Chiacchiere, crostoli, bugie, cenci, frappe, galani. All descending from a single and unequivocal ancestor, which dates back to the Renaissance. Here is the story of the Italian Carnevale specialty.
Here's how to fight bad businesses of Italian cuisine around the world.
Tasty, with an intense flavour and pungent odour, liver is fundamental to many traditional Italian recipes: here are the ones not to be missed.
Those who follow a vegan diet probably already know: chickpea flour is a more versatile and tasty ingredient than you might imagine. That's why we decided to take it a step further with an online cookbook. From omelettes to brownies ...Leggi altro
Strange but true, the babà has its roots in Lorraine and owes its origin to a Polish ruler in exile. The story of the most beloved cake of Naples.
Sweet, red, with a pungent aroma, Tropea Onion is the undisputed protagonist of the tour of Violet Coast, in Calabria. Cooked or raw it's good for health and palate alike. Here's how to eat it without losing any of its ...Leggi altro
Prise of the Campania region's food production, this particular tomato, preserved in bunches for several months, is a joy for the eyes and a feast for the palate. Try it as jam or on pizza.
From the Etna town of Bronte, the small green nut has travelled all around the world. What makes it unique is the lava soil and chlorophyll which lends its intense colour. Needless to say, it is good on everything: from ...Leggi altro
It's time to learn how to make Italian escarole savoury pie. Here's the recipe!
Ever heard of Modica chocolate? We tried to pair it with braised cheek ravioli. Here's the recipe.