Carasau bread is a local Sardinian bread, which was born in Barbagia in ancient times because shepherds needed to have a bread that lasted longer, without going bad during their movement with the flocks.
The traditional carasau has the shape of thin and crisp circular sheets of pastry and, because of its features, it also goes […]

Polenta is an old food, bound up with human evolution. Since prehistory man has fed on coarsely ground cereals, which were cooked in boiling water.
In the Roman period polenta was called pultem: it was made with emmer, which, ground and cooked, went well with meats and cheeses. Only when Columbus discovered America, the marriage between […]

Have you ever had the chance of entering into a cheese factory, where Parmigiano Reggiano cheese is produced?
We have had this experience and it’s been enchanting to know the processing techniques and the origin of the most famous among the Italian cheeses.
Parmigiano Reggiano cheese has a definite geographic origin: it began to ‘multiply’ in the […]

In January 2007 we’ll be able to see our Emilia Romagna as the protagonist of an American program hosted by Todd English, chef-entrepreneur and undisputed guru of American housewives (his program on Pbs network reaches 90 million TV audiences).
Some traditional dishes of Emilia and Romagna will be laid bare in an episode of the program […]

Strozzapreti (flour dumplings) are a kind of pasta from Romagna, simple but very good, whose name is decidedly original. But why was such a tasty dish named ‘Strozza-preti’ (Priest-Chokers)?
According to the story, this name is due to the historical anticlericalism created in Romagna between the oppressed people and the Papal State, since the middle of […]

Some time ago, we gave space to pizza in our news, but we didn’t go into detail. This time we’d like to give you some more information about this ingenious invention of Neapolitan people.
For a start, there are various theories about the word ‘pizza’: some say it derives from the Lombard word ‘bizzo’ (bite), others, […]

The delicious recipe of “Focaccia of Recco”, almost known all over the world, has its roots in history, as it happens for a lot of dishes.
It seems that Recco, from the XVI to the XVII century, was an easy target for Saracen pirates’attacks, that kept busy the garrisons quartered in the town. During these raids, […]

This time we are speaking about brioche: it’s a delicious horn-shaped sweet, with which we often interface with delight at breakfast, made of flaky pastry stuffed with cream, marmalade and whatever bakers decide to put in.
We couldn’t know that this tasty creation has a really charming history behind it, that we are telling you […]

This time we’d like to tell you another story about food and about a typical dish of Latium, known all over Italy like “Bucatini all’Amatriciana”!
A mountain small town, Amatrice, perhaps designed by the painter and architect Cola from Amatrice (about 1529), gave this dish its name and it is home of these famous spaghetti.

For […]

The International ‘Salone del Gusto’ is a biennial event organized by Slow Food, the Piedmont Regional Authority and, for the first time this year, the Turin City Council. Since 1996 the Salone del Gusto has been a regular fixture for everyone wanting to discover and appreciate the wonderful world of food and wine. The event […]