ITALIAN SPECIALTY FOODS
WHEREVER YOU ARE

<p>Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.</p>

<p>Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while looking for the best flavour, we found Acquerello, a rice that has really made the history of our cuisine.</p>

<p>What do ham, a jar of pickles and a stockfish have in common? And capers in salt and smoked meat? Ok, I’ll tell you: these are all strategic systems that humans have discovered to store food during lean periods. Today we’ll talk specifically about canned foods, a delicacy signed by the Radici farm.</p>

<p>Sweet, salty, sour, bitter and… Umami! The "tasty" taste of soy sauce, dried mushrooms, seasoned parmesan and our favourite umami food, black garlic! How is it produced? How do you use it in the kitchen? Read on and you’ll find out!</p>

<p>Today we’re talking about nduja salami from Spilinga, the most representative gastronomic product of Calabria. Soft texture and strong taste, this spreadable salami is a real delicacy. But how can we use it in the kitchen? Here are some recipes to add some spice to your summer dinners!</p>

<p>So, how about a nice barbecue? Delicious, isn’t it? If you can believe it, all you need is high quality meat. And you’re in luck, because we have just the thing for you. Light the fire, time to grill!</p>