Month: August 2018

1283
Views
by: Redazione

The Black Fragno Truffle

The black Fragno truffle, a delicious underground treasure at the intersection of earth, water and lightning, amazes and fascinates botanists...
417
Views
by: Redazione

Roasted duck

The roasted duck is an ideal recipe to prepare for a special occasion, a festive lunch. You need to season...
479
Views
by: Redazione

Prosciutto of Parma Festival

The 21st edition of Prosciutto of Parma Festival will once more be launched under the stars, on Friday 31 August...
427
Views
by: Redazione

The Calabrian cuisine

Calabrian cuisine is among Italy’s poorest and simplest regional cuisines, yet its flavours are strong. It derives from a poor...
321
Views
by: Redazione

Mushroom Soup

It’s a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe. With few simple ingredients you...
318
Views
by: Redazione

Basic rules for food safety in the kitchen

According to EFSA, the European Food Safety Authority, 33% of foodborne illnesses are caused by inappropriate behavior in dealing with...
1316
Views
by: Redazione

Meatballs with tomato sauce

Meatballs with tomato sauce are a timeless, classic recipe. A great main course, but they are also a yummy dressing...
1686
Views
by: Redazione

Falanghina vine: the Campania’s treasure

The Falanghina vine seems to originate from an ancient greek-balkan vine strain and owes its name to the cultivation method...
1521
Views
by: Redazione

Rabbit all’Ischitana

Rabbit all’Ischitana: it sounds somewhat weird but it is a fact that the most classic dish on the beautiful island...
2083
Views
by: Redazione

Best ways to store Parmigiano Reggiano cheese

Parmigiano Reggiano is aversatile cheese widely used in cooking since ancient times, but it is important to know how to...
766
Views
by: Redazione

Sicilian Granita

It seems that the recipe of Sicilian granita derives from an Arab drink: the sherbet, a sorbet flavored with rose...
1630
Views
by: Redazione

Salame di Fabriano

An ancient tradition The origin of Salame di Fabriano is very old and it seems that, between the seventeenth and...
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