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},
"regions": {
"Piemonte": {
"note": {
"it": "Terra di nebbie, vino e tartufi: qui la cucina e lenta, elegante e profuma di burro e Barolo.",
"de": "Land des Nebels, des Weins und der Trüffel: Hier ist die Küche langsam, elegant und duftet nach Butter und Barolo.",
"en": "Land of fog, wine and truffles: the cooking here is slow, elegant, and smells of butter and Barolo."
},
"dishes": [
[
"Agnolotti del plin",
{
"it": "Pasta ripiena pizzicata a mano, condita con burro e salvia o sugo d'arrosto",
"de": "Handgekniffene gefüllte Pasta, mit Butter und Salbei oder Bratensauce",
"en": "Hand-pinched filled pasta, dressed with butter and sage or roast juices"
},
"pasta"
],
[
"Bagna cauda",
{
"it": "Salsa calda di aglio e acciughe in cui si intingono le verdure",
"de": "Warme Sauce aus Knoblauch und Sardellen zum Eintunken von Gemüse",
"en": "A warm garlic-and-anchovy dip for raw vegetables"
},
"gemuese"
],
[
"Vitello tonnato",
{
"it": "Fettine di vitello con crema di tonno e capperi, il re degli antipasti",
"de": "Kalbsscheiben mit Thunfischcreme und Kapern, der König der Vorspeisen",
"en": "Thin veal slices with tuna-and-caper cream, the king of starters"
},
"fleisch"
],
[
"Tartufo bianco d'Alba",
{
"it": "Grattugiato su tajarin al burro, un lusso che profuma tutta la tavola",
"de": "Gehobelt über Tajarin in Butter, ein Luxus, der den ganzen Tisch durchduftet",
"en": "Shaved over buttered tajarin pasta, a luxury that scents the whole table"
},
"pasta"
],
[
"Gianduiotto",
{
"it": "Cioccolato e nocciole delle Langhe, nato a Torino",
"de": "Schokolade und Haselnüsse aus den Langhe, erfunden in Turin",
"en": "Chocolate and hazelnuts from the Langhe hills, invented in Turin"
},
"dessert"
]
],
"ristoranti": [
[
"Osteria Nuova",
"Torino",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJe4SdvmttiEcRQEvgVjkW2QI"
],
[
"Antiche Sere",
"Torino",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJFZq8X-VsiEcRn3Kh9e85ouE"
],
[
"Tre Galline",
"Torino",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJH82tQXRtiEcRCZa7Rjr77lg"
],
[
"Piola da Cianci",
"Torino",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJo2sK5HNtiEcREFjVhebnze4"
],
[
"Pioletta - Trattoria Piemontese",
"Torino",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJRQBT3VVtiEcRBH-mp_qwJHo"
]
],
"vini": [
[
"Barolo",
{
"it": "Il re dei vini, nebbiolo delle Langhe che invecchia per decenni",
"de": "Der König der Weine, ein Nebbiolo aus den Langhe, der jahrzehntelang reift",
"en": "The king of wines, a Nebbiolo from the Langhe that ages for decades"
}
],
[
"Barbera d'Asti",
{
"it": "Il rosso di tutti i giorni, fresco e generoso",
"de": "Der Alltagsrote, frisch und großzügig",
"en": "The everyday red, fresh and generous"
}
],
[
"Moscato d'Asti",
{
"it": "Dolce e frizzante, perfetto con i dessert alle nocciole",
"de": "Süß und spritzig, perfekt zu Nussdesserts",
"en": "Sweet and fizzy, perfect with hazelnut desserts"
}
]
]
},
"Valle d'Aosta": {
"note": {
"it": "Cucina di montagna: formaggi fusi, polenta e piatti che scaldano dopo una giornata sulla neve.",
"de": "Bergküche pur: geschmolzener Käse, Polenta und Gerichte, die nach einem Tag im Schnee wärmen.",
"en": "Mountain cooking through and through: melted cheese, polenta and dishes that warm you after a day in the snow."
},
"dishes": [
[
"Fonduta valdostana",
{
"it": "Fontina DOP fusa con latte e tuorli, da mangiare con pane e polenta",
"de": "Fontina DOP, geschmolzen mit Milch und Eigelb, gegessen mit Brot und Polenta",
"en": "DOP Fontina melted with milk and egg yolks, eaten with bread and polenta"
},
"kaese"
],
[
"Carbonada",
{
"it": "Spezzatino di manzo cotto a lungo nel vino rosso",
"de": "Rindergulasch, lange in Rotwein geschmort",
"en": "Beef stew, slow-cooked in red wine"
},
"suppe-eintopf"
],
[
"Polenta concia",
{
"it": "Polenta arricchita con fontina e burro fuso",
"de": "Polenta, verfeinert mit Fontina und zerlassener Butter",
"en": "Polenta enriched with fontina and melted butter"
},
"reis-polenta"
],
[
"Tegole",
{
"it": "Biscotti sottili alle nocciole, perfetti col caffe",
"de": "Dünne Haselnusskekse, perfekt zum Kaffee",
"en": "Thin hazelnut biscuits, perfect with coffee"
},
"dessert"
],
[
"Mocetta",
{
"it": "Salume di montagna stagionato con erbe alpine",
"de": "Gepökeltes Bergfleisch, gereift mit Alpenkräutern",
"en": "Cured mountain meat, aged with alpine herbs"
},
"wurst-salumi"
]
],
"ristoranti": [
[
"Osteria La Vache Folle",
"Aosta",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJsSNwkK8giUcRsMPHsDFHVe8"
],
[
"Hostaria del Calvino",
"Aosta",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJNYyh6ukhiUcRM5bPMmybJ8A"
],
[
"Osteria dell'Oca",
"Aosta",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJQ-GX5rkgiUcRq_Z7zeUwVwQ"
],
[
"La Bottega degli Antichi Sapori",
"Aosta",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJp0CpMLAgiUcRqQ2q9LZxS4s"
],
[
"Trattoria Praetoria",
"Aosta",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJ5_r7K7AgiUcRz8ZDLwU163g"
]
],
"vini": [
[
"Torrette",
{
"it": "Il rosso di montagna piu diffuso della valle",
"de": "Der meistgetrunkene Bergrote des Tals",
"en": "The valley's most common mountain red"
}
],
[
"Blanc de Morgex",
{
"it": "Da vigne tra le piu alte d'Europa, ai piedi del Monte Bianco",
"de": "Von einigen der höchstgelegenen Weinberge Europas, am Fuß des Mont Blanc",
"en": "From some of Europe's highest vineyards, at the foot of Mont Blanc"
}
],
[
"Fumin",
{
"it": "Rosso scuro e speziato, autoctono e fiero",
"de": "Dunkler, würziger Rotwein, autochthon und stolz",
"en": "Dark, spicy red, native to the valley and proud of it"
}
]
]
},
"Lombardia": {
"note": {
"it": "Dal risotto dorato di Milano ai pizzoccheri della Valtellina: burro, riso e formaggio comandano.",
"de": "Vom goldenen Risotto aus Mailand bis zu den Pizzoccheri aus dem Veltlin: Hier regieren Butter, Reis und Käse.",
"en": "From Milan's golden risotto to Valtellina's pizzoccheri: butter, rice and cheese rule here."
},
"dishes": [
[
"Risotto alla milanese",
{
"it": "Riso allo zafferano, cremoso e dorato, spesso servito con l'ossobuco",
"de": "Safranreis, cremig und goldgelb, oft serviert mit Ossobuco",
"en": "Saffron rice, creamy and golden, often served with ossobuco"
},
"reis-polenta"
],
[
"Cotoletta alla milanese",
{
"it": "Costoletta di vitello impanata e fritta nel burro, alta o sottile che sia",
"de": "Paniertes Kalbskotelett, in Butter gebraten, ob dick oder dünn",
"en": "Breaded veal cutlet fried in butter, thick-cut or thin"
},
"fleisch"
],
[
"Pizzoccheri",
{
"it": "Pasta di grano saraceno con verza, patate e formaggio Casera",
"de": "Buchweizennudeln mit Wirsing, Kartoffeln und Casera-Käse",
"en": "Buckwheat pasta with savoy cabbage, potatoes and Casera cheese"
},
"pasta"
],
[
"Cassoeula",
{
"it": "Verza e maiale stufati insieme, piatto di inverno vero",
"de": "Wirsing und Schwein zusammen geschmort, ein echtes Wintergericht",
"en": "Cabbage and pork stewed together, a proper winter dish"
},
"suppe-eintopf"
],
[
"Panettone",
{
"it": "Il dolce di Natale nato a Milano e conquistatore del mondo",
"de": "Der Weihnachtskuchen aus Mailand, der die Welt erobert hat",
"en": "The Christmas cake born in Milan that went on to conquer the world"
},
"dessert"
]
],
"ristoranti": [
[
"Premiata Trattoria Arlati dal 1936",
"Milano",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJny8ZNEnHhkcRHHwhbty9aic"
],
[
"Trattoria la Vecchia Guardia",
"Milano",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJde5QqqDGhkcRAm1QewgN7I4"
],
[
"Antica Osteria Il Ronchettino",
"Milano",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJZexKQpjEhkcRSKnOqLVEEOU"
],
[
"Osteria dei Malnat",
"Milano",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJO3Z4X3nBhkcRoXMYo4nRcIY"
],
[
"Trattoria Milanese",
"Milano",
4.2,
"https://www.google.com/maps/place/?q=place_id:ChIJd8ROFKvGhkcRUf875a9G9lM"
]
],
"vini": [
[
"Franciacorta",
{
"it": "Le bollicine italiane che sfidano la Champagne",
"de": "Die italienischen Schaumweine, die der Champagne Konkurrenz machen",
"en": "Italy's sparkling answer to Champagne"
}
],
[
"Sforzato di Valtellina",
{
"it": "Nebbiolo appassito, potente come le sue montagne",
"de": "Getrockneter Nebbiolo, kraftvoll wie seine Berge",
"en": "Dried-grape Nebbiolo, as powerful as the mountains it comes from"
}
],
[
"Bonarda dell'Oltrepo",
{
"it": "Vivace e conviviale, compagno di salumi",
"de": "Spritzig und gesellig, der ideale Begleiter zu Wurstwaren",
"en": "Lively and easygoing, the natural partner for cured meats"
}
]
]
},
"Trentino-Alto Adige": {
"note": {
"it": "Meta Italia e meta Tirolo: canederli, speck e strudel raccontano le Dolomiti nel piatto.",
"de": "Halb Italien, halb Tirol: Knödel, Speck und Strudel erzählen die Dolomiten auf dem Teller.",
"en": "Half Italy, half Tyrol: dumplings, speck and strudel tell the story of the Dolomites on a plate."
},
"dishes": [
[
"Canederli",
{
"it": "Grandi gnocchi di pane con speck, serviti in brodo o con burro fuso",
"de": "Große Brotknödel mit Speck, serviert in Brühe oder mit zerlassener Butter",
"en": "Big bread dumplings with speck, served in broth or with melted butter"
},
"brot"
],
[
"Speck Alto Adige",
{
"it": "Prosciutto affumicato e stagionato all'aria di montagna",
"de": "Geräucherter Schinken, gereift in klarer Bergluft",
"en": "Smoked ham, cured in crisp mountain air"
},
"wurst-salumi"
],
[
"Spatzle",
{
"it": "Gnocchetti verdi agli spinaci con panna e speck",
"de": "Grüne Spinatspätzle mit Sahne und Speck",
"en": "Green spinach spätzle with cream and speck"
},
"pasta"
],
[
"Strudel di mele",
{
"it": "Sfoglia sottile ripiena di mele, uvetta e cannella",
"de": "Hauchdünner Teig gefüllt mit Äpfeln, Rosinen und Zimt",
"en": "Paper-thin pastry filled with apples, raisins and cinnamon"
},
"dessert"
],
[
"Polenta di Storo",
{
"it": "Farina gialla di mais locale, base di mille piatti di malga",
"de": "Gelbes Maismehl aus der Gegend, Grundlage unzähliger Almgerichte",
"en": "Local yellow cornmeal, the base of countless mountain-hut dishes"
},
"reis-polenta"
]
],
"ristoranti": [
[
"Wirtshaus Vögele",
"Bolzano",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJLZJ67nuegkcRSFRZzUbxhqA"
],
[
"Weißes Rössl",
"Bolzano",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJYWnB7HqegkcR9akYgiMOygc"
],
[
"Franziskanerstuben",
"Bolzano",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJlTg_n3uegkcRh_heR7X8TwM"
],
[
"Batzen Häusl",
"Bolzano",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJtabilXqegkcRV8mM775duu0"
],
[
"Paulaner Stuben",
"Bolzano",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJzwW5xnuegkcRC2Yu7xiZHAM"
]
],
"vini": [
[
"Gewurztraminer",
{
"it": "Aromatico e avvolgente, nato a Termeno",
"de": "Aromatisch und einnehmend, seine Heimat ist Tramin",
"en": "Aromatic and enveloping, born in Termeno/Tramin"
}
],
[
"Lagrein",
{
"it": "Rosso profondo di Bolzano, con note di frutti scuri",
"de": "Tiefdunkler Rotwein aus Bozen mit Noten von dunklen Früchten",
"en": "Deep red from Bolzano, with notes of dark berries"
}
],
[
"Teroldego Rotaliano",
{
"it": "Il principe dei vini trentini",
"de": "Der Fürst unter den Trentiner Weinen",
"en": "The prince of Trentino wines"
}
]
]
},
"Veneto": {
"note": {
"it": "Tra laguna e colline: baccala, risi e il dolce piu famoso del pianeta.",
"de": "Zwischen Lagune und Hügeln: Stockfisch, Risotto und die berühmteste Nachspeise der Welt.",
"en": "Between lagoon and hills: salt cod, rice dishes and the most famous dessert on the planet."
},
"dishes": [
[
"Baccala alla vicentina",
{
"it": "Stoccafisso cotto piano nel latte, servito con polenta",
"de": "Stockfisch, langsam in Milch gegart, serviert mit Polenta",
"en": "Stockfish slow-cooked in milk, served with polenta"
},
"fisch"
],
[
"Risi e bisi",
{
"it": "Via di mezzo tra risotto e minestra, con piselli freschi",
"de": "Etwas zwischen Risotto und Suppe, mit frischen Erbsen",
"en": "Halfway between risotto and soup, made with fresh peas"
},
"reis-polenta"
],
[
"Sarde in saor",
{
"it": "Sarde fritte con cipolle in agrodolce, uvetta e pinoli",
"de": "Gebratene Sardinen in süß-saurer Marinade mit Zwiebeln, Rosinen und Pinienkernen",
"en": "Fried sardines in a sweet-and-sour marinade with onions, raisins and pine nuts"
},
"fisch"
],
[
"Fegato alla veneziana",
{
"it": "Fegato e cipolle, un classico delle osterie",
"de": "Leber und Zwiebeln, ein Klassiker der venezianischen Osterien",
"en": "Liver and onions, a classic from Venice's osterie"
},
"fleisch"
],
[
"Tiramisu",
{
"it": "Mascarpone, savoiardi e caffe: nato a Treviso, amato ovunque",
"de": "Mascarpone, Löffelbiskuit und Kaffee: erfunden in Treviso, geliebt überall",
"en": "Mascarpone, ladyfingers and coffee: born in Treviso, loved everywhere"
},
"dessert"
]
],
"ristoranti": [
[
"Hostaria Osottoosopra",
"Venezia",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJEw7bT8-xfkcRBdrCqYE8uAY"
],
[
"Osteria Da Bubi",
"Venezia",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJmZJsJbuxfkcR6J-T78udUus"
],
[
"Hostaria Sant'Aponal",
"Venezia",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJDZCOczuxfkcRCt-tGyZkqCY"
],
[
"Il Refettorio",
"Venezia",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJKaGow0qxfkcRaHGx-tMkYp8"
],
[
"Trattoria Alla Terrazza",
"Venezia",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJr7SaeXKxfkcRrTU-ClKhtgg"
]
],
"vini": [
[
"Amarone della Valpolicella",
{
"it": "Uve appassite e potenza vellutata, un mito",
"de": "Getrocknete Trauben und samtige Kraft, eine Legende",
"en": "Dried grapes and velvety power, a legend"
}
],
[
"Prosecco di Valdobbiadene",
{
"it": "Le bollicine piu famose del mondo",
"de": "Die berühmtesten Bläschen der Welt",
"en": "The most famous bubbles in the world"
}
],
[
"Soave",
{
"it": "Bianco elegante dalle colline vulcaniche",
"de": "Eleganter Weißwein von vulkanischen Hügeln",
"en": "An elegant white from volcanic hills"
}
]
]
},
"Friuli-Venezia Giulia": {
"note": {
"it": "Terra di confine dove il formaggio si frigge e il prosciutto si taglia a mano.",
"de": "Grenzland, wo Käse gebraten und Schinken von Hand geschnitten wird.",
"en": "Border country, where cheese gets fried and ham is sliced by hand."
},
"dishes": [
[
"Frico",
{
"it": "Formaggio Montasio e patate fusi in padella fino a diventare croccanti",
"de": "Montasio-Käse und Kartoffeln, in der Pfanne geschmolzen bis alles knusprig ist",
"en": "Montasio cheese and potatoes, melted in the pan until crisp"
},
"kaese"
],
[
"Prosciutto di San Daniele",
{
"it": "Dolce e profumato, stagionato tra Alpi e Adriatico",
"de": "Süß und aromatisch, gereift zwischen Alpen und Adria",
"en": "Sweet and fragrant, cured between the Alps and the Adriatic"
},
"wurst-salumi"
],
[
"Cjarsons",
{
"it": "Ravioli agrodolci della Carnia con ripieno di erbe e ricotta",
"de": "Süß-saure Ravioli aus der Carnia, gefüllt mit Kräutern und Ricotta",
"en": "Sweet-and-sour ravioli from Carnia, filled with herbs and ricotta"
},
"pasta"
],
[
"Jota",
{
"it": "Minestra di crauti, fagioli e patate, robusta e antica",
"de": "Deftige, uralte Suppe aus Sauerkraut, Bohnen und Kartoffeln",
"en": "A hearty, age-old soup of sauerkraut, beans and potatoes"
},
"suppe-eintopf"
],
[
"Gubana",
{
"it": "Dolce a spirale ripieno di noci, uvetta e grappa",
"de": "Spiralförmiger Kuchen, gefüllt mit Walnüssen, Rosinen und Grappa",
"en": "Spiral-shaped cake filled with walnuts, raisins and grappa"
},
"dessert"
]
],
"ristoranti": [
[
"Hostaria Alla Tavernetta",
"Udine",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJB-evJalKekcR-ln2lvPReM8"
],
[
"Osteria Al Marinaio",
"Udine",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJy3eOwKpKekcRrnxi-sqwlpU"
],
[
"Osteria Al Vecchio Stallo",
"Udine",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJKeqeaVY1ekcRJsxGQEghuwM"
],
[
"Antica Trattoria ai Frati",
"Udine",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJUUIHelg1ekcR-I3IhyGBq38"
],
[
"Osteria Alla Ghiacciaia",
"Udine",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJw-C91qlKekcRElrw5N3Utcg"
]
],
"vini": [
[
"Friulano",
{
"it": "Il bianco identitario, da bere col prosciutto",
"de": "Der Weißwein der Region, perfekt zum Schinken",
"en": "The region's signature white, made for drinking with prosciutto"
}
],
[
"Ribolla Gialla",
{
"it": "Fresca e agrumata, anima del Collio",
"de": "Frisch und zitrusfrisch, die Seele des Collio",
"en": "Fresh and citrusy, the soul of the Collio hills"
}
],
[
"Refosco dal Peduncolo Rosso",
{
"it": "Rosso rustico e autentico",
"de": "Ein rustikaler, ehrlicher Rotwein",
"en": "A rustic, no-nonsense red"
}
]
]
},
"Liguria": {
"note": {
"it": "Basilico, olio e focaccia: la cucina ligure sa di mare e di terrazze a picco sull'acqua.",
"de": "Basilikum, Öl und Focaccia: Die ligurische Küche schmeckt nach Meer und nach Terrassen, die steil zum Wasser abfallen.",
"en": "Basil, oil and focaccia: Ligurian cooking tastes of the sea and of terraces perched above the water."
},
"dishes": [
[
"Pesto alla genovese",
{
"it": "Basilico, pinoli, parmigiano e olio, pestati al mortaio, con trofie o trenette",
"de": "Basilikum, Pinienkerne, Parmesan und Öl, im Mörser zerstoßen, zu Trofie oder Trenette",
"en": "Basil, pine nuts, parmesan and oil, pounded in a mortar, served with trofie or trenette pasta"
},
"pasta"
],
[
"Focaccia di Recco",
{
"it": "Sottilissima e ripiena di crescenza filante",
"de": "Hauchdünn und gefüllt mit zerlaufenem Crescenza-Käse",
"en": "Paper-thin and filled with molten crescenza cheese"
},
"pizza-focaccia"
],
[
"Farinata",
{
"it": "Torta salata di ceci cotta in forno a legna, croccante fuori e morbida dentro",
"de": "Herzhafter Kichererbsenfladen aus dem Holzofen, außen knusprig, innen weich",
"en": "A savoury chickpea flatbread from the wood oven, crisp outside, soft inside"
},
"pizza-focaccia"
],
[
"Pansoti con salsa di noci",
{
"it": "Ravioli di erbe selvatiche con crema di noci",
"de": "Ravioli mit Wildkräutern in einer Walnusscreme",
"en": "Wild-herb ravioli with a walnut cream sauce"
},
"pasta"
],
[
"Cappon magro",
{
"it": "Torre spettacolare di pesce e verdure, il piatto delle feste",
"de": "Ein spektakulärer Turm aus Fisch und Gemüse, das Festtagsgericht schlechthin",
"en": "A spectacular tower of fish and vegetables, the dish for special occasions"
},
"fisch"
]
],
"ristoranti": [
[
"La Cucina di Sonia",
"Genova",
4.9,
"https://www.google.com/maps/place/?q=place_id:ChIJu79c-XpD0xIRqQqAnuQWyEI"
],
[
"Trattoria delle Grazie",
"Genova",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJ2zLlQN5D0xIRu0AwKEtzylE"
],
[
"Trattoria dell'Acciughetta",
"Genova",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJs07EeOJD0xIR8m3ne-55S8w"
],
[
"Trattoria Ugo dal 1969",
"Genova",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJ8dY9ld1D0xIRghqxxWH1OpE"
],
[
"Trattoria Vegia Zena",
"Genova",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJ2ZD_KOFD0xIREC2cXwVO020"
]
],
"vini": [
[
"Pigato",
{
"it": "Bianco salino che profuma di macchia mediterranea",
"de": "Salziger Weißwein mit dem Duft mediterraner Macchia",
"en": "A saline white that smells of Mediterranean scrubland"
}
],
[
"Vermentino",
{
"it": "Compagno naturale di pesto e focaccia",
"de": "Der natürliche Begleiter zu Pesto und Focaccia",
"en": "The natural partner for pesto and focaccia"
}
],
[
"Rossese di Dolceacqua",
{
"it": "Rosso gentile dell'estremo ponente",
"de": "Sanfter Rotwein aus dem äußersten Westen Liguriens",
"en": "A gentle red from Liguria's far west"
}
]
]
},
"Emilia-Romagna": {
"note": {
"it": "La chiamano Food Valley per un motivo: qui la sfoglia tirata a mano e una religione.",
"de": "Man nennt sie nicht ohne Grund Food Valley: Handgezogener Nudelteig ist hier fast eine Religion.",
"en": "They call it Food Valley for a reason: hand-rolled pasta dough is practically a religion here."
},
"dishes": [
[
"Tortellini in brodo",
{
"it": "Piccoli scrigni di carne serviti nel brodo di cappone",
"de": "Kleine Fleischtäschchen, serviert in Kapaunenbrühe",
"en": "Little meat-filled parcels, served in capon broth"
},
"pasta"
],
[
"Tagliatelle al ragu",
{
"it": "Il vero ragu bolognese, cotto per ore, mai con gli spaghetti",
"de": "Der echte Ragù alla bolognese, stundenlang geköchelt, niemals zu Spaghetti",
"en": "The real ragù bolognese, simmered for hours, never served with spaghetti"
},
"pasta"
],
[
"Lasagne alla bolognese",
{
"it": "Strati di sfoglia verde, ragu e besciamella",
"de": "Schichten aus grünem Nudelteig, Ragù und Béchamel",
"en": "Layers of green pasta sheets, ragù and béchamel"
},
"pasta"
],
[
"Piadina romagnola",
{
"it": "Calda, piegata, con squacquerone e rucola o crudo",
"de": "Warm, gefaltet, mit Squacquerone-Käse und Rucola oder Rohschinken",
"en": "Warm, folded, filled with squacquerone cheese and rocket or prosciutto"
},
"brot"
],
[
"Parmigiano Reggiano",
{
"it": "Il re dei formaggi, stagionato anche oltre 36 mesi",
"de": "Der König der Käse, teils über 36 Monate gereift",
"en": "The king of cheeses, sometimes aged over 36 months"
},
"kaese"
]
],
"ristoranti": [
[
"Trattoria del Tempo Buono",
"Bologna",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJHYXSpL3Uf0cRQGw5jjQ2JY8"
],
[
"Sfoglia Rina",
"Bologna",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJ6aI8_L7Uf0cRvyJqyTcRugQ"
],
[
"Trattoria Bertozzi",
"Bologna",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJZXdaKWDUf0cR4ltAIWcVdTo"
],
[
"Trattoria dal Biassanot",
"Bologna",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJB6NPYr3Uf0cRzMLugEVIV9M"
],
[
"Osteria dell'Orsa",
"Bologna",
4.2,
"https://www.google.com/maps/place/?q=place_id:ChIJV9LKrL3Uf0cR0QZWL9siaWg"
]
],
"vini": [
[
"Lambrusco",
{
"it": "Frizzante e conviviale, taglia il grasso dei salumi",
"de": "Spritzig und gesellig, schneidet durch das Fett der Wurstwaren",
"en": "Fizzy and sociable, it cuts right through the fat of cured meats"
}
],
[
"Sangiovese di Romagna",
{
"it": "Schietto e generoso come la sua terra",
"de": "Aufrichtig und großzügig, wie das Land, aus dem er kommt",
"en": "Straightforward and generous, just like the land it comes from"
}
],
[
"Pignoletto",
{
"it": "Bollicine bolognesi da aperitivo",
"de": "Bologneser Bläschen für den Aperitivo",
"en": "Bologna's own bubbles, made for aperitivo"
}
]
]
},
"Toscana": {
"note": {
"it": "Pane sciocco, olio nuovo e carne alla brace: cucina povera diventata leggenda.",
"de": "Salzloses Brot, junges Olivenöl und Fleisch vom Grill: einfache Küche, die zur Legende wurde.",
"en": "Unsalted bread, new-pressed oil and meat off the grill: humble cooking that became legend."
},
"dishes": [
[
"Bistecca alla fiorentina",
{
"it": "Taglio alto di Chianina, cotta al sangue sulla brace, senza discussioni",
"de": "Dickes Stück Chianina-Rind, blutig auf der Glut gegart, ohne Diskussion",
"en": "A thick cut of Chianina beef, grilled rare over embers, no arguments"
},
"fleisch"
],
[
"Ribollita",
{
"it": "Zuppa di pane raffermo, cavolo nero e fagioli, meglio il giorno dopo",
"de": "Suppe aus altbackenem Brot, Grünkohl und Bohnen, schmeckt am nächsten Tag noch besser",
"en": "A soup of stale bread, black cabbage and beans, better the day after"
},
"suppe-eintopf"
],
[
"Pappa al pomodoro",
{
"it": "Pane e pomodoro trasformati in comfort food assoluto",
"de": "Brot und Tomaten, verwandelt in reinstes Soulfood",
"en": "Bread and tomato turned into ultimate comfort food"
},
"suppe-eintopf"
],
[
"Cacciucco",
{
"it": "Zuppa di pesce livornese con almeno cinque tipi di pesce",
"de": "Fischsuppe aus Livorno mit mindestens fünf Fischsorten",
"en": "A fish soup from Livorno made with at least five kinds of fish"
},
"fisch"
],
[
"Cantucci e Vin Santo",
{
"it": "Biscotti alle mandorle da inzuppare nel vino dolce",
"de": "Mandelkekse zum Eintunken in süßen Dessertwein",
"en": "Almond biscuits made for dunking in sweet dessert wine"
},
"dessert"
]
],
"ristoranti": [
[
"Casa Alfredo - Cucina Toscana",
"Firenze",
4.9,
"https://www.google.com/maps/place/?q=place_id:ChIJIzc-Bw9VKhMRCAmifMR267g"
],
[
"Osteria del Corso",
"Firenze",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJO9i9JC1VKhMR2_1RgYXLZxo"
],
[
"Osteria dei Leoni",
"Firenze",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJX98BmT9VKhMReqQaTWNjkvY"
],
[
"Trattoria Mario",
"Firenze",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJA4Ty0AJUKhMRN14HOd2lpe0"
],
[
"Trattoria da Burde",
"Firenze",
4.4,
"https://www.google.com/maps/place/?q=place_id:ChIJ1423i15XKhMRE1QWz8txuEs"
]
],
"vini": [
[
"Chianti Classico",
{
"it": "Il Gallo Nero, sangiovese nella sua forma piu celebre",
"de": "Der Schwarze Hahn, Sangiovese in seiner berühmtesten Form",
"en": "The Black Rooster, Sangiovese in its most famous form"
}
],
[
"Brunello di Montalcino",
{
"it": "Eleganza e longevita da una collina sola",
"de": "Eleganz und Langlebigkeit von einem einzigen Hügel",
"en": "Elegance and longevity from a single hill"
}
],
[
"Vernaccia di San Gimignano",
{
"it": "Il bianco storico delle torri",
"de": "Der historische Weißwein der Türme",
"en": "The historic white wine of the towers"
}
]
]
},
"Umbria": {
"note": {
"it": "Il cuore verde d'Italia profuma di tartufo nero, porchetta e legumi di montagna.",
"de": "Das grüne Herz Italiens duftet nach schwarzem Trüffel, Porchetta und Bergbohnen.",
"en": "The green heart of Italy smells of black truffle, porchetta and mountain legumes."
},
"dishes": [
[
"Strangozzi al tartufo nero",
{
"it": "Pasta rustica con il tartufo di Norcia",
"de": "Rustikale Pasta mit Trüffel aus Norcia",
"en": "Rustic pasta with truffle from Norcia"
},
"pasta"
],
[
"Porchetta",
{
"it": "Maiale intero arrosto con finocchietto, da mangiare nel panino",
"de": "Ganzes Schwein, mit Fenchel geröstet, am besten im Brötchen",
"en": "A whole roast pig with wild fennel, best eaten in a sandwich"
},
"streetfood"
],
[
"Torta al testo",
{
"it": "Focaccia cotta sulla pietra, farcita con salsiccia ed erbe",
"de": "Fladenbrot vom heißen Stein, gefüllt mit Wurst und Kräutern",
"en": "Flatbread cooked on a hot stone, stuffed with sausage and herbs"
},
"brot"
],
[
"Lenticchie di Castelluccio",
{
"it": "Piccole e saporite, coltivate a 1400 metri",
"de": "Klein und würzig, angebaut auf 1400 Metern Höhe",
"en": "Small and full of flavour, grown at 1400 metres"
},
"gemuese"
],
[
"Salumi di Norcia",
{
"it": "La citta che ha dato il nome all'arte del norcino",
"de": "Die Stadt, die dem Beruf des Metzgers ihren italienischen Namen gab",
"en": "The town that gave its name to the Italian art of pork butchery"
},
"wurst-salumi"
]
],
"ristoranti": [
[
"Trattoria Oberdan",
"Perugia",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJw0TLanuhLhMRbIZuanMHaNY"
],
[
"Il Giurista",
"Perugia",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJV9ixh62hLhMRB9XzdXO8KYs"
],
[
"La Bottega di Perugia",
"Perugia",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJqzMoRIGgLhMREUlvwuIw0e8"
],
[
"Osteria a Priori",
"Perugia",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJN7bfAISgLhMR6IOW9oe14uw"
],
[
"Locanda Del Bartoccio",
"Perugia",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJsRJsqYegLhMRf_g7sRzBKtE"
]
],
"vini": [
[
"Sagrantino di Montefalco",
{
"it": "Uno dei rossi piu tannici d'Italia, da meditazione",
"de": "Einer der tanninreichsten Rotweine Italiens, zum Nachdenken",
"en": "One of Italy's most tannic reds, made for slow sipping"
}
],
[
"Orvieto Classico",
{
"it": "Bianco antico amato gia dai papi",
"de": "Ein alter Weißwein, schon von den Päpsten geschätzt",
"en": "An ancient white, loved by popes long ago"
}
],
[
"Grechetto",
{
"it": "Fresco e versatile, umbro fino al midollo",
"de": "Frisch und vielseitig, umbrisch bis ins Mark",
"en": "Fresh and versatile, Umbrian through and through"
}
]
]
},
"Marche": {
"note": {
"it": "Tra Appennino e Adriatico: olive ripiene, brodetti di pesce e vincisgrassi al forno.",
"de": "Zwischen Apennin und Adria: gefüllte Oliven, Fischsuppe und Vincisgrassi aus dem Ofen.",
"en": "Between the Apennines and the Adriatic: stuffed olives, fish soup and baked vincisgrassi."
},
"dishes": [
[
"Olive all'ascolana",
{
"it": "Olive ripiene di carne, impanate e fritte, impossibile fermarsi",
"de": "Mit Fleisch gefüllte Oliven, paniert und frittiert, man kann nicht aufhören",
"en": "Olives stuffed with meat, breaded and fried, impossible to stop eating"
},
"streetfood"
],
[
"Vincisgrassi",
{
"it": "La lasagna marchigiana, ricca di rigaglie e besciamella",
"de": "Die Lasagne der Marken, reich an Innereien und Béchamel",
"en": "The Marche region's own lasagna, rich with giblets and béchamel"
},
"pasta"
],
[
"Brodetto",
{
"it": "Zuppa di pesce dell'Adriatico, ogni porto ha la sua ricetta",
"de": "Fischsuppe der Adria, jeder Hafen hat sein eigenes Rezept",
"en": "An Adriatic fish soup — every port has its own recipe"
},
"fisch"
],
[
"Ciauscolo",
{
"it": "Salame morbido da spalmare sul pane",
"de": "Weiche Salami zum Streichen auf Brot",
"en": "A soft salami, meant for spreading on bread"
},
"wurst-salumi"
],
[
"Crescia sfogliata",
{
"it": "Piadina ricca e burrosa, cugina elegante della romagnola",
"de": "Reichhaltige, buttrige Piadina, die elegante Cousine der Version aus der Romagna",
"en": "A rich, buttery flatbread, the elegant cousin of Romagna's piadina"
},
"brot"
]
],
"ristoranti": [
[
"Osteria del Gomito",
"Ancona",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJ2RMGS6B_LRMRehwK43BPcEc"
],
[
"La Degosteria",
"Ancona",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJL95pBLt_LRMRbUth8uqQAm4"
],
[
"Osteria La Fisarmonica",
"Castelfidardo",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJXfjcZAp4MhMRC3AgkgPe0HE"
],
[
"Trattoria da Nordio",
"Ancona",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJ63P32r1_LRMRAm3uWxZLkMU"
],
[
"La Moretta dal 1897",
"Ancona",
4,
"https://www.google.com/maps/place/?q=place_id:ChIJpxCqfbt_LRMRqlhvzGWwvwM"
]
],
"vini": [
[
"Verdicchio dei Castelli di Jesi",
{
"it": "Bianco che invecchia meglio di molti rossi",
"de": "Ein Weißwein, der besser altert als so mancher Rote",
"en": "A white that ages better than many reds"
}
],
[
"Rosso Conero",
{
"it": "Montepulciano affacciato sull'Adriatico",
"de": "Montepulciano mit Blick auf die Adria",
"en": "Montepulciano grapes with a view of the Adriatic"
}
],
[
"Lacrima di Morro d'Alba",
{
"it": "Profuma di rose e viole, unico al mondo",
"de": "Duftet nach Rosen und Veilchen, weltweit einzigartig",
"en": "Scented with roses and violets, unlike anything else in the world"
}
]
]
},
"Lazio": {
"note": {
"it": "Roma detta legge: guanciale, pecorino e pepe nero in quattro paste che hanno fatto la storia.",
"de": "Rom gibt den Ton an: Guanciale, Pecorino und schwarzer Pfeffer in vier Pastagerichten, die Geschichte geschrieben haben.",
"en": "Rome sets the rules: guanciale, pecorino and black pepper in four pasta dishes that made history."
},
"dishes": [
[
"Carbonara",
{
"it": "Guanciale, uova, pecorino e pepe: niente panna, mai",
"de": "Guanciale, Ei, Pecorino und Pfeffer: niemals Sahne, unter keinen Umständen",
"en": "Guanciale, eggs, pecorino and pepper: no cream, ever"
},
"pasta"
],
[
"Cacio e pepe",
{
"it": "Solo pecorino e pepe, la cremina perfetta e un'arte",
"de": "Nur Pecorino und Pfeffer, die perfekte Cremigkeit ist eine Kunst für sich",
"en": "Just pecorino and pepper — getting the creamy texture right is an art form"
},
"pasta"
],
[
"Amatriciana",
{
"it": "Guanciale, pomodoro e pecorino, nata ad Amatrice",
"de": "Guanciale, Tomate und Pecorino, ihren Ursprung hat sie in Amatrice",
"en": "Guanciale, tomato and pecorino, born in the town of Amatrice"
},
"pasta"
],
[
"Carciofi alla giudia",
{
"it": "Carciofi fritti croccanti, tradizione del ghetto di Roma",
"de": "Knusprig frittierte Artischocken, eine Tradition aus Roms jüdischem Viertel",
"en": "Crisp-fried artichokes, a tradition from Rome's Jewish quarter"
},
"gemuese"
],
[
"Saltimbocca alla romana",
{
"it": "Vitello, prosciutto e salvia che saltano in bocca davvero",
"de": "Kalbfleisch, Schinken und Salbei, die einem wirklich in den Mund springen",
"en": "Veal, prosciutto and sage that really do jump into your mouth"
},
"fleisch"
]
],
"ristoranti": [
[
"Ristorante Virginiae",
"Roma",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJAWDXN0VgLxMRUmpzimf-XvQ"
],
[
"Osteria Bonelli",
"Roma",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJe2TV_RNiLxMR-2Pf1plrpxE"
],
[
"Trattoria Vecchia Roma",
"Roma",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJ_Zz0irxhLxMRCndXjNM_F9s"
],
[
"Romanè",
"Roma",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJV52QVslhLxMRwkwmm7rsX8Q"
],
[
"Trattoria Sora Lella",
"Roma",
4.1,
"https://www.google.com/maps/place/?q=place_id:ChIJ1f3GiElgLxMRZpaUC1TR8aQ"
]
],
"vini": [
[
"Frascati",
{
"it": "Il vino delle osterie romane dai Castelli",
"de": "Der Wein der römischen Osterien, aus den Albaner Bergen",
"en": "The wine of Rome's osterie, from the Castelli Romani hills"
}
],
[
"Cesanese del Piglio",
{
"it": "Il rosso autoctono che sta rinascendo",
"de": "Der autochthone Rotwein, der gerade eine Renaissance erlebt",
"en": "The native red that's currently having a revival"
}
],
[
"Est! Est!! Est!!! di Montefiascone",
{
"it": "Bianco dal nome piu curioso d'Italia",
"de": "Der Weißwein mit dem seltsamsten Namen Italiens",
"en": "The white with the strangest name in Italy"
}
]
]
},
"Abruzzo": {
"note": {
"it": "Pastori e montagne: arrosticini sulla brace e pasta alla chitarra tirata come si deve.",
"de": "Hirten und Berge: Arrosticini auf der Glut und Pasta alla chitarra, wie sie sein muss.",
"en": "Shepherds and mountains: arrosticini skewers over the coals and pasta alla chitarra done properly."
},
"dishes": [
[
"Arrosticini",
{
"it": "Spiedini di pecora cotti sulla fornacella, si contano a decine",
"de": "Hammelspieße vom kleinen Grill, man isst sie dutzendweise",
"en": "Mutton skewers cooked over a narrow charcoal grill, eaten by the dozen"
},
"fleisch"
],
[
"Spaghetti alla chitarra",
{
"it": "Pasta tagliata sullo strumento di legno, con ragu di castrato",
"de": "Pasta, geschnitten auf dem hölzernen Saiteninstrument, mit Hammelragù",
"en": "Pasta cut on the wooden 'guitar' tool, served with mutton ragù"
},
"pasta"
],
[
"Pallotte cacio e ova",
{
"it": "Polpette di formaggio e uova in salsa di pomodoro",
"de": "Bällchen aus Käse und Ei in Tomatensauce",
"en": "Little cheese-and-egg balls in tomato sauce"
},
"kaese"
],
[
"Brodetto alla vastese",
{
"it": "Zuppa di pesce di Vasto, senza soffritto, tutto a crudo",
"de": "Fischsuppe aus Vasto, ohne Anbraten, alles roh in den Topf",
"en": "Fish soup from Vasto, no sautéing — everything goes in raw"
},
"fisch"
],
[
"Ferratelle",
{
"it": "Cialde cotte nel ferro rovente, profumate di anice",
"de": "Waffeln aus dem glühenden Eisen, mit Anisduft",
"en": "Wafers pressed in a red-hot iron, scented with anise"
},
"dessert"
]
],
"ristoranti": [
[
"Aprutium Arrosticini e Braceria",
"L'Aquila",
5,
"https://www.google.com/maps/place/?q=place_id:ChIJSRdULmLTLxMRZTbF5bB5MIQ"
],
[
"Arrosticini Divini Est",
"L'Aquila",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJ5cvwbYnTLxMRVp3IZwSF23s"
],
[
"Arrosticini Divini",
"L'Aquila",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJXQmMLvzSLxMRDqy9k73DEV0"
],
[
"La Locanda del Puledro Impennato",
"L'Aquila",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJtUMYjI_SLxMRfSUxC3JqXP0"
],
[
"Osteria La Casereccia da Noemi",
"L'Aquila",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJmf49i4_SLxMRtudjCkNZeNg"
]
],
"vini": [
[
"Montepulciano d'Abruzzo",
{
"it": "Rosso robusto, compagno naturale degli arrosticini",
"de": "Kräftiger Rotwein, der natürliche Begleiter der Arrosticini",
"en": "A robust red, the natural partner for arrosticini"
}
],
[
"Trebbiano d'Abruzzo",
{
"it": "Bianco semplice che nelle mani giuste diventa grande",
"de": "Ein schlichter Weißwein, der in den richtigen Händen groß wird",
"en": "A simple white that becomes something great in the right hands"
}
],
[
"Cerasuolo d'Abruzzo",
{
"it": "Rosato color ciliegia, fresco e gastronomico",
"de": "Kirschroter Rosé, frisch und vielseitig zu Essen kombinierbar",
"en": "A cherry-coloured rosé, fresh and food-friendly"
}
]
]
},
"Molise": {
"note": {
"it": "Piccola, vera e sottovalutata: il Molise esiste, e a tavola si sente.",
"de": "Klein, echt und unterschätzt: Es gibt den Molise wirklich, und man schmeckt es.",
"en": "Small, genuine and underrated: Molise exists, and you can taste it at the table."
},
"dishes": [
[
"Cavatelli",
{
"it": "Pasta fresca trascinata a mano, con ragu o broccoli",
"de": "Frische, von Hand geformte Pasta, mit Ragù oder Broccoli",
"en": "Fresh hand-shaped pasta, with ragù or broccoli"
},
"pasta"
],
[
"Pampanella",
{
"it": "Maiale al forno rosso di peperoncino e aglio, tipico di San Martino",
"de": "Im Ofen gegartes Schwein, rot von Chili und Knoblauch, typisch für San Martino",
"en": "Oven-roasted pork, red with chilli and garlic, a San Martino specialty"
},
"fleisch"
],
[
"Caciocavallo di Agnone",
{
"it": "Formaggio a pasta filata dalle forme antiche",
"de": "Faserkäse in einer uralten Form aus Agnone",
"en": "A stretched-curd cheese with an ancient shape, from Agnone"
},
"kaese"
],
[
"Torcinelli",
{
"it": "Involtini di agnello alla brace, sapore deciso",
"de": "Lammröllchen vom Grill, geschmacklich unmissverständlich",
"en": "Grilled lamb offal rolls, bold in flavour"
},
"fleisch"
],
[
"Ostie ripiene",
{
"it": "Dolce di ostie con miele, noci e mandorle",
"de": "Süße Oblaten gefüllt mit Honig, Walnüssen und Mandeln",
"en": "Sweet wafers filled with honey, walnuts and almonds"
},
"dessert"
]
],
"ristoranti": [
[
"Trattoria Mamma Mia",
"Campobasso",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJ12FSRAB1OhMRJ1bZQTDe67k"
],
[
"Trattoria De Santis",
"Campobasso",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJldjM9NJ0OhMRA91tu95pXfU"
],
[
"La Grotta di Zi' Concetta",
"Campobasso",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJibC45CwLOhMR_0WXllbpU8Y"
],
[
"La Vecchia Cucina",
"Campobasso",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJxzWBWNR0OhMRfDM2CvMA6rA"
],
[
"Trattoria da Nonno Cecchino",
"Campobasso",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJb8dBMS0LOhMRzj7F0HIsZZs"
]
],
"vini": [
[
"Tintilia",
{
"it": "Il vitigno identitario del Molise, salvato dall'oblio",
"de": "Die Rebsorte des Molise, vor dem Vergessen gerettet",
"en": "Molise's own grape variety, rescued from near extinction"
}
],
[
"Biferno Rosso",
{
"it": "Montepulciano e aglianico in equilibrio",
"de": "Montepulciano und Aglianico im Gleichgewicht",
"en": "Montepulciano and Aglianico grapes in balance"
}
],
[
"Falanghina del Molise",
{
"it": "Bianco profumato tra colline e mare",
"de": "Duftender Weißwein zwischen Hügeln und Meer",
"en": "A fragrant white grown between hills and sea"
}
]
]
},
"Campania": {
"note": {
"it": "Napoli ha regalato al mondo la pizza, e questo basterebbe. Ma non finisce certo qui.",
"de": "Neapel hat der Welt die Pizza geschenkt, und das würde schon reichen. Aber damit ist es längst nicht vorbei.",
"en": "Naples gave the world pizza, and that alone would be enough. But it certainly doesn't end there."
},
"dishes": [
[
"Pizza napoletana",
{
"it": "Cornicione alto, pomodoro, mozzarella e basilico: patrimonio UNESCO",
"de": "Hoher Rand, Tomate, Mozzarella und Basilikum: UNESCO-Weltkulturerbe",
"en": "Puffy crust, tomato, mozzarella and basil: a UNESCO heritage dish"
},
"pizza-focaccia"
],
[
"Mozzarella di bufala",
{
"it": "Bianca, succosa, da mangiare da sola entro poche ore",
"de": "Weiß, saftig, am besten pur und innerhalb weniger Stunden gegessen",
"en": "White, juicy, best eaten on its own within a few hours"
},
"kaese"
],
[
"Ragu napoletano",
{
"it": "Cotto per mezza giornata, con la carne che si scioglie",
"de": "Einen halben Tag lang gekocht, bis das Fleisch zergeht",
"en": "Simmered for half a day, until the meat falls apart"
},
"pasta"
],
[
"Pasta e patate con provola",
{
"it": "Cremosa, filante, il comfort food di Napoli",
"de": "Cremig, käsig, Neapels ultimatives Soulfood",
"en": "Creamy, stringy, Naples's ultimate comfort food"
},
"pasta"
],
[
"Sfogliatella e baba",
{
"it": "La riccia croccante e il baba al rum: colazione da campioni",
"de": "Die knusprige Sfogliatella riccia und der Baba mit Rum: Frühstück für Champions",
"en": "The crisp sfogliatella riccia and the rum-soaked baba: breakfast of champions"
},
"dessert"
]
],
"ristoranti": [
[
"Osteria napoletana co core",
"Napoli",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJPTUPCS0JOxMR9jJbNOkTwuw"
],
[
"Trattoria Pizzeria Bella Napoli Centro",
"Napoli",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJsWPum20JOxMR_sxsZAcHfno"
],
[
"Antica Trattoria e Pizzeria da Donato",
"Napoli",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJqfLu8D0IOxMRGTiV2rAM7uA"
],
[
"Da Maria - Trattoria Napoletana",
"Napoli",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJefj3blQIOxMRIWxYdw6xyhQ"
],
[
"Trattoria da Carmela",
"Napoli",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJOVmkU0IIOxMRznLtQfsjgrQ"
]
],
"vini": [
[
"Taurasi",
{
"it": "Il Barolo del Sud, aglianico di razza",
"de": "Der Barolo des Südens, ein Aglianico von Format",
"en": "The Barolo of the south, a thoroughbred Aglianico"
}
],
[
"Greco di Tufo",
{
"it": "Bianco minerale dalle terre vulcaniche",
"de": "Mineralischer Weißwein von vulkanischen Böden",
"en": "A mineral-driven white from volcanic soil"
}
],
[
"Fiano di Avellino",
{
"it": "Elegante e nocciolato, invecchia con grazia",
"de": "Elegant und nussig, altert mit Anmut",
"en": "Elegant and nutty, it ages gracefully"
}
]
]
},
"Puglia": {
"note": {
"it": "Grano, olio e mare: la cucina pugliese e semplice solo in apparenza.",
"de": "Weizen, Öl und Meer: Die apulische Küche ist nur auf den ersten Blick simpel.",
"en": "Wheat, oil and sea: Puglian cooking is only simple on the surface."
},
"dishes": [
[
"Orecchiette con cime di rapa",
{
"it": "Fatte a mano sui tavolieri di Bari Vecchia, con acciughe e aglio",
"de": "Von Hand geformt auf den Tischen der Altstadt von Bari, mit Sardellen und Knoblauch",
"en": "Hand-shaped on the tables of Bari Vecchia, with anchovies and garlic"
},
"pasta"
],
[
"Focaccia barese",
{
"it": "Alta, unta al punto giusto, con pomodorini e olive",
"de": "Hoch, genau richtig ölig, mit Kirschtomaten und Oliven",
"en": "Thick, just oily enough, topped with cherry tomatoes and olives"
},
"pizza-focaccia"
],
[
"Burrata",
{
"it": "Cuore cremoso di stracciatella in un guscio di mozzarella",
"de": "Cremiger Stracciatella-Kern in einer Hülle aus Mozzarella",
"en": "A creamy stracciatella heart wrapped in a mozzarella shell"
},
"kaese"
],
[
"Riso patate e cozze",
{
"it": "La tiella barese cotta al forno, strato dopo strato",
"de": "Die Tiella aus Bari, im Ofen gebacken, Schicht für Schicht",
"en": "Bari's baked tiella, layered dish by layered dish"
},
"reis-polenta"
],
[
"Panzerotto",
{
"it": "Mezzaluna fritta con pomodoro e mozzarella filante",
"de": "Frittierte Teigtasche mit Tomate und zerlaufendem Mozzarella",
"en": "A fried half-moon pocket with tomato and stretchy mozzarella"
},
"streetfood"
]
],
"ristoranti": [
[
"La Cantina dello Zio",
"Bari",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJiaR7fmToRxMRNdnoxBowKT8"
],
[
"Casa Tiberino 1888",
"Bari",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJaeYAMsfpRxMRUaT46LneyPE"
],
[
"Antò Cucina Tipica Pugliese",
"Bari",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJndcOmW_pRxMRfNxFivXGCMo"
],
[
"Tipica - Cucina Barese",
"Bari",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJsS3_9yDpRxMRtpLeRFZkpr8"
],
[
"Terranima",
"Bari",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJm3MDS_XoRxMRtF0HqCfszKA"
]
],
"vini": [
[
"Primitivo di Manduria",
{
"it": "Caldo e avvolgente, sole pugliese nel bicchiere",
"de": "Warm und umhüllend, apulische Sonne im Glas",
"en": "Warm and enveloping, Puglian sunshine in a glass"
}
],
[
"Negroamaro",
{
"it": "Il rosso scuro del Salento",
"de": "Der dunkle Rotwein des Salento",
"en": "The dark red of the Salento peninsula"
}
],
[
"Nero di Troia",
{
"it": "Autoctono elegante del nord barese",
"de": "Eine elegante autochthone Rebe aus dem Norden von Bari",
"en": "An elegant native grape from north of Bari"
}
]
]
},
"Basilicata": {
"note": {
"it": "Terra antica di pane gigante e peperoni che scrocchiano: la Lucania non delude mai.",
"de": "Uraltes Land mit riesigen Broten und knackigen Paprikaschoten: Lukanien enttäuscht nie.",
"en": "Ancient land of giant loaves and crackling peppers: Lucania never disappoints."
},
"dishes": [
[
"Peperoni cruschi",
{
"it": "Peperoni di Senise essiccati e fritti, croccanti come patatine",
"de": "Getrocknete und frittierte Paprika aus Senise, knusprig wie Chips",
"en": "Dried and fried peppers from Senise, crisp as crisps"
},
"gemuese"
],
[
"Strascinati con mollica",
{
"it": "Pasta con pangrattato tostato, il parmigiano dei poveri",
"de": "Pasta mit gerösteten Semmelbröseln, der 'Parmesan der Armen'",
"en": "Pasta with toasted breadcrumbs, the 'poor man's parmesan'"
},
"pasta"
],
[
"Pane di Matera",
{
"it": "Forme enormi di grano duro, croccante fuori e giallo dentro",
"de": "Riesige Laibe aus Hartweizen, außen knusprig, innen gelb",
"en": "Huge loaves of durum wheat, crusty outside, yellow inside"
},
"brot"
],
[
"Lucanica",
{
"it": "La salsiccia che gia i Romani chiamavano cosi",
"de": "Die Wurst, die schon die Römer so nannten",
"en": "The sausage the Romans already called by this name"
},
"wurst-salumi"
],
[
"Baccala alla lucana",
{
"it": "Con peperoni cruschi sbriciolati sopra, ovviamente",
"de": "Mit zerbröselten Peperoni cruschi obendrauf, natürlich",
"en": "Topped with crumbled peperoni cruschi, of course"
},
"fisch"
]
],
"ristoranti": [
[
"Tierra Osteria Contemporanea",
"Matera",
4.8,
"https://www.google.com/maps/place/?q=place_id:ChIJn0ppgMl_RxMRCW4G8UGnntY"
],
[
"Osteria MateraMì",
"Matera",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJgyWekiB_RxMRswyhEiwVh4Y"
],
[
"La Lopa",
"Matera",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJidK3e9x-RxMRbqorHRfZO-M"
],
[
"Trattoria del Caveoso",
"Matera",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJO6Ufetx-RxMRBNI1Bv3jDwk"
],
[
"Trattoria Lucana",
"Matera",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJw1WYieB-RxMRmHCk6JzAuLQ"
]
],
"vini": [
[
"Aglianico del Vulture",
{
"it": "Nato su un vulcano spento, austero e nobile",
"de": "Geboren auf einem erloschenen Vulkan, streng und edel",
"en": "Born on an extinct volcano, austere and noble"
}
],
[
"Matera Primitivo",
{
"it": "Il rosso caldo della citta dei Sassi",
"de": "Der warme Rotwein aus der Stadt der Sassi",
"en": "The warm red from the city of the Sassi"
}
],
[
"Grottino di Roccanova",
{
"it": "Piccola denominazione, grande carattere",
"de": "Kleine Herkunftsbezeichnung, großer Charakter",
"en": "A tiny appellation with a big character"
}
]
]
},
"Calabria": {
"note": {
"it": "Peperoncino, 'nduja e cipolla di Tropea: la Calabria non sussurra, urla di sapore. Tienitela stretta.",
"de": "Chili, 'Nduja und Zwiebeln aus Tropea: Kalabrien flüstert nicht, es schreit vor Geschmack. Halt sie dir warm.",
"en": "Chilli, 'nduja and Tropea onions: Calabria doesn't whisper, it shouts with flavour. Hold on tight."
},
"dishes": [
[
"'Nduja di Spilinga",
{
"it": "Salume piccante e spalmabile, il fuoco buono di Calabria",
"de": "Scharfe, streichfähige Wurst, das gute Feuer Kalabriens",
"en": "A spicy, spreadable cured sausage, Calabria's good kind of fire"
},
"wurst-salumi"
],
[
"Fileja alla 'nduja",
{
"it": "Pasta arrotolata al ferretto con sugo piccante e pecorino",
"de": "Auf dem Stäbchen gerollte Pasta mit scharfer Sauce und Pecorino",
"en": "Pasta rolled around a thin rod, with a spicy sauce and pecorino"
},
"pasta"
],
[
"Cipolla rossa di Tropea",
{
"it": "Dolce da mangiare anche cruda, buona pure nella marmellata",
"de": "Süß genug, um sie roh zu essen, auch gut als Marmelade",
"en": "Sweet enough to eat raw, good in jam too"
},
"gemuese"
],
[
"Frittole",
{
"it": "Maiale cotto per ore nella quadara, rito di festa",
"de": "Schwein, stundenlang im großen Kupferkessel gegart, ein Festritual",
"en": "Pork simmered for hours in a huge copper cauldron, a festival ritual"
},
"fleisch"
],
[
"Pitta 'mpigliata",
{
"it": "Dolce di San Giovanni in Fiore con noci, miele e cannella",
"de": "Süßgebäck aus San Giovanni in Fiore mit Walnüssen, Honig und Zimt",
"en": "A sweet pastry from San Giovanni in Fiore with walnuts, honey and cinnamon"
},
"dessert"
],
[
"Bergamotto",
{
"it": "L'oro profumato di Reggio, cresce solo qui e in nessun altro posto al mondo",
"de": "Das duftende Gold von Reggio, wächst nur hier und sonst nirgendwo auf der Welt",
"en": "The fragrant gold of Reggio, grown only here and nowhere else in the world"
},
"dessert"
]
],
"ristoranti": [
[
"Osteria della Cipolla Rossa",
"Tropea",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJefOFnMFxFRMRSDM-GMY2Ai4"
],
[
"Ristorante La Conchiglia da Patea",
"Tropea",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJK-hSrMJxFRMRGgWIguG7qiY"
],
[
"Casa Romano",
"Tropea",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJbd1Ni6pxFRMRnQ5GxT4s6jc"
],
[
"Le delizie du monaceu",
"Tropea",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJyWfkVP1xFRMR5umLSD-gGwc"
],
[
"Vicolo 34 Osteria Moderna Calabrese",
"Tropea",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJ5ep1UTBxFRMR5bSBdYzD18g"
]
],
"vini": [
[
"Ciro Rosso",
{
"it": "Gaglioppo antico, il vino che bevevano gli atleti di Olimpia",
"de": "Uralter Gaglioppo, der Wein, den schon die Athleten von Olympia tranken",
"en": "Ancient Gaglioppo, the wine the athletes of Olympia used to drink"
}
],
[
"Greco di Bianco",
{
"it": "Passito raro e prezioso della costa ionica",
"de": "Seltener, kostbarer Passito von der Ionischen Küste",
"en": "A rare, prized dessert wine from the Ionian coast"
}
],
[
"Magliocco",
{
"it": "L'autoctono calabrese che sta conquistando tutti",
"de": "Die kalabrische Rebsorte, die gerade alle erobert",
"en": "Calabria's native grape, currently winning everyone over"
}
]
]
},
"Sicilia": {
"note": {
"it": "Arabi, Normanni e Spagnoli sono passati tutti da qui, e si sente in ogni morso.",
"de": "Araber, Normannen und Spanier sind alle hier durchgezogen, und man schmeckt es in jedem Bissen.",
"en": "Arabs, Normans and Spaniards all passed through here, and you can taste it in every bite."
},
"dishes": [
[
"Arancino",
{
"it": "Riso fritto ripieno di ragu, e a Palermo si chiama arancina",
"de": "Frittierter Reis, gefüllt mit Ragù, in Palermo heißt sie Arancina",
"en": "Fried rice filled with ragù — in Palermo they call it arancina"
},
"streetfood"
],
[
"Pasta alla Norma",
{
"it": "Melanzane fritte, pomodoro e ricotta salata, dedicata a Bellini",
"de": "Gebratene Auberginen, Tomate und gesalzene Ricotta, benannt nach Bellini",
"en": "Fried aubergine, tomato and salted ricotta, named after Bellini"
},
"pasta"
],
[
"Cannolo",
{
"it": "Scorza croccante e ricotta di pecora, riempito al momento",
"de": "Knusprige Hülle und Schafsricotta, erst kurz vor dem Servieren gefüllt",
"en": "A crisp shell and sheep's-milk ricotta, filled right before serving"
},
"dessert"
],
[
"Caponata",
{
"it": "Melanzane in agrodolce con sedano, olive e capperi",
"de": "Süß-saure Auberginen mit Sellerie, Oliven und Kapern",
"en": "Sweet-and-sour aubergine with celery, olives and capers"
},
"gemuese"
],
[
"Granita con brioche",
{
"it": "La colazione estiva siciliana, col tuppo da inzuppare",
"de": "Das sizilianische Sommerfrühstück, mit dem 'Tuppo'-Brioche zum Eintunken",
"en": "Sicily's summer breakfast, with a brioche 'tuppo' for dunking"
},
"dessert"
]
],
"ristoranti": [
[
"Trattoria Sorano",
"Catania",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJq3DCq4HjExMRyvmYVFTImqY"
],
[
"Vucìa - Cucina Siciliana",
"Palermo",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJ-U7tuRLlGRMRu7AtWWY9H0s"
],
[
"Trattoria Ai Cascinari",
"Palermo",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJ6SV1WmbvGRMRLFe3U80SmnM"
],
[
"Taverna Dei Canti",
"Palermo",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJUYZjwRPlGRMRThTS8Ev50bE"
],
[
"Trattoria alla Vucciria",
"Palermo",
4.5,
"https://www.google.com/maps/place/?q=place_id:ChIJf5oFTcrlGRMRq1WAvijXJGQ"
]
],
"vini": [
[
"Nero d'Avola",
{
"it": "Il rosso simbolo dell'isola, solare e intenso",
"de": "Der rote Wahrzeichen-Wein der Insel, sonnig und intensiv",
"en": "The island's signature red, sun-drenched and intense"
}
],
[
"Etna Rosso",
{
"it": "Nerello mascalese cresciuto sulla lava",
"de": "Nerello Mascalese, gewachsen auf Lavaböden",
"en": "Nerello Mascalese grapes grown on lava soil"
}
],
[
"Passito di Pantelleria",
{
"it": "Zibibbo dolce, oro colato di un'isola nel vento",
"de": "Süßer Zibibbo, flüssiges Gold von einer windumtosten Insel",
"en": "Sweet Zibibbo, liquid gold from a windswept island"
}
]
]
},
"Sardegna": {
"note": {
"it": "Un'isola a parte anche a tavola: pastori, mare e pane sottile come carta.",
"de": "Eine Insel für sich, auch am Esstisch: Hirten, Meer und Brot, dünn wie Papier.",
"en": "An island apart, even at the table: shepherds, sea and bread as thin as paper."
},
"dishes": [
[
"Culurgiones",
{
"it": "Ravioli chiusi a spiga ripieni di patate, pecorino e menta",
"de": "Ährenförmig verschlossene Ravioli, gefüllt mit Kartoffeln, Pecorino und Minze",
"en": "Ravioli pinched shut in an ear-of-wheat pattern, filled with potato, pecorino and mint"
},
"pasta"
],
[
"Porceddu",
{
"it": "Maialino da latte arrosto lentamente al mirto",
"de": "Spanferkel, langsam über Myrtenholz geröstet",
"en": "Suckling pig, slow-roasted over myrtle wood"
},
"fleisch"
],
[
"Fregola con arselle",
{
"it": "Semola tostata a palline con vongole e zafferano",
"de": "Gerösteter Grießperlen-Fregola mit Venusmuscheln und Safran",
"en": "Toasted semolina pearls with clams and saffron"
},
"fisch"
],
[
"Pane carasau",
{
"it": "Sottilissimo e croccante, il pane dei pastori",
"de": "Hauchdünn und knusprig, das Brot der Hirten",
"en": "Paper-thin and crisp, the shepherds' bread"
},
"brot"
],
[
"Seadas",
{
"it": "Raviolo dolce fritto con formaggio fresco e miele amaro",
"de": "Frittierte süße Teigtasche mit frischem Käse und bitterem Honig",
"en": "A fried sweet pastry with fresh cheese and bitter honey"
},
"dessert"
]
],
"ristoranti": [
[
"Panefratteria",
"Cagliari",
4.7,
"https://www.google.com/maps/place/?q=place_id:ChIJL-WY8oY15xIREvrKLRj0oSE"
],
[
"Sa Domu Sarda",
"Cagliari",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJO7njcQY05xIRIctdhMfFRak"
],
[
"Sa Piola",
"Cagliari",
4.6,
"https://www.google.com/maps/place/?q=place_id:ChIJ35VSDg805xIRAo7IPMmPAbs"
],
[
"Ristorante da Sarah",
"Cagliari",
4.3,
"https://www.google.com/maps/place/?q=place_id:ChIJCWScZwA15xIRI8Fk8o4z6Sw"
],
[
"Su Cumbidu",
"Cagliari",
4.2,
"https://www.google.com/maps/place/?q=place_id:ChIJcQq_eAg05xIRyUW30MTU3QM"
]
],
"vini": [
[
"Cannonau",
{
"it": "Il rosso dei centenari sardi",
"de": "Der Rotwein der sardischen Hundertjährigen",
"en": "The red wine of Sardinia's centenarians"
}
],
[
"Vermentino di Gallura",
{
"it": "L'unica DOCG dell'isola, sapida e mediterranea",
"de": "Die einzige DOCG der Insel, salzig und mediterran",
"en": "The island's only DOCG, briny and Mediterranean"
}
],
[
"Carignano del Sulcis",
{
"it": "Da vigne a piede franco sulla sabbia",
"de": "Von wurzelechten Reben, die im Sand wachsen",
"en": "From ungrafted vines that grow straight in the sand"
}
]
]
}
},
"cityPoints": {
"Torino": [
45.9,
125.5
],
"Aosta": [
30.4,
86
],
"Milano": [
112.8,
103.2
],
"Bolzano": [
209,
43.5
],
"Venezia": [
251.4,
106.6
],
"Udine": [
291.8,
70.3
],
"Genova": [
100.6,
165.1
],
"Bologna": [
207.3,
161.3
],
"Firenze": [
202.9,
204.1
],
"Perugia": [
252.4,
243.5
],
"Ancona": [
302.3,
214.4
],
"Castelfidardo": [
303.8,
223.8
],
"Roma": [
255.6,
315.3
],
"L'Aquila": [
296.5,
288.7
],
"Campobasso": [
351.5,
336.1
],
"Napoli": [
333.1,
377.7
],
"Bari": [
448.9,
362.8
],
"Matera": [
437,
389.9
],
"Tropea": [
404.3,
506.5
],
"Palermo": [
291.9,
538.1
],
"Catania": [
367.8,
575.1
],
"Cagliari": [
105.1,
470.8
]
},
"ui": {
"pageTitle": {
"it": "La Mappa del Gusto | La cucina italiana regione per regione",
"de": "La Mappa del Gusto | Die italienische Küche, Region für Region",
"en": "La Mappa del Gusto | Italian cuisine, region by region"
},
"heroEyebrow": {
"it": "Dal Trentino alla Calabria",
"de": "Vom Trentino bis nach Kalabrien",
"en": "From Trentino to Calabria"
},
"mapAriaLabel": {
"it": "Mappa interattiva delle regioni italiane",
"de": "Interaktive Karte der italienischen Regionen",
"en": "Interactive map of the Italian regions"
},
"calabriaBadge": {
"it": "Terra mia",
"de": "Meine Heimat",
"en": "My homeland"
},
"heroTagline": {
"it": "Clicca una regione e scopri cosa si mangia davvero in Italia",
"de": "Klick auf eine Region und entdecke, was in Italien wirklich auf den Tisch kommt",
"en": "Click a region and discover what people really eat across Italy"
},
"mapHint": {
"it": "Passa il mouse per esplorare, clicca per aprire il menu della regione",
"de": "Fahr mit der Maus über die Karte, klick für das Menü der Region",
"en": "Hover to explore, click to open the region's menu"
},
"mapReset": {
"it": "Tutta l'Italia",
"de": "Ganz Italien",
"en": "All of Italy"
},
"randomBtn": {
"it": "Regione a caso",
"de": "Zufällige Region",
"en": "Random region"
},
"searchPlaceholder": {
"it": "Cerca una regione…",
"de": "Region suchen…",
"en": "Search for a region…"
},
"emptyScript": {
"it": "Il menu del giorno",
"de": "Das Menü des Tages",
"en": "Today's menu"
},
"emptyText": {
"it": "Nessuna regione scelta. La cucina italiana ha venti dialetti diversi: scegline uno dalla mappa e mettiti a tavola.",
"de": "Noch keine Region gewählt. Die italienische Küche spricht zwanzig Dialekte: such dir einen auf der Karte aus und setz dich an den Tisch.",
"en": "No region picked yet. Italian cooking speaks twenty different dialects: pick one from the map and pull up a chair."
},
"menuKicker": {
"it": "La cucina di",
"de": "Die Küche von",
"en": "The cuisine of"
},
"shareBtn": {
"it": "Condividi",
"de": "Teilen",
"en": "Share"
},
"shareCopied": {
"it": "Link copiato",
"de": "Link kopiert",
"en": "Link copied"
},
"drinkKicker": {
"it": "Da bere",
"de": "Zum Trinken",
"en": "To drink"
},
"restoKicker": {
"it": "Dove mangiare",
"de": "Wo man isst",
"en": "Where to eat"
},
"restoNote": {
"it": "Valutazioni Google, luglio 2026",
"de": "Google-Bewertungen, Juli 2026",
"en": "Google ratings, July 2026"
},
"footer": {
"it": "Venti regioni, un solo appetito",
"de": "Zwanzig Regionen, ein einziger Appetit",
"en": "Twenty regions, one appetite"
},
"allRegionsTitle": {
"it": "Tutte le regioni",
"de": "Alle Regionen",
"en": "All regions"
},
"mapLoading": {
"it": "Sto caricando la mappa…",
"de": "Die Karte wird geladen…",
"en": "Loading the map…"
},
"dailyDishKicker": {
"it": "Il piatto del giorno",
"de": "Das Gericht des Tages",
"en": "Today's featured dish"
},
"dailyDishCta": {
"it": "Portami in {region}",
"de": "Bring mich nach {region}",
"en": "Take me to {region}"
},
"derbyBtn": {
"it": "Derby del Gusto",
"de": "Geschmacks-Duell",
"en": "Flavour Derby"
},
"derbyHint": {
"it": "Scegli due regioni",
"de": "Wähl zwei Regionen",
"en": "Pick two regions"
},
"derbyClose": {
"it": "Chiudi il derby",
"de": "Duell beenden",
"en": "Close derby"
},
"printMenu": {
"it": "Stampa il menu",
"de": "Menu drucken",
"en": "Print the menu"
},
"pageTitleSuffix": {
"it": "cosa mangiare, bere e dove andare",
"de": "was man isst, trinkt und wohin man geht",
"en": "what to eat, drink and where to go"
},
"backToMap": {
"it": "Torna alla mappa",
"de": "Zurück zur Karte",
"en": "Back to the map"
},
"menuSectionTitle": {
"it": "Il menu",
"de": "Das Menü",
"en": "The menu"
},
"otherRegionsTitle": {
"it": "Le altre regioni",
"de": "Die anderen Regionen",
"en": "The other regions"
},
"notFoundTitle": {
"it": "Pagina non trovata",
"de": "Seite nicht gefunden",
"en": "Page not found"
},
"notFoundEyebrow": {
"it": "Questa pagina si è persa in cucina",
"de": "Diese Seite hat sich in der Küche verirrt",
"en": "This page got lost in the kitchen"
},
"notFoundTagline": {
"it": "Non troviamo questa pagina, ma la cucina italiana ha ancora tanto da offrire",
"de": "Wir finden diese Seite nicht, aber die italienische Küche hat noch viel zu bieten",
"en": "We can't find this page, but Italian cuisine still has plenty to offer"
}
},
"icons": {
"pasta": "",
"pizza-focaccia": "",
"brot": "",
"fleisch": "",
"wurst-salumi": "",
"fisch": "",
"kaese": "",
"gemuese": "",
"suppe-eintopf": "",
"dessert": "",
"reis-polenta": "",
"streetfood": ""
}
}