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Author: italy bite

Pasta di Gragnano in versione estiva
Pasta di Gragnano in versione estiva
75 Views

Esiste qualcosa di più italiano della pasta di Gragnano? Scopriamo questa eccellenza del nostro territorio, che ci accompagna a tavola tutti i giorni. E con l’arrivo del caldo, la pasta di Gragnano si veste di nuovo e abbraccia i sapori più freschi. Qui, 3 ricette di primi estivi assolutamente da provare!

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Mozzarella, l’arte campana della pasta filata
Mozzarella, l’arte campana della pasta filata
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La mozzarella di bufala campana DOP è un capolavoro dell’arte casearia italiana, nonché l’unica mozzarella in commercio ad aver ottenuto il riconoscimento europeo della DOP. Buonissima, delicata, morbida e avvolgente, è davvero uno dei prodotti italiani di cui andare più fieri.

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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
172 Views

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
294 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
240 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…
271 Views

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
330 Views

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
283 Views

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
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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
320 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
330 Views

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
958 Views

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
466 Views

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
384 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
535 Views

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
1127 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
442 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?
784 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
1403 Views

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
1333 Views

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
1066 Views

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
836 Views

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
1001 Views

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.
985 Views

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
796 Views

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
721 Views

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
719 Views

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
838 Views

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
942 Views

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
747 Views

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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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
976 Views

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
987 Views

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
1001 Views

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
2271 Views

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
2169 Views

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
2605 Views

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
1371 Views

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
1583 Views

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
1956 Views

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
1100 Views

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?
1354 Views

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
1739 Views

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
2703 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
1206 Views

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
4918 Views

‘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
1778 Views

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
1390 Views

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
2425 Views

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
1338 Views

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
7943 Views

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
3072 Views

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
3249 Views

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
2346 Views

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
7475 Views

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
1323 Views

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
2322 Views

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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