Italy
Generations of tradition folded into hand-made pasta.
Italian cuisine is profoundly regional. It relies heavily on high-quality, seasonal ingredients rather than elaborate preparation. The essence of Italian cooking lies in its simplicity and deep respect for agricultural traditions.
The Art of Pasta Fresca
Making fresh pasta by hand is a skill passed down through generations. Using only flour and eggs, the dough is kneaded to perfect elasticity, then rolled and cut into shapes that are designed to hold specific types of sauces.
Regional Specialties
Every region in Italy boasts its own distinct culinary identity. From the rich butter and risotto dishes of the northern Alps to the olive oil, tomatoes, and dried pasta characteristic of the sunny south, exploring Italy is to experience a dozen different countries in one.
