Typical italian food by region
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...
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...
The list of Sicilian products PGI and PDO includes 13 PGI and 17 PDO for 220 certified denomination of origin Among the PGI famous are the Sicilian Red Orange and the Ribeira Orange, the Pantelleria capers,...
The list of typical Italian products includes many specialties, usually related to the territories of production and cultivation or production characteristics, traditions and biodiversity of the territories themselves. In the food segment are officially...
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,...
The origin of Verdicchio dei Castelli di Jesi The Castles of Jesi includes a set of municipalities in Vallesina area placed around the historic town of Jesi. In the Middle Ages these lands were gradually conquered...
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,...
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...
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...
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...
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...
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...
Italian Cappelletti shape resembles a small hat “Cappelletto” means in italian “small hat”. Indeed, the Cappelletto shape resembles a medieval hat. Home of the Cappelletti seems to be the Romagna, which is at East of...
