A Carnival typical dessert
Who said that Milano is gre...
Healthy and tasty
The Amaro liquor
Amaro is a bitter liqueur whose origin goes back to Middle Age, when the monks used to produce medical elixirs in the monasteries with officinal plants grown in their botanical gardens. Italy holds the leadership in the production and it’s where the Amaro was created at the end of the Middle Age, for this reason this is one of our ...
The History of the Spritz
In the past few years, Spritz became the symbol of the Italian aperitif all over the world and it’s probably the most popular in Italy too. The present recipe, made with Aperol, is the most famous and popular but actually is just one of the several versions of this cocktail. It was created in the Veneto region, early 1800 during ...
The Grappa liquor
Grappa, the Italian distillate par excellence. Grappa is a spirit distilled from marc obtained by the grape skins, whose alcoholic contents can’t be lower than 37,5% even if generally it’s between 40% and 60%. It’s traditionally produced in the mountains of Northern Italy, in particular in Veneto, Friuli Venezia Giulia, Piedmont, Lombardy and Trentino Alto Adige regions. The tool used ...
the Spumante wine
Which came first, Spumante or Champagne? It was really the abbot Pierre Pérignon who, thanks to his experiments in the Hautvillers Abbey in 1670, discovered the re-fermentation of bottled wine by chance? Probably not, as in 1622 Francesco Scacchi, a doctor from Fabriano, Italy, described a method to make normal wines sparkling in his “De salubri potu dissertatio” an essay ...
The Genepy liquor
It’s a niche liquor, with a yellowish-green colour and with a strong herbal aroma and a bitter aftertaste to balance the sweetness obtained from the maceration in alcohol of Artemisia, an Alpine herb growing in the Western Alps. It’s one of the symbol of Aosta Valley region, even though the majority of the producers are in Piedmont region. The herb ...
the Parmigiano Reggiano
Parmigiano reggiano: the king of cheeses If you are on tour in Reggio Emilia, Modena, Parma and Bologna regions, you’ll certainly come upon one of the several cheese factories producing Parmigiano-Reggiano DOP, which are spread along the main roads and where you can buy this delicacy. Parmigiano Reggiano is one of the oldest cheese and it’s still produced as it was 8 centuries ago, with the same ingredients and the same technique. It’s a totally natural cheese that can withstand ...
Which are the ingredients that replace butter in sweet recipes and in savory ones?
Butter is widely used both for sweet recipes and savory ones, but it can be substituted with alternative ingredients easily available in our pantries, in case we are vegans or if we’d like to obtain lighter dishes. Which are the ingredients that replace butter in sweet recipes and in savory ones? OIL Vegetable oil is one of the best alternative to butter in sweet recipes, you just have to take care of quantity, that shall be 15%-20% less than the ...
Gorgonzola cheese
Not everybody appreciate the strong taste of gorgonzola, yet it’s a very versatile cheese, that can transform everyday dishes in rich ones. It’s produced with cow’s whole milk and it’s a blue cheese typical of northern Italy, being mostly manufactured in the province of Milano, Pavia, Como and Novara. Its origin dates back to the ninth century, when a king like Charlemagne used to eat it. Alessandro Manzoni cited the “stracchino” in his novel “I Promessi Sposi” (The Betrothed) when ...
Ricotta cheese
It’s often considered a cheese, but actually is a dairy product obtained from reheated whey left from the production of cheese. Its name comes from Latin, re-coctus means cooked again. Ricotta has a very old history as the first evidence of its production dates back to Sumer civilisation and Ancient Egypt. It is mentioned in the ninth book of Odyssey, when Ulysses (Odysseus) meets Polyphemus while preparing it. This means that it was spread among the Greeks and the Romans. ...
aromatiche herbs in Italian cuisine
The herbs are a staple element in the Italian cookery. Thanks to the Roman, who used the herbs coming from Far East to season dishes, they soon were spread throughout the Roman Empire. In the year 812, Charlmagne, the first emperor of the Sacred Roman Empire, issued a decree in which he ordered to grow 74 herbs contained in a list and believed to be healthy. During the Middle Age, herbs have been grown by monks, who started collecting plants ...
The home made egg pasta
Home made pasta has an old tradition: tagliatelle, tagliolini, lasagna, ravioli, tortellini and maltagliati were made from the egg pasta dough many years ago already. Home made pasta was for our grandmothers the only pasta available for their families; it was prepared on Sunday and consumed during the week. Nowadays, women who work do not have much time to dedicate to cooking and can seldom prepare a dish of home made tagliatelle. Yet, altogether, it doesn’t take much time to ...
the courses of Italian cookery
The roots of the Italian cookery date back to the 4th century b.C. and its development has been going through political and social changes during the centuries.  The variety of the different regional dishes is one of its main characteristics as well as its simplicity, recognized all over the world. The Italian chefs prefer to give importance to the quality of ingredients, rather than to methods, as our grandmothers used to do. That’s why all the recipes of Italian cookery ...
The Balsamic vinegar
Balsamic vinegar: a product of excellence The term aceto balsamico (balsamic vinegar) is being used in general for a typical dressing, manufactured in the provinces of Reggio Emilia and Modena in the Emilia Romagna region. On the contrary, it’s very important to know the difference between a non traditional balsamic vinegar and DOP balsamic vinegar. The non traditional balsamic vinegar is obtained from the fermentation of one part of concentrated must (or partially concentrated) and one part of balsamic vinegar ...
The spelt soup is as delicious as ancient; this cereal was a staple ingredient of the Roman Legions diet, thanks to its very important and valuable organoleptic properties. Spelt was so important that it was always served during wedding ceremonies; actually wedding was called confarreatio by Ancient Romans (Spelt = Farro in Italian) a term indicating the focaccia bread prepared with spelt that the newlyweds should share.
Raising or Sultana?
Do you know the difference between raising (or currant) and sultana? The two terms are often thought to be synonyms, on the contrary Sultana is a grape variety, while raising is dehydrated grape, under sun or in stove. The misunderstanding is due to the fact that raising is mainly produced with Sultana grape, besides Corinto and Malaga varieties. Sultana variety comes from south Western Asia, it’s good as table grapes and for the production of juices, distillates and obviously to ...


Bookcity Milano
Milan, Lombardia
November 13-17
Merano WineFestival
Merano - Trentino Alto Adige
November 6-10
Tomato Museum
Bagna cauda day
Asti, Piemonte
November 27-29
Alba White Truffle International Fair
Alba, Piedmont
10 October 8 December 2020
November Porc
touring event
November 1-30 2020
Ice cream Museum
Anzola dell’Emilia

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