Popular posts

• 

  The difference between cured meats and sausages

  Posted in: The foodie's journal

  13391 Views

  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.

  Read more

• 

  MORTADELLA MODENA O BOLOGNA?

  Posted in: The foodie's journal

  11629 Views

  Esiste qualcosa di più appagante di un bel pezzo di focaccia farcito con voluttuose fette di mortadella? La merenda di quando eravamo piccoli e il comfort food perfetto ora che siamo cresciuti. Le caratteristiche principali di una mortadella di qualità sono le carni magre dal colore rosa brillante alternate a cubetti di grasso bianchi; il profumo intenso e aromatico; il gusto delicato e saporito. Tutti conosciamo la mortadella di Bologna, eppure si sente parlare spesso di mortadella Modena....

  Read more

• 

  ITALIAN SPICY COLD CUTS: VENTRICINA SALAMI AND MUCH MORE

  Posted in: The foodie's journal

  11460 Views

  Cold cuts and sausages are part of our country’s farming tradition. Meat was a precious good and wasting it was out of the question. Making cold cuts and sausages was a way to preserve meat in a natural way and salting, drying and aging techniques evolved over time, until they became an actual art form.

  Read more

• 

  PRODOTTI TIPICI ITALIANI: UN VIAGGIO NEL NORD DELL’ITALIA

  Posted in: The foodie's journal

  10607 Views

  Ogni prodotto tipico italiano riflette tradizioni e usanze che fanno parte da secoli della vita quotidiana delle persone del luogo, sia a tavola sia in cucina, ed è creato con materie prime coltivate o prodotte con cura da generazioni seguendo metodi di lavorazione spesso artigianali. E oggi vogliamo proprio partire per un viaggio gastronomico tra i prodotti alimentari italiani d’eccellenza delle nostre regioni settentrionali, per scoprire l’incredibile varietà di frutta, ortaggi, salumi e...

  Read more

• 

  Surface mould-ripened cheeses and washed-rind cheeses: how do they differ from each other?

  Posted in: The foodie's journal

  10075 Views

  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.

  Read more

• 

  Cold cuts and food pairings with cheese, mostarda etc.

  Posted in: The foodie's journal

  8814 Views

  There are at least 300 different cold cuts in Italy and over 40 of them obtained the PDO and PGI quality seals. There are also many different ways to make cold cuts. Let’s take a look at some tasty food pairings that can enhance the features of cold cut the best.

  Read more

• 

  Garlic, Aglione garlic and black garlic: kiss-proof delicacies

  Posted in: The foodie's journal

  8511 Views

  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?

  Read more

• 

  Provola, Provolone and Mozzarella: different varieties of pasta-filata cheeses

  Posted in: The foodie's journal

  7959 Views

  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.

  Read more

• 

  Pantelleria capers, delectable flowers

  Posted in: The foodie's journal

  7866 Views

  Capers are the flower buds of the Capparis Spinosa plant. It is a bushy shrub which blossoms between the months of May and September. It hardly reaches a height of 50 cm and it has small and dark leaves, as well as big and white flowers. You can eat everything from this plant: buds - i.e. capers -, fruits called caper berries, as well as caper leaves. 

  Read more

• 

  Cheeses from alpine pastures: high-altitude delicacies

  Posted in: The foodie's journal

  7170 Views

  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?

  Read more

• 

  Taralli crackers from Bari, as tradition dictates

  Posted in: The foodie's journal

  7118 Views

  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.

  Read more

• 

  THE BEST SPECIALTY FOOD OF CAMPANIA: PASTA FROM GRAGNANO

  Posted in: The foodie's journal

  6620 Views

  There is no other product that can embody the excellence of Campania delicacies better than pasta from Gragnano. A great deal is being said about the quality of the most famous Italian food in the world: is the wheat 100% Italian or is it mixed with foreign wheat? Does it contain pesticides? This is perhaps the pasta with the most impressing history and sensory properties and luckily, there still are many great virtuous pasta makers, like the Pastificio dei Campi company. 

  Read more