Popular posts

• 

  Ciauscolo & Co: cold cuts from the Marche

  Posted in: The foodie's journal

  4635 Views

  The region Marche is home to some of the best Italian cold cuts. Ciauscolo and Fabriano salami are the most famous ones and they are still made like they used to. It is important to raise awareness about these products, in order to better protect and promote them. That isn’t that hard to do, to be honest, since they are truly mouth-watering!

  Read more

• 

  WHY SHOULD I BUY ITALIAN FOOD ONLINE?

  Posted in: The foodie's journal

  4375 Views

  If one decides to open an online food shop, the first thing to ask oneself should be: why should people buy foodstuffs on an e-commerce rather than in their trusted delicatessen or in the supermarket? 

  Read more

• 

  A journey through Trentino Alto-Adige’s cold cuts

  Posted in: The foodie's journal

  4077 Views

  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?

  Read more

• 

  Tortellini: the must-have, Christmas pasta dish

  Posted in: The foodie's journal

  4008 Views

  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.

  Read more

• 

  Hot recipes with ‘Nduja sausage

  Posted in: The foodie's journal

  4007 Views

  ‘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!

  Read more

• 

  Pasta from Gragnano: summer edition

  Posted in: The foodie's journal

  3950 Views

  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!

  Read more

• 

  Cheese names: what do they stand for?

  Posted in: The foodie's journal

  3897 Views

  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.

  Read more

• 

  Italian cheeses for picnics

  Posted in: The foodie's journal

  3893 Views

  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!

  Read more

• 

  Who says there’s only tuna in oil?

  Posted in: The foodie's journal

  3874 Views

  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!

  Read more

• 

  When whole is better than sliced

  Posted in: The foodie's journal

  3848 Views

  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!

  Read more

• 

  All hail the ketchup

  Posted in: The foodie's journal

  3804 Views

  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!

  Read more

• 

  Rainbow trout: recipes and flavour combinations for the holidays

  Posted in: The foodie's journal

  3614 Views

  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.

  Read more