Month: August 2018

887
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...
40
Views
by: M. T.

Roasted duck

The roasted duck is an ideal recipe to prepare for a special occasion, a festive lunch. You need to season...
55
Views
by: M. T.

Prosciutto of Parma Festival

The 21st edition of Prosciutto of Parma Festival will once more be launched under the stars, on Friday 31 August...
39
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...
31
Views
by: M. T.

Mushroom Soup

It’s a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe. With few simple ingredients you...
25
Views
by: M. T.

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...
962
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...
1174
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...
1060
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...
1181
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...
340
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...
1034
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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