Aglio (tanto), olio e acciughe, tre ingredienti per fare una delle salse più buone al mondo. Gusto super intenso,...
Latest posts
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Una salsa Patrimonio dell’Umanità, la bagna caudaRead more -
Pork jowl: tradition and innovationRead morePork jowl is such a delicacy! It tastes amazing with the greatest traditional dishes, but it is so much more than...
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Hot recipes with ‘Nduja sausageRead more‘Nduja from Spilinga is the most traditional spicy sausage, as well as a true delicacy from Calabria. Let’s see how...
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Surface mould-ripened cheeses and washed-rind cheeses: how do they differ from each other?Read moreMaking cheese requires a lot of talent. Making surface mould-ripened cheeses and washed-rind cheeses is an actual art...
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Giardiniera, the queen of pickled vegetable mixesRead moreThe Giardiniera pickled vegetable mix is an ancient, yet modern recipe – just timeless. The jar of Giardiniera is...
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The difference between cured meats and sausagesRead moreEven though they are all equally delicious, cured meats and sausages are not the same: the meat processing method is...
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Four incredible desserts with sour cherriesRead moreSour cherries, sugar and a lot of sun make this delicious product. Let’s see how we can make 4 mouth-watering...
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Pasta from Gragnano: summer editionRead moreIs there something more Italian than Pasta from Gragnano? Let’s discover this delicacy from our territory that is a...
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Italian cheeses for picnicsRead moreA as cheese affinage, B as cheese board, C as cheese curd – the world of Italian cheeses is worth exploring and...
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Genoa Pesto sauce, ideal for pasta and so much more!Read moreGenoa pesto sauce is a traditional sauce loved by adults and kids alike. Basil, pine nuts, Parmigiano Reggiano...
