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  • Provola, Provolone and Mozzarella: different varieties of pasta-filata cheeses
    Provola, Provolone and Mozzarella: different varieties of pasta-filata cheeses
    6668 Views

    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
    2321 Views

    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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  • Cheese names: what do they stand for?
    Cheese names: what do they stand for?
    3628 Views

    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?
    2037 Views

    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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  • Cotechino, a must-have for your holiday meal
    Cotechino, a must-have for your holiday meal
    4930 Views

    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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  • Italian uncooked cheeses
    Italian uncooked cheeses
    5257 Views

    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
    5945 Views

    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
    8240 Views

    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
    3814 Views

    ‘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?
    9273 Views

    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
    3502 Views

    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
    12584 Views

    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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