Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.
Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while...
From Marzamemi’s tuna fish factories…The greater amberjack! Tradition and environmental sustainability: fishing is exclusively by angling in the Mediterranean, the processing entirely made by hand, in short it’s a delight to always keep...
We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in...
Quartirolo Lombardo is an ancient cheese that tells the history and tradition of a territory. But it is also a wild card-kind of ingredient, which enriches every dish with taste and freshness, from appetizers to desserts. Here are some...
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Close your eyes and think of Christmas. Can you feel the warmth? The steam coming off the bowl? The scent of home, of holidays? Take out your spoons, today we are talking about Tortellini in broth.
Rainbow trout is an exceptional, local product. And it is for sure impressing on a holiday table! Let’s take a look at some easy, delicious and smart recipes to amaze your guests without going crazy in the kitchen.
How delicious are pasta-filata cheeses? Provola, Provolone and Mozzarella are three astounding cheeses with different taste, intensity and consistency. They all, however, melt when heated. Let’s discover these melty delicacies belonging to our traditional cheesemaking craft.
Italian honey is an absolute delicacy and it is also the star of delicious cakes and scented biscuits from all over the world. From Spain, through Turkey, to Sweden – let’s embark on a super sweet trip.
Have you ever asked yourself why a Mozzarella cheese is called like that? What lends Provolone its name? And what about Stracchino? Sometimes it is easy to see why a cheese was called a certain way, but the names of other cheeses are still shrouded in mystery… Let’s try to understand where the names of these cheeses come from among weird stories and a lot of creativity.
What is a luxury Christmas corporate gift? It isn’t enough to put together quality products: you have to tell a story through exceptional ingredients and flavours. Sometimes a basket containing several delicacies can take you on a flavourful journey.
Cheeses can also be ranked by the heat treatment that the curd undergoes. That’s why uncooked cheeses - so many and so delicious – have nothing to do with raw-milk cheeses. Let’s take a look at some of these Italian delicacies.
‘Nduja from Spilinga is the most traditional spicy sausage, as well as a true delicacy from Calabria. Let’s see how to enjoy it in mouth-watering dishes that will make you break a sweat!
Making cheese requires a lot of talent. Making surface mould-ripened cheeses and washed-rind cheeses is an actual art form. Let’s take a look at the best examples of these handmade techniques that are so different yet so similar, in that they both create masterpieces.
Even though they are all equally delicious, cured meats and sausages are not the same: the meat processing method is often completely different. And even though dry-cured ham and Mortadella sandwiches might be equally satisfying to you, we should not mix them up. What are the differences and similarities? Let’s embark on a journey through the best Italian cured meats and sausages together.
Is there something more Italian than Pasta from Gragnano? Let’s discover this delicacy from our territory that is a staple of our cuisine. During the summer, pasta from Gragnano becomes a light dish, too. Here you can find three summer dishes that you should definitely try!
Taralli crackers from Bari are small, round and fragrant; despite their size, Taralli enjoy a ‘big’ reputation as one of our country’s best delicacy. They were born out of necessity, as many Italian delicacies are. In this case, they were created by a mother that had to feed their children and ended up creating a masterpiece.
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