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The Veal Milanese History

History Of The Origins Of The Veal Milanese

Contrary to what one might think, the Veal Milanese (Cotoletta alla Milanese), one of the most typical and well-known dishes of Milan together with the Milanese Risotto, has very ancient origins. It is in fact quoted with the name of “lompolos cum panito” in the list of food offered for lunch by an abbot to

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The Exquisite Colatura di Alici di Cetara

Colatura di Alici di Cetara (Anchovy Drippings) is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22.  The

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The Best Historical Pizzerias in Naples

If you visit Naples you must eat the authentic Neapolitan Pizza. UNESCO has inscribed the “Art of Neapolitan Pizzaiuolo” in 2017 on the Representative List of the Intangible Cultural Heritage of Humanity. All that is related to the making of authentic Neapolitan Pizza, from the art of handling the dough to the movements that are carried

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Italian Tagliatella

5 Curiosities That A Few Know About Italian Food

Italian cuisine has developed through centuries of social and economic changes, with roots extending to antiquity. Significant changes have occurred with the discovery of America and the introduction of potatoes, tomatoes, peppers, corn and sugar beets. It’s known for its regional diversity, especially between the North and South of the peninsula, offers an abundance of tastes

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5 curiosities about pasta

5 Interesting Curiosities About Pasta

It is one of the basic ingredients of the Mediterranean diet and it’s consume in Italy is over 1 million and 600 thousand tons a year. Pasta, loved and known throughout the world as a symbol of Italian culinary tradition, has a very ancient history, full of nice anecdotes. Here are 5 of the most

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Bucatini The Original Pasta of Rome

Bucatini, The Typical Pasta Of The City Of Rome

The bucatini are a type of long pasta similar to big pierced spaghetti, typical of the city of Rome that combines them with strong and simple condiments (Gricia, Amatriciana, Carbonara). It is a pasta made from durum wheat semolina. Cooking time is more or less the same as spaghetti because, even if they are bigger,

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