Among the golden stones of Apulia and the breeze from the Eastern seas, an ancient secret endures. It is the legend of Bombino Bianco, the white grape of the knights, said to have been brought to Puglia by the Templars returning from the Holy Land. In a time when crosses marked sails and swords gleamedContinue reading “The Secret of the Knights’ Wine”
Category Archives: food
Italian Cotoletta: History, Evolution, and Regional Variation
🕰️ Historical OriginsThe cotoletta is today one of the symbols of Italian cuisine, but its history has its roots in the Middle Ages. The first written reference to this preparation dates back to 1134, in a document relating to a banquet in the Basilica of Sant’Ambrogio in Milan, where the term “lombolos cum panitio” appears,Continue reading “Italian Cotoletta: History, Evolution, and Regional Variation”
Today is Pasta Day, the symbolic dish of Italy in the world.
Italians are the largest consumers with 23.3 kilos per capita per year, but almost 60% of Italian pasta production ends up on tables all over the world, with exports reaching over 200 countries. It’s always the right day for a plate of spaghetti with tomato sauce, but today even more so because we celebrate WorldContinue reading “Today is Pasta Day, the symbolic dish of Italy in the world.”
Che cos’è la schita, la focaccetta pavese che si mangia con salumi e formaggi. What is schita, the Pavese focaccia eaten with cured meats and cheeses?What is schita, the Pavese focaccia eaten with cured meats and cheeses?
In the countryside of the province of Pavia, a dish survives that embodies the essence of peasant cuisine: schita, also known in some areas as schiscia. It’s a thin, pan-fried flatbread made with flour, water, a pinch of salt, and a little lard or oil. It originated as an everyday dish, when homes cooked withContinue reading “Che cos’è la schita, la focaccetta pavese che si mangia con salumi e formaggi. What is schita, the Pavese focaccia eaten with cured meats and cheeses?What is schita, the Pavese focaccia eaten with cured meats and cheeses?”
3 Fun Facts About Tagliatelle
Did you know that… 1. Tagliatelle have an “official” measurement, registered with the Bologna Chamber of Commerce, which is 8 mm raw and 7 mm cooked. 2. The pasta dough, rigorously rolled out with a rolling pin, must be so thin that Saint Luke can be seen through the dough. 3. Legend has it thatContinue reading “3 Fun Facts About Tagliatelle”
Ferrara’s Pampepato: the Renaissance dessert that tells the story of a city
A blend of spices, cocoa, and tradition that has been making its way to our Christmas tables since the Renaissance. Pampepato di Ferrara is distinguished by its zuccotto shape, reminiscent of a skullcap, and by the intensity of its flavors. The dough, rich in almonds, hazelnuts, candied fruit, raisins, and spices such as cinnamon andContinue reading “Ferrara’s Pampepato: the Renaissance dessert that tells the story of a city”
COOKING CUTS
Cooking cuts (such as julienne, brunoise, macedonia, or chiffonade) are standardized techniques for preparing vegetables, fruit, or other ingredients in uniform shapes, such as cubes, sticks, or strips, to ensure even cooking, a pleasing appearance, and enhanced flavor. The choice of cut depends on the recipe and the type of ingredient, as each shape hasContinue reading “COOKING CUTS”
Strachítunt Cheese
A Double Curd and a Dash of Legend The history of Strachítunt has its roots in the Middle Ages, among the narrow valleys and mule tracks of the Taleggio Valley.It is said that it all began by mistake, or perhaps by peasant ingenuity.Strachítunt: The Art of Mixing the Old and the NewOne day, they say,Continue reading “Strachítunt Cheese”
VILLAMAGNA …a lesser known DOC
Villamagna DOC The Villamagna DOC designation is relatively new, introduced in 2011, and includes red wines made with Montepulciano grapes grown in the municipality of Villamagna. The DOC is also the result of feverish efforts undertaken in 2011 to create as many appellations as possible before Italy ceded control of the area to the EuropeanContinue reading “VILLAMAGNA …a lesser known DOC”
What are the best Italian tomatoes: here are all the varieties to try.
TomatoesWhen you say Italy, you think of tomatoes, even though the fruit is far from native. There are over 5,000 registered varieties, distinguished by shape, color, flavor, and size. And many of the best ones grow right here in Italy, demonstrating that tradition is a successful innovation, as Oscar Wilde wrote before Monsieur de Lapalisse.Continue reading “What are the best Italian tomatoes: here are all the varieties to try.”
Study Italian in Italy 