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...
Monthly Archive: February 2015
Celeriac : il sedano di Verona
The celery root or celeriac is also called Sedano di Verona The celery root or celeriac , is globular – brownish outside and white on the inside – so swollen to look like a...
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
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...
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...
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...
Lasagna and its habits
The term “Lasagna” probably derives from the ancient greek and from the Latin “laganum” that means limp and springs. Thelasagna is a pasta of rectangular shape used for baked pasta made up of several layers...
The awesome taste of Truffle
Among the typical Italian products must be mentioned the truffle, of which Italy holds the record for variety, quality and quantity From the antiquity the truffle is one of the most delicious and refined foods....
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....
Zeppole di San Giuseppe
The Zeppole di San Giuseppe are one of the tastiest typical Italian sweets The Zeppole are similar to a fried donut and the first one was described in 1837 by the famous Neapolitan gastronome Ippolito Cavalcanti,...
Spaghetti alla Chitarra: sounds good
Spaghetti alla chitarra (the name is due to the similarities with the guitar strings) is a typical format of the Abruzzo cuisine consisting of spaghetti with a squared shape. Included among the agricultural food products of Abruzzo,...
Tortelli and Herbs
With the name Tortelli is indicated a filled pasta which can take various forms: rectangular or square or rolled up in the shape of tortellini, but also round and of various sizes, depending on the regional...
The importance of Tortellini
The origin of tortellini is disputed between Modena and Bologna, so much so that it is placed in Castelfranco Emilia, halfway between the two capitals. According to the popular imagination the shape of tortellini remind...
