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.
Cannelloni alla Favorita
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It is said that Antonino Ercolano was already serving them in 1800. He had invented the little La Favorita trattoria in order to turn to account the culinary arts he had learnt as a seminarian at the archbishopric. He had not managed to become a priest, but for his friends and for all Sorrento he ha...
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Mezzo e mezzo
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This is probably the most unique aperitif ever invented. Nardini’s classic aperitif has always been the “Rosso” a red bitter vermouth mixed with selzer water. In the 1970’s a client decided to try it with a bit of Nardini’s rhubarb liqueur. The word spread and the “bit” of Rhubarb b...
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Rossini's recipes
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The great Pesaro-born composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he ...
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Tiramisù
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This is one of the most famous desserts in the world. But who invented it? Carlo Campeol, the proprietor of the Ristorante Becchiere in Treviso, tells us the story.“In the Treviso area, there has always been a tradition of using ladyfinger biscuits, fresh egg yolks, mascarpone, sugar, and coffee, ...
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Roast guinea-fowl in “peverada” sauce
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This has always been the historic dish of the Ristorante Beccherie in Treviso. Records mentioning this sauce date back to the fourteenth-century Libro di Cucina, the first known recipe book in Veneto, and it was used in aristocratic cuisine mainly for red meats and hare. The guinea-fowl variant is a...
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