The Christmas dinner
For approx.15 meatballs
Mantua
The recipe for the cold win...
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 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 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 ...
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 saffron
There are many legends concerning the origin of saffron, the ancient Greeks for instance had two myths regarding Crocus (that is the name of the flower which saffron is made from) and this shows how important was in the past. The oldest document proving the use of the spice is mentioned in an Egyptian papyrus of 15th century before Christ and the flower was also mentioned in the Old Testament. At these times the flower was used as a colouring ...
Buffalo Mozzarella
Mozzarella di bufala Campana DOP (PDO Buffalo Mozzarella) is an excellence among the Italian food products and is mainly manufactured in Caserta and Salerno areas. Today, it’s the most important product with Protected Designation of Origin in Southern Italy. Its name is derived from the fact that the cheese strings obtained from the curds are “mozzati” (cut off) by the cheesemakers. The Twelfth century documents prove that the monks living in San Lorenzo in Capua Monastery (near Aversa, Caserta) used ...
the history of the genoese Pesto
The first example of pounded sauce at Romans’ time, was the MORETUM, described by Virgilio. The first recipe of PESTO ALLA GENOVESE (Genoese-style pesto) dates from mid of XIX century, made by Giovanni Battista Ratto, and it’s described in his “La Cuciniera Genovesa” book. From the excerpts we know that: <we need a clove of garlic, basil or, in case this is not available, marjoram and persil, Dutch cheese and Parmesan, both grated and mixed together, pine nuts, all ingredients ...
The different kinds of soup in the Italian cookery
MINESTRA (soup) is a vegetable broth enriched with cereals or pasta and dusted with grated parmigiano. The word ZUPPA (soup)  has a German origin and means soaked bread. It’s made of vegetables and pulses, without rice or pasta. It’s served with croûtons and it’s less liquid than minestra MINESTRONE is similar to both ZUPPA and MINESTRA. The variety of vegetables and pulses mixed with pasta, or cereals like rice and barley makes this dish thick and rich. VELLUTATA (creamed dish) ...
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 ...
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. ...
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 ...
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 ...
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 ...

Discover......

Merano WineFestival
Merano - Trentino Alto Adige
November 6-10
Tomato Museum
Collecchio
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
Bookcity Milano
Milan, Lombardia
November 13-17

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