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  • IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
    IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
    5481 Views

    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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  • Italian honey and cheeses: tasty pairings
    Italian honey and cheeses: tasty pairings
    5475 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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  • Tuscany VS Sardinia: the ultimate Pecorino cheese battle
    Tuscany VS Sardinia: the ultimate Pecorino cheese battle
    5461 Views

    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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  • Parma dry-cured ham: the story behind this delicacy
    Parma dry-cured ham: the story behind this delicacy
    5446 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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  • Nougat from Cremona: the story of a Christmas classic
    Nougat from Cremona: the story of a Christmas classic
    5414 Views

    Nougat is one of the most beloved Christmas confections in Italy. It is a must during the festivities in all its variations: soft or crumbly, with wafer or covered in chocolate. This delicacy has ancient origins that are still shrouded in mystery, but it is forever bound to the city of Cremona. Let’s discover why.

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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
    5384 Views

    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: FOOD PAIRING AND RECIPES
    STRACHITUNT: FOOD PAIRING AND RECIPES
    5357 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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  • Gourmet sandwiches with the best Italian cold cuts
    Gourmet sandwiches with the best Italian cold cuts
    5321 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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  • Italian uncooked cheeses
    Italian uncooked cheeses
    5266 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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  • ITALIAN CHEESES: SPECIALTIES FROM SARDINIA BY ARGIOLAS CHEESE
    ITALIAN CHEESES: SPECIALTIES FROM SARDINIA BY ARGIOLAS CHEESE
    5179 Views

    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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  • COSA È OGGI IL CIBO GOURMET?
    COSA È OGGI IL CIBO GOURMET?
    5100 Views

    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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  • Four incredible desserts with sour cherries
    Four incredible desserts with sour cherries
    5048 Views

    Sour cherries, sugar and a lot of sun make this delicious product. Let’s see how we can make 4 mouth-watering desserts using these sundried sour cherries to end each meal on a sweet note. Of course, we first have to make sure that we don’t eat them all straight out of the jar…

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