GASTRONOMICA TOUR OF ITALY: LAZIO
Lazio cuisine is a home-style cuisine, where traditional dishes are made up of poor foods but cooked in such a way that they are very tasty.
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Lazio cuisine is a home-style cuisine, where traditional dishes are made up of poor foods but cooked in such a way that they are very tasty.
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Abruzzo cuisine originates from both the pastoral traditions of the inland mountain areas and the maritime traditions of the coastal area; among the most used foods, we find bread, pasta, meat, cheeses and wine like the famous Montepulciano d’Abruzzo.
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Marche is one of Italy’s best-kept secrets. The famous guide Lonely Planet places this region between the top 20 regions to visit in the entire world.
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Cuisine from Umbria region, like many other regional gastronomic traditions of Italy, is characterized by the use of poor raw materials, with the exception of truffles, perhaps one of the emblems of the Umbrian tradition, which is instead a very valuable and expensive food, known all over the world.
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In Tuscan cuisine, meat-based dishes wins.
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Bolognese or Neapolitan ragù? Nice dilemma.
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Dishes from the Emilia Romagna region are very rich and delicious, some of them are the symbols of Italy and they are known worldwide.
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Friuli Venezia Giulia is perhaps a small region, but it has nothing to envy to other Italian regions in terms of traditions.
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Thanks to Venice – the capital city of the region – Veneto it’s the top list of destinations in Europe in number of visitors.
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Located at the northern end of Italy, on the border with Austria and Switzerland, Trentino Alto Adige is, among the Italian regions, the best known for the beauty of its mountains.
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