Larus Car Service will be able to suggest you some routes in order to know and to taste wines and typical products of our regions. At the moment the Italian Dogc are 36 and initial the labels of white, red, rosé, sweet, “passiti” and sparkling wines. Two regions, Piedmont and Tuscany, which every year contend for the praises of the most famous guides in the field take the lion’s share. The region of Cavour is strongly of 9 Docg: Asti, Barbaresco, Brachetto of Acqui, Gattinara, Gavi, Chemme, Roero and Dolcetto of Dogliani. Two in less for Dante’s one: Brunello of Montalcino, Carmignano, Chianti, Chianti Classico, Vernaccia of San Gimignano, Vino Nobile of Montepulciano and Morellino of Scansano. There are also Lombardy of Franciacorta, Valtellina Superiore, Valtellina Sfurzat and Oltrepò Pavese classic method; Veneto of Bardolino Superiore, Recioto of Soave and Soave Superiore and still other.

Known all over the world, the Italian kitchen is no doubt an important part of the Italian culture and a travel in Italy represents the ideal moment not only in order to know art but also in order to savour the traditions through the plates of the Italian kitchen. It is rich of ancient origins and customs, handed on in the centuries from the peasant families at once time. For this it is a genuine, healthful and nutritious kitchen, rich of natural ingredients as vegetables, cereals, pulses, which go along with pasta’s only dishes, as well as innumerable varieties of meats, fish whose the seas that encircle our peninsula are full of, aromatic cheeses and splendid desserts. Without doubt, the main element of the Italian kitchen is the “first plate”, in its many variations, from dry pastes or in broth, to the soups, several types of vegetables soups, to the “risotti” and shapeless.
Pasta, for the quality of its nutritive principles, is no doubt the food more eaten by the Italians. You should not forget, but, that a large part of the most diffuse traditional dishes derives from the poor kitchen of the peasants and the less well-to-do classes, who have given rise, however, with time, to true and typical specialities: you think about, for example, soups made of stale bread and vegetables, like “ribollita” or “Tuscany acquacotta” and many recipes that have become absolute classics of the Italian kitchen. The Italian kitchen is to the base of the Mediterranean diet, made of pasta, vegetables, fruits, fish, particulary olive oil, fat’s main resource, which revealed itself efficacious in the prevention of the arteriosclerosis and infarct.