Neapolitan lasagna, a dish tied to the Carnival season in Naples, embodies the city's opulent soul and gastronomic traditions. Unlike the Emilia Romagna version, it features ricotta, sausages, and micro-meatballs, with origins dating back to the Middle Ages. Januarius, a restaurant in Naples, offers a traditional yet slightly lighter version of this dish, using fresh egg pasta for a more enjoyable result. The dish is celebrated for its adherence to tradition and is particularly savored when served 'riposata,' or rested, the day after preparation. Januarius's owner, Francesco Andoli, respects culinary timelines and prefers to offer the dish only during Carnival to maintain its seasonal and traditional significance.

The Galleria Principe di Napoli, once a vibrant commercial and cultural hub, fell into disuse after being confiscated during the Fascist era. Recently, it has seen a revival with new businesses opening up, including the historical ScottoJonno, which originally opened in 1883. Local entrepreneur Luca Iannuzzi spearheaded the renovation, preserving many original features. Chef Marco Ambrosino oversees the menu, which offers a contemporary take on Neapolitan traditions, excluding pasta but featuring dishes with local cultural references. The venue also offers a unique drink list and aims to educate patrons about Neapolitan culture through QR codes linking to local legends and an extensive library. The article also briefly mentions other businesses like a bike shop and a B&B that have contributed to the Galleria's revival.

The third edition of Taste The Difference, organized by A.I.R.O., took place on March 5 at Palazzo di Varignana, featuring a program dedicated to extra virgin olive oil in tasting and dishes. The event included a competition for tasters, a roundtable discussion, and the proclamation of the best Italian olive oils awarded by region. The gala dinner presented the new A.I.R.O. Olive Oil Selection and named three new Olive Oil Ambassadors. The event concluded with awards for the best Oil Restaurants of 2023, with La Torre at Castello del Nero and Ristorante Del Cambio in Turin receiving top honors.

Bergamo and Brescia, historically rival cities in Lombardy, Italy, have been jointly named the Italian Capital of Culture for 2023. This recognition is celebrated through cultural initiatives and gastronomic celebrations, highlighting the region's renowned wines, cheeses, and restaurants. The cities boast a rich culinary landscape, including the three-starred restaurant Da Vittorio and 15 Michelin-starred establishments in East Lombardy. The Taste & Buy project at Milan Bergamo Airport showcases local culinary craftsmanship. Various events throughout 2023 will honor the cultural capital year, including special menus and dishes. Notable dining experiences include the Forme fine dining project in Brescia and the gourmet restaurant Le Terre in Bergamo. The wine industry participates in the celebrations, exemplified by the Vite Operose art project by Guido Berlucchi, which will feature installations in both cities.

The rustic potato soufflé, known as gatto di patate, was created in a similar way to the sartù di riso, dating back to between 1600 and 1700. It originated from French chefs working in aristocratic homes and was originally called 'gâteau des patates'. The locals adapted the name to 'gatto' and enriched the recipe with their own exquisite cheeses and charcuterie. The recipe was provided by Luciana Squadrilli, an author and freelance gastronomy journalist with a deep love and expertise in the cuisine of her homeland.

Cuordolio is a new variant of mozzarella from Cilento, filled with a heart of extra virgin olive oil, combining the expertise of Tenuta Chirico and Frantoio Marsicani. Officially presented on Earth Day, it represents a fusion of tradition and innovation, with sensory and nutritional benefits praised by experts. The product has a shelf-life of 15 days, with a recommended consumption after 48 hours to enhance flavor and aroma.

Bresaola della Valtellina is a renowned cured meat from northern Lombardy's Valtellina Valley, celebrated for its delicate, aromatic flavor. The region's unique climate and alpine air create ideal conditions for curing meats. Bresaola is made from specific cuts of beef, massaged with salt and spices, and undergoes a short curing process. It is IGP-protected, ensuring its production remains local. The meat is best enjoyed thinly sliced, either in salads, as carpaccio, or on its own, highlighting its quality and taste.

Sardinia is renowned for the quality of its local milk and the mastery of its cheesemakers. Despite emigration, Sardinian cheesemakers have continued to produce exceptional cheeses like Pecorino Romano, which is PDO-protected and associated with Roman cuisine. Sardinia offers a variety of cheeses, from well-known to obscure ones that are at risk of extinction. Casu Axedu, a cheese made from sheep's or goat's milk, is highlighted for its versatility and intense flavor.

Italy is renowned for its pasta, with Italians consuming approximately twenty-five kilos per person annually. Traditional Italian pasta dishes are celebrated for their variety and inventive combinations of ingredients. The article provides an overview of popular traditional pasta dishes such as Pesto sauce, Puttanesca, Amatriciana, Carbonara, Cacio e pepe, Genovese sauce, Ragù, Spaghetti con le vongole, Spaghetti con ricci di mare, and Pasta e ceci. Each dish is described with its unique ingredients and preparation methods, highlighting the cultural significance and regional variations within Italian cuisine.