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Capers, what a taste!
Capers, what a taste!
525 Views

Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also discover caper berries, caper leaves and the caper production farm that brings Pantelleria’s tradition to the world. Ready to go?

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Ferragosto’s picnic
Ferragosto’s picnic
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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.

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Precious grains from the Vercelli plain
Precious grains from the Vercelli plain
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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.

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A pasta format…That is a keeper!
A pasta format…That is a keeper!
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Ziti are among the most typical pasta shapes of Campania. The traditional recipe thinks they must be paired with Genoese sauce, a true celebration dish. They’re also great with fish, vegetables, baked or any way you like, because when the pasta is good, it really goes with everything!

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How is goodness preserved?
How is goodness preserved?
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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.

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Discovering the fifth taste
Discovering the fifth taste
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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!

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A tour in Lazio to discover the true Pecorino
A tour in Lazio to discover the true Pecorino
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What do you think of when I say “spaghetti amatriciana”? And “pasta alla gricia”? Or maybe you’d prefer a nice “cacio e pepe”? Very well, if you want to master these dishes like a real pro, you cannot not know the two products that make these delicacies possible: Pecorino Romano cheese and Pecorino cheese from Amatrice.

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Recipes…The spicy ones!
Recipes…The spicy ones!
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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!

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Everything you need to know for an epic barbecue
Everything you need to know for an epic barbecue
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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!

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Why choose PGI pasta
Why choose PGI pasta
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Gragnano pasta is an excellence of the territory. But what’s so special about it? And how is it produced? To discover its history and all its qualities, have a read here!

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Yes to cheese, but lactose-free: here’s how!
Yes to cheese, but lactose-free: here’s how!
417 Views

Did you ever have a lactose-intolerant guest for dinner but had no idea that they were? Perhaps right after you put together a rich cheese platter? Pretty embarrassing, isn’t it? It is not necessary to opt for entirely vegan alternatives, because fortunately there are many lactose-free cheeses perfect for any platter that comes to mind!

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Who says there’s only tuna in oil?
Who says there’s only tuna in oil?
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From Marzamemi’s tuna fish factories…The greater amberjack! Tradition and environmental sustainability: fishing is exclusively by angling in the Mediterranean, the processing entirely made by hand, in short it’s a delight to always keep in the pantry!

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When whole is better than sliced
When whole is better than sliced
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We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in the pantry: there is a great 7 kg ham that’s only waiting for you!

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From Lombardy, a fresh and creamy cheese perfect for every dish!
From Lombardy, a fresh and creamy cheese perfect for every dish!
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Quartirolo Lombardo is an ancient cheese that tells the history and tradition of a territory. But it is also a wild card-kind of ingredient, which enriches every dish with taste and freshness, from appetizers to desserts. Here are some ideas!

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The thousand secrets of the art of smoking
The thousand secrets of the art of smoking
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There are many smoked food, each one better than the other. Our favourite? Friultrota’s cold-smoked rainbow trout. Read on and find out why!

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The most typical pasta shapes for the greatest traditional recipes
The most typical pasta shapes for the greatest traditional recipes
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Are you thinking of preparing one of the great first courses of Italian tradition? Are you aware that an exceptional recipe requires an exceptional pasta? Well today is your lucky day, because we have exactly what you need…Ready to find out?

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Recipes and pairings with the world’s number one cheese
Recipes and pairings with the world’s number one cheese
397 Views

Isn’t buffalo mozzarella the best? Do you know that you can use it to prepare easy and delicious appetizers, first and second courses? Meat, fish or veggies, let’s discover all the combinations of the most beloved cheese in Italy.

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Planet-friendly dietary choices
Planet-friendly dietary choices
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Earth Day is a unique opportunity to celebrate our planet and protect it. But what can we do to respect it at our table? Which are the right dietary choices? We’re talking about about organic farming, herbicides, water footprint, conscious consumption, short supply chain, seasonality, CO2 emissions and so much more, as well as Bronte pistachios, nougat and organic honey...

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Easter breakfast, a delicious ritual throughout Italy
Easter breakfast, a delicious ritual throughout Italy
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Easter, a moment of rebirth and celebration, a delicious occasion to celebrate the end of the Lenten fast. But how do Italians have breakfast on Easter? Here’s a brief summary of regional traditions from North to South.

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Why do you eat chocolate eggs on Easter?
Why do you eat chocolate eggs on Easter?
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It’s not Easter without chocolate eggs. Did you know that Easter eggs are not just a sweet conclusion to Easter lunch, but tangible symbols of an ancient rite – actually much older than Christianity itself… Are you curious? Then keep on reading!

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Truly special flavour enhancer: not just salt!
Truly special flavour enhancer: not just salt!
458 Views

Anchovy sauce enhances the flavours and enriches every dish with taste and flare. But what do we mean by “flavour enhancer”? And what other ingredients can intensify and enhance the flavours? From vinegar to gomashio, from spices to soy sauce, here are our favourite ways to spice up the table!

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Yummy combinations and ideas with “del Monaco” cheese
Yummy combinations and ideas with “del Monaco” cheese
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Have you ever tasted the Provolone del Monaco cheese on baked pasta? In cabbage rolls? On a gorgeous platter with cold cuts, pickles and sauces of any kind? No? So what are you waiting for? Here are some simple but delicious ideas to enjoy one of the best Italian cheeses.

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Round, delicate and delicious: PGI Piedmont hazelnut from the Langhe area
Round, delicate and delicious: PGI Piedmont hazelnut from the Langhe area
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The PGI Piedmont hazelnut from the Langhe area is a true gem. Sweet, aromatic and crunchy, perfect as it is or for the making of desserts and, why not, savoury dishes. Ready to discover it?

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Egg pappardelle in 5 variations of goodness
Egg pappardelle in 5 variations of goodness
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How many ways do you know to season fresh egg pappardelle noodles? If only ragout comes to mind, then you really have to read this blog!

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Ancient wheat flour, Italian heritage
Ancient wheat flour, Italian heritage
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Tell me you’re Italian without telling me you’re Italian, here’s some pasta, some pizza and some bread. All great and delicious, but what’s really inside the dishes we love the most? And why do we hear so much about ancient wheat flour?

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Mountain honey, a treasure to protect
Mountain honey, a treasure to protect
620 Views

Mix the sweetness of Italian honey with the scents of our mountains and the care of those who transform a gift of nature into a jarred delight…And you get the rhododendron honey!

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“Canederli” dumplings from Trento: 5 recipes beyond tradition
“Canederli” dumplings from Trento: 5 recipes beyond tradition
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“Canederli” dumplings, the perfect dish to warm up the winter! Beautiful, delicious, round and genuine, these bombs of taste can be seasoned in many ways, one tastier than the other. Here’s some ideas.

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Creamy and fresh Quartirolo lombardo cheese
Creamy and fresh Quartirolo lombardo cheese
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PDO Quartirolo Lombardo is a unique cheese with a unique story. It is tied with its terroir in an unbreakable bond and it follows the seasonal cycle; it is the perfect example of a product telling the story of its land.

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Fantastic risotto recipes and where to find them
Fantastic risotto recipes and where to find them
1533 Views

Acquerello rice is one of a kind. Its story is like a fairy tale, but it is the innovation implemented in the Colombara estate that makes it so special. There is something magical about this place: from the internationally patented reintegration of the germ into the grain, through helices, to silos kept at a controlled temperature where the rice ages up to 7 years. These risotto recipes are a must-try!

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Capers: all secrets revealed
Capers: all secrets revealed
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Capers have so many secrets! Flowers, lizards and crunchy leaves – let’s discover all about these buds packed with flavour.

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Five lucky recipes with lentils
Five lucky recipes with lentils
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What do you think of when I say lentils? Do you think of Cotechino? Or of New Year’s Eve? That’s ok, but the time has come to discover some other recipes with this incredible ingredient, to start 2022 with a bang!

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The most valuable cold cut…
The most valuable cold cut…
1085 Views

Culatello di Zibello is the gem of Italian butchery. It has an old story and a truly one-of-a-kind flavour and, truth be told, a very high price. However, if you read its story or taste it, you will realise that its price matches its value!

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Tortellini from Artusi to “Venus’ treasure chest”
Tortellini from Artusi to “Venus’ treasure chest”
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Tortellini have been, as always, the star of our holidays, either for a lunch with family or a dinner between friends. We all know that beef broth is the perfect pairing for Tortellini, but how do the great chefs cook them? Here you can find some star-rated ideas!

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Recipes with Cantucci biscuits
Recipes with Cantucci biscuits
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Tuscan Cantucci almond biscuits taste amazing any time of the day. You can eat them by themselves or serve them with coffee or ice cream; you can crush them on yoghurt or use them as an exceptional ingredient to make mouth-watering desserts. Here you can find some great ideas!

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The holiday cheese platter
The holiday cheese platter
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It’s impossible to resist a cheese platter! It’s ideally suited for the holidays, since it allows pleasing everyone without toiling away in the kitchen, it allows trying out new flavour combinations and enjoying once again the true masterpieces of the Italian cheesemaking craft. Here you can find some useful tips to impress your guests.

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Tortellini: the must-have, Christmas pasta dish
Tortellini: the must-have, Christmas pasta dish
1006 Views

Close your eyes and think of Christmas. Can you feel the warmth? The steam coming off the bowl? The scent of home, of holidays? Take out your spoons, today we are talking about Tortellini in broth.

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Mortandela: the story of a delicacy
Mortandela: the story of a delicacy
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Mortandela is the most traditional sausage from the Non valley. The signature features of this exceptional product with an old story and a handmade processing are its shape, similar to that of a squashed meatball, and its smoky flavour. Let’s discover how this delicacy of the mountains is made, how it is eaten and how it is served.

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Nougat from Cremona: the story of a Christmas classic
Nougat from Cremona: the story of a Christmas classic
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Nougat is one of the most beloved Christmas confections in Italy. It is a must during the festivities in all its variations: soft or crumbly, with wafer or covered in chocolate. This delicacy has ancient origins that are still shrouded in mystery, but it is forever bound to the city of Cremona. Let’s discover why.

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Rainbow trout: recipes and flavour combinations for the holidays
Rainbow trout: recipes and flavour combinations for the holidays
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Rainbow trout is an exceptional, local product. And it is for sure impressing on a holiday table! Let’s take a look at some easy, delicious and smart recipes to amaze your guests without going crazy in the kitchen.

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Provola, Provolone and Mozzarella: different varieties of pasta-filata cheeses
Provola, Provolone and Mozzarella: different varieties of pasta-filata cheeses
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How delicious are pasta-filata cheeses? Provola, Provolone and Mozzarella are three astounding cheeses with different taste, intensity and consistency. They all, however, melt when heated. Let’s discover these melty delicacies belonging to our traditional cheesemaking craft.

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Cakes and biscuits with honey
Cakes and biscuits with honey
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Italian honey is an absolute delicacy and it is also the star of delicious cakes and scented biscuits from all over the world. From Spain, through Turkey, to Sweden – let’s embark on a super sweet trip.

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Mostarda from Cremona, tradition and so much more!
Mostarda from Cremona, tradition and so much more!
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Mostarda assorted candied fruit from Cremona is more than just a side dish; it perfectly balances many dishes, adding intensity and depth with its sweet and spicy notes. It is made with assorted fruit: pears, walnuts, oranges, ginger, wild strawberries… Are you ready for an explosion of colours, scents and flavours with a kick?

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Cheese names: what do they stand for?
Cheese names: what do they stand for?
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Have you ever asked yourself why a Mozzarella cheese is called like that? What lends Provolone its name? And what about Stracchino? Sometimes it is easy to see why a cheese was called a certain way, but the names of other cheeses are still shrouded in mystery… Let’s try to understand where the names of these cheeses come from among weird stories and a lot of creativity.

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Christmas luxury corporate gifts: how to choose them?
Christmas luxury corporate gifts: how to choose them?
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What is a luxury Christmas corporate gift? It isn’t enough to put together quality products: you have to tell a story through exceptional ingredients and flavours. Sometimes a basket containing several delicacies can take you on a flavourful journey.

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Handcrafted Panettone: how does it differ from industrial ones?
Handcrafted Panettone: how does it differ from industrial ones?
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A handmade Panettone is made with exceptional ingredients, expert hands, alert eyes, love, much patience and a pinch of luck. It is, after all, the most difficult yeast-leavened cake to make! Let’s take a look at its features and how a handmade Panettone (greatly) differs from a supermarket one.

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Cotechino, a must-have for your holiday meal
Cotechino, a must-have for your holiday meal
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There isn’t a better holiday dish than Cotechino with lentils. Served on New Year’s Eve or on New Year’s Day, this dish is part of the history of Italian cuisine. If it’s so delicious, then why is it only eaten during the holidays? Here you can find some tips to enjoy it all year round.

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Bronte pistachios for sweet and savoury recipes
Bronte pistachios for sweet and savoury recipes
1005 Views

They are tiny, green, crunchy and they have a unique flavour: they are the PDO Bronte pistachios. Let’s learn how to make sweet and savoury recipes with chopped pistachios, pistachio spread and pistachio pesto – only PDO green pistachios of Bronte, of course.

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Italian uncooked cheeses
Italian uncooked cheeses
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Cheeses can also be ranked by the heat treatment that the curd undergoes. That’s why uncooked cheeses - so many and so delicious – have nothing to do with raw-milk cheeses. Let’s take a look at some of these Italian delicacies.

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A world heritage dip, bagna cauda
A world heritage dip, bagna cauda
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Garlic (a lot of it), oil and anchovies: three ingredients make one of the most delicious sauces in the world. The bagna cauda dip has a very intense flavour and a one-of-a-kind scent. Let’s take a look at this recipe characterised by conviviality. Fire up the Fujot, we’re going to Piedmont!

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Pork jowl: tradition and innovation
Pork jowl: tradition and innovation
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Pork jowl is such a delicacy! It tastes amazing with the greatest traditional dishes, but it is so much more than that. It is flavourful, intense and it contains just the right amount of the finest fat; it is one of Italy’s most delicious cold cuts. And it should not be confused with pork belly!

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Hot recipes with ‘Nduja sausage
Hot recipes with ‘Nduja sausage
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‘Nduja from Spilinga is the most traditional spicy sausage, as well as a true delicacy from Calabria. Let’s see how to enjoy it in mouth-watering dishes that will make you break a sweat!

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Surface mould-ripened cheeses and washed-rind cheeses: how do they differ from each other?
Surface mould-ripened cheeses and washed-rind cheeses: how do they differ from each other?
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Making cheese requires a lot of talent. Making surface mould-ripened cheeses and washed-rind cheeses is an actual art form.  Let’s take a look at the best examples of these handmade techniques that are so different yet so similar, in that they both create masterpieces.

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Giardiniera, the queen of pickled vegetable mixes
Giardiniera, the queen of pickled vegetable mixes
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The Giardiniera pickled vegetable mix is an ancient, yet modern recipe – just timeless. The jar of Giardiniera is beautiful, colourful, crunchy and perfectly balanced – it is a true delicacy. It pairs well with boiled meats, but also cheeses, cured meats or grilled meat. Everything tastes better with this pickled vegetable mix!

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The difference between cured meats and sausages
The difference between cured meats and sausages
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Even though they are all equally delicious, cured meats and sausages are not the same: the meat processing method is often completely different. And even though dry-cured ham and Mortadella sandwiches might be equally satisfying to you, we should not mix them up. What are the differences and similarities? Let’s embark on a journey through the best Italian cured meats and sausages together.

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Four incredible desserts with sour cherries
Four incredible desserts with sour cherries
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Sour cherries, sugar and a lot of sun make this delicious product. Let’s see how we can make 4 mouth-watering desserts using these sundried sour cherries to end each meal on a sweet note. Of course, we first have to make sure that we don’t eat them all straight out of the jar…

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Pasta from Gragnano: summer edition
Pasta from Gragnano: summer edition
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Is there something more Italian than Pasta from Gragnano? Let’s discover this delicacy from our territory that is a staple of our cuisine. During the summer, pasta from Gragnano becomes a light dish, too. Here you can find three summer dishes that you should definitely try!

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Mozzarella, the art of pasta filata from Campania
Mozzarella, the art of pasta filata from Campania
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PDO Buffalo Mozzarella from Campania is a masterpiece of the Italian cheesemaking art, as well as the only Mozzarella to have ever obtained the European PDO quality label. It is delicious, delicate, soft and enveloping – an Italian product to show off with pride.

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Taralli crackers from Bari, as tradition dictates
Taralli crackers from Bari, as tradition dictates
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Taralli crackers from Bari are small, round and fragrant; despite their size, Taralli enjoy a ‘big’ reputation as one of our country’s best delicacy. They were born out of necessity, as many Italian delicacies are. In this case, they were created by a mother that had to feed their children and ended up creating a masterpiece.

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Cold cuts from Lazio, let’s dig in!
Cold cuts from Lazio, let’s dig in!
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How tasty are cold cuts from Lazio? From Corallina salami – a must for breakfast at Easter - through Coppiette pork jerky, to hot Ventricina salami; let’s discover some exceptional products together.

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Oil-packed tuna and 4 tuna recipes you should try
Oil-packed tuna and 4 tuna recipes you should try
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Tuna packed in oil is much more than a last-minute solution for students and newly single people – it’s an actual delicacy for food connoisseurs! We already know that it is handy and delicious, but we don’t realise how much prime-quality, oil-packed tuna can help us make last-minute meals. Light, healthy and very versatile – let’s take a look at four different recipes with this delicacy.

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Italian cheeses for picnics
Italian cheeses for picnics
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A as cheese affinage, B as cheese board, C as cheese curd – the world of Italian cheeses is worth exploring and tasting. With summer approaching, our beloved cheeses become the stars of quick, light and fresh recipes. And nothing says summer more than picnics! Grab your picnic basket and blanket, we are eating outside today - of course, Italian cheeses!

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Truffle oil, how to use it in the kitchen
Truffle oil, how to use it in the kitchen
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A thread of truffle oil turns any dish into a delicacy. Unique scent and one-of-a-kind long-lasting taste – truffle is a rare gem. And truffle oil is like liquid gold – so precious and elegant. You should never compromise on quality, when it comes to truffle oil: only choose Italian oil with fine truffles and no artificial aromas. One suggestion: do not use too much truffle oil and never use it to cook – now give free rein to your creativity! 

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Gourmet sandwiches with the best Italian cold cuts
Gourmet sandwiches with the best Italian cold cuts
2304 Views

Who said that sandwiches are a just a lunch on the go? Like a treasure chest, two slices of bread can hold flavourful jewels: cold cuts, cheeses, vegetables in oil, spreads and sauces can be combined either in a traditional or in an innovative way. All you have to do is bite into them and enjoy.

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Genoa Pesto sauce, ideal for pasta and so much more!
Genoa Pesto sauce, ideal for pasta and so much more!
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Genoa pesto sauce is a traditional sauce loved by adults and kids alike. Basil, pine nuts, Parmigiano Reggiano cheese, garlic, salt and extra virgin olive oil are mixed together with mortar and pestle to make one of the most delicious sauces in the world. It would be a pity to just use it as a pasta condiment, since Genoa pesto is the star of many recipes, each one tastier than the next.

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Tuscany VS Sardinia: the ultimate Pecorino cheese battle
Tuscany VS Sardinia: the ultimate Pecorino cheese battle
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Tuscany and Sardinia are the homes of Pecorino cheeses. Why do these cheeses stand out and how do they differ? Does it make sense to compare them or would it be better to just taste them all?

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Raiders of the lost Indian pea
Raiders of the lost Indian pea
1287 Views

Indian peas have had quite a troubled history: from peasant food, to cursed legumes, they are currently experiencing a rebirth. Their history is tied to regional traditions and ancient, healthy and genuine recipes. And they are delicious, too! They aren’t that quick to make, but they are surely worth rediscovering and safekeeping.

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Salamis are not all the same…
Salamis are not all the same…
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We Italians grow up eating bread with salami; from the sandwiches wrapped in foil for the school break, through cold cut platters at a restaurant, to dinners with friends – salami is a must. We should be talking about salamis, though, since there are several types of this cold cut. Let’s take a look at the most special salami types, taking into account their flavour, history and handmade production.

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Hazelnut flour for outstanding cakes
Hazelnut flour for outstanding cakes
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Hazelnut flour is a flavour-packed and scent-filled product, because it is made from PGI Piedmont hazelnuts from Alta Langa, that are only harvested, dried and ground. The result is outstanding. You can make exceptional, soft and scented cakes, by simply replacing wheat flour with this hazelnut flour. Here you can find three very easy, but delicious, recipes!

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3 mouth-watering recipes with peperoni cruschi
3 mouth-watering recipes with peperoni cruschi
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Peperoni cruschi crispy, dried bell peppers are a specialty from the region Basilicata, where you may spot them tied in long braids, drying in the sun. They can be eaten by themselves as snacks or they can be added to any dish to kick the flavour up a notch. And they are incredibly crunchy!

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Cheeses from alpine pastures: high-altitude delicacies
Cheeses from alpine pastures: high-altitude delicacies
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Cheeses from alpine pastures taste like nature, mountains and summer pastures. The cows’ milk is so delicious that is processed when it’s still raw, resulting in actual works of art. Ancient rituals, traditional techniques, shielings and pristine nature; what more can one ask for?

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All hail the ketchup
All hail the ketchup
1974 Views

Ketchup would be THE perfect sauce with an ideal balance of sweet and sour, if it weren’t for the fact that its name is often associated to fast food and junk food. Yes, that’s how it first gained popularity, but there is so much more than hamburger and fries! Enough with preconceptions!

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Tuscan butchers: traditional cold cuts
Tuscan butchers: traditional cold cuts
1506 Views

Do you know the proverb “to make a virtue out of necessity”? Or again “everything but the oink”? When you combine the best popular wisdom with exceptional artisan craft, you end up with Tuscan traditional cold cuts.

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Verna wheat: from starters to desserts and everything in between
Verna wheat: from starters to desserts and everything in between
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Verna wheat is one of Tuscany’s ancient grains. The flour made from this wheat is ideal to make bread as well as dishes full of flavour and personality. Let’s take a look at three basic doughs that you can change up according to taste and season.

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Italian stretched-curd cheeses
Italian stretched-curd cheeses
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Stretched-curd cheeses are a delicacy from Southern Italy. Mozzarella, Provola, Provolone and Caciocavallo are all made using the pasta filata technique which is an ancient, extraordinary ritual. Let’s learn more about these cheeses that taste amazing both on their own and as an ingredient.

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Garlic, Aglione garlic and black garlic: kiss-proof delicacies
Garlic, Aglione garlic and black garlic: kiss-proof delicacies
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Garlic types are not all the same. Did you know that there are many different garlic varieties? Red garlic, Polesano white garlic or Tuscan Aglione garlic are among the most famous ones; each of these varieties has unique features regarding taste, nutrients and health benefits. Want to learn more?

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A journey through Trentino Alto-Adige’s cold cuts
A journey through Trentino Alto-Adige’s cold cuts
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Cold cuts from Trentino are exceptional products that stand out because of genuine ingredients and the smoking process which makes them even more delicious. And there’s much more than Speck: there also are pork tenderloin and smoked beef. Are you ready to take on a journey through flavour?

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Sweet-and-sour bell peppers packed in oil: 3 (+1) recipes to try out
Sweet-and-sour bell peppers packed in oil: 3 (+1) recipes to try out
1448 Views

Sweet-and-sour bell peppers packed in oil are a delicious pantry staple to always have on hand. What can we do with them? Which recipes and flavour combinations make the most of these peppers?

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Orecchiette pasta from Bari: the story and tradition behind an icon
Orecchiette pasta from Bari: the story and tradition behind an icon
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Orecchiette pasta is the symbol of traditional cuisine of the city of Bari. How was it first created and how did it spread throughout the region? How is this pasta usually dressed? And how come it is so delicious? Let’s take a look together.

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Tuscan Aglione garlic: history and recipes
Tuscan Aglione garlic: history and recipes
10212 Views

Tuscan Aglione garlic is not just a ‘big’ garlic, it is an unfortunately lesser-known variety of common garlic. Its main feature is not only its size, but also its surprisingly pleasant taste. It’s very easy to digest and doesn’t cause an unpleasant breath, so much so that it is known as the ‘kiss garlic’.

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Cheese production in Italy: North VS South
Cheese production in Italy: North VS South
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Italy’s cheese-making tradition has no equal in the world. Apart from quantity (more than 480 different kinds of cheese), it is our cheese’s quality that is second to none. When talking about Italian cheeses, we must take into account the great variety of climates and landscapes of our country.

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Anchovies and meat: top flavour combination ideas
Anchovies and meat: top flavour combination ideas
2621 Views

Anchovies from Cetara tend to create unexpected flavour combinations, and act as flavour enhancer. They taste exceptional with cheeses with a long-lasting flavour, too, such as goat cheese, as well as on pizza and on focaccia bread.

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Which are the most popular Italian products abroad?
Which are the most popular Italian products abroad?
5217 Views

Everyone wants a piece of Made in Italy. We are lucky enough to be able to have these extraordinary products always at hand, but what about the rest of the world? Which countries are the biggest lovers of Italian cuisine? And which are the top export Italian products?

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Ciauscolo & Co: cold cuts from the Marche
Ciauscolo & Co: cold cuts from the Marche
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The region Marche is home to some of the best Italian cold cuts. Ciauscolo and Fabriano salami are the most famous ones and they are still made like they used to. It is important to raise awareness about these products, in order to better protect and promote them. That isn’t that hard to do, to be honest, since they are truly mouth-watering!

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PGI Balsamic vinegar of Modena: food pairings and tips
PGI Balsamic vinegar of Modena: food pairings and tips
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Balsamic vinegar of Modena is not a random vinegar; it is the balsamic vinegar. There are both PGI balsamic vinegar and PDO traditional balsamic vinegar of Modena. PGI Balsamic vinegar of Modena can complement any dish thanks to its incredible aromatic flavour. It should always be drizzled after cooking, off the heat; never cook it to avoid altering its aroma.

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How to cook the perfect steak
How to cook the perfect steak
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Buying a prime-quality steak means that you already off to a good start. Now you only need to cook it, but how? There are as many as seven degrees of steak doneness with different timing and temperatures.

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Northern Italy and vegetables packed in oil: the combination of tradition and nature
Northern Italy and vegetables packed in oil: the combination of tradition and nature
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Vegetables packed in oil date way back; they were born out of the need to keep supplies for the winter. Summer vegetables were packed in oil and kept for the coldest months. Nowadays, we do not need to stock up on food anymore, but we still love packing vegetables in oil.

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The story behind a recipe: whipped salt cod spread
The story behind a recipe: whipped salt cod spread
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Whipped salt cod spread is one of the most traditional dishes from Veneto. It is always served as cicchetti, i.e. appetisers made by bacari, the traditional inns in Venice. It tastes amazing spread on a roasted polenta slice or paired with a nice glass of wine.

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Italian grating cheeses
Italian grating cheeses
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Grating cheeses play an especially important role in the Italian cuisine. Let’s take a look at Parmigiano Reggiano, Pecorino Romano and Grana Padano - the absolute icons of the Italian cheese landscape.

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Pici noodles - the story of Tuscan pasta
Pici noodles - the story of Tuscan pasta
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The Treccani encyclopaedia defines Pici noodles as “a type of pasta made with water and flour, rolled by hand, similar to Spaghetti noodles but softer, usually dressed with oil, garlic or bread crumbs, a traditional dish from Siena.”

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Panettone: the story of an Italian Christmas legend
Panettone: the story of an Italian Christmas legend
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Nine Italians out of ten cannot fathom Christmas without Panettone. The most traditional Christmas sweet bread comes in thousands of variations, but, whichever way you like it, it is a must during the holidays. Where did it originate? What is its story?

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Cold cuts and food pairings with cheese, mostarda etc.
Cold cuts and food pairings with cheese, mostarda etc.
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There are at least 300 different cold cuts in Italy and over 40 of them obtained the PDO and PGI quality seals. There are also many different ways to make cold cuts. Let’s take a look at some tasty food pairings that can enhance the features of cold cut the best.

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Parma dry-cured ham: the story behind this delicacy
Parma dry-cured ham: the story behind this delicacy
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Parma has now become a synonym of prosciutto ham. Parma ham, which obtained the Protected Designation of Origin in 1996, is a true masterpiece. And the king of hams deserves a worthy trademark, like the five-pointed duke’s crown.

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The cradle of Italian filled pasta
The cradle of Italian filled pasta
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An Italian festivity doesn’t go by without us feasting on a bountiful plate of stuffed pasta. Tortellini, Ravioli, Agnolotti, Cappellacci and potato-filled Tortelli are quintessential dishes for special occasions.

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Castelmagno cheese: a gem from the mountains
Castelmagno cheese: a gem from the mountains
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Castelmagno is a fatty, semi-hard cow milk’s cheese. It is a protected designation of origin certified product, as well as one of the most famous cheeses in Italy.

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San Daniele ham: the culture behind this delicacy from Friuli
San Daniele ham: the culture behind this delicacy from Friuli
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Dry-cured ham is one of the most ancient cold cuts and San Daniele ham is the highest expression of a tradition that is more than a century old. San Daniele is a small municipality in the hills of the province of Udine. Here, where North-Eastern winds blow from the Carnic Alps to the Adriatic Sea, a unique and exceptional ham is made.

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PDO Gorgonzola: new recipes and flavour combinations
PDO Gorgonzola: new recipes and flavour combinations
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Gorgonzola cheese is a pillar of the cheese industry in the region of Lombardy. Since 1996, the year in which this cheese obtained the Protected Designation of Origin label, every step must comply with product specifications and must take place only in a specific geographical area.

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Campania and pasta: where everything started
Campania and pasta: where everything started
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Is there something more Italian than pasta? In the collective imaginary, Italy has always been linked to a plate of pasta and our immigrant forefathers were often called “spaghetti-eaters”. It was first used as an insult, but today it is a rather popular commonplace with an element of truth. Let’s be honest: we like eating pasta, a lot.

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Cantucci: the story of Tuscan biscuits
Cantucci: the story of Tuscan biscuits
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Cantucci are the most famous Tuscan biscuits in the world. The name cantuccio comes from the Latin word cantellus which means piece or slice; this word describes how these biscuits are made: a small, fresh-out-of-the-oven loaf of dough is sliced diagonally. 

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History and production of PDO Taleggio cheese
History and production of PDO Taleggio cheese
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Taleggio is a cow’s milk cheese with raw paste. Cheese wheels have a rectangular shape, measuring between 18 and 20 cm in height and weighing between 1.7 and 2.2 kg. The cheese rind is soft and has a particular colour tending to pink, due to the action of surface microflora.

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Panforte from Siena: history and varieties
Panforte from Siena: history and varieties
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PGI Panforte from Siena is a Christmas dessert made from almonds, candied fruits, honey and spices. Panforte is a must at Christmas time, but why not enjoying its soft and scented dough all year round?

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Saffron pistils: a treasure from Tuscany
Saffron pistils: a treasure from Tuscany
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Saffron probably is the oldest spice that we still use today. It originated a long time ago in a place far away. It comes from the pistils of the Crocus Sativus flower of the Iridaceae family. Tuscan saffron, in particular, has always been a great delicacy.

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Gorgonzola: everything about the most famous cheese from Lombardy
Gorgonzola: everything about the most famous cheese from Lombardy
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Gorgonzola is a blue cheese with raw paste, made from whole cow’s milk. It is made in Brescia, Pavia, Novara, Biella, Varese and Lecco, in an area located in between the regions of Lombardy and Piedmont. In 2019 Gorgonzola cheese production exceeded 5 million cheese wheels, making it the third most popular Italian cheese.

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Italian honey and cheeses: tasty pairings
Italian honey and cheeses: tasty pairings
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How delicious is the combo cheese and honey? Yes, cheese platters are very trendy right now and we often stumble upon quite random pairings but, when it’s well thought through, the honey-cheese combo can be a true delicacy.

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History and production of the real Bronte pistachio
History and production of the real Bronte pistachio
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The pistachio tree is very old. It was already mentioned in the Old Testament and the drawing of a pistachio plant was found on an Assyrian obelisk dating back to the 7th century BC. The word pistachio comes from the Greek Pistakion which was then translated as Pistacium in Latin. But it was the Arabs that spread the pistachio all over Sicily.

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ITALIAN SPICY COLD CUTS: VENTRICINA SALAMI AND MUCH MORE
ITALIAN SPICY COLD CUTS: VENTRICINA SALAMI AND MUCH MORE
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Cold cuts and sausages are part of our country’s farming tradition. Meat was a precious good and wasting it was out of the question. Making cold cuts and sausages was a way to preserve meat in a natural way and salting, drying and aging techniques evolved over time, until they became an actual art form.

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Pecorino Romano: all secrets unveiled
Pecorino Romano: all secrets unveiled
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Pecorino Romano cheese is one of the food symbols of our country. It is one of the most exported Italian cheeses abroad; it is mostly exported to the USA which amounts to 70% of total exports. In the month of June 1996, this delicious hard cheese, made from whole sheep’s milk, obtained the Protected Designation of Origin.

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Pantelleria capers, delectable flowers
Pantelleria capers, delectable flowers
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Capers are the flower buds of the Capparis Spinosa plant. It is a bushy shrub which blossoms between the months of May and September. It hardly reaches a height of 50 cm and it has small and dark leaves, as well as big and white flowers. You can eat everything from this plant: buds - i.e. capers -, fruits called caper berries, as well as caper leaves. 

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A COMPARISON BETWEEN CACIOCAVALLO PODOLICO AND CACIOCAVALLO SILANO CHEESE
A COMPARISON BETWEEN CACIOCAVALLO PODOLICO AND CACIOCAVALLO SILANO CHEESE
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Caciocavallo podolico cheese (which is a Slow Food Presidium and has been recognised as an Italian Traditional Agro-Food Product) and PDO Caciocavallo Silano are semi-hard cheeses with a stretched curd (pasta filata) which are obtained by skilfully processing cow’s milk from the South of Italy. They both have very few and irregular eyes and as ripening progresses, their flavour becomes more intense and spicy and their colour turns to yellow.

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TORTELLINI FROM BOLOGNA: RECIPE, STORY AND LEGENDS
TORTELLINI FROM BOLOGNA: RECIPE, STORY AND LEGENDS
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Tortellini from Bologna awaken the senses, make you feel good and bring a festive spirit on the table. It’s the perfect comfort food, since they are delicious and genuine, assuming that they are properly made.

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CETARA ANCHOVIES: FOOD PAIRINGS AND RECIPES
CETARA ANCHOVIES: FOOD PAIRINGS AND RECIPES
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Cetara anchovies are a delight from Campania that has been a source of livelihood for the fishermen of this small fishing village for centuries. Today anchovy fishing is still a driving force for Cetara’s economy and virtuous companies dedicate themselves completely to this raw material following local tradition, in order to preserve the real taste of these anchovies.

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Provolone del Monaco cheese: milk, tradition and craft
Provolone del Monaco cheese: milk, tradition and craft
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PDO Provolone del Monaco is a cheese with a stretched curd (pasta filata) from Campania; everything about this cheese - from the milk to its processing technique - is truly unique. We are in Campania in the Lattari mountain area, the mountain range overlooking the Sorrento peninsula.

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WHY SHOULD I BUY ITALIAN FOOD ONLINE?
WHY SHOULD I BUY ITALIAN FOOD ONLINE?
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If one decides to open an online food shop, the first thing to ask oneself should be: why should people buy foodstuffs on an e-commerce rather than in their trusted delicatessen or in the supermarket? 

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A JOURNEY THROUGH ITALY’S COLD CUTS
A JOURNEY THROUGH ITALY’S COLD CUTS
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We must admit that we are pretty obsessed with the whole culinary journey thing, but it is one of things we love the most about Italian cuisine: each Italian region - and sometimes even province - has its own products and flavours. And we had to dedicate one of our journeys to one of the most delicious and typical food products of Italy. 

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AN ITALIAN CHEESE WITH REGIONAL VARIATIONS: PECORINO
AN ITALIAN CHEESE WITH REGIONAL VARIATIONS: PECORINO
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Pecorino cheese is one of the most beloved Italian cheeses in our country and beyond. Many different types of pecorino exist, given that each region makes its own traditional artisan pecorino cheese. 

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Some suggestions for a mouth-watering cold cut platter
Some suggestions for a mouth-watering cold cut platter
6866 Views

All Tuscan people like myself would probably agree with me, when I say that cold cut platters are my favourite starter dish, but they are much more than that. They can be served in a summertime buffet or can be enjoyed during an informal dinner. However, it goes without saying that the cold cuts that you choose for your platter must be delicious, genuine and of high quality. 

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Potato Tortelli: a tale made in Casentino
Potato Tortelli: a tale made in Casentino
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Potato tortelli are not only one of the most delicious Tuscan dishes, but they also are the symbol of our land Casentino. Talking about ‘Tuscan’ potato tortelli does not do justice to this delicacy, since two great varieties of tortelli exist: tortelli from Mugello and tortelli from Casentino. And we know how deeply tied these recipes are to their home land. 

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‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES
‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES
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‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to Calabria, whenever you feel like it. Even a dish as simple as ‘Nduja salami spread on a toasted slice of bread will satisfy your senses - and your palate.

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STRACHITUNT: FOOD PAIRING AND RECIPES
STRACHITUNT: FOOD PAIRING AND RECIPES
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PDO Strachitunt is an incredible cheese from Bergamo, from the Taleggio Valley. It is one of my favourite Italian blue cheeses: it is made from raw cow’s milk and has a soft and raw paste.  Although its name may sound similar to more famous cheeses such as Stracchino or Taleggio, the Strachitunt deserves its own place of honour.

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SAN DANIELE TROUT: TRADITION ACCORDING TO FRIULTROTA
SAN DANIELE TROUT: TRADITION ACCORDING TO FRIULTROTA
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What is lacking in an Italian smoked trout as compared to a Norwegian or Scottish smoked salmon? The answer is nothing, we can assure you. Yes, salmon has a distinctive flavour, which could probably be perceived as oilier to the palate, and its quality and processing methods differ depending on the country of production. However, the trout has become a worthy competitor, especially thanks to the incredible work carried out by Friultrota and by the Pighin family.

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THE SALAME DI VARZI, THE QUINTESSENTIAL SALAMI FROM LOMBARDY
THE SALAME DI VARZI, THE QUINTESSENTIAL SALAMI FROM LOMBARDY
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The PDO Salame di Varzi is an excellent Italian cold cut which obtained the Protected Designation of Origin seal back in 1996. A great value of this salami lies in the fact that it is still produced in artisan cured meat factories which are almost entirely run by families. This goes to show how much this product is still respected and protected and consequently, how it managed to preserve its original genuine flavour over the course of time.

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ANCHOVIES FROM CETARA: ONE-OF-A-KIND FLAVOUR AND TRADITION
ANCHOVIES FROM CETARA: ONE-OF-A-KIND FLAVOUR AND TRADITION
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As soon as someone mentions the name ‘Cetara’, we immediately think of anchovies. As a matter of fact, this amazing oily fish is deeply tied to the culture of this village, influencing the work pace, the life and gastronomy of its inhabitants. The artisan producers of salt-packed anchovies from Cetara and colatura di alici (the anchovy sauce) managed an incredible feat: they contributed to the fame of these delights all over the world, educating palates and making people understand what a...

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ITALIAN CHEESES: SPECIALTIES FROM SARDINIA BY ARGIOLAS CHEESE
ITALIAN CHEESES: SPECIALTIES FROM SARDINIA BY ARGIOLAS CHEESE
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The region Sardinia is home to the greatest production of Italian Pecorino cheese in Europe. Why is this cheese so widespread? Probably because pastoralism has been practiced in Sardinia for thousands of years. Nowadays, Sardinian cheeses are exported and much beloved all over the world. We have particularly appreciated the work of an excellent dairy farm in Sardinia: Argiolas cheese.

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TUSCAN OIL AS SEEN THROUGH THE EYES OF FRANCI OIL MILL
TUSCAN OIL AS SEEN THROUGH THE EYES OF FRANCI OIL MILL
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Extra virgin olive oil is an excellent product; it is the result of hard work, love and wisdom and Franci oil mill is well aware of that. The story of this oil mill is exemplary and shows how worthy this precious golden nectar is to us Italians. Olive oil differs from region to region; a Tuscan olive oil is completely different from an olive oil from Apulia. Olive trees are different, as well as the climate, the harvesting method and the milling.

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DISCOVERING ITALIAN RAW MILK CHEESES
DISCOVERING ITALIAN RAW MILK CHEESES
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Raw milk means milk which does not undergo any heat treatment prior to becoming cheese. According to Slow Food, cheeses made from this type of milk, i.e. raw milk Italian cheeses, are the only ones that preserve an invisible bacterial biodiversity, a great treasure that makes these culinary products truly unique.

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‘NDUJA FROM SPILINGA: HISTORY AND SECRETS
‘NDUJA FROM SPILINGA: HISTORY AND SECRETS
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Calabrian ‘Nduja is the culinary specialty which best represents the region of Calabria. Sure, there are many other excellent Calabrian specialties, but the ‘Nduja spreadable salami holds a special place in people’s heart, so much so that, although it is a local product, ‘Nduja is exported everywhere in the world and eaten by Italian families on a daily basis. Let’s discover some facts about this cold cut, starting from its production area.

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CASENTINO GREY PORK
CASENTINO GREY PORK
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Casentino Grey Pork comes, as its name says, from the Casentino valleys. Casentino grey pigs are a crossbreed between white pigs (Landrance or Large White breeds) and ancient local breeds from Central Italy, such as Cinta Senese or Mora Romagnola.

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TYPICAL TUSCAN COLD CUTS: SEEKING TIMELESS FLAVOURS
TYPICAL TUSCAN COLD CUTS: SEEKING TIMELESS FLAVOURS
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Tuscany has been renowned for its cold cuts for thousands of years. Just to give an example: the great Pliny the Elder had mentioned them in Naturalis Historia in 77 BC, praising their flavour. Since then they have become one of the most famous Tuscan specialties in Italy and abroad. Which are the most famous Tuscan cold cuts?

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ITALIAN RICE CULTIVARS
ITALIAN RICE CULTIVARS
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In Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads…The Italian regional culinary tradition features plenty of recipes with rice. Nowadays we can find many rice cultivars on the market and luckily, the general public is getting to know many rice companies. Let’s plunge into the world of Italian rice.

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EMILIA-ROMAGNA FOOD: BALSAMIC VINEGAR OF MODENA
EMILIA-ROMAGNA FOOD: BALSAMIC VINEGAR OF MODENA
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The Balsamic vinegar of Modena is one of the most beloved condiments in the world. This statement is backed up by numbers: balsamic vinegar is exported to more than a hundred countries. The black gold from Modena is a brownish, syrupy and aromatic liquid which does not contain any colouring agents or preservatives. It is a specialty from Emilia-Romagna, which is deeply tied to its production territory.

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THE BEST SPECIALTY FOOD OF CAMPANIA: PASTA FROM GRAGNANO
THE BEST SPECIALTY FOOD OF CAMPANIA: PASTA FROM GRAGNANO
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There is no other product that can embody the excellence of Campania delicacies better than pasta from Gragnano. A great deal is being said about the quality of the most famous Italian food in the world: is the wheat 100% Italian or is it mixed with foreign wheat? Does it contain pesticides? This is perhaps the pasta with the most impressing history and sensory properties and luckily, there still are many great virtuous pasta makers, like the Pastificio dei Campi company. 

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CHIANINA BEEF STEAK CUTS
CHIANINA BEEF STEAK CUTS
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Indication of the origin of meat, the farming systems of the Chianina breed, the meat aging period and slaughter quality: these are all factors that must be taken into consideration when buying prime-quality steaks. Let’s see which meat cuts are the best for grilling as well as the characteristics of the Chianina breed.

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DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO
DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO
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Parmigiano Reggiano and Grana Padano cheeses have a similar shape, colour and paste, but they follow completely different product specifications as requested by their respective protection consortia. Parmigiano Reggiano and Grana Padano are two of the most famous and outstanding Italian cheeses: two respectable PDO cheeses with very ancient origins, which, over time, have become part of a very specific cultural identity to the point where people are now taking sides.

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ITALIAN PASTA TYPES AND SHAPES REGION BY REGION
ITALIAN PASTA TYPES AND SHAPES REGION BY REGION
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How many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce. First of all, Italian pasta shapes are divided into two main categories: long-length and short-cut. Then they can also be sorted according to the type of surface, whether they are dried, stuffed etc. Each region has given free rein to its creativity, helping to shape a one-of-a-kind culinary and cultural landscape.

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STRACHITUNT E FORMAGGI ERBORINATI: UNA FANTASTICA TECNICA CASEARIA
STRACHITUNT E FORMAGGI ERBORINATI: UNA FANTASTICA TECNICA CASEARIA
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Sentiamo spesso parlare di erborinatura e di formaggi erborinati: l’esempio più celebre nel panorama caseario italiano è sicuramente il gorgonzola, ma ne esistono di molti altri tipi in Italia. Come lo Strachitunt, un formaggio DOP della Val Taleggio a latte vaccino crudo e a pasta cruda erborinata. La tecnica dell’erborinatura, tuttavia, è molto diffusa anche nel resto del mondo. Ma vediamo insieme in cosa consiste esattamente e come sono i cosiddetti formaggi erborinati.

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ACETO BALSAMICO DI MODENA IGP: LE RISPOSTE A TUTTE LE CURIOSITÀ
ACETO BALSAMICO DI MODENA IGP: LE RISPOSTE A TUTTE LE CURIOSITÀ
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L’aceto balsamico di Modena IGP è un condimento denso e molto pregiato dalla storia pluricentenaria. È un prodotto di fama internazionale che, vittima del suo successo, è anche oggetto di molte imitazioni. Tuttavia, il vero aceto balsamico di Modena è prodotto esclusivamente in provincia di Modena e Reggio Emilia con mosto d’uva locale. Le contraffazioni sono ormai tante, probabilmente più numerose dell’aceto balsamico originale stesso. Per questo motivo abbiamo compilato una lista di domande...

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PRODOTTI TIPICI ITALIANI: UN VIAGGIO NEL NORD DELL’ITALIA
PRODOTTI TIPICI ITALIANI: UN VIAGGIO NEL NORD DELL’ITALIA
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Ogni prodotto tipico italiano riflette tradizioni e usanze che fanno parte da secoli della vita quotidiana delle persone del luogo, sia a tavola sia in cucina, ed è creato con materie prime coltivate o prodotte con cura da generazioni seguendo metodi di lavorazione spesso artigianali. E oggi vogliamo proprio partire per un viaggio gastronomico tra i prodotti alimentari italiani d’eccellenza delle nostre regioni settentrionali, per scoprire l’incredibile varietà di frutta, ortaggi, salumi e...

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STRACHITUNT DOP, TALEGGIO DOP E STRACCHINO: TUTTE LE DIFFERENZE
STRACHITUNT DOP, TALEGGIO DOP E STRACCHINO: TUTTE LE DIFFERENZE
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Lo Strachitunt, lo stracchino e il taleggio sono la stessa cosa? No, ovviamente, ma scopriamo insieme quali sono le differenze tra questi tre formaggi. Lo Strachitunt è un prelibato formaggio bergamasco a doppia pasta della Val Taleggio. Il suo nome in bergamasco significa “stracchino tondo”, per la sua caratteristica forma rotonda che lo distingue dallo stracchino rettangolare. Ma nonostante il suo nome, che ricorda lo stracchino, e la sua provenienza, che ricorda il taleggio, questo...

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IL SÜDTIROLER SPECK: TUTTO QUELLO CHE DEVI SAPERE PER COMPRARE QUELLO VERO
IL SÜDTIROLER SPECK: TUTTO QUELLO CHE DEVI SAPERE PER COMPRARE QUELLO VERO
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Non tutti gli speck sono uguali, quello autentico è lo speck Alto Adige IGP: ha un gusto inconfondibile e una consistenza unica, data dal connubio tra materie prime ineccepibili, aria di montagna e fumo naturale di faggio. Una doverosa premessa, per niente scontata visto che, purtroppo, lo speck altoatesino, frutto della maestria e passione dei contadini locali, è oggetto di molte imitazioni. Come si fa dunque a essere sicuri di acquistare quello giusto? E che cosa differenzia lo speck Alto...

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PRODOTTI TIPICI SICILIANI: UN INCONTRO TRA TERRA E MARE
PRODOTTI TIPICI SICILIANI: UN INCONTRO TRA TERRA E MARE
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La Sicilia, l’isola più grande del mar Mediterraneo, è rinomata in tutto il mondo per la sua gastronomia prelibata ed estremamente variegata. Questa regione così ricca di storia e cultura strabocca di prodotti tipici dalle proprietà organolettiche uniche al mondo. Prodotti caseari, salumi, vini, frutta e verdura, dolci: chi assapora la Sicilia difficilmente se ne dimentica.  Crocevia tra popoli di ogni parte del mondo, anche la cucina si è lasciata influenzare da tutte le culture che hanno...

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L’OLIO EXTRAVERGINE DI OLIVA: IL GRANDE ORO ITALIANO
L’OLIO EXTRAVERGINE DI OLIVA: IL GRANDE ORO ITALIANO
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L’Italia offre un’incredibile varietà di olio di oliva con sapori e consistenze diversi, che si adattano e sposano perfettamente con diversi tipi di piatti e diversi utilizzi in cucina: oli dal sapore robusto e dalla consistenza corposa, oli leggermente piccanti, oli dal sapore ricco e rotondo o ancora oli delicati. Ce n’è veramente per tutti i gusti. Ci concentriamo su tre eccellenze della produzione di olio italiana: l’olio del Garda, l’olio toscano e l’olio pugliese.

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MORTADELLA MODENA O BOLOGNA?
MORTADELLA MODENA O BOLOGNA?
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Esiste qualcosa di più appagante di un bel pezzo di focaccia farcito con voluttuose fette di mortadella? La merenda di quando eravamo piccoli e il comfort food perfetto ora che siamo cresciuti. Le caratteristiche principali di una mortadella di qualità sono le carni magre dal colore rosa brillante alternate a cubetti di grasso bianchi; il profumo intenso e aromatico; il gusto delicato e saporito. Tutti conosciamo la mortadella di Bologna, eppure si sente parlare spesso di mortadella Modena....

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COSA È OGGI IL CIBO GOURMET?
COSA È OGGI IL CIBO GOURMET?
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Gourmet è una parola molto alla moda al giorno d’oggi, ne spesso usata per descrivere una pietanza di grande classe, un ristorante rinomato o un intenditore di buon cibo. In Italy Bite, un e-commerce di alta gastronomia on line e con una rubrica tutta dedicata all’essere buongustai, è stato naturale scoprire che cosa significa veramente la parola gourmet e la sua origine.

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IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
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L’Italia è un paese dalla tradizione culinaria estremamente ricca e ogni regione offre prodotti tipici frutto di tecniche e rituali antichissimi. Grazie alla denominazione DOP, viene riconosciuta l’unicità delle tradizioni e dei luoghi che compongono il nostro bellissimo paese e viene apprezzato lo sforzo e il duro lavoro dei produttori che si battono per portare in tavola il cibo italiano di qualità, autentico e genuino.

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PRODOTTI TIPICI PUGLIESI: QUELLI CHE PIÙ AMIAMO RISPLENDONO COME L’ORO
PRODOTTI TIPICI PUGLIESI: QUELLI CHE PIÙ AMIAMO RISPLENDONO COME L’ORO
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La Puglia, caratterizzata da distese di olivi e campi di grano che attraversano la regione fino ad affacciarsi sulle sponde del Mar Adriatico, presenta una cucina estremamente varia. Si tratta di una gastronomia che si basa prevalentemente sulle materie prime presenti nella regione, come molte verdure di stagione, i legumi, i prodotti di mare in prossimità della costa, il grano e l’olio. I piatti tipici pugliesi sanno esaltare gli ingredienti e i sapori autoctoni di questa terra, rimanendo...

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STRACHITUNT DOP: STORIA E TRADIZIONI
STRACHITUNT DOP: STORIA E TRADIZIONI
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Lo Strachitunt DOP è un formaggio a pasta molle unico al mondo, tipico delle valli circostanti Bergamo, in particolar della Val Taleggio. Può essere definito come l’antenato del gorgonzola e il discendente del Taleggio DOP e acquisisce il suo nome proprio in contrapposizione al taleggio, denominato in dialetto ‘stracchino quadro’. E così, nel dialetto locale Strachitunt significa ‘stracchino rotondo’. La forma dello Strachitunt è infatti cilindrica, di 25 cm circa.

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PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!
PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!
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L’etichetta che indica la provenienza di un prodotto è sinonimo di garanzia. Ad ogni paese viene associata una caratteristica particolare, come l’affidabilità e l’efficienza del Made in Germany o la tecnologia del Made in Japan, ecc. L’etichetta Made in Italy è simbolo di qualità e grande maestria artigianale in ogni campo: dalla moda, alla pelletteria e soprattutto al cibo, per cui l’Italia è particolarmente rinomata in tutto il mondo.

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