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The Origin Of The Porchetta

As the name suggests, Porchetta (Roasted Pork) derives from pork. Pig breeding in Italy has always been very important and its development follows human evolution, since the time of the Etruscans. The Romans also cooked and loved this type of meat. They are the ones who handed down to us the “Porcellum farcilem”, a recipe

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tuscan-cooking

History Of Tuscan Cooking, The Best Dishes

It seems that also French cooking was born from Tuscan cooking, a great boast for the Italian culinary tradition. This could be really possible because Caterina de’ Medici married Henry II of Volois, bringing with her, in her new French residence, some of the recipes of “home” and also ingredients such as olive oil and

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colorful fruit pizza with berries and cream cheese on cookie crust

6 Dessert Pizza Ideas To Surprise Your Guests With

There’s nothing quite like a delicious pizza to satisfy your cravings. But what about when you want something sweet instead of savory? That’s where dessert pizzas come in! These recipes are sure to surprise and delight your guests. So gather up your ingredients and get ready to make some mouthwatering pizza pies. We can’t wait

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Scallops

Mollusks Of The Italian Tradition

Shellfishes are part of the Italian culinary tradition. In particular there are some species which become main ingredients of many local dishes. Mollusks are a product which acquires different shapes according to the class they belong to. The consumption of bivalve mollusks dates back to the Paleolithic era when the first human beings were eating

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Legend and History of the Neapolitan Ragu

How Was The Legend Of The Neapolitan Ragù Born?

How was the legend of the Neapolitan Ragù born? A popular legend dating from the late 1300 provides us with some unusual cues and background, and allows us to appreciate the divine essence of the Neapolitan Ragù. In this historical period, in Naples there was a confraternity called the Congregation or Company of the Whites

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Crescia Recipe

This Is Crescia Not Piadina

Piadina from Romagna is well know all over the world. Perhaps not everyone knows Crescia from Marche. It is very similar to the famous Piadina Romagnola  but it has some extra ingredient on it, such as eggs and pepper. In Marche region Crescia is often the substitute of bread. It can be eat stuffed or even

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amatriciana-gricia-carbonara

History of the First Dishes of the Roman Tradition

A vacation in Rome has among its basic stops the local restaurants to try the traditional cuisine. These are poor dishes, with few ingredients, but of excellent quality and processed in a wise way according to ancient recipes. Eating in Rome is like taking a leap into history: discovering all the dishes that, now as

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