Month: February 2017

2383
Views
by: Redazione

Tasting the Valtellina Bitto DOP

Bitto DOP is produced in the province of Sondrio, in the area of Valtellina. Its traditional processing seems to trace...
823
Views
by: Redazione

Carema DOC wine

Two local Nebbiolo grape varieties, Picutener and Pugnet are cultivated on the morainic rocks of Carema, on the border with...
1486
Views
by: Redazione

Chianti Classico: the soul of wine

Discovering the Chianti Classico implies retracing all the main historical stages that have made the Chianti Classico DOC one of...
1740
Views
by: Redazione

Polenta Taragna

A typical Valtellina dish, the polenta taragna originates its name from the word "calibrate", and “mix”. And indeed, during its...
664
Views
by: Redazione

Beef Stew

Beef stew recipe is a traditional dish in many countries. Here you find the classic, basic recipe, which can be...
2255
Views
by: Redazione

The Porchetta of Ariccia IGP

Talking about Porchetta, luxury sandwiches eaten at the typical porchettari stands pop up. Places where you can almost smell the...
584
Views
by: Redazione

Pecorino Toscano PDO

This “cacio”, as it was called in the beginning and even today in Tuscany, was written for the first time...
676
Views
by: Redazione

Chicken in lemon sauce

White meat is a leaner source of protein, with a lower fat content. In this recipe you will learn how...
887
Views
by: Redazione

Fettunta, the authentic Bruschetta

Fettunta is the word indicating, in central Italy, a slice of bread seasoned with extra virgin olive oil. It may...
1118
Views
by: Redazione

Varzi Salami: once tasted you won’t forget it anymore

The origins of Varzi Salami date back to ancient times. Tradition has it that salami was the preferred food of...