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  PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!

  Posted in: The foodie's journal

  6613 Views

  L’etichetta che indica la provenienza di un prodotto è sinonimo di garanzia. Ad ogni paese viene associata una caratteristica particolare, come l’affidabilità e l’efficienza del Made in Germany o la tecnologia del Made in Japan, ecc. L’etichetta Made in Italy è simbolo di qualità e grande maestria artigianale in ogni campo: dalla moda, alla pelletteria e soprattutto al cibo, per cui l’Italia è particolarmente rinomata in tutto il mondo.

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  STRACHITUNT DOP, TALEGGIO DOP E STRACCHINO: TUTTE LE DIFFERENZE

  Posted in: The foodie's journal

  6472 Views

  Lo Strachitunt, lo stracchino e il taleggio sono la stessa cosa? No, ovviamente, ma scopriamo insieme quali sono le differenze tra questi tre formaggi. Lo Strachitunt è un prelibato formaggio bergamasco a doppia pasta della Val Taleggio. Il suo nome in bergamasco significa “stracchino tondo”, per la sua caratteristica forma rotonda che lo distingue dallo stracchino rettangolare. Ma nonostante il suo nome, che ricorda lo stracchino, e la sua provenienza, che ricorda il taleggio, questo...

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  Cheese production in Italy: North VS South

  Posted in: The foodie's journal

  6465 Views

  Italy’s cheese-making tradition has no equal in the world. Apart from quantity (more than 480 different kinds of cheese), it is our cheese’s quality that is second to none. When talking about Italian cheeses, we must take into account the great variety of climates and landscapes of our country.

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  Ancient wheat flour, Italian heritage

  Posted in: The foodie's journal

  6443 Views

  Tell me you’re Italian without telling me you’re Italian, here’s some pasta, some pizza and some bread. All great and delicious, but what’s really inside the dishes we love the most? And why do we hear so much about ancient wheat flour?

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  How to cook the perfect steak

  Posted in: The foodie's journal

  6286 Views

  Buying a prime-quality steak means that you already off to a good start. Now you only need to cook it, but how? There are as many as seven degrees of steak doneness with different timing and temperatures.

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  Fantastic risotto recipes and where to find them

  Posted in: The foodie's journal

  6108 Views

  Acquerello rice is one of a kind. Its story is like a fairy tale, but it is the innovation implemented in the Colombara estate that makes it so special. There is something magical about this place: from the internationally patented reintegration of the germ into the grain, through helices, to silos kept at a controlled temperature where the rice ages up to 7 years. These risotto recipes are a must-try!

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  THE SALAME DI VARZI, THE QUINTESSENTIAL SALAMI FROM LOMBARDY

  Posted in: The foodie's journal

  6086 Views

  The PDO Salame di Varzi is an excellent Italian cold cut which obtained the Protected Designation of Origin seal back in 1996. A great value of this salami lies in the fact that it is still produced in artisan cured meat factories which are almost entirely run by families. This goes to show how much this product is still respected and protected and consequently, how it managed to preserve its original genuine flavour over the course of time.

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  Italian uncooked cheeses

  Posted in: The foodie's journal

  5988 Views

  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.

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  A JOURNEY THROUGH ITALY’S COLD CUTS

  Posted in: The foodie's journal

  5915 Views

  We must admit that we are pretty obsessed with the whole culinary journey thing, but it is one of things we love the most about Italian cuisine: each Italian region - and sometimes even province - has its own products and flavours. And we had to dedicate one of our journeys to one of the most delicious and typical food products of Italy. 

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  IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP

  Posted in: The foodie's journal

  5709 Views

  L’Italia è un paese dalla tradizione culinaria estremamente ricca e ogni regione offre prodotti tipici frutto di tecniche e rituali antichissimi. Grazie alla denominazione DOP, viene riconosciuta l’unicità delle tradizioni e dei luoghi che compongono il nostro bellissimo paese e viene apprezzato lo sforzo e il duro lavoro dei produttori che si battono per portare in tavola il cibo italiano di qualità, autentico e genuino.

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  Parma dry-cured ham: the story behind this delicacy

  Posted in: The foodie's journal

  5706 Views

  Parma has now become a synonym of prosciutto ham. Parma ham, which obtained the Protected Designation of Origin in 1996, is a true masterpiece. And the king of hams deserves a worthy trademark, like the five-pointed duke’s crown.

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  Tuscany VS Sardinia: the ultimate Pecorino cheese battle

  Posted in: The foodie's journal

  5662 Views

  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?

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