Piadina Romagnola is the summer street food of Emilia Romagna par excellence. It is so deep-rooted to be recognized with the mark of Protected Geographical Indication (IGP). Mainly there are two different types of dough, but in practice, each family has its own personal recipe. The Piadina protected by the IGP trademark, foresees strict doses
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Sardinian gastronomic tradition is the result of the contamination of the cultures that overlook the Mediterranean. If in the northern part of the island we find many dishes similar to those of Liguria, in the western part we notice the Spanish influence. Everything is personalized according to the local raw materials and to the local
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Many people feel like they’re always buying groceries. There seems to be a never-ending need for essentials such as milk and bread, or a host of other everyday items. Whether you’re buying something mundane or trying the top Italian red wines, the costs will soon mount up. If this is a problem for you, you’re
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Ligurian Pesto does not have roots as ancient as many other recipes of the Italian gastronomical tradition. It was in the half of the nineteenth century when we find it for the first time in the book of Giovanni Battista Ratto, a gastronome of that time, who mentions it in his work ‘La Cuciniera Genovese’.
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No matter which country you travel to, be confident that you can find an Italian restaurant there. Italian cuisine is extremely popular everywhere, and for a good reason. While many people regard French food as the epitome of sophistication, Italian cuisine is just as delicious and even more accessible and favoured. There are plenty of
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Pasta, not only the food most loved by Italians but also the one that, together with pizza, characterizes Italy in the world. It will seem strange, but pasta was not invented or consumed for the first time in Italy. Then, who invented pasta? This question is not easy to answer. First of all, we must
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It is one of the basic ingredients of the Mediterranean diet and it’s consume in Italy is over 1 million and 600 thousand tons a year. Pasta, loved and known throughout the world as a symbol of Italian culinary tradition, has a very ancient history, full of nice anecdotes. Here are 5 of the most
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Often, people go abroad to Italian restaurants convinced of receiving a family welcome, but sometimes the dishes served have nothing to do with our own ones. In the worst cases, rice and pasta are used as a side dish, sometimes to accompany a steak. The “Alfredo Fettuccine” is famous in America, a dish that actually
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The Bucatini are a type of long pasta similar to big pierced spaghetti, typical of the city of Rome that combines them with strong and simple condiments (Gricia, Amatriciana, Carbonara). It is a pasta made from durum wheat semolina. Cooking time is more or less the same as spaghetti because, even if they are bigger,
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Every year, when summer time arrives, they start searching for the most pleasing cold dishes to taste. The Mediterranean climate is not always clement and sometimes we tend to prefer something fresh, light and based on seasonal products. Italian cooking always pays attention to the use of seasonal ingredients. This allows to consume foods rich
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