Pecorino Romano cheese is one of the food symbols of our country. It is one of the most exported Italian cheeses...
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Pecorino Romano: all secrets unveiledRead more -
Pantelleria capers, delectable flowersRead moreCapers are the flower buds of the Capparis Spinosa plant. It is a bushy shrub which blossoms between the months of...
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ITALIAN SPICY COLD CUTS: VENTRICINA SALAMI AND MUCH MORERead moreCold cuts and sausages are part of our country’s farming tradition. Meat was a precious good and wasting it was out...
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La Campania e la pasta: dove tutto ebbe inizioRead moreEsiste qualcosa di più tipicamente italiano della pasta? Da sempre, nell’immaginario collettivo, non c’è tavola...
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Storia di un biscotto toscano: i cantucciRead moreI cantucci sono i biscotti toscani più famosi al mondo. Il nome cantuccio deriva dal latino cantellus, cioè pezzo,...
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Storia e produzione del Taleggio DOPRead moreIl Taleggio è un formaggio a pasta cruda di latte vaccino. Le forme sono parallelepipedi con un’altezza di 18-20...
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Panforte from Siena: history and varietiesRead morePGI Panforte from Siena is a Christmas dessert made from almonds, candied fruits, honey and spices. Panforte is a...
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Saffron pistils: a treasure from TuscanyRead moreSaffron probably is the oldest spice that we still use today. It originated a long time ago in a place far away. It...
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Gorgonzola: everything about the most famous cheese from LombardyRead moreGorgonzola is a blue cheese with raw paste, made from whole cow’s milk. It is made in Brescia, Pavia, Novara, Biella,...
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Italian honey and cheeses: tasty pairingsRead moreHow delicious is the combo cheese and honey? Yes, cheese platters are very trendy right now and we often stumble upon...
