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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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 looking for the best flavour, we found Acquerello, a rice that has really made the history of our cuisine.
What do ham, a jar of pickles and a stockfish have in common? And capers in salt and smoked meat? Ok, I’ll tell you: these are all strategic systems that humans have discovered to store food during lean periods. Today we’ll talk specifically about canned foods, a delicacy signed by the Radici farm.
Sweet, salty, sour, bitter and… Umami! The "tasty" taste of soy sauce, dried mushrooms, seasoned parmesan and our favourite umami food, black garlic! How is it produced? How do you use it in the kitchen? Read on and you’ll find out!
Today we’re talking about nduja salami from Spilinga, the most representative gastronomic product of Calabria. Soft texture and strong taste, this spreadable salami is a real delicacy. But how can we use it in the kitchen? Here are some recipes to add some spice to your summer dinners!
So, how about a nice barbecue? Delicious, isn’t it? If you can believe it, all you need is high quality meat. And you’re in luck, because we have just the thing for you. Light the fire, time to grill!
Gragnano pasta is an excellence of the territory. But what’s so special about it? And how is it produced? To discover its history and all its qualities, have a read here!
Did you ever have a lactose-intolerant guest for dinner but had no idea that they were? Perhaps right after you put together a rich cheese platter? Pretty embarrassing, isn’t it? It is not necessary to opt for entirely vegan alternatives, because fortunately there are many lactose-free cheeses perfect for any platter that comes to mind!
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 in the pantry!
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 the pantry: there is a great 7 kg ham that’s only waiting for you!
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 ideas!
There are many smoked food, each one better than the other. Our favourite? Friultrota’s cold-smoked rainbow trout. Read on and find out why!
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