La Piadina Romagnola: The Authentic Taste of Romagna
Thin, fragrant and made with just a few simple ingredients, piadina romagnola is one of the best-known symbols of Romagna. A humble food born from local popular tradition, it has…
Abruzzo Arrosticini: History, Tradition and How to Enjoy Them
Small meat skewers, a narrow, elongated grill, the aroma of hot coals spreading through the air: arrosticini are one of the best-known symbols of Abruzzo cuisine and, still today, represent…
Tette delle monache: History and Tradition in Altamura and Guardiagrele
A soft sponge cake dome, a clearly visible tip on top, plenty of cream and a cloud of icing sugar: Tette delle monache (nun breasts) are one of the most…
Italian Mozzarella: History, Types, Tradition and Pairings
Fresh, soft and unmistakable, mozzarella is one of the best-known products of Italian gastronomy. It is a fresh stretched-curd cheese, historically associated with southern Italy and particularly with Campania, but…
Zeppole di San Giuseppe, traditional Father’s Day sweets
Zeppole di San Giuseppe are a traditional Italian dessert, prepared on the occasion of St Joseph’s Day, which is celebrated on 19 March. This day also coincides with Father’s Day…
Riccia or frolla is the sfogliatella the queen of Naples
To say sfogliatella and think of Naples is one and the same thing, even though the typical Neapolitan pastry cake originated well outside the confines of the Neapolitan capital. The…
Spaghetti alla gaetana, an easy and tasty dish
Spaghetti alla gaetana is a simple, inexpensive and very tasty first course. This dish seems to have ancient origins, their name being due to the city where they originated, Gaeta.…
Carciofi alla Giudia the top of Jewish-Roman cuisine
Among the dishes that fully belong to the Italian tradition are without a doubt artichokes alla giudia, the typical dish of Jewish-Romanesque cuisine, which can be enjoyed all over Italy…
The tasty spring cheese Marzolino
The name of this cheese derives from the word ‘marzo’ (March) because in the ancient tradition of lower Lazio, marzolino was made from goat’s milk milked in March. In spring,…
The Sunday dish, ravioli
One of the reasons why Italy is very famous worldwide is certainly its cuisine. There are many regional Italian specialities, but first courses in general are the most noteworthy, and…