The answer is blowing in the wind

 

20 Regional restaurants

Come to discover the Regional Restaurants that will prepare during the month of august their traditions and cuisine of their territory at Expo:

Fra Fiusch – Piemonte e Val d’Aosta
Via Maurizio Beria 32, Revigliasco Torinese, Moncalieri, Torino

Tutù Beach – Liguria
Via Santa Caterina, Varazze

Trattoria visconti – Lombardia
Via De Gasperi 12, Ambivere, Bergamo

Locanda Aurilia – Veneto
Via Aurelia, 27, 35010 Loreggia Padova

FORST – Friuli-Venezia Giulia e Trentino Alto Adige
Via Artigiani 27 Appiano, Bolzano

Quartopiano ristorante – Emilia Romagna
Via Chiabrera 34, Rimini

Ristorante Aragosta– Toscana
Piazza dell’Arsenale, 6, Livorno

Bollicine – Abruzzo e Molise
Luca Panunzio

Agriturismo la Polledrara– Lazio
Località Polledrara, Paliano Frosinone

Ristorante Angiolina – Campania
Via Passariello, 2, Pisciotta, Salerno

Osteria Marchigiana– Marche e Umbria
Lucio Pompili

Tenuta Moreno – Puglia
Contrada Moreno, Mesagne, Brindisi

Dal Professore– Calabria e Basilicata
Via Giuseppe Mazzini 5, Vibo Valentia

Fattoria delle Torri – Sicilia e Sardegna
Vico Napolitano, 14, 97015

In the Eataly at Expo 2015 area, there are also two Theme Restaurants: Fratelli Maioli Piadina and Pizza Rossopomodoro, both great examples of Italian excellence.

Finally, to promote their territory and products, some other dining options: Spazio Bollicine Ferrari, Nutella Concept Bar, Italia del Gusto and four consortia for the protection and enhancement of: Grana Padano, Bologna Mortadella, Prosciutto San Daniele and Conegliano Valdobbiadene Superiore.

Thanks to the winds that blow accrues the peninsula, Italy holds a number of European records: 7,634 species of vascular plants, 55,600 species of living animals, 830 food products with recognized quality marks. And there’s more, Italy also boasts 538 varieties of olives and 1,200 grape varieties, both record numbers worldwide.

Agricultural and food biodiversity

Each Italian region captures more biodiversity than most other countries in the world. It so happens that the winds of the Ligurian Sea wrap the Nebbiolo vines in the Langhe hills, helping them become great grapes for Barolo. The same happens to Gragnano pasta, daughter of the winds of the sea and the Vesuvius, that meet in Via Roma, drying out paccheri and fusilli extruded through bronze.

Even the Italian cuisine is told in our towns and villages. Since its origins has been the protagonist of endless disputes: every Bolognese family claims mortadella as an essential ingredient for the filling of the tortellini, but in Modena they say is the ham; Palermitans decorate cannoli with candied citrus, while in Catania they prefer chopped pistachios; Veneto and Lombardy argue for the invention of the tiramisu … And this is just a taste of the wonder of the Italian food and agricultural biodiversity.