Category: Food in Italy

Tradition and history of the most famous Italian dishes in the world!    "Macaroni, you provoked me and I'll destroy you!" This is how Alberto Sordi, in one of the most famous scenes of “An American in Rome”, begins resigned to the fact that the flavours of home always prevail! This says a lot about Italian-ness, which is not a question of origin because logically, tomatoes, corn, coffee, peppers, potatoes and many other imported foods would be cut off from this label. The “typical Italian food” acquires connotations that go beyond what is peculiar, characteristic, referring precisely to a “type”. Is there a model that represents us in the world? I would say it is more of a modus operandi: it is that constant ability to enhance traditional methods while remaining stubborn in innovation. Every region, city, town or village in Italy claims its own traditional cuisine, that is, its own way of cooking a dish. Going into even more detail, if you asked an Italian what his or her favourite cuisine is, he or she would mostly say that it is that of his or her own home, or better still, his or her mother's or grandmother's kitchen! This is because food in Italy is a matter of feelings, of sharing with family and friends, a bit like in the scenes of “Eat, Pray, Love” where Julia Roberts rediscovers table time. Perhaps it is thanks to this spirit of sharing that some dishes belonging to our tradition are now everyone's food, such as Pizza, the world's best-loved comfort food and the first most eaten food, and along with it the ragu on Sundays, Panettone at Christmas, Tiramisu. Popular foods of Italy that are widely shared throughout the world but which identify us because they are strongly linked to festivities

Let's discover the similarities and differences between Grana Padano and Parmigiano Reggiano!   Italy's best-loved and world-famous cheeses. Parmigiano Reggiano and Grana Padano are two of the most widely used cheeses in Italian recipes besides Mozzarella. It is no coincidence that both are almost always in the fridge at home, thanks to their versatility and the different taste that makes them unique and suitable for every palate. Very often they are naively confused, especially by foreign consumers unaccustomed to the daily use of these cheeses, which in themselves have characteristics in common. In addition to being among the most widely sold Italian cheeses in the world (Grana cheese holds the podium position), they are among the most imitated. It is not difficult to come across an American product that indicates the wording "Parmesan cheese" in a totally inappropriate way. Coldiretti association confirms that, in addition to Fontina and Mozzarella di Bufala, Parmigiano Reggiano and Grana Padano are among the most counterfeited cheeses in the world. Researchers at the Catholic University of Piacenza have developed a system for recognising fake products on the basis of metabolomic analysis, which can distinguish the original product from the counterfeit one. Beyond counterfeiting, the Italian cheese industry is a vast field of production that leaves room for small and large companies. Matured cheeses are a must and many brands are betting on them, such as Biraghi, which produces a mature cheese with similar flavours to the two PDOs.     To raise awareness of its excellence, Parmigiano Reggiano was made the star of a medium-length film directed by Paolo Genovese, starring actor Stefano Fresi and multi-starred chef Massimo Bottura. From the film, 6 extracts were used as commercials broadcast on national TV. On the other hand, the Grana Padano commercials evoke "the good in us",

A journey into excellence! Let's discover together the most famous types of Italian cheese.   The final touch on a pasta dish with tomato sauce: cheese! An ingredient that, when added, always improves the recipe. Sometimes it is the star, sometimes it acts as an accompaniment, and sometimes you regret not having added it. In its countless shapes and textures, cheese is the result of skilful milk processing that respects the ancient knowledge handed down by cheese-makers over time. The first documented historical sources date the practice of cheesemaking to the 3rd millennium B.C. by the Sumerians in the Fertile Crescent. Many other peoples such as the Etruscans, Greeks, Romans, but also the peoples of northern Europe, have made their living from it over time. From mountain pastures to large cheese factories, cheese is an institution that has evolved at a galloping pace. Its worldwide production exceeds that of coffee, chocolate and tea combined, also considering the great variety of cheese types, which number more than 2000! Among the best known in the world, we find French Brie, Camembert, Roquefort, Swiss Emmentaler, British Cheddar and Stilton or Greek Feta.     And without too much surprise, the most widely used cheese in the world is the Mozzarella. Parmigiano Reggiano, Asiago and Gorgonzola are among the most famous and appreciated ones. Like architectural monuments, they are symbols of their regions and cities of origin. The country that stands out in terms of production volume and types of cheese is neighbouring France, with more than 400 varieties (excluding local and homemade production). Italy reaches 487 types of cheese, but our must is always quality. As of 2015, there are 48 PDO cheeses (under EU protection), imposing the supremacy over France, which is stuck at 45.   Travel around Italy & taste unique

I guess you use EVOO oil in every recipe you make, but you don't know its history and secrets! What is EVOO oil? Today I will explain why it is such a fine food!   EVOO oil is one of the most important foods in the Mediterranean diet and has been since ancient times... Spain is the main producing country and has held this supremacy for a long time, but right after it we find no less than Italy, followed by Greece, Portugal and France. In recent years, North African countries such as Tunisia and Morocco are also approaching the European production. In short, as we can see, EVOO oil is now used all over the world for all kinds of preparations. But it is often not given the value it deserves, namely that of being a very precious and healthy food! In fact, there are a lot of false myths about EVOO oil, pushing people to limit usage when it is not necessary, such as when frying... How many times have you heard "EVOO oil should not be used for frying, it is bad for you" or "EVOO oil is fat and should be limited"? Of course there are situations when these statements may be true, such as if it is used incorrectly when frying or if you are following a low-calorie diet, but many times these rumours are absolutely false! In this article, I will help you discover what EVOO oil is and how it differs from other types of oil. We will go over all its benefits together and I will help you understand why it is considered a real medicine! I will also give you tips on how to taste it in the places where it is produced or even take part in the olive harvest

Why is pizza so good? Who created traditional Italian pizzas? I will explain all these things to you, starting with the history and going on to talk about authentic Italian pizza toppings!   Let's start with the definition of pizza, which I imagine roughly everyone knows. It is a product with a savoury dough made from flour, water and yeast, which is rolled out and baked. Originating in Neapolitan cuisine, Italian pizza is today, together with pasta, the most well-known Italian food in the world and after rice it is the most widely consumed. I have a very nice anecdote to tell you about it: according to the Corriere della Sera newspaper, “pizza” is the most famous Italian word in the world, before “ciao”... I leave it to you to imagine how much it is appreciated in every part of the globe! Today we know many types of Italian pizzas, that vary according to dough, toppings, recipes, cooking, but also according to intolerances! They suit all kinds of cravings and needs! You can also decide whether to enjoy pizza at a restaurant, in a pizzeria by the slice or comfortably at home to take away or make it yourself! Also, know that UNESCO has declared the art of the Neapolitan pizza maker as an Intangible Cultural Heritage of Humanity. So, if you too love authentic Italian pizza, follow me because I will show you all the most famous and delicious traditional pizzas, as well as all their names and characteristics (such as dough, cooking, etc.). So let's get started! 😋   Want to taste pizzas in Italy? Check out the food experiences!     History of all traditional Italian pizzas! It is well known that pizza has Neapolitan origins... But let's take a step back in history! It is necessary

Do you want to know the mysteries behind the olive harvest in Italy? You are in the right place! Today, I will tell you about the time and methods of harvesting olive trees.   As you may have guessed from the title, I want to tell you about the majesty of a centuries-old practice: harvesting olive trees to produce olive oil. Did you know that the olive harvest has ancient origins? Yes, the history of olive oil has its roots around 4000 B.C. in remote places in the East, including India. All this until the 15th century, when Italy became the largest producer of olive oil in the world. Since then, the history of extra virgin olive oil has penetrated deeply into the hearts of all Italians. But how is olive oil produced? It goes without saying, but the first step in making an excellent extra virgin oil is when the olives are picked! Want to know why? If an olive is rotten or mouldy, the olive oil will not taste good. This is why it is necessary to know how and when to pick olives, in order to avoid the flavour of olive oil being altered. It is wrong to think that pressing is more important than olive harvesting!     I am here for this very reason: when to harvest olives? Many people know that the harvest time is autumn, but the month can change depending on many different factors, including climate, olive varieties and the type of olive oil you want to obtain - sweeter or more aromatic. But I do not want to anticipate what I have written for you later... I suggest you continue with the article because we are about to discover the olive harvest season, unveiling the mysteries of this age-old tradition in