Italian Traditional Food

penne all'arrabbiata 0

Penne all’Arrabbiata

The arrabbiata sauce is one of the most famous and traditional italian recipe Ingredients for 4 people: 500 gr of fresh San Marzano tomatoes, garlic, olive oil, salt, parsley Penne all’Arrabbiata preparation Put plenty...

early artichoke of Jesi 0

The early artichoke of Jesi

Early artichoke of Jesi is one of the typical Marche productions. It is particular because of the specific characteristics of the production area, the color, mixing different shades of green in various shades of purple,...

mix cheese tasting 0

Cheese tasting: instruction for use

Cheese tasting: what to pay attention Have you ever wondered what are the criteria to be followed in aware  tasting of this delicious product? Well, today we’ll try together to clarify our ideas. The first element to...

Radicchio Veneto 0

Radicchio of Treviso IGP

Radicchio of Treviso: historical background and area of production Recognition CE: CE Reg. N.1263 / 96. The red Radicchio of Treviso IGP or PGI in english, traditional expression of the rural culture of Treviso,...

panettone

The taste of the Italian Christmas dishes

We are close to the New Year, which marks the transition between the old and new 365 days. The moment of good intentions, like the more classic purpose of strarting a diet. Originally the New Year...

sana 0

Organic Food sector growing in Italy and abroad

The Italian organic production chain is in rude health. Land, producers, retail points, largescale distribution and the restaurant sector: all these indicators have shown increases also for the year 2014 e 2015. Final market...

Mozzarella di Bufala 0

Mozzarella di Bufala Campana DOP

Among  the most famous italian typcal products one of the best is mozzarella di bufala Buffalo mozzarella (Italian: la mozzarella di bufala) is a mozzarella made from the milk of the domestic Italian water...

saporem 0

Sapòrem: italian Mortadella, Ham, Grana e Prosecco

Sapòrem is the joining of Consorzio Mortadella Bologna, San Daniele ham association, Consorzio Tutela Grana Padano DOP, Conegliano Valdobbiadene Prosecco Superiore Consortium in Eataly area at EXPO 2015. The four consortia have decided to present together at...

aceto balsamico of Modena 0

Aceto Balsamico of Modena IGP meets Piadina with Squaquerone DOP

The Piadina Romagnola IGP (PGI) and the Squaquerone di Romagna DOP (PDO) traveling in Milan meet the Aceto Balsamico of Modena IGP (balsamic vinegar PGI): piadina with squaquerone is a great match. Why not to taste it accompanied by aceto balsamico? The...

tecnoblend 0

TECNOBLEND: Italian gelato from Puglia

Italian Gelato is one of the most famous traditional food from Italy. In Puglia they prepare it also BIo and Vegan  Raffaele Nicoletti welcomes us into his company, clean, tidy with large windows overlooking...

OASI 0

First Olive Oil exhibition: OASI

Oasi – anagram of Olivo (olive tree), Ambiente (environment), Salute (ealth), Innovazione (innovation) – is the most important organic olive oil exhibition in the whole Mediterranean area. www.oasi.me In the frame of the event were presented the awards...

Tuscan Finocchiona 0

Tuscan Finocchiona becomes PGI (IGP)

The production area of Finocchiona PGI covers the entire territory of mainland Tuscany, excluding the islands, which is the area in which the production of this typical product has become established over time. The Finocchiona IGP salami...

Re Stocco: stockfish and brodetto 0

Stockfish: a recipe from Ancona

The Ordine Cultori della Cucina di Mare “Re Stocco” keeps the secrets of Stoccafisso all’Anconitana (Stockfish all’Anconitana), tasty dish of the regional tradition. This recipe is becoming known by an increasing number of admirers, formed not...

Valpollicella Area 0

The Veneto Wine

Veneto wine is produced in nearly 80,000 hectares of vineyards and it has a production of over 8 and a half million hectoliters of which more than 2 million and a half produced in DOC...

landscape Piemonte vineyards 0

Piemonte Vineyards

Piemonte Vineyards have origin in the heart of the Langhe Piemontesi where its landscapes have been registered by UNESCO in the list of world heritage site. Here are located the lands of Barbaresco and Barolo...

pierre chocolate 0

Sweet heart Pierre

It is born the line of sweets PiErre. In fact, in his new laboratory on the hills of Ancona, Riccardo Pelagagge develops innovative recipes and traditional products of the Italian pastry culture. Young but...

salame 1

Italian salami: Salama da sugo

Salama da Sugo is a special italian salami which is also called “Bondiola” “Bondiola” is so defined by the food and wine section of the site www.ferraraterraeacqua.it: the Bondiola Poggese is a sausage bagged into pig...

fossa cheese 0

Fossa Cheese

Fossa Cheese is a particular Cheese from Centre of Italy The peculiarity of the Fossa Cheese is that it is aged for three months in typical “fosse”. A “Fossa” is a special cavity, oval...

mozzarella 0

The freshness of Squacquerone

  Squacquerone di Romagna DOP is a soft, creamy cheese, so as to take the shape of the container in which it is placed. It is made from cow’s milk, white without crust and rapidly...

pumpkin tortelli 0

Discovering Pumpkin Tortelli

Pumpkin Tortelli have an history connected to the great families as Este of Ferrara, the Gonzaga of Mantua, the Farnese of Parma and Piacenza, the Visconti di Parma until the Sforza of Milan. These important families showed their...

caprese 0

Pomodoro e Mozzarella

A mozzarella or rather, a hundred, a thousand mozzarella: when we talk about this typical cheese of the Italian dairy tradition, in particular of the central and southern Italy, immediately emerges the diversification of production....