Modica chocolate, an ancient and tasteful Sicilian tradition

Modica chocolate, an ancient and tasteful Sicilian tradition

Modica, the Sicilian capital of chocolate  In Southern Italy, and more specifically in Sicily, there’s an ancient, beautiful city called Modica, famous all over the world for its delicious chocolate. Modica chocolate has a rich history that goes way back to...
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...
Franciacorta, territory and wines of amazing Lombardy

Franciacorta, territory and wines of amazing Lombardy

Franciacorta, the sweet hills of Lombardy that give an award-winning wine As we all know, Italy is the country of quality wine which exports all over the world. Italian wine is produced in practically every region, from north to south, and every region has its own...
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...
Sweet truffles, a real cuddle

Sweet truffles, a real cuddle

Chocolate truffles reached their peak in the 80’s and 90’s, but are still loved today Truffles (tartufi) are small sweet delicacies, well-known around the world for the intense and enveloping taste. They are ideal to offer to your guests or to present as...
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...
Trentino-Alto Adige, where Italy and Austria meet

Trentino-Alto Adige, where Italy and Austria meet

Being the northernmost region of Italy, Trentino-Alto Adige is a very special area where the Italian and the German traditions merge One of Italy’s many features which give the country its charm is the variety that is to be found within its borders: the 20 regions are...
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...
Christmas markets in Italy, the ones not to miss

Christmas markets in Italy, the ones not to miss

Experience Christmas at its most Although Christmas is a purely religious holiday, in Italy the cultural component is just as important, if not more so. Among decorated streets, Christmas trees, nativity scenes, lights, endless and wonderful family meals, the...
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...
10 of the best and most peculiar Italian restaurants in the world

10 of the best and most peculiar Italian restaurants in the world

Italians do it better, not only at home! It is common knowledge that Italian cuisine is the world’s most popular one. People from all over the world, if they can’t directly do it in loco, want to taste the much talked about Italian food to find out what the fuss is...
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...
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...
Salsiccia and friarielli, the perfect Italian combo

Salsiccia and friarielli, the perfect Italian combo

A delicious combo: salsiccia and friarielli Salsiccia and friarielli is a typical Italian second course. It is original from the Campania region, specifically from Naples. This dish is very easy to prepare and it has a unique flavour. Friarielli is a type of vegetable...
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...
Palermo’s Anelletti

Palermo’s Anelletti

Anelletti al forno, a culinary treasure of Sicilian cuisine Sicilian cuisine hides a lot of culinary treasures. One example is Anelletti al forno (“a pasta u furnu” in Sicilian dialect). This is a traditional first course of this region, loved by young and...
The history of Sardinian taste: la fregula

The history of Sardinian taste: la fregula

Fregula, an ancient recipe for a unique first course They say this first course had been created over 1000 years ago, in the magical island of Sardinia, who is the motherland of lots of sensational dishes. This tasty but simple recipe has a format made of many,...
Sicilian Cous Cous: from Africa to Trapani

Sicilian Cous Cous: from Africa to Trapani

The Sicilian cous cous is a mix of fresh fish and aromas that evoke the scents of Sicily. It is summer and everybody is already suffering from hot weather, so if you are looking for a cold, fast but tasty dish to surprise your soul mate and friends or a delicious...
A perfect summer appetizer: pinzimonio

A perfect summer appetizer: pinzimonio

Dip raw vegetables in a sauce made with olive oil, salt and pepper and you won’t regret it! Pinzimonio, also known as ‘zalimperio’ or ‘cacimperio’, is a raw sauce made with olive oil, salt and pepper and optionally vinegar, in which food...
The 10 most famous Italian summer recipes

The 10 most famous Italian summer recipes

Here’s the ten most famous recipes that you can find in Italy to face the hottest days, perfect for the summer: tasty, fresh, light and colorful dishes for everyone! 1. Rice salad Colorful and tasty, there are a lot of variations of rice salad (insalata di riso): the...
The Genovese in Naples

The Genovese in Naples

The Genovese, the Neapolitan ragout The Genoese is a traditional recipe from Campania, very popular all over Italy. Although the name refers to the Ligurian city, this recipe doesn’t come from its territory. The Genoese is a ragout sauce perfect for pasta...
Cassata Siciliana: the queen of Sicilian desserts

Cassata Siciliana: the queen of Sicilian desserts

A cone-shaped pie made of soft sponge cake and a delicious ricotta cream enriched with candied fruit and chocolate drops: the Cassata Siciliana The Cassata Siciliana is a traditional pie based on sugared ricotta (traditionally sheep), sponge cake, royal pasta, and...
Peperoni ‘mbuttunati from Naples with love

Peperoni ‘mbuttunati from Naples with love

Peperoni Imbottiti (stuffed peppers) and curiosities on this recipe The peperoni ‘mbuttunati is a traditional recipe from Naples and Campania region. They are known also as puparuoli ‘mbuttunati. This second course is substantial and tasty. This recipe was born...
Fennel and orange salad, the quick and tasty road to Sicily

Fennel and orange salad, the quick and tasty road to Sicily

A fresh and tasty salad for a quick lunch, that will take you to Sicily in one bite. Fennel and orange salad is a light and refreshing side dish, typical of Sicilian cuisine. This dish can be served as an accompaniment to a rich second course or as a tasty aperitif....
Sicily and its Pasta ‘ncasciata

Sicily and its Pasta ‘ncasciata

Pasta ‘ncasciata, from tradition to popularity thanks to Commissario Montalbano. Pasta ‘ncasciata is the perfect dish to share and enjoy with family and friends. It is a baked pasta that works as a single dish, typical of the Sicily region. This dish is...
Orecchiette alle cime di rapa, an Apulian delight

Orecchiette alle cime di rapa, an Apulian delight

Orecchiette, Recchitelle or Strascinati? Retichelle and strascinati are two other names of orecchiette alle cime di rapa (Orecchiette with turnip tops). This recipe is traditional from Apulia’s region especially from the province of Bari. It is a typical dish...
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...
Cotoletta alla valdostana, easy and tasty

Cotoletta alla valdostana, easy and tasty

The perfect dish for the greediest Cotoletta alla Valdostana is one of the most typical dishes of Aosta Valley cuisine. This recipe is known all over Italy and also abroad. This second course is perfect in Autumn or Winter period because of the fatty ingredients. In...
Easter means picnic with Torta Pasqualina

Easter means picnic with Torta Pasqualina

Torta Pasqualina, the perfect Easter appetizer Easter is here, what is the best way to celebrate? Preparing Torta Pasqualina! Torta Pasqualina is a traditional Italian recipe prepared on Easter! It is the perfect dish to celebrate spring and for outdoor snacks,...