La Buona Tavola

Italy is the European country with the largest number of food and wine excellences: we boast 168 products meeting the strict regulations of DOP, that is, the set of rules guaranteeing all the processes for the production and transformation of …

Carnevale in all of Italy is like Mardi Gras to New Orleans. What you may not know is that both of these hugely popular festivals represent a last celebration before the beginning of Lent, 40 days before Easter. It is …

Salted cod, known as ‘baccalà’ in Italian, is a fish that has enjoyed extreme popularity in much of the Mediterranean. You would think such a staple food was available locally, but actually cod has never been seen to swim those …

Montalcino may be best known for its splendid Brunello but buzzing across its rolling hills are amazing honeybees silently working their magic amongst the vines. From the deep dark chestnut honey, to the gentle sunflower honey, each  exquisitely assumes the …

“Alla gloria di Dio, ci’a racommando a papà mio” is what my mom says every time she makes this dish – an Italian tradition of sending a salute to a loved one when eating or drinking something you know they …

Greyish in color, rich in magnesium and potassium, but poor in sodium chloride, Trapani unrefined salt is still gathered by hand, as it was in the 14th century. It was, however, the Phoenicians of 7th century BC to have understood …

This is the story of a dish whose origin is rooted in people’s own heritage and centennial tradition. It is the story of a dish that was born to be rare and precious, because prepared only and exclusively to honor …

Flour, water, salt and yeast, yet it’s not bread…  The word comes from the Latin “focus,” that is, baked on live fire. Soft, fluffy, glistening with olive oil, delicious! You can eat it on its own, with cheese or cold …

This popular pasta shape typical of Salento and usually served with turnip greens or rabbit ragout sauce may have originated in France where, during the Middle Ages, wheat cultivation was common. The flattened shape given to this type of pasta …

Let’s not mistake Gorgonzola with blue cheese or Roquefort which, in spite of being its moldy cousins, are much different. Gorgonzola has gone a long way since it was born, entirely by chance, in an anonymous stable in the town …