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  Northern Italy and vegetables packed in oil: the combination of tradition and nature

  Posted in: The foodie's journal

  5129 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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  Cotechino, a must-have for your holiday meal

  Posted in: The foodie's journal

  5094 Views

  There isn’t a better holiday dish than Cotechino with lentils. Served on New Year’s Eve or on New Year’s Day, this dish is part of the history of Italian cuisine. If it’s so delicious, then why is it only eaten during the holidays? Here you can find some tips to enjoy it all year round.

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  Provolone del Monaco cheese: milk, tradition and craft

  Posted in: The foodie's journal

  5090 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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  STRACHITUNT DOP: STORIA E TRADIZIONI

  Posted in: The foodie's journal

  5008 Views

  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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  SAN DANIELE TROUT: TRADITION ACCORDING TO FRIULTROTA

  Posted in: The foodie's journal

  4886 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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  STRACHITUNT E FORMAGGI ERBORINATI: UNA FANTASTICA TECNICA CASEARIA

  Posted in: The foodie's journal

  4884 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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  Campania and pasta: where everything started

  Posted in: The foodie's journal

  4652 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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  Potato Tortelli: a tale made in Casentino

  Posted in: The foodie's journal

  4641 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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  Mortandela: the story of a delicacy

  Posted in: The foodie's journal

  4638 Views

  Mortandela is the most traditional sausage from the Non valley. The signature features of this exceptional product with an old story and a handmade processing are its shape, similar to that of a squashed meatball, and its smoky flavour. Let’s discover how this delicacy of the mountains is made, how it is eaten and how it is served.

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  San Daniele ham: the culture behind this delicacy from Friuli

  Posted in: The foodie's journal

  4632 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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  Ciauscolo & Co: cold cuts from the Marche

  Posted in: The foodie's journal

  4541 Views

  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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  Verna wheat: from starters to desserts and everything in between

  Posted in: The foodie's journal

  4370 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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