Garlic and anchovies cooking in oil for hours. These are the elements to prepare the Bagna Cauda, one of the highlights of the Piedmontese tradition. It is eaten in the same way as a veggie dip, with peppers, cabbage and above all a very particular thistle, growing in Monferrato area. Sweet and white. It is known as the hunchback thistle.

Via Tiburtina carries with itself the charm of the great streets of ancient Rome, where the emperors ate only freshly caught fish from their large pools. Yes, because once there was a lot of water here

"Manna", in human history, is present in all cultures and evokes poetic representations and magical sensations. Giulio is one of the few remaining ash tree farmers and "manna " for him represents a philosophy of life.

Sibyls, bandits and fairies. We are not in a fairy tale but in the Marche region, where the culinary tradition is intertwined with the legends of popular culture.

Sixty million tons of salt extracted every year. A package not only for Italians. We are inside the Petralia Soprana mountain: where the see once all covered everything.

Velletri, near Rome, is known for its wine and artichokes. The "Matticella" artichoke cooked on the grill on bundles of dried vine shoots is a recipe that the Velletri winemakers created and it is a tradition - a finger-licking one - that still thrives today .. ..!

The wrinkled chickpea, the "ciavattone" bean, the "autonomy" wheat grain are not invented names but ancient seeds that Michele, together with his mother Emilia, continue to cultivate on their farm where the animals live freely.

The history of bread is as ancient as the history of humanity. In Italy you can find more than 250 different kind of bread, with funny names. Water, yeast and flour: every region has its own version and its own evolution, like the Roman one, where Pizza becomes Pinsa.

Mango, papaya, goji berries, coffee, everything rigorously made in Italy. These brightly colored exotic fruits don't just come from tropical countries. Now, and for some decades already, they are also cultivated in Sicily.

Black and white or white and orange, known as “badda” the Sicilian word for “Ball” it is a bean with extraordinary properties that grows in Sicily, in the Madonie natural park. Cooked in the ancient cauldron on the wood fireplace, it evokes ancestral sensations..

September, it’s time for harvest, also here in Tuscany where the small medieval village Scansano, rich with history and cooking traditions, gave its name to the Morellino wine, which is by now famous all around the world.