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Capers, what a taste!

Posted in: The foodie's journal

10/08/2022

6645 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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Ferragosto’s picnic

Posted in: The foodie's journal

09/08/2022

2768 views

Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.

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Precious grains from the Vercelli plain

Posted in: The foodie's journal

04/08/2022

3006 views

Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while...

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Who says there’s only tuna in oil?

Posted in: The foodie's journal

01/06/2022

3694 views

From Marzamemi’s tuna fish factories…The greater amberjack! Tradition and environmental sustainability: fishing is exclusively by angling in the Mediterranean, the processing entirely made by hand, in short it’s a delight to always keep...

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When whole is better than sliced

Posted in: The foodie's journal

26/05/2022

3662 views

We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in...

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Popular posts

When whole is better than sliced

Posted in: The foodie's journal

3662 Views

We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in the pantry: there is a great 7 kg ham that’s only waiting for you!

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Hazelnut flour for outstanding cakes

Posted in: The foodie's journal

3640 Views

Hazelnut flour is a flavour-packed and scent-filled product, because it is made from PGI Piedmont hazelnuts from Alta Langa, that are only harvested, dried and ground. The result is outstanding. You can make exceptional, soft and scented cakes, by simply replacing wheat flour with this hazelnut flour. Here you can find three very easy, but delicious, recipes!

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Giardiniera, the queen of pickled vegetable mixes

Posted in: The foodie's journal

3551 Views

The Giardiniera pickled vegetable mix is an ancient, yet modern recipe – just timeless. The jar of Giardiniera is beautiful, colourful, crunchy and perfectly balanced – it is a true delicacy. It pairs well with boiled meats, but also cheeses, cured meats or grilled meat. Everything tastes better with this pickled vegetable mix!

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PRODOTTI TIPICI SICILIANI: UN INCONTRO TRA TERRA E MARE

Posted in: The foodie's journal

3509 Views

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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Tuscan butchers: traditional cold cuts

Posted in: The foodie's journal

3505 Views

Do you know the proverb “to make a virtue out of necessity”? Or again “everything but the oink”? When you combine the best popular wisdom with exceptional artisan craft, you end up with Tuscan traditional cold cuts.

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Rainbow trout: recipes and flavour combinations for the holidays

Posted in: The foodie's journal

3472 Views

Rainbow trout is an exceptional, local product. And it is for sure impressing on a holiday table! Let’s take a look at some easy, delicious and smart recipes to amaze your guests without going crazy in the kitchen.

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Egg pappardelle in 5 variations of goodness

Posted in: The foodie's journal

3436 Views

How many ways do you know to season fresh egg pappardelle noodles? If only ragout comes to mind, then you really have to read this blog!

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Cold cuts from Lazio, let’s dig in!

Posted in: The foodie's journal

3380 Views

How tasty are cold cuts from Lazio? From Corallina salami – a must for breakfast at Easter - through Coppiette pork jerky, to hot Ventricina salami; let’s discover some exceptional products together.

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Tortellini from Artusi to “Venus’ treasure chest”

Posted in: The foodie's journal

3229 Views

Tortellini have been, as always, the star of our holidays, either for a lunch with family or a dinner between friends. We all know that beef broth is the perfect pairing for Tortellini, but how do the great chefs cook them? Here you can find some star-rated ideas!

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Five lucky recipes with lentils

Posted in: The foodie's journal

3224 Views

What do you think of when I say lentils? Do you think of Cotechino? Or of New Year’s Eve? That’s ok, but the time has come to discover some other recipes with this incredible ingredient, to start 2022 with a bang!

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From Lombardy, a fresh and creamy cheese perfect for every dish!

Posted in: The foodie's journal

3128 Views

Quartirolo Lombardo is an ancient cheese that tells the history and tradition of a territory. But it is also a wild card-kind of ingredient, which enriches every dish with taste and freshness, from appetizers to desserts. Here are some ideas!

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Yummy combinations and ideas with “del Monaco” cheese

Posted in: The foodie's journal

3033 Views

Have you ever tasted the Provolone del Monaco cheese on baked pasta? In cabbage rolls? On a gorgeous platter with cold cuts, pickles and sauces of any kind? No? So what are you waiting for? Here are some simple but delicious ideas to enjoy one of the best Italian cheeses.

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