10 most original Italian pasta shapes

10 most original Italian pasta shapes

A typical Italian specialty could only inspire the wildest imagination Radiators, wheels, flying UFO, snails, spaccatelle, lilies, rooster crests, candles, curly lasagna, Vesuvius. No, this is not a joke, these are 10 names of real pasta shapes. Looking at the shelves...
Cassoeula, the history of an ancient Lombard tradition

Cassoeula, the history of an ancient Lombard tradition

From poor origins to queen of Sundays, not to be missed during your next trip to Milan Here is a truly special dish, born of the peasant tradition of seasoning savoy cabbage with the less noble cuts of pork. Typically eaten on Sundays, accompanied by polenta, it has...
Drunk cheese, a perfect combination of wine and milk

Drunk cheese, a perfect combination of wine and milk

A very special kind of cheese  A drunk cheese is a type of cheese with a strong and aromatic flavour, sweetly spicy and with a unique grape aftertaste. Immediately recognizable for its dark red crust, made smooth by the time spent in the wine. The colour of...
Brutti ma Buoni, few ingredients for a traditional pastry

Brutti ma Buoni, few ingredients for a traditional pastry

A biscuit disputed by two regions Brutti ma Buoni (ugly but good), also known as “brutti e buoni” or “brut e bon”, in Piedmontese dialect: these are the classic irregularly shaped hazelnut sweets we all know. These are sweets of disputed...
Liquorice and the close relationship with Italy

Liquorice and the close relationship with Italy

Some curiosities about liquorice Liquorice is a plant native to south-western Asia and the Mediterranean region. It is a frost-resistant herbaceous species, which mainly grows in southern Europe in calcareous and/or clayey soils. Liquorice is one of the most important...
Five ingredients, one guarantee: Tuscan Cantucci

Five ingredients, one guarantee: Tuscan Cantucci

Cantucci are the most loved and well-known Italian biscuits Cantucci (Cantuccini) also known as “Biscotti di Prato” are typical sweets of traditional Tuscan cuisine, very crunchy and scented. They are dry biscuits with almonds, obtained by cutting slices...
How to fall in love with Neapolitan fried pizza

How to fall in love with Neapolitan fried pizza

Let’s discover a different version of Neapolitan Pizza Napoli offers a plenty of tasty dishes full of history and one of them is pizza fritta (fried Pizza). If you  try to pronounce its name you can even hear the hot oil crackling from the pot! This kind of...
Mostaccioli, the iconic smell of Christmas

Mostaccioli, the iconic smell of Christmas

The perfect Christmas cookies “Mostaccioli” (or mustacciuoli) are diamond-shaped, spiced cookies covered in chocolate icing, eaten during Christmas time and popular in centre and southern Italy. These cookies are traditionally prepared from December...
Canederli, the definitive recipe to use your stale bread 

Canederli, the definitive recipe to use your stale bread 

The dish you have to try while in Trentino Alto Adige Have you ever had any stale bread in your pantry? Apparently Bavarian and Tyrolese farmers had, as they made a whole recipe tradition around it. In fact this traditional food is made out of dry bread soaked in milk...
Pinza onta and schizzotto, two amazing focaccias 

Pinza onta and schizzotto, two amazing focaccias 

Two culinary delights from Veneto All around Italy you can try many different types of focaccias, all of which will surprise you with amazing flavours and textures. This time we want to bring you on a culinary journey to Veneto, a region in Northern Italy, to...
Cjarson: Friuli at the table

Cjarson: Friuli at the table

From pauper cuisine to esteemed dish in restaurants Cjarsons ara typical dish from the Friulian cuisine. To be more precise, they come from the alpine region of Carnia, but they can be found in the Friulian plain too. Similar to ravioli, they are made of a dough of...
Ribollita, the famous Tuscan soup

Ribollita, the famous Tuscan soup

Ribollita is one of the most well-known dishes of the Tuscan culinary tradition Nowadays, this recipe is the symbol of family traditions and of the local customs, extremely popular during the winter months in Italy. Ribollita is a a hot and tasty first course: a soup...
Piadina Romagnola: Romagna’s iconic food

Piadina Romagnola: Romagna’s iconic food

An ancient street food from Central Italy The “piadina romagnola” or “piada romagnola” it’s a simple ancient street food from Emilia Romangna, made with wheat flour, lard or olive oil, baking soda or yeast, salt and water. It was traditionally cooked on a clay pan...
Teste di moro, a traditional Neapolitan cake with an atypical name

Teste di moro, a traditional Neapolitan cake with an atypical name

A delicious Italian masterpiece Teste di moro, or mallomars, as they’re best known worldwide, find their origins in Naples and they are basically chocolate pralines with a tender sponge-cake centre, softened with liqueur and usually covered with icing and chocolate...
Frico: tradition and taste from Friuli-Venezia Giulia

Frico: tradition and taste from Friuli-Venezia Giulia

Traditional dish from the Friulian region In the Italian region Friuli – Venezia Giulia an unique dish is known and appreciated by all: it is the so-called frico, a little pie of potatoes and cheese. It is known for the crunchy crust on the outside and the soft heart...
Malloreddus alla campidanese: tradition and taste from Sardegna

Malloreddus alla campidanese: tradition and taste from Sardegna

Malloreddus, “little bulls” Let us have a taste of Sardinian tradition with Malloreddus, generally more known as “gnocchetti sardi”, which literally means “little gnocchi from Sardegna”. It is a typical and delicious food deriving from the Sardinian...
Melanzane a pullastiello: Napoli welcomes you!

Melanzane a pullastiello: Napoli welcomes you!

City of art, sea and… food! Everybody is crazy about Neapolitan food, and there is a good reason for it. Among all the specialities that make this beautiful city one of the most visited by food lovers, we count not only the world-wide famous pizza, but also...
Spaghetti vs. Linguine: 2 winners in Italian cuisine

Spaghetti vs. Linguine: 2 winners in Italian cuisine

There are a lot of pasta varieties (around 100) depending on shapes and sizes. Let’s have a look to 2 of the most known and loved. If you are a pasta lover, you have to absolutely learn the difference between spaghetti and linguine, two kinds of long pasta, very...
Tiella barese: rice, potatoes and mussels

Tiella barese: rice, potatoes and mussels

Tiella barese is an original and traditional recipe in the Apulia region. It is a dish prepared with rice, mussels, and potatoes, typical of Bari cuisine. This specialty can be compared to paella, but the Bari way of seasoning is different from the Spanish one,...
Olive taggiasche: from Liguria with love

Olive taggiasche: from Liguria with love

A real treasure for gourmets, “Taggiasche” olives make each dish unique and tasty Characterized by a particular taste, olive taggiasche owe their name to Taggia, a village situated in the province of Imperia. Even if nowadays they are considered Italian,...
5 savoury Italian recipes combined with fruit

5 savoury Italian recipes combined with fruit

When savoury meets sweet, what a combination! It should not come as a surprise that opposite tastes can meet and create original and delicious dishes. In particular, savoury courses and fruit can be mixed in various combinations. And we are not talking about pizza...
Emilia Romagna’s best treat: gnocco fritto

Emilia Romagna’s best treat: gnocco fritto

Top street food delicacy Gnocco Fritto is one of the most famous and delicious dishes of Italian cuisine. This recipe belongs to traditional Emilian gastronomy and it’s one of the most known street food in the country. All over Italy, this specialty is known...
Potacchio, an ancient traditional dish from Marche

Potacchio, an ancient traditional dish from Marche

How much do you know about Potacchio? Potacchio is one of the most ancient recipes of Marche’s tradition. Rosemary, garlic and white wine are the basis of this delicacy. This is a meat second course, very tasty with a rustic flavour. The most common meat that is...
Pallotte Cacio e Ova, fried bread and cheese balls

Pallotte Cacio e Ova, fried bread and cheese balls

The backbone of Abruzzo cuisine: Pallotte Cacio e Ova Pallotte Cacio and Ova are delicious balls, typical of Abruzzo. This is a recipe of the rural ancient tradition, loved by all and still served today in typical local “trattorias”. This is a recipe with...
Vitello tonnato, a classic of Italian cuisine

Vitello tonnato, a classic of Italian cuisine

An appetizer or main course much loved by Italians, a simple and delicious recipe. The Vitello tonnato (veal with tuna sauce) is a typical Piedmontese dish. Although known by its French name “vitel tonnè”, this recipe is clearly Italian. Since the...