{"id":211902,"date":"2023-10-06T09:04:19","date_gmt":"2023-10-06T07:04:19","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=211902"},"modified":"2023-10-06T09:32:21","modified_gmt":"2023-10-06T07:32:21","slug":"foodie-road-trip-in-italy-from-piedmont-to-emilia-romagna","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/foodie-road-trip-in-italy-from-piedmont-to-emilia-romagna\/","title":{"rendered":"48 hours of ‘foodie road trip’ in Italy: from Piedmont to Emilia-Romagna"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Despite the clich\u00e9 of pizza and pasta, Italian cuisine has a tradition and craftsmanship that is evident in its love for the product. No wonder it is one of the most desired cuisines in the world. And in our eagerness to discover the intricacies hidden in the raw material before reaching the table of an Italian restaurant, we have embarked on a foodie road trip through some of the regions of this country where gastronomy is more than a sign of identity: Piedmont and Emilia-Romagna (with Parma and Modena at the head). And we could not have a better guide than Daniele Tasso, executive chef of the Big Mamma group<\/a>, which has well-known restaurants such as Bel Mondo or Villa Capri in Madrid -and a total of 23 throughout Europe-.<\/p>\n\n\n\n

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Because behind the neon lights, the stories, the long lines and all the artifice that surrounds Bel Mondo, there must be something else for it to have become, after three years, one of the reference Italian restaurants in the capital. And it is that the same care they put into their image, they transfer it to the raw material, the real ingredient of their success -never better said-.<\/p>\n\n\n\n

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A post shared by BIG MAMMA SPAIN (@bigmamma.es)<\/a><\/p><\/div><\/blockquote>