Tagliatelle
Many types of pasta exist and today we are going to talk about tagliatelle! According to legend, tagliatelle was invented in 1487 by Mastro Zafirano, on the occasion of the marriage of Lucrezia Borgia with the Duke of Ferrara. Allegedly the cook was inspired by the...
Grana Padano DOP: the name’s Origin in Stresa
Grana Padano DOP is a hard, cooked and slow-maturing cheese, made with cow’s milk from cows milked no more than twice a day and fed with green or preserved forage from the production area. This year marks the 70th anniversary of this world-famous Italian cheese....
Grana Padano Riserva: The Gift For The New President
It’s official: Italy just sent a whole Grana Padano Riserva to The White House…But why? The president of the Consortium, Renato Zaghini and of the general manager, Stefano Berni said “we hope to restore the excellent dialogue we always had with the...
Tagliolini: History, Tradition and Recipe
Tagliolini (also named Tajarin) are one of many fresh egg types of pasta from the Piedmontese culinary tradition widespread especially in the Langhe area. Long, thin, and of a deep yellow color due to the presence of abundant yolk, tagliolini are eaten with rich...
Balsamic Vinegar Health Benefits
Balsamic vinegar health benefits are many, and today we are going to tell you 5 of them. Balsamic vinegar is a real panacea that, used day after day, will be appreciated not only by the palate! Benefit # 1: It helps you lose weight Balsamic vinegar is a...
Brain Superfoods: Grana Padano and Olive oil
Brain Superfoods are super important to keep ones longevity. In Italy there are 14 million persons over 65 and half of these, having exceeded the age of 75, are even more at risk of neurodegenerative diseases, cognitive impairment and virus infections, as demonstrated...
Fisherman-style Piadina recipe
Taste the Loriana Sfogliatissima piadina (flat Italian bread) with prawns, avocado, vegetables, parsley, and lemon: in few minutes and incredible snack! Ingredients 1 Piadina Sfogliatissima 4 prawns 1 slice of yellow pepper 1 slice of red pepper 1 small tomato Half...
Carasau bread history
Its history starts all the way back to before 1000 BC. The women prepared it for their men who were working as shepherds in the fields. The bread was made in such a way it wouldn’t lose its flavor and texture and was able to be stored for a long period of time.
The Origin of Balsamic Vinegar Term
What is the origin of balsamic vinegar term? Well, the term “balsamic” coined in 1747 for the first time, only serves to differentiate this type from the classic one, since the starting matrix is the same: both, in fact they are derived from wine grapes....
North of Italy Mushrooms
Italy is a land of mushrooms. A lot of North of Italy mushrooms come from the Alps to the Apennines, where mushroom hunters who, armed with baskets and badges for the authorization of the collection, set out in the woods. The porcino continues to be the most coveted...Types of Balsamic Vinegar
Three types of balsamic vinegar have been on the market for some years: traditional balsamic vinegar of Modena, traditional balsamic vinegar of Reggio Emilia, balsamic vinegar of Modena. All three flaunt the adjective Balsamic on the label of the glass container. The...
How to cook dried mushroom
Dried mushrooms are a great pantry solution to create amazing and tasty recipes but how to cook the dried mushroom?.In Italy, the most famous are the porcini Italian mushrooms that grow naturally in the Italian mountains, the Alps and the Apennines, and which are...
How to Spot a High Quality Panettone?
Countdown to Christmas has officially begun and this year just like every other one, in addition to the rushing for the perfect gifts, one of the most important missions is the choice of a high quality panettone, which according to tradition is the protagonist at the...
Balsamic Vinegar Uses
Balsamic vinegar uses can vary. With its irresistible scent and its black or dark brown color, balsamic vinegar is a condiment with unique characteristics born in Italy, produced for centuries in particular in the Modena and Reggio Emilia vinegar factories....Capers – a New PDO in Sicily
May 2020, there has been the creation of the new PDO Aeolian Capers. The production of this new PDO currently stands at 600-700 quintals a year and about half comes from Salina.
The Cultivation of Capers
The cultivation of capers has ancient origins: it was born between North Africa and the Middle East and there are traces of it in the Bible, but also in the writings of Hippocrates, Aristotle and Pliny the Elder. Photo Credit: Wikipedia It is a resistant plant, able...
Seasonings for Pasta
Seasonings for pasta are very important in order to add flavor…Many seasonings are used in Italian recipes and they usually are dried herbs and spices, sometimes even powder or vegetables like garlic. Photo Credit: PxHere Pasta is a classic Italian dish that is...
Garlic Braid
Photo credit: Flickr The weaving process of the white Garlic braid in Piacenza (Emilia Region) is a heritage passing from father and son (or better from mother and daughter). Garlic bulbs are extracted from the ground with the help of your hands, or at most with a...
Balsamic Vinegar History
Balsamic Vinegar is now used as a condiment for many dishes, but the birth of this black gold originates from ancient times when Romans used it as a medicine.
Senatore Cappelli pasta: discover an ancient tradition
Senatore Cappelli pasta is made of ancient wheat which makes it full of better properties and nutritional values, plus it’s totally organic.
World largest Pecorino: it’s a Guiness Record!
Italy just set a new Guinness World Record for The Largest Pecorino In The World – Il Gigante del Cedrino.
Capers on the ancient Roman Aurelian walls
Caper is a wild plant, stunning and amazingly fragranced. Did you know Italian capers used to grow on the Roman Aurelian walls and still do? These walls are almost 13k long, have protected “the eternal city” for centuries
How to desalinate capers
Capers are usually preserved in salt, so, before being consumed, they must be subjected to a procedure known as “Desalting”
Consortium of Balsamic Vinegar of Modena
The Consortium of Balsamic Vinegar of Modena was set up in 2013 after that the Balsamic Vinegar obtained its PGI designation from the European authorities in July 2009.The Protection Consortium is the guardian of the product’s quality and it promotes...
Balsamic Vinegar: a woman for President
Mariangela Grosoli is the heir of one of the 4 historic companies of the production of balsamic vinegar, the Del Duca, founded in 1891
How to store Parmesan
The Parmesan (Parmigiano Reggiano) is a cheese with low water content and this lets you store it for long periods, depending on the packaging and the environment. Vacuum packed Parmesan (Parmigiano Reggiano) You can store vacuum packed Parmesan (Parmigiano Reggiano)...
How to cut Parmesan
Do you know? Cutting a Parmesan wheel (Parmigiano Reggiano) is a real art and you can learn it. As in all the art the right instruments are the first step and one of the most important for Parmensan is the almond knife or “tagliagrana” (cut the cheese):...
Pesto Gnocchi
Pesto Gnocchi Ingredients: 600 gr of Potato Gnocchi 30 leaves of fresh Basil 1 pinch of salt 30 gr of Pine nuts 10 gr of Pecorino Romano cheese 30 gr of Parmigiano Reggiano cheese Extra Virgin Olive Oil Preparation: To prepare Pesto...
Truffle and Claims Pasta
Ingredients: 200 gr of Spaghetti Pasta 500 gr of clams 1 small fresh black truffle parsley 1 lemon 1 clove of garlic White wine 1 fresh chili oil truffle oil salt Preparation: First, put the clams in plenty of lightly salted cold water to expel the impurities...
Mozzarella Panzerotti
Mozzarella Panzerotti are typical of Southern Italy, from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. They are considered a street food, very tasty with simple and genuine ingredients. You can fill the panzerotti with the...
Rice Salad
Rice Salad is a unique dish typical of the summer season: perfect to prepare in the morning to find it ready to return from the beach. It is a fresh, light and personalized recipe with different ingredients according to one’s taste, as long as they are...
Rice: excellence and Italian treasure
Rice, characterized by a thousand-year history and from distant origins, with the years has managed to make its way into the Italian culinary tradition becoming a cornerstone of our diet, bringing Italian production worldwide THE CULTIVATION OF RICE:...
Sicilian Swordfish
Sicilian Swordfish is a typical dish of the culinary tradition of the city of Messina, in southern Italy. It is a simple, genuine recipe, prepared with typical Sicilian ingredients: swordfish, cherry tomatoes, olives and capers. Ingredients: 300...
Pasta alla Norma
Pasta Alla Norma is a first course that contains the aromas and flavors of Sicily, an island in southern Italy. Pasta Alla Norma is one of the symbols of the Isolana cuisine, originally from the city of Catania and was created as a culinary tribute to the work...
Acetaie Aperte 2018: a new taste experience
Discover the territory of Modena, deepen the stories and characters related to the tradition of Balsamic Vinegar of Modena IGP and the Traditional Balsamic Vinegar of Modena DOP and taste its authentic taste: this and much more is Acetaie Aperte 2018, the appointment...Sua Maestà Balsamic Vinegar
Parmigiano Reggiano “Solo Bruna”
Laudemio Tuscany Oil
Taralli bread snack
Marie Ange di Costa Chocol
