in Campo 
At the charming Campo dell'Angelo Raffaele is an unpretentious trattoria housing an outlet of small and excellent Pane Vino e San Daniele chain, which specialises in cuisine from the Friulian region. On any day you can linge over the likes of tortelloni di zucca - pumpkin or …
The oil obtained from the mastic tree was used on the island of Sardinia since the 20° century to replace real olive oil which was used only by rich families or for special occasions. As alimentary use it was used on poor peoples tables or when there was a low production of …
Rhôd in Welsh means specifically a waterwheel; it also describes the wheel of the heavens and the wheel of fortune that promises only change. It is the name of an annual held at Drefelin SA44 5XB in a sixteenth century water mill and its grounds. By extension the word Rhodio …
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The oil obtained from the mastic tree was used on the island of Sardinia since the 20° century to replace real olive oil which was used only by rich families or for special occasions. As alimentary use it was used on …
One of Venice's most famous and appreciated dishes. This plate was known since the romans who cooked the meat with figs to cover the strong taste of liver. Venetians than changed the figs to onions and created this …
FRICO CALDO INGREDIENTS: (for 4 people) 200 gr. of potatoes 1 onion 70 gr. of grated bread crumbs 200 gr. of Montasio cheese (aged 6 months) 200 gr. of Montasio cheese (aged 12 …
Maldon Salt The ancient town of Maldon, situated on the Blackwater estuary, was known since the romans for the production of salt. It is the geografical location together with manual collecting that make this salt so …
Roasted Suckling Pig is one of Sardinia's most famous and appreciated dishes. It is normally prepared for special occasions and is considered a rite. Cooked directly on the fire very slowly and perfumed with myrtle …
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the …
RECIPE (4/5 portions) Ingredients: -1 rabbit -50 gr. Flour -1 celery -1 small carot -2 challots -30 gr. Pinenuts -wild fennel -50 gr. Butter 50 gr. Olive oil -salt -pepper Cut the rabbit in pieces, …