From first courses, to second courses, to the inevitable desserts. But we want to present you a wide choice of culinary specialties of our tradition for Christmas lunch….
In the beginning it was the Pane di Toni, "El pan del Toni" in the Milanese dialect of the time. So much liked that Pane di Toni, one of the scullions ...
Article by Matteo Donelli Transhumant shepherds of the Casentino in the mid-700s, and today a modern company that is the flagship of pecorino production. Almost…
A really good baked product, but one that has a great history and tradition. The characteristic focaccia from Bari has been handed down for generations. Made in Puglia ...
Article by Matteo Donelli The extraordinary world of aromas and flavors. Italian cheese at the center of sensory exploration thanks to a refined refinement activity. Up to ...
Mortadella is one of the most succulent Italian cured meats, with an intense smell and a pink color. Loved by young and old, it is a sausage with a cylindrical shape or ...
Article by Matteo Donelli From the New York Times to the local newspaper of the village. From Manhattan to Correggio. From Reims, the heart of Champagne, to the heart of Lambrusco, Emilia. Intricate ...
The initiatives organized by the italiani.it network for the Week of Italian cuisine in the world are continuing successfully. Yesterday many attended the live ...
