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  ITALIAN PASTA TYPES AND SHAPES REGION BY REGION

  Posted in: The foodie's journal

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  How many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce. First of all, Italian pasta shapes are divided into two main categories: long-length and short-cut. Then they can also be sorted according to the type of surface, whether they are dried, stuffed etc. Each region has given free rein to its creativity, helping to shape a one-of-a-kind culinary and cultural landscape.

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  ITALIAN RICE CULTIVARS

  Posted in: The foodie's journal

  47651 Views

  In Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads…The Italian regional culinary tradition features plenty of recipes with rice. Nowadays we can find many rice cultivars on the market and luckily, the general public is getting to know many rice companies. Let’s plunge into the world of Italian rice.

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  DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO

  Posted in: The foodie's journal

  38583 Views

  Parmigiano Reggiano and Grana Padano cheeses have a similar shape, colour and paste, but they follow completely different product specifications as requested by their respective protection consortia. Parmigiano Reggiano and Grana Padano are two of the most famous and outstanding Italian cheeses: two respectable PDO cheeses with very ancient origins, which, over time, have become part of a very specific cultural identity to the point where people are now taking sides.

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  DISCOVERING ITALIAN RAW MILK CHEESES

  Posted in: The foodie's journal

  33673 Views

  Raw milk means milk which does not undergo any heat treatment prior to becoming cheese. According to Slow Food, cheeses made from this type of milk, i.e. raw milk Italian cheeses, are the only ones that preserve an invisible bacterial biodiversity, a great treasure that makes these culinary products truly unique.

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  ‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES

  Posted in: The foodie's journal

  30614 Views

  ‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to Calabria, whenever you feel like it. Even a dish as simple as ‘Nduja salami spread on a toasted slice of bread will satisfy your senses - and your palate.

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  Tuscan Aglione garlic: history and recipes

  Posted in: The foodie's journal

  28296 Views

  Tuscan Aglione garlic is not just a ‘big’ garlic, it is an unfortunately lesser-known variety of common garlic. Its main feature is not only its size, but also its surprisingly pleasant taste. It’s very easy to digest and doesn’t cause an unpleasant breath, so much so that it is known as the ‘kiss garlic’.

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  Truffle oil, how to use it in the kitchen

  Posted in: The foodie's journal

  20196 Views

  A thread of truffle oil turns any dish into a delicacy. Unique scent and one-of-a-kind long-lasting taste – truffle is a rare gem. And truffle oil is like liquid gold – so precious and elegant. You should never compromise on quality, when it comes to truffle oil: only choose Italian oil with fine truffles and no artificial aromas. One suggestion: do not use too much truffle oil and never use it to cook – now give free rein to your creativity! 

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  Italian stretched-curd cheeses

  Posted in: The foodie's journal

  14877 Views

  Stretched-curd cheeses are a delicacy from Southern Italy. Mozzarella, Provola, Provolone and Caciocavallo are all made using the pasta filata technique which is an ancient, extraordinary ritual. Let’s learn more about these cheeses that taste amazing both on their own and as an ingredient.

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  Italian grating cheeses

  Posted in: The foodie's journal

  14322 Views

  Grating cheeses play an especially important role in the Italian cuisine. Let’s take a look at Parmigiano Reggiano, Pecorino Romano and Grana Padano - the absolute icons of the Italian cheese landscape.

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  Some suggestions for a mouth-watering cold cut platter

  Posted in: The foodie's journal

  13982 Views

  All Tuscan people like myself would probably agree with me, when I say that cold cut platters are my favourite starter dish, but they are much more than that. They can be served in a summertime buffet or can be enjoyed during an informal dinner. However, it goes without saying that the cold cuts that you choose for your platter must be delicious, genuine and of high quality. 

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  3 mouth-watering recipes with peperoni cruschi

  Posted in: The foodie's journal

  13937 Views

  Peperoni cruschi crispy, dried bell peppers are a specialty from the region Basilicata, where you may spot them tied in long braids, drying in the sun. They can be eaten by themselves as snacks or they can be added to any dish to kick the flavour up a notch. And they are incredibly crunchy!

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  Which are the most popular Italian products abroad?

  Posted in: The foodie's journal

  13632 Views

  Everyone wants a piece of Made in Italy. We are lucky enough to be able to have these extraordinary products always at hand, but what about the rest of the world? Which countries are the biggest lovers of Italian cuisine? And which are the top export Italian products?

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