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Dishes Rome

5 Best Foods You Need To Try In Rome

The typical Roman cuisine is one of the tastiest and most ancient of the peninsula. At the base of the traditional recipes, there are many local products of rural and peasant origin. Many of the ingredients of Roman culinary specialties are vegetable and animal products whose processing dates back to past centuries. If you are

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Italian Food

Reasons Why Italian Food Is Very Popular

No matter which country you travel to, be confident that you can find an Italian restaurant there. Italian cuisine is extremely popular everywhere, and for a good reason. While many people regard French food as the epitome of sophistication, Italian cuisine is just as delicious and even more accessible and favoured. There are plenty of

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Strawberry Tiramisù

Top 5 Italian Spring Recipes

Springtime in Italy is a magical time of year, as the Earth begins to awaken from its winter slumber, the sun shines a little brighter and the air is filled with promise and warmth. With the arrival of spring, Italian cooks embrace the bounty of fresh seasonal ingredients that become available, preparing vibrant, light and

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Neapolitan Babà

The Best Recipes in Campanian Cuisine

The typical dishes of Campania are undoubtedly among the most numerous in Italy. Thanks to its climatic characteristics and the fertilizing effects of the volcanoes, Campania is a land rich in excellent food products. Having been at the center of exchanges between people and cultures since ancient times, making it possible to further enrich the

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wine grower picking grapes or doing the harvesting in vineyard close up as sun shines

Vendemmia, Italian Wine Making Tradition

Vendemmia is an Italian tradition, old and still in vogue to this day, so much so that it has its own word for it. Vendemmia is the day on which we harvest the grapes and prepare them for the fermentation process. The word itself derives from the Latin words vinum(wine) and demia(to harvest). Vendemmia takes

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pizzoccheri

The Origins of Pizzoccheri alla Valtellinese

It seems that buckwheat was cultivated for the first time in Asia, precisely in the region of Himalayas, buckwheat then spread all over the world. When it arrived in Italy by Turks, it was mistakenly called Saracen Wheat. It has always been considered a product for the poorer classes, it is economical, simple to produce,

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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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vitello-tonnato

Where and How to Eat Vitello Tonnato in Piedmont

Vitello Tonnato is one of Piedmont’s best-known dishes. It is a historic recipe that blends ingredients of different origins into a dish of unique flavors. Vitello Tonnato reached the peak of its splendor around the 1980s, but it is still present in almost every menu in the region and beyond. From taverns to starred restaurants,

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lampredotto

Lampredotto, the Street Food of Tuscan Cooking

Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology

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