The typical dishes of Campania are undoubtedly among the most numerous in Italy. Thanks to its climatic characteristics and the fertilizing effects of the volcanoes, Campania is a land rich in excellent food products. Having been at the center of exchanges between people and cultures since ancient times, making it possible to further enrich the
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It seems that buckwheat was cultivated for the first time in Asia, precisely in the region of Himalayas, buckwheat then spread all over the world. When it arrived in Italy by Turks, it was mistakenly called Saracen Wheat. It has always been considered a product for the poorer classes, it is economical, simple to produce,
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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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Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology
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Matera’s bread is the bread obtained by an ancient processing system, typically used by bakers in the city and province of Matera, in the Basilicata region. This system provides for the exclusive use of durum wheat semolina. The bread obtained, thanks to the ingredients used and the specificity of the manufacturing process, is characterized by
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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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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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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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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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