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  Pork jowl: tradition and innovation

  Posted in: The foodie's journal

  8494 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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  Garlic, Aglione garlic and black garlic: kiss-proof delicacies

  Posted in: The foodie's journal

  8279 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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  History and production of PDO Taleggio cheese

  Posted in: The foodie's journal

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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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  ANCHOVIES FROM CETARA: ONE-OF-A-KIND FLAVOUR AND TRADITION

  Posted in: The foodie's journal

  7908 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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  Pantelleria capers, delectable flowers

  Posted in: The foodie's journal

  7772 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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  Provola, Provolone and Mozzarella: different varieties of pasta-filata cheeses

  Posted in: The foodie's journal

  7371 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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  Cheeses from alpine pastures: high-altitude delicacies

  Posted in: The foodie's journal

  7090 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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  Taralli crackers from Bari, as tradition dictates

  Posted in: The foodie's journal

  6901 Views

  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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  Capers, what a taste!

  Posted in: The foodie's journal

  6868 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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  THE BEST SPECIALTY FOOD OF CAMPANIA: PASTA FROM GRAGNANO

  Posted in: The foodie's journal

  6548 Views

  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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  PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!

  Posted in: The foodie's journal

  6515 Views

  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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  Saffron pistils: a treasure from Tuscany

  Posted in: The foodie's journal

  6454 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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