Cartellate, also known in their dialectal version as cartiddhate, are typical Apulian Christmas sweets that can be tasted all year round, especially during Christmas. They are more typical of the Bari area but can be found as far as Salento. In Salento, these sweets are prepared together with another typical Christmas delicacy, the purceddhuzzi. The
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If you’re running a restaurant business, it’s important to have high-quality food supplies. The quality of your food determines the reputation and the reviews of your business. It is also an indicator of how much effort you put in to provide a good service for your customers. After all, people will only come back if
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Ligurian cuisine is not only based on sea recipes, but it also undergoes the influence of the mountains which are the background of the beautiful landscapes of the region. A contamination that gives life to different dishes that can satisfy all tastes. Ligurian traditional recipes are born from poor ingredients, assembled and prepared with such
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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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It is now October and the heat of the summer is slowly fading away, while the rainy autumn season comes knocking at the door, but fear not! You can still experience the warmth of the Italian lands at the kitchen table. Today we are going to take a look at 5 of the best Italian
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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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Farinata di Ceci is a very low, salty cake made with chickpeas flour, water, salt, and extra virgin olive oil. In Sardinia, they also add onions, anchovies, and sausages to it. Also known as fainà, this dish originates from the region of Liguria and has been imported to Tuscany thanks to Genevan prisons. But how
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Colatura di Alici di Cetara (Anchovy Drippings) is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22. The
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Italy is the world’s largest wine producer, followed by France and Spain. Italy boasts an immense area of 1,730,000 acres of cultivated vineyards, which accounts for roughly 19% of the world’s wine. Although Italy is the biggest exporter of wine in the world, it is also the country with the highest consumption of it. Every
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When you cook Italian, the quality of your knife is a big deal. There are a variety of knives you can use to cut up your ingredients. What kind of knife do you need? There are a few things to consider, like what you’re planning to use it for and whether you want a serrated
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