Northern Europe goes crazy for Prosecco

Between 2011 and 2019 Prosecco Doc has risen by 700% in Norway, 478% in Belgium, and 355% in Sweden

Tex-Mex cuisine: the history behind chili con carne, nachos, burritos and fajitas

Many consider burritos, tacos, nachos and tortillas Mexican dishes, but in actual fact these are Tex-Mex, a hybrid gastronomy born from the fusion of multiple cultures. Read the whole story.

All about the tradition of mixing coffee and ice in Italy and the rest of the world

In Lecce “caffè con ghiaccio” is a sacred ritual. The inventor is Antonio Quarta, but the beverage’s roots plunge deep in antiquity and far from the Italian peninsula. Vietnam to Australia, the history of the Puglia beverage.

Marzipan: history, recipes and variations of the typical sweet pastry of Sicily

Colourful and tasty fruit-shapes in Sicily, lucky pigs in Germany, cakes for tea in Great Britain: here are the many variations of famous marzipan.

How to cook with wine

Wine in the kitchen is used to blend flavors, to bind flavors, without considering marinades, sometimes even very long ones. Here's how to do it well.

Homemade coffee. 7 tips for a perfect moka (and napoletana)

The coffee prepared with a moka pot continues to be the favorite of many Italians, who also prefer it to espresso at the coffee bar. But to brew a proper beverage it's not enough to rely on tradition: we need...

Easter in the UK: hot cross buns and simnel cake

True, it’s only two recipes and both sweet, but they plunge their roots in ancient times. Great Britain’s Easter tradition is limited but extremely tasty.

Easter in Switzerland: chocolate rabbits, osterfladen and zopf

How is Easter celebrated in Switzerland? With lots of chocolate, of course, but also with rice tarts and sweet leavened bread. Here are the typical Swiss specialties of the Easter holiday.

The iconic wine of Trasimeno: call out "Gamay" and Grenache answers

It's always been called Gamay, when in reality it's Grenache... But in fact it's the representative wine of Lake Trasimeno. Fierce and determined vineyards have taken over the history of this wine with different expressions and potentials.

Food gelatin: history, uses in cooking and recipes

Canned meat, puddings, aspic: food gelatin is a valid ally in the kitchen to thicken preparations. But for those who don't want to eat animal products, there are also plant-based options.
1 2 3 4
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram