Baked sea bream with lemon, tropea and olives
Cooking a tasty, healthy dish in line with dietary suggestions is possible if you use typical Italian products. In the recipe book with italian typical products today a very simple and very fast but...
Cooking a tasty, healthy dish in line with dietary suggestions is possible if you use typical Italian products. In the recipe book with italian typical products today a very simple and very fast but...
Pasta is one of the most famous product of the Italian tradition. Pasta is a healthy food if made with quality flour, well included in controlled diets. An old Italian proverb, dated 1700, says:...
Recently gas been gained PGI recognition for pizzoccheri of Valtellina as a typical preparation of the province of Sondrio, in Lombardy. Feature of this preparation, which can be marketed both fresh and dried, is...
Caponata is a mixture of fried vegetables, mainly aubergines, with a sweet and sour sauce of tomatoes, onio, celery, capers and olives. There different variatios of caponata, with different ingredients. In addition to eggplant...
The arrabbiata sauce is one of the most famous and traditional italian recipe Ingredients for 4 people: 500 gr of fresh San Marzano tomatoes, two or three garlic cloves, olive oil, salt, parsley Penne...
It is not simple to recognize real Grana Padano for who is not born in Italy and has not been used to see it since ever. Italy is the country which every year is...
One of the dishes linked to my childhood memories is the chicken with peppers. I still remember the smells that emanated from the morning in the kitchen and that filled me with joy at...
Pampepato is one of the oldest traditional dessert recipes in Italy and stems from the medieval and renaissance tradition of preparing enriched and spicy breads during the holiday season. This italian traditional dessert recipe...
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,...
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...
Silter cheese from Valle Camonica and the Brescia territory becomes PDO. The production and storage takes place according to the following disciplinary: DOCUMENT ‘SILTER ’EU No: IT-PDO-0005-01252 — 6.8.2014 PDO ( X ) PGI (...
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...
Biodiversity Park, the themed area of Expo created by BolognaFiere and dedicated to natural and agricultural biodiversity, welcomes all visitors to the immense rural visitor route, the only location of its kind within the...
Italy is the European Queen for quality products protected by EU recognition.and boasts the most numerous recognized local specialities in the EU but many observe that too often those in favour of the PDO...
“Fritto di Marca”, the three-day food fair event in Falconara, closes with 6 quintals of fish cooked and about one thousand bottles of Verdicchio wine sold. A success that has revitalized the city of Falconara, so...
The passion in making Buffalo Mozzarella “A taste is worth a thousand words” is the creed of those who knows about buffalo mozzarella. Giovanna who knows it, stopped us when we passed by her...
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...
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...
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...
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 – 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...
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...
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 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...
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...
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...
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...
Almost always the best and tasty foods are the most dangerous to health too, but the chocolate, at least in part, seems to be the exception that confirms the rule. Known by the Maya and Aztecs,...
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...
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...
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 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...
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 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...
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...
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....
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....
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 (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,...
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...