turin barbera grissini piedmont breadsticks duke of savoy baker france spain horse riding hunting antonio brunero royal audiences royal tournaments theater napoleon bonaparte paris

chickpea farinata cecina socca chickpea bread tuscany liguria nice lentils maritime republics genoa pie legends middle ages battle of the meloria pisa flatbread proteins fibres minerals traditions black pepper firewood oven

cheese piedmont italian cheese castelmagno cow’s milk grana valley pradleves monterosso grana alps tradition

flavours italian north-west piedmont adriano ravera elma schena writers traditional food bagna càuda sauce

meat boiled meat piedmont bollito ox calf bull cattle fair carrù dolcetto broth seven sauce

piedmont adriano ravera elma schena book food tradition north-west italy

sfogliatella neapolitan pastries amalfi sorrento santa rosa ricotta history

tiramisu dessert pastry coffee biscuits siena ladyfinger savoiardi mascarpone chocolate medici family tuscany venice balance treviso

pasta culture pasta types pasta shapes regional variety tonnarelli spaghetti radiatori sauce cooking tradition italy ingredients pasta museums flour thick thin short long hollow smooth ridged stuffed wavy pici pesto chitarra radiatori

carbonara pasta pancetta rome guanciale pecorino cheese pecorino tradition italy

pizza roma naples milan liguria history of pizza pizza styles

cacio e pepe sheep rome pecorino food minimalism