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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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!
Italian honey is an absolute delicacy and it is also the star of delicious cakes and scented biscuits from all over the world. From Spain, through Turkey, to Sweden – let’s embark on a super sweet trip.
Easter, a moment of rebirth and celebration, a delicious occasion to celebrate the end of the Lenten fast. But how do Italians have breakfast on Easter? Here’s a brief summary of regional traditions from North to South.
Mix the sweetness of Italian honey with the scents of our mountains and the care of those who transform a gift of nature into a jarred delight…And you get the rhododendron honey!
Anchovy sauce enhances the flavours and enriches every dish with taste and flare. But what do we mean by “flavour enhancer”? And what other ingredients can intensify and enhance the flavours? From vinegar to gomashio, from spices to soy sauce, here are our favourite ways to spice up the table!
What is a luxury Christmas corporate gift? It isn’t enough to put together quality products: you have to tell a story through exceptional ingredients and flavours. Sometimes a basket containing several delicacies can take you on a flavourful journey.
It’s not Easter without chocolate eggs. Did you know that Easter eggs are not just a sweet conclusion to Easter lunch, but tangible symbols of an ancient rite – actually much older than Christianity itself… Are you curious? Then keep on reading!
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!
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!
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.
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!
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!
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