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Often made in Piedmont's southeast in spring, these ricotta and chard-based dumplings are rolled in flour until taking the form of sausages, blanched in boiling water and baked au gratin with a generous topping of parmesan and butter.
Discover farro, an ancient grain that is packed with nutrients and taste
The best way to describe this dolce al cucchiaio or spoon dessert from Piedmont is to compare it to its transalpine...
Beets, or rape rosse, are high in vitamin C, fiber and minerals. These crespelle can be stuffed with both savory and...
A delicious carnival treat with roots from when Italy's North was once part of the Austro-Hungarian empire