La Buona Tavola

Marron Glacé: an all Italian delicacy

Wild chestnuts have been known to Man since the times of ancient Greece . Xenophon , Virgil, Apicius and Galen all exalted their nutritional...

Bottarga: caviar made in Italy

Bottarga is nothing more than the dried and naturally processed eggs of tuna fish and mullet . It is an exceptionally delicious product, rich in...

The new secret of Alba White Truffle

The Alba White Truffle is an old acquaintance of mine. Actually, is much more than that, is a real childhood friend. Born and bred on the luscious...

Strange foods from home: Il Biroldo

Its simple name evokes history, ancient history .... and we’re not mistaken thinking that . Biroldo is a Slow Food protected cold cut , a product of...

Pantelleria’s caper: the flower growing on lava

Pantelleria’s capers are unique in the world and are known for their intense aroma, caused by a protein present in the island’s volcanic soil . They...

When mold becomes tasty: Gorgonzola and its creamy note of spiciness

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...

Montalcino: the land of honey

Montalcino may be best known for its splendid Brunello but buzzing across its rolling hills are amazing honeybees silently working their magic...

Ligurian pride: focaccia!

Flour , water, salt and yeast , yet it’s not bread... The focaccia Genovese is a unique delicacy The word comes from the Latin “focus,” that is ,...

Buy well, buy genuine protected Italian: choose DOP products!

Italy is the European country with the largest number of food and wine excellences : we boast 168 products meeting the strict regulations of DOP,...

Don’t say it’s only salt: Trapani unrefined salt, a protected product

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...

Celebrating Carnevale with frappe

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...

The Tradition of Baccalà

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...

Su filindeu: a pasta so rare it’s at risk of disappearing

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...

Uova del diavolo: eggs with tomatoes and onions

“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...

Did Italian orecchiette use to speak French?

This popular pasta shape typical of Salento and usually served with turnip greens or rabbit ragout sauce may have originated in France where , during...

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