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La Campania e la pasta: dove tutto ebbe inizio
La Campania e la pasta: dove tutto ebbe inizio
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Esiste qualcosa di più tipicamente italiano della pasta? Da sempre, nell’immaginario collettivo, non c’è tavola italiana senza un piatto di pasta e i nostri antenati immigrati si sono spesso sentiti chiamare “mangiaspaghetti”. Nacque come un insulto e oggi è un luogo comune alquanto diffuso, ma nasconde un fondo di verità. Diciamocelo, la pasta ci piace, e tanto.

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Storia di un biscotto toscano: i cantucci
Storia di un biscotto toscano: i cantucci
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I cantucci sono i biscotti toscani più famosi al mondo. Il nome cantuccio deriva dal latino cantellus, cioè pezzo, fetta, e descrive la preparazione stessa di questi biscotti, che vengono appunto tagliati a fette diagonali dal filoncino di impasto appena sfornato.

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Storia e produzione del Taleggio DOP
Storia e produzione del Taleggio DOP
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Il Taleggio è un formaggio a pasta cruda di latte vaccino. Le forme sono parallelepipedi con un’altezza di 18-20 centimetri e un peso compreso tra 1,7 e 2,2 chili. La crosta è cedevole e ha una particolare colorazione tendente al rosa, dovuta all’azione della microflora superficiale.

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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
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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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THE COLOMBARA ESTATE, ACQUERELLO RICE AND THE STORY OF RICE WEEDERS
THE COLOMBARA ESTATE, ACQUERELLO RICE AND THE STORY OF RICE WEEDERS
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Acquerello rice - Italy’s best Carnaroli rice - was first created in 1991 in the Colombara estate. However, the story of the estate is much older than that. In the 15th century, when rice started to be cultivated, this estate was a hostel for wayfarers. In 1571 it became a farmstead which included houses, inns and workshops.

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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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