Food
categoryMost representative Italian food products: a full display on the best local specialties, manufacturers and suppliers and top interviews and key events.
Italian Burrata Cheese
Burrata finds its origins in Apulia, the heel region of the Italian boot and in particular in the Murgia area,...
Mortadella: a nose for quality
Mortadella has such a typical aroma that you can recognize it straight away. The typical smell of Mortadella Bologna comes from...
10 weird rules at the table
How many times have you been told, especially when we were kids, "do not chew with mouth opened", "do not...
Eggs: what makes them so special?
Eggs are a healthy and balanced food. They have recently been shown to be a "fat-free" food, suitable for those...
Casatella Trevigiana PDO
History Casatella Trevigiana owes its name to its humble domestic origins. It derives from household kitchens, where housewives used the...
Soprassata, a genuine Italian street-food
Food is an important part of the Italian culture and tradition. Italians still find a great pleasure in sitting at...
Ciauscolo Salami IGP
Is there such a thing as a spreadable salami? Of course! And the original is only Ciauscolo I.G.P. Ciauscolo is...
Taleggio PDO cheese
Taleggio is a soft, table cheese produced in Lombardy, Italy but also outside the region, in the Novarese and Trevigiano...
Excellences in the Italian agro food industry
Small and medium enterprises with less than 250 employees, according Eurostat, are the beating heart of the Italian agro food...
The real mountain Asiago cheese
Since the year 1000 a tasty cheese has been produced using sheep’s milk in the Asiago highlands. Starting from the...
5 basic hints for treating, preparing and cooking meat
Meat is one of the basic foods in the kitchen and can be prepared in many different ways. Knowing how...
Tasting chocolate
Tasting chocolate with Barry Callebaut who introduces the taste of chocolate sensory language. Inspired by wine, coffee and craft beer...