“Born in water, it dies in wine”, as they say around here. In the middle, a kaleidoscope of smells and flavours including steaming risottos, cheese made from ancient traditions and home-made desserts.
When you travel the Terra di Mezzo, pack all five senses with you to discover how the dedication of the region's people has been able to transform inhospitable environments into a production site for the most precious raw materials.
Irrigation ditches, farms and fortified farmhouses, which became the heart of the small villages, are the custodians of ingredients for recipes with ancient flavours which have been reinterpreted today based on updated styles because the cuisine in this region knows how to delight the palates of those who know it well and how to surprise the palates of those who haven't yet tried it.
