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...
Monthly Archive: April 2015
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 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...
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...
The wines of Piemonte
The Sparkling Wine of Piemonte (Spumante) is the result of a complex winemaking technique capable of trapping carbon dioxide in wine – that produces bubbles and froth – and increase its organoleptic complexity. The wine...
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...
Piadina Romagnola: a simple dish loved by all
Registered with Reg. EU 1174 24.10.2014, registration of Piadina PGI is recent. Raoul Casadei is one of the milestones of the Romagna culture. The presence of the piadina on the Romagna tables probably comes directly...
