Guardians of taste
Tradition and passion. Stories of families who for generations have been as one with their restaurants, cafés, and hotels. Stories that have often led to unique, incomparable products and recipes, created by their intelligence, expertise, taste, and imagination. Preserved by the same lineage and handed down intact.
The story of the Locali Storici d’Italia can also be narrated through these recipes, through the desserts, the dishes, and the drinks they have created in the past and which have given them lasting fame.
These historic products and dishes, which are known and appreciated around the world, are now part of the cultural heritage of Italy.
Tenerelli and the Museum
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Nicola Mucci was aged just fifteen when he made his first confectionery for his father’s shop. It was 1894, and he had been working as an apprentice for just a few months at Caflish, the elegant Swiss chocolate shop in Naples. Back home, he immediately tried out his new art and, after five years at Caflish, he opened his own factory for dragees, chocolates, sweets, and liqueurs right in the heart of Andria, just by the cathedral. “The fragrances of vanilla, cinnamon, bergamot and coffee have...
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Amaretti di Voltaggio
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The almonds are Italian, exclusively from the Bari area, and the paste is stone-milled. The shape is created by hand, and so is the moulding on the baking tin and the sweet-style banding. The taste is a symphony of sweet almond. First created in the late nineteenth century by Attilio Cavo in a little village in the Ligurian Apennines, where the oven where they were baked for the very first time can still be seen, Amaretti di Voltaggio (Voltaggio macaroons) have been made in exactly the same way ...
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Acqua di cedro
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Acqua di Cedro by Nardini Distillery in Bassano del Grappa is a liqueur that is older than its famous cousin Limoncello. Cedro, or Citron is a fruit that thrives in the microclimate of Lake Garda. The thick peel is used to make an infusion and sugar is added. The product is clear and sweet with a pleasant dry aftertaste and is wonderful served chilled as a finish to a meal, poured over fresh fruit or as a sorbet.
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Tagliatella
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Tagliatella by Nardini Distillery in Bassano del Grappa is a drink that was born of humble origins but has become a best seller. Nardini’s Tagliatella has a curious history. Back in the period after the first and second world wars where many battles were fought in and around Bassano del Grappa, Nardini was already a popular watering-hole, but money was scarce. The populace urged Nardini to come up with a drink that even the poorest could afford. Nardini used to store their grappa and liqueurs ...
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Historic grappa
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Grappa is a product that has existed probably as long as grapes. After winemaking, no by- products were left unused. The stems, vines stalks and pressed grapes were cooked and distilled to make what became known as grappa, probably taking its name form “graspa” which means bunch of grapes. Now only the pressed grapes, or grape pomace is used and Nardini Distillery in Bassano del Grappa was the first to use a steam-induced still, distilling twice to ensure purity.On Nard...
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Varchiglia alla Monacale
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The Varchiglia was created back in 1300 by the Discalceate Carmelites, who were great sweet-makers and who then had their convent in Cosenza. Varchiglia originally consisted of a soft inner paste made using simple, natural ingredients such as almonds and sugar, wrapped in a soft casing of short pastry and covered in a light film of glacé icing.At the beginning of the XIX century, when chocolate became popular in Europe, the recipe evolved towards a paste made with finely ground almonds and deli...
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All smiles in Chiavari
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Created and patented by the Gran Caffè Defilla in Chiavari in 1960, the tradition and deliciousness of “Sorrisi di Chiavari” have made them some of the most sought-after Ligurian Riviera specialities. Just describing these “smiles” makes the mouth water: pralines of Gianduia paste aromatised with maraschino, they are set in two layers of chocolate-meringue and covered in plain chocolate. Eighteen grammes of pure delight, wrapped in red and green paper.
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Certosino or Panspeziale
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Together with its universally renowned tortellini, which it has been making ever since 1880 and presenting in period-style boxes, each with its own “instructions for use”, the Pasticcerie Paolo Atti & Figli in Bologna also make another historic Bolognese delicacy: Certosino, or Panspeziale, a traditional sweet almost certainly dating back to the Middle Ages, when it was used to celebrate the festivities at the end of the year.Like recipes for other typical Bolognese products which are re...
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