2. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs topped with onions cheese and meat or flavoured with a number of vegetables. However, by far the most typical Focaccia is simply baked dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time.

3. The 16 th century probably has the oldest extant Italian Torrone recipe. It calls for honey and some egg whites, cooked until it becomes unbreakable once cooled. Once the honey has caramelized the recipe suggests to add pine nuts, almonds peeled and roasted. The mix is then cooked a bit further, and finally removed from the heat and cut into slices.

4. Prosecco is an Italian wine-generally a dry sparkling wine.-made out a variety of white grape of the same name. The grape is mainly grown in Veneto region of Italy, traditionally in an area near Conegliano and Valdobbiadene, in the hills of Treviso above Venice.

5. Strega can also be used as a base for refined gourmets, as if the taste, dry, strong and gentle, still emanated the scent of its magical origin. The delicious and characteristic flavour of Strega adds a special note to dishes and drinks; therefore give full vent to your fantasies and experience the thousand other ways of tasting it.