Recipes
The Recipe for the True Bolognese Pinza
The recipe for the pinza, the winner of the contest, belongs to Neria Rondelli. A simple and genuine preparation, passed down through generations.
The seadas, a sweet recipe for all year round
Many names, one recipe: the characteristics of the seadas are outlined in the IGP regulation, which allows for small variations. Here we provide one of the possible versions.
“Farecchiata di roveja”, an ancient Umbrian polenta
Like corn polenta, "farecchiata" made from this ancient legume is a rustic and particularly satisfying dish, perfect for cooler days.
Let’s toast to summer with the Anguria Reggiana IGP cocktail!
Perfect for a midsummer evening, this cocktail blends the sweetness of IGP Anguria Reggiana IGP with the pleasant acidity of lime.
The real recipe for Erbazzone, a rustic cake from Reggio Emilia
Una preparazione antica, contadina, che sfrutta i prodotti che il mondo rurale emiliano aveva sempre a disposizione: uova, erbe, strutto, farina e formaggio.
Pumpkin Pie: The Thanksgiving Day Recipe
Do you want a spiced dessert? Pumpkin Pie is an American dessert with a shortbread base and a delicious pumpkin cream, prepared for Thanksgiving day. Discover the original recipe!
Tortél Dóls, the tortello with a sweet heart
The preparation of the filling may vary slightly depending on the taste of the rezdòra, but the ingredients remain constant: mustard, breadcrumbs and mulled wine.
Zabaglione, homemade with love!
The recipe for a real zabaglione, a classic of Italian pastry. To make it perfectly, it must be cooked in a bain-marie, whipping the fresh yolks well for a frothy result.
Tortellini from Emilia: the recipe, the real one!
The recipe for the filling of tortellini from Bologna, deposited by the Learned Confraternity of Tortellino with the Italian Academy of Cuisine in 1974.
The Africanetti di Persiceto, historical zabaglione biscuits
Here is the recipe for preparing Africanetti at home, simple and delicious Emilian biscuits included in the list of PAT of Emilia Romagna.
Pasta Buttons with Squid and Potatoes by Riccardo Ronchi
The recipe was presented at Cibò. So Good! Festival by Riccardo Ronchi, chef of The Most Beautiful Villages in Italy, is a great classic from the village of Praiano.
Cream ice cream goes with everything!
A classic that never goes out of fashion: here is the recipe for the most iconic of homemade ice cream without an ice cream maker.
Roe Deer Tartare with Spruce by Matteo Cameli
To better enjoy the venison meat you can make this tartare that chef Matteo Cameli has created for the Ciibò audience. So Good! The Festival of Flavors of Italy
Mashed broad beans and wild chicory
The very easy recipe of broad beans and chicory, a typical dish of the Apulian tradition that requires very few actions in the kitchen.
Mimosa cake, a sweet wish to all women
Mimosa cake, the symbol of the Women's Day, is a soft dessert made with sponge cake and diplomatic cream. Here is the easy recipe of it.
Carnival recipes that don’t joke at all!
When we think of Carnival we always have in mind the typical desserts, usually fried, but also the first courses of this event don't joke at all in terms of goodness and substance!
In Lucania it is time for rafanata!
Widespread in Basilicata region, especially in Val d'Agri and the high hills of Matera, rafanata is a delicious and sharp Carnival recipe, symbol of a peasant tradition.
Cheese and eggs, an ancient Neapolitan recipe
Pasta with cheese and eggs is a delicacy that has its roots in a rather remote past, but which still finds space in Campania cuisine today.
In Naples, there’s no Christmas Eve without a reinforcement salad
It is prepared for the evening of Christmas Eve and the main ingredient is cauliflower: here is the salad reinforcement, great classic Neapolitan.
The Ambassadors prepare the holiday menu
The Ambassadors of Cibò. So Good! reveal their secrets to create an appetizing menu to propose during the holidays. First courses, second courses and delicious desserts to share on the table