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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How tasty are cold cuts from Lazio? From Corallina salami – a must for breakfast at Easter - through Coppiette pork jerky, to hot Ventricina salami; let’s discover some exceptional products together.
A as cheese affinage, B as cheese board, C as cheese curd – the world of Italian cheeses is worth exploring and tasting. With summer approaching, our beloved cheeses become the stars of quick, light and fresh recipes. And nothing says summer more than picnics! Grab your picnic basket and blanket, we are eating outside today - of course, Italian cheeses!
A thread of truffle oil turns any dish into a delicacy. Unique scent and one-of-a-kind long-lasting taste – truffle is a rare gem. And truffle oil is like liquid gold – so precious and elegant. You should never compromise on quality, when it comes to truffle oil: only choose Italian oil with fine truffles and no artificial aromas. One suggestion: do not use too much truffle oil and never use it to cook – now give free rein to your creativity!
Who said that sandwiches are a just a lunch on the go? Like a treasure chest, two slices of bread can hold flavourful jewels: cold cuts, cheeses, vegetables in oil, spreads and sauces can be combined either in a traditional or in an innovative way. All you have to do is bite into them and enjoy.
Tuscany and Sardinia are the homes of Pecorino cheeses. Why do these cheeses stand out and how do they differ? Does it make sense to compare them or would it be better to just taste them all?
Peperoni cruschi crispy, dried bell peppers are a specialty from the region Basilicata, where you may spot them tied in long braids, drying in the sun. They can be eaten by themselves as snacks or they can be added to any dish to kick the flavour up a notch. And they are incredibly crunchy!
Cheeses from alpine pastures taste like nature, mountains and summer pastures. The cows’ milk is so delicious that is processed when it’s still raw, resulting in actual works of art. Ancient rituals, traditional techniques, shielings and pristine nature; what more can one ask for?
Ketchup would be THE perfect sauce with an ideal balance of sweet and sour, if it weren’t for the fact that its name is often associated to fast food and junk food. Yes, that’s how it first gained popularity, but there is so much more than hamburger and fries! Enough with preconceptions!
Do you know the proverb “to make a virtue out of necessity”? Or again “everything but the oink”? When you combine the best popular wisdom with exceptional artisan craft, you end up with Tuscan traditional cold cuts.
Stretched-curd cheeses are a delicacy from Southern Italy. Mozzarella, Provola, Provolone and Caciocavallo are all made using the pasta filata technique which is an ancient, extraordinary ritual. Let’s learn more about these cheeses that taste amazing both on their own and as an ingredient.
Garlic types are not all the same. Did you know that there are many different garlic varieties? Red garlic, Polesano white garlic or Tuscan Aglione garlic are among the most famous ones; each of these varieties has unique features regarding taste, nutrients and health benefits. Want to learn more?
Cold cuts from Trentino are exceptional products that stand out because of genuine ingredients and the smoking process which makes them even more delicious. And there’s much more than Speck: there also are pork tenderloin and smoked beef. Are you ready to take on a journey through flavour?
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