Recent articles

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  IL PEPERONE… QUADRATO DI MOTTA23 January 2026
  The Motta Square Pepper is a traditional Piedmontese variety, grown in the Costigliole d’Asti area. Known for its square shape, thick, meaty, sweet, and highly aromatic flesh, it comes in red and yellow. It is a Slow Food Presidium that is enjoying a revival thanks to passionate farmers. It is best known as the base for classic stuffed peppers, prepared with chopped tuna, anchovies, capers, and mayonnaise, an iconic regional dish, such as the one made famous by chef Lidia Alciati. https://www.studyitalian.it/cooking.html
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  I BIGOLI21 January 2026
  The Breath of the Press: Padua 1604, Between Science and Flavor The Birth of Bigoli: From Manual Craft to the Dawn of Modern Mass Production In the Padua of 1604, genius did not reside solely in abstract calculations; it flowed through the hands of carpenters and pasta makers. Imagine the scene: outside the windows of Palazzo Moroni, the city is buzzing with a new energy. Galileo Galilei, in the heart of his Paduan years, is teaching the world that the universe is written in theContinue reading “I BIGOLI”
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  Sicily has a great cheese: MAIORCHINO (similar to Parmesan but made with sheep’s milk)17 January 2026
  It has a large shape, a compact rind, and a bold flavor, but it’s made exclusively with sheep’s milk. Thus, one of the most long-lived Sicilian cheeses has ties to the Mediterranean but is rooted in the Peloritani Mountains. But it’s disappearing there. It has wide, tall cylindrical shapes, a compact texture, a long maturation period, and an intense aroma and flavor. These are the main elements that lead some to refer to Maiorchino cheese as the “Parmigiano di Sicilia.” However, the parallels fall shortContinue reading “Sicily has a great cheese: MAIORCHINO (similar to Parmesan but made with sheep’s milk)”