traditions alive for the tasting.

This Tumbet Mallorquin or Mallorcan vegetable bake is reminiscent of Provençal ratatouille or a version of eggplant Parmigiana (minus the cheese) and comes to us from Chef Roberto at Son Julia near Llucmajor on the island of Mallorca. It is typically served as an appetizer or a side dish.

Enjoy it with us on Mallorca or try making it at home. Bon profit (bon appetit in Mallorquin).

By Signora Marca. 

This recipe is the result of one vivid memory of Cristiano’s childhood neighbor, "Signora Marca" (Mrs Marca), who used to make mayonnaise from scratch and pair it with vegetables such as asparagus or insalata russa.

By Chef Max Mariola from Rome (and Facebook).

Normally, we collect recipes in the restaurants, trattorie, wineries, agriturismi, and sometimes home kitchens of incredible Italian cooks. This year, as we all know, is a little different…

By Fulvio Marino at Mulino Marino in Piedmont.
 

This delicious recipe is originally from Sanremo, in western Liguria, but it comes to us from the nearby region, Piedmont, from Fulvio Marino, the third generation of the millers at Mulino Marino.

By Luca Antonioli from Emilia-Romagna.
 

This delicious recipe originally hails from the Emilia-Romagna region. (Italy is divided in twenty regions such as Sicily and Tuscany). Luca here runs his hotel in Rimini with his family and they love to prepare and share typical recipes such as this one with their guests.

Inspired by Agriturismo Casa Scaparone near Alba, in Piedmont region.

This recipe is the result of watching many pasta-making demonstrations on our tours such as the one we enjoy at Agriturismo Casa Scaparone near Alba, on one of our tours of the Piedmont region. Here we learn how to make tajarin (egg noodles) from the traditional recipe that requires 18 egg yolks for each pound of flour! On this specific recipe published here instead we love to share our own and lighter version of home-made pasta.

By Fulvio Marino at Mulino Marino in Piedmont.
 

This delicious recipe is originally from Puglia, in the south of Italy, but it comes to us from the other end of the country, Piedmont, from Fulvio Marino, the third generation of the millers at Mulino Marino.

By Roberta Corradin at Restaurant Il Consiglio di Sicilia in Donnalucata.
 

This delicious recipe and its story comes to us from Roberta Corradin, a food writer, originally from Piedmont who co-owns Restaurant Il Consiglio di Sicilia in Donnalucata with her husband, chef Antonio Cicero. We visit them on tour in Sicily end enjoy dinner at Il Consiglio.

From the recipe book La Cucina Lombarda Tradizionale.

We found this recipe in La Cucina Lombarda Tradizionale, which focuses on the traditional dishes of the Lombardy region. The use of beef bone marrow is the heritage way of making it, but you can surely create a vegetarian version. Just don’t tell a Milanese about it!

By Roberta Corradin at Restaurant Il Consiglio di Sicilia in Donnalucata.
 

This delicious recipe comes to us from Roberta Corradin, food writer and co-owner of Restaurant Il Consiglio di Sicilia in Donnalucata, alongside her husband, chef Antonio Cicero. We visit them on tour in Sicily and enjoy a cooking demonstration of this dish, before dining at Il Consiglio.

By Salvatore Aceto, owner at Amalfi Lemon Experience.

You might enjoy this recipe in Campania on our tour in the Amalfi Coast, inspired by Salvatore Aceto, whom we visit at his lemon grove Amalfi Lemon Experience (see below his original recipe in Italian and translated in English)**

Inspired by Restaurant Can Marti in Sitges, Catalonia region in Spain.

You might enjoy this recipe on our tours in Catalonia, where this sauce is quite popular and mostly enjoyed with fish, meat and veggies. Specifically, a version of it acts as the dipping sauce for calçots, a type of green onion served simply grilled. (Calçots are available in February, March, and April in Catalonia. See pic below taken at the restaurant in February 2019)

Inspired by Osteria Antico Travaglio in Monteriggioni, Tuscany.

You might enjoy this recipe in our tours in Tuscany or feel free to try at home! We enjoyed a version of this simple recipe in a traditional Osteria in Monteriggioni and fell in love with it.

By Diliana at Erede di Chiappone Winery in Piedmont.

Sharing here a delicious and personal recipe that comes to us from Diliana who cooks lunch for us on tour when we visit her family-run winery in Piedmont and featuring an unforgettable wine tasting.

By Nonna Letizia.

Sharing here a delicious and personal recipe that comes to us from Nonna Letizia, Cristiano’s grandmother. This is a powerful edible story for Cristiano who remembers how she used to make it for the family. You might enjoy it on one of our tours in Piedmont.

By Grazia at Dalla Terra Bistrot near Noto in Sicily.

Grazia uses her homegrown almonds to make this healthy beverage! You might enjoy this recipe on our tours in Sicily or in other regions in south of Italy where this beverage is popular, given the local almond production.

This recipe was inspired by Milena Meneghin, chef/owner at Agriturismo Il Talento Nella Quiete near Lake Como in Lombardy.

You might enjoy this recipe on our tours in Italy or try your own version at home and feel like "traveling" while in your kitchen.

By Silvia at Azienda Agricola Mandranova near Agrigento in Sicily.
 

You might enjoy this recipe on our tours in Sicily or try at home using just a few ingredients!

By Antonio, Owner of Restaurant Filippino in Lipari, Sicily.
 

You might enjoy this recipe on our tours in Sicily or at one of our cooking classes in Massachusetts.

By Paola Pedergnana (Cristiano’s mamma).
 

You might enjoy this recipe in many regions of Italy, mostly in the summer, or at one of our cooking classes in the Boston area. This recipe is quite popular also among Italian families and is more typical in the summer when a cold meal is pleasantly enjoyed on a hot day.

Inspired by Focacceria & Bakery Casalini in Lerici. 

We were inspired to try our own focaccia (usually when we are back to the USA, otherwise in Liguria we let the pros make it!) by a bakery in Lerici, in Eastern Liguria during our annual winter exploration of Italy and the Mediterranean.  

By Francesca, a Trapanese friend from Sicily.

You might enjoy this recipe on our tours in Sicily or at one of our cooking classes in Massachusetts.

By Osvaldo, a friend from Foligno in Umbria region.
 

You might enjoy this recipe in many regions of Italy or on one of our cooking classes in Boston area.  

By Silvia at Azienda Agricola Mandranova near Agrigento in Sicily.
 

You might enjoy this recipe on our tours in Sicily or try it at home!

​​By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany!

By Valeria, a friend from Vicenza.

You might enjoy this recipe in many regions of Italy, even if radicchio is mostly grown in the Veneto region. 

By nonna Ottilia from Agriturismo Anselmi in Terzolas, Trentino.

You might enjoy this recipe on our tours in Trentino & Sud Tyrolor try at home using just a few ingredients!

By Cristiano Bonino.

Enjoy this vegan version of a traditional savory pie (although the use of butter is more typical) on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

I can’t remember a specific person who gave me this recipe. It’s the result of many trips and many conversations with housewives, sommeliers, chefs and food lovers—not to mention plenty of tastings in homes, bakeries and restaurants all across the beautiful Italian peninsula!

Inspired by Chef Francesco at Ristorante La Cantina in Alberobello, Puglia.
 

You might enjoy this dish on one of our tours in Puglia or in one of our cooking classes and dinners in Massachusetts. This recipe comes to us from Chef Francesco at Ristorante La Cantina in Alberobello where we enjoy dinner with our groups. He makes this delicious typical dish right in front of us while he explains all the steps involved and cooks the meals for the guests of his restaurant.

By Neapolitan Chef Angelo Guida. 

Enjoy this traditional recipe on our tours in Campania or Lazio region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

By our friend Debora’s Pugliese aunt.

You might enjoy this recipe on our tours in Puglia or, try it at home, using just a few fresh ingredients as our friend Debora’s aunt does!

By Andrea, a gourmet friend living near Foligno in Umbria.

You might enjoy this recipe on our tours in Umbria (or another region of Italy) where this legume is a staple of the traditional cuisine. Or, try it at home, using just a few ingredients as our friend Andrea did!  

By Nonna Paola from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Italy or try at home using just a few ingredients. Paola made this recipe without precise quantites but based on her experience!

By Diana Ferrazzini, a Piedmontese friend.

You might enjoy this recipe on our tours in Piedmont or try at home using just a few ingredients. Diana loves this recipe from Italian baker Giovanni Pina.

By Chef Assunta D’Ermes at Restaurant Osteria del Borgo in Molise.

Enjoy this traditional recipe on our tour in Molise or try it at home using only a few ingredients!

By Chef Elisa Cucini at Agriturismo Il Molinello in Tuscany.

You might enjoy this recipe on our tours in Tuscany at Agriturismo il Molinello or in other regions, given how typical is this tart called "crostata" in many places in Italy.

By Neapolitan Chef Angelo Guida.

Enjoy this traditional and hard-to-find recipe in restaurants, possibly on our tour in Campania region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

By Neapolitan Chef Angelo Guida.

Enjoy this traditional recipe on our tour of Lazio or try it at home for a lighter version of Macaroni-and-Cheese using only 3 ingredients!

By the Sicilian Giuseppe Taibi, organic olive oil producer.

Enjoy this recipe on our tour of Sicily or try it at home as a delicious expression of the simplicity of Mediterranean cuisine!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany or other regions, given the popularity of this type of pasta in Italy!

By Simona De Castro, a Molisana Chef at Restaurant Monticelli in Campobasso.

You might enjoy this simple, healthy and traditional recipe on our tours in Molise or try by yourself at home! 

Inspired by Chef Pasquale Torrente at Ristorante il Convento in Cetara.

You might enjoy this recipe at Ristorante Il Convento in Cetara on our tour in the Amalfi Coast, inspired by Chef Pasquale Torrente (see below his original recipe in Italian and translated in English)**

By Teresa, a Neapolitan friend! 

You might enjoy this recipe on our tours in south of Italy!

By Carmelo Conigliaro from Agriturismo Case Damma, Siracusa.

You might enjoy this recipe on our tours in Sicily!

Inspired by Battista, owner of Agriturismo Casa Scaparone.
 

This recipe was inspired by Battista, owner at Agriturismo Casa Scaparone near Alba in Piedmont, Italy. You might enjoy this recipe on our tours in Piedmont!

By Diliana at the winery Erede di Chiappone Armando.
 

This recipe comes from Diliana’s mother in law and she usually prepares it for us during our wine tasting and visit to the Winery Erede di Chiappone Armando near Nizza Monferrato.

By Cristiano Bonino inspired by the village of Tellaro.
 

You may find and enjoy this recipe in many regions of Italy, above all when you are by the sea. Cristiano was inspired by a sign posted in the little piazza of Tellaro, a village near Lerici, not so far from the Cinque Terre, in Liguria.

By Andrea Marchesini, a friend and tour guide from Liguria.

In beautiful Alassio, Andrea uses his homegrown lemons to make this limoncello! You might enjoy this recipe on our tours in Liguria or in  other regions, given how popular this beverage is all across Italy!

By Cristiano Bonino.

You might enjoy this recipe in many regions of Italy, above all by the sea. Cristiano Bonino can’t remember a specific person who gave him this recipe, which is the result of conversations with different housewives, sommeliers, chefs and food lovers all over Italy!

By Nonna Letizia (Cristiano’s grandma).
 

This recipe is very traditional and my grandmother Letizia used to make it regularly. You might enjoy this recipe on our tours in Piedmont!

By Davide Marchegiano, our Piedmontese Trip Designer and Guide.

This recipe was inspired by Davide’s mamma and you might enjoy this torte on our tours in Piedmont and other regions of Italy!

By Davide Marchegiano, our Piedmontese Tour Designer and Guide.

This recipe was inspired by Davide’s mamma and you might enjoy this dish on our tours in Piedmont!

By Davide Marchegiano, our Piedmontese tour leader and operations expert.

This recipe is very traditional in north west of Italy, in the village of Montalto Dora near Ivrea where Davide lives. You might enjoy this recipe on our tours in Piedmont!

Inspired by Cristiano's cousin Mariangela.

You might enjoy this recipe or a similar version on our tours in Piedmont or other regions of Italy!

By Silvia, Chef at Agriturismo Tenuta del Barone in Piedmont.

You might enjoy this recipe on our tours in Piedmont!

Inspired by Battista, owner of Agriturismo Casa Scaparone.
 

This vegan version of a traditional Piedmontese recipe was inspired by Battista, owner at Agriturismo Casa Scaparone. You might enjoy this recipe on our tours in Piedmont!

By Piedmontese chef Piera at L’Infernot Restaurant and B&B.
 

The traditional recipe was inspired by the Piedmontese chef Piera at L’Infernot Restaurant B&B. You might enjoy this recipe on our tours in Piedmont!

Inspired by the restaurant at Hotel su Gologone in Sardinia.

You might enjoy this recipe on our tours in Sardinia!

By Chef Piera at L’Infernot Restaurant and B&B in Piedmont.

You might enjoy this recipe on our tours in Piedmont!

By Ottilia from Trentino (Cristiano’s cousin).
 

You might enjoy this recipe on our tours in Trentino and Alto Adige-South Tyrol!

By Lavinia, a Pugliese friend.
 

You might enjoy this recipe on our tours in Puglia and Basilicata!

By Paola Pedergnana (Cristiano’s mamma).

You might enjoy this lesser-known recipe on our tour in Piedmont or other regions of Italy!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Tuscany!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Tuscany!

By Nonna Letizia (Cristiano Bonino’s grandma).

You might enjoy this recipe on our tours in Piedmont and other regions, although this dish is not easy to find in restaurants (probably too simple!) and is more typical when served in a quick sandwich for your family, as Nonna Letizia used to do during her travel to Trentino region! 

Inspired by Gian Luca, a Piedmontese friend and collegaue.

You might enjoy this recipe on our tours in Piedmont! Gian Luca's secret is to cook a peeled potato in the bagna cauda and then squash it with a fork to make the sauce smoother. You might also find other versions featuring butter and/or cream. 

By Elisa Cucini and Paola Draghi from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Tuscany, Piedmont and other regions!

By Cristiano Bonino.
 

You might enjoy a similar recipe or with different vegetables and versions in Puglia, Sicily, Lazio and other regions in south of Italy.

By Elisa Cucini from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tour in Tuscany or other regions!  

By Daniela Virgona, capers and wine producer in Salina, Aeolian Island in Sicily.
 

Try this recipe at home or you might enjoy this recipe on tour in Sicily with us when we visit Lipari islands and enjoy the local delicacies such as capers, wine, oregano, tomatoes and much more!

Inspired by Zia Rita (Cristiano’s Aunt from Veneto) who did not train as a chef and who has been cooking for her family and friends her amazing and delicious creations featuring different regions of Italy.

You might enjoy a similar recipe on our tours in different regions of Italy!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany!

Inspired by the Ristorante Locanda Bellavista in Cervo, Liguria.
 

You might enjoy this recipe on our tours in Liguria and other regions mostly by the sea. We enjoyed a similar recipe at the ristorante Locanda Bellavista in Cervo, a beautiful town in Liguria, in the Italian riviera with our local friend and tour guide Andrea.

Our colleague and friend Alessandro also loves this recipe, stricly in the traditional form featuring green beans and potatoes for a delicious and healthy result.

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany and other regions!

By Tuscan chef Stefania Biancucci.
 

You might enjoy this recipe on our tours in Tuscany! Chef Stefania cooks for us at Agriturismo Il Molinello in Tuscany that we love to visit with our guests for a full immersion into the local culture.

By Luca, a gourmet friend and Piedmontese architect!
 

You might enjoy this recipe on our tours in different regions, above all by the sea!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany and other regions!

By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany and other regions!

By Carmelo Conigliaro from Agriturismo Case Damma, Siracusa.
 

You might enjoy this recipe on our tours in Sicily! Versions of this dish vary, depending on the locality.

By Giuseppe Pendolino owner Agriturismo Il Principe di Aragona in Sicily.
 

You might enjoy this recipe on our tours in Sicily or a similar version in other regions such as Piedmont and Liguria!