Rainy days are on their way, the air is chilly and the snow will be covering the mountains soon: November is here! November in Italy does not just consist of sad weather and cold afternoons, but it is also a time of year to enjoy wonderful dishes made with the unique seasonal products the country’s lands have to offer. Continue Reading…
Mushrooms are kind of baffling: they’re shaped strangely and they grow in dark, humid areas in the woods. They reproduce through spores rather than by seeds, which is why some varieties are hard to grow commercially and therefore, can only be found in the wild. Continue Reading…
The barramundi is an icon of Western Australia’s Kimberly region, but it is distributed throughout coastal areas that span from the Persian Gulf to China, southern Japan, southern Papua New Guinea and northern Australia. Continue Reading…
October is considered the start of the fall season in Italy. While September temperatures can still be summery, October announces the true start of fall. Temperatures in October begin to go down all over the peninsula (more in Northern then in Southern) along with the probability of rainfall. Continue Reading…
Few cheeses have such ancient origins as Pecorino: it dates back to Ancient Rome when it was a regular food of banquets in the imperial palaces. Its nutritional value and the long conservation made it a perfect component of food rations for the Roman Legions during their long voyages. Continue Reading…
Italian food is very popular worldwide, but specially in the USA. At present, there are many organizations that protect the authenticity of Italian food, but not everybody knows when Italian food first arrived in the United States. Continue Reading…
When travelling to Italy, you should never deprive your taste buds of delicious food. Here you can experience the best of old-world eating, traditional specialties and dishes that are unique in comparison to many other foods. Continue Reading…
Sorbet is a frozen dessert which is typically made with some kind of fruit juice and/or puréed fruit, plus a sweetener (usually sugar), along with other flavoring ingredients. Wine and liqueur are sometimes used for flavoring sorbet, such as Sorbet with limoncello is a very common dessert in many Italian restaurants. Sometimes, sorbet is flavored also with chocolate and coffee. Continue Reading…
Limoncello is one of the most famous Italian liquor, mainly produced in Southern Italy in particular in Naples Gulf and Peninsula of Sorrento. Limoncello is a perfect spirit to close a dinner or as digestive. Continue Reading…
There are no many nations that can be proud because its national dish is become an international phenomenon: Italy and its pizza is one of that case. Continue Reading…
After tomato sauce, Pesto sauce is the second sauce most sold in the world, but the vast majority of what is sold as pesto is an example of “Italian sounding” products. Continue Reading…
Italy is the largest rice producer in Europe, exporting around 60% of the rice it produces. Rice plays an important part in Italian cuisine, especially in colder regions such as Piedmonte, Lombardy and Veneto. Each region has a preferred variety Continue Reading…
Crescenza and Stracchino are two soft and creamy Italian cheeses produced in Norther Italy (in particular in Lombardy, Piedmont and Veneto). Generally, Crescenza is made from whole milk or pastoralized or semi-skimmed milk and it is 1 week seasoning; meanwhile Stracchino is made only from whole milk and it is 20 days aged. Continue Reading…
Rosé wine happens when the skins of red grapes touch wine for only a short time. The winemaker has complete control over the color of the wine, and removes the red grape skins (the source of the red pigment) when the wine reaches the perfect color. Continue Reading…
