Cooking and meals are always accompanied by a good wine

Cooking and meals are always accompanied by a good wine

         If you have dinner at home we often content with what in the fridge, when you dine in a good restaurant in the Venetian often relies on the advice of restaurants to taste the dishes more worked and less common.Who discovers in his various travels nicely specialties of each place, certainly in Italy there are typical for each region, as you can also taste the typical wines of the area. They are different in Emilia Romagna and Tuscany as in virtually all regions of Italy, the possibility to taste cheeses, oils, wines, and pasta dishes
that change every area of ​​their taste and flavor due to the customs and typicality of those who live there. Each region is also recognized by its food and restaurants and taverns have always to the palates of their customers instead of the food offering also the possibility of courses haute cuisine, making every trip enjoyable and tasty.
            And In fact, customary to remember a city and its region always buy some of her special feature cuisine from simple cookies to cake, until you get to Emilia, the typical Bolognese mortadella, lasagne and tortellini. If the choice for a good bottle is perhaps the most difficult for most and we often rely on expert advice that maybe makes us enjoy a little the aftertaste of the wine that we hear when it comes to main courses, desserts and
savory, meat and fish most of us know perfectly oriented according to your taste. If a food we like to know where to find it and how to find it!  who more faithful to their land and their food and those who do well by winning cuisine, which discovers a few trips away and maybe find some delicious cos most common variant of the dishes that are usually presented in the tasting courses. The first and second of all enliven the palate, whether you prefer the meat is more we love fresh fish. The same dish prepared from north to south of Italy takes on many variations that make it more unique and special some traditionalists Bologna remain faithful "to parsot to cudghen, the pig's feet, to sufrett, and the turtle in to the bulgnaisa!