Up to 1963 the proud region of Abruzzo was not a region in its own right, but cohabited with Molise, even if Frederick of Swabia had already, in 1233...
A friend recently brought me the precious gift of a jar of Sicilian pistachio cream made from the pistachios of Bronte. Almost as soon as she was out...
A vigorous thrust with a fork resolutely imposes on the icing to reach the body of soft ricotta cream in perfect symbiosis with the sponge cake. The...
Sardinia, cradle of history and special traditions, holds within also plenty of culinary secrets. Let’s ideally travel to the west of the island. We...
Valle d’Aosta: “heaven for men, purgatory for women, hell for mules,” but certainly delicious for our palates! Among mountains and castles, up there...
Spelt, known to the ancient Romans as far, used to be their most common and best loved cereal up to the first republican period (509-264 BC). After,...
In our market in Montalcino last week, the Winter array of radicchios were on full display. Tucked in alongside the Winter squashes and bright piles...
