Balsamic vinegar of Modena is not a random vinegar; it is the balsamic vinegar. There are both PGI balsamic vinegar...
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PGI Balsamic vinegar of Modena: food pairings and tipsRead more
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How to cook the perfect steakPosted in: The foodie's journalRead more
Buying a prime-quality steak means that you already off to a good start. Now you only need to cook it, but how? There...
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Northern Italy and vegetables packed in oil: the combination of tradition and naturePosted in: The foodie's journalRead more
Vegetables packed in oil date way back; they were born out of the need to keep supplies for the winter. Summer...
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The story behind a recipe: whipped salt cod spreadPosted in: The foodie's journalRead more
Whipped salt cod spread is one of the most traditional dishes from Veneto. It is always served as cicchetti, i.e....
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Italian grating cheesesPosted in: The foodie's journalRead more
Grating cheeses play an especially important role in the Italian cuisine. Let’s take a look at Parmigiano Reggiano,...
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Pici noodles - the story of Tuscan pastaPosted in: The foodie's journalRead more
The Treccani encyclopaedia defines Pici noodles as “a type of pasta made with water and flour, rolled by hand,...
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Pecorino Romano: all secrets unveiledPosted in: The foodie's journalRead more
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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Pantelleria capers, delectable flowersPosted in: The foodie's journalRead more
Capers 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 MOREPosted in: The foodie's journalRead more
Cold 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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Ciauscolo & Co: cold cuts from the MarchePosted in: The foodie's journalRead more
The region Marche is home to some of the best Italian cold cuts. Ciauscolo and Fabriano salami are the most famous...