Popular posts

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  STRACHITUNT DOP, TALEGGIO DOP E STRACCHINO: TUTTE LE DIFFERENZE

  Posted in: The foodie's journal

  6359 Views

  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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  Cheese production in Italy: North VS South

  Posted in: The foodie's journal

  6284 Views

  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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  Ancient wheat flour, Italian heritage

  Posted in: The foodie's journal

  6221 Views

  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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  How to cook the perfect steak

  Posted in: The foodie's journal

  6143 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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  Pecorino Romano: all secrets unveiled

  Posted in: The foodie's journal

  6085 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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  Recipes with Cantucci biscuits

  Posted in: The foodie's journal

  6059 Views

  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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  A world heritage dip, bagna cauda

  Posted in: The foodie's journal

  6034 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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  THE SALAME DI VARZI, THE QUINTESSENTIAL SALAMI FROM LOMBARDY

  Posted in: The foodie's journal

  5954 Views

  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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  Fantastic risotto recipes and where to find them

  Posted in: The foodie's journal

  5939 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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  A COMPARISON BETWEEN CACIOCAVALLO PODOLICO AND CACIOCAVALLO SILANO CHEESE

  Posted in: The foodie's journal

  5879 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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  A JOURNEY THROUGH ITALY’S COLD CUTS

  Posted in: The foodie's journal

  5804 Views

  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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  The story behind a recipe: whipped salt cod spread

  Posted in: The foodie's journal

  5753 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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