BAR INTERNAZIONALE

BAR INTERNAZIONALE

Bar Internazionale team is ready to greet you from lunch to dinner with a wide selection of dishes from all over Italy.  Pizza, pasta, and others Italian delicacies are waiting for you to taste in this central located restaurant. Rosa-Luxemburg-Straße 31, 10178 Berlin...
From Puglia with love: the tastiest southern Italian food

From Puglia with love: the tastiest southern Italian food

The delights of Puglia In the south of Italy, on the shores of a crystal sea, there is Puglia, a region extraordinarily rich in culture and ancient traditions. The local cuisine is just like that: extraordinary, rich and made up of recipes that have been handed down...
Pistachio cannoli, every sweet lover’s dream

Pistachio cannoli, every sweet lover’s dream

From Sicily, one of the most delicious dessert you can taste Sicilian pastry is among the best and the most renowned all over the world, and rightfully so. On this island of absolute sweetness, cannoli is one of the undisputed symbols of a tradition as old as time....
All types of Italian mozzarella (and there are many)

All types of Italian mozzarella (and there are many)

Are you ready to discover how many types of mozzarella exist in Italy? To begin with, let’s say mozzarella is a creation of southern Italy and it owes its name to the operation of “mozzatura” (divide/cut) done in order to separate the cheese dough...
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...
Beans, the favorite meal of an international hero: Bud Spencer

Beans, the favorite meal of an international hero: Bud Spencer

Bud Spencer and the immediate correlation to the black skillet full of beans and the loaf of bread Many of the dishes shown in the various movies in which Bud Spencer and Terence Hill acted, show a plenty of choices, and when you start to watch their movies you never...
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...
Ragù lucano, what a sauce!

Ragù lucano, what a sauce!

An exceptional pasta sauce from southern Italy What is the best way to season pasta? This is a tricky question, and unfortunately there is not a unique and universal answer. Nonetheless, if you are looking for a new sauce to add a magic flavour to your pasta, what...
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...
Friccò all’Eugubina: the perfect Sunday stew

Friccò all’Eugubina: the perfect Sunday stew

Discover a special stew from Gubbio, Umbria The origins of this stew lay in Umbria: according to the tradition, it comes from the town of Gubbio, as the name Friccò all’Eugubina suggests. It is a stew composed by various kinds of meat: in the recipe we suggest...
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...
Tozzetti and Vin Santo, perfect sweets to end every meal

Tozzetti and Vin Santo, perfect sweets to end every meal

Mix few simple ingredients and you will get a traditional sweet dessert Tozzetti are one of the most famous sweets of Umbrian tradition. Made with simple ingredients they are famous all over Europe for their sweetness and crunchiness. Loved by young and adults alike,...
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...
Pasta e patate, a Neapolitan hidden gem

Pasta e patate, a Neapolitan hidden gem

Born as a meal for the poor, pasta e patate quickly became one of the most beloved and imitated dishes of the Neapolitan cuisine Naples is world-famous for being the land of pizza, but few people are aware of the huge amount of minor but delicious dishes coming from...
Polenta: an old-fashioned specialty to warm you up

Polenta: an old-fashioned specialty to warm you up

You may know it as cornmeal, but if you want to try the actual Italian dish you should call it Polenta Feeling cold and hungry? Polenta is here just for you! It is ideal to have a satisfying lunch at a mountain hut or to share a homemade meal with your loved ones or...
Pumpkin gnocchi: a colourful and very tasty first course

Pumpkin gnocchi: a colourful and very tasty first course

The perfect recipe for autumn Sundays Pumpkin is widely used in Italian cuisine: pumpkin cake, baked pumpkin, pumpkin risotto… Today introduce you Gnocchi di Zucca (Pumpkin gnocchi), a variation of traditional gnocchi. The perfect handmade first course for your...
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...
FACCIOLA

FACCIOLA

Auro Facciola claimed his spot at Forster Str. 5 in 2014, guaranteeing the people of Kreuzberg would have the possibility of enjoying their best Italian experience. From Piedmonte, Auro is an Italian by heart, accent, and passion. In over 10 years in Germany, he...
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...
Brandacujùn: curious tongue-twister or delicious dish?

Brandacujùn: curious tongue-twister or delicious dish?

Branda… What? This funny word is not a curious tongue-twister, but it is the name of a typical (and delicious!) dish from the Italian region Liguria. Usually served as appetizer on toasted bread, it is composed by 5 different ingredients: the main one is...
The regional cuisine: welcome to Lombardy

The regional cuisine: welcome to Lombardy

One of the richest regions in culinary traditions and typical products in Italy: Lombardy Due to the historical past of its territory, and also to the variety of the landscape, the region of Lombardy has a very mixed culinary tradition. We can say that the cuisine of...
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...
Bombette Pugliesi… will blow your mind

Bombette Pugliesi… will blow your mind

Bombette Pugliesi (meat rolls stuffed with cheese) are the pride of Italian street food and one of the most tasty finger food! When looking for good food, you can never go wrong with what the Puglia region has to offer: here many of the recent most beloved delicacies...
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...
Salsa alle Noci, another pesto from Liguria

Salsa alle Noci, another pesto from Liguria

“Salsa alle Noci” can be considered the little brother of “Pesto alla Genovese”: welcome to Liguria! The Liguria region is the the kingdom of sauces for every kind of pasta, and one of them stands out in particular: indeed, everybody knows...