Questo del viaggio gastronomico è un nostro pallino, è vero, ma credo sia la grande forza della gastronomia italiana:...
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VIAGGIO NELL’ITALIA DEI SALUMIRead more -
UN FORMAGGIO ITALIANO DALLE SFUMATURE REGIONALI: IL PECORINORead moreNe esistono tantissimi tipi, ogni regione porta avanti lavorazioni tradizionali che danno vita a grandissime...
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Idee per un tagliere di salumi con i fiocchiRead moreDa toscana doc per me il tagliere di salumi è l’antipasto per eccellenza, ma non solo. Tante volte fa parte di un...
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Potato Tortelli: a tale made in CasentinoRead morePotato tortelli are not only one of the most delicious Tuscan dishes, but they also are the symbol of our land...
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THE COLOMBARA ESTATE, ACQUERELLO RICE AND THE STORY OF RICE WEEDERSRead moreAcquerello rice - Italy’s best Carnaroli rice - was first created in 1991 in the Colombara estate. However, the story...
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‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPESRead more‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami...
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STRACHITUNT: FOOD PAIRING AND RECIPESRead morePDO Strachitunt is an incredible cheese from Bergamo, from the Taleggio Valley. It is one of my favourite Italian...
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SAN DANIELE TROUT: TRADITION ACCORDING TO FRIULTROTARead moreWhat is lacking in an Italian smoked trout as compared to a Norwegian or Scottish smoked salmon? The answer is...
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THE SALAME DI VARZI, THE QUINTESSENTIAL SALAMI FROM LOMBARDYRead moreThe PDO Salame di Varzi is an excellent Italian cold cut which obtained the Protected Designation of Origin seal back...
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ANCHOVIES FROM CETARA: ONE-OF-A-KIND FLAVOUR AND TRADITIONRead moreAs soon as someone mentions the name ‘Cetara’, we immediately think of anchovies. As a matter of fact, this amazing...
