Gestures and traditions: Irene Di Liberto tells us about the importance of hand gestures for the Sicilians.   I remember that when I was a “picciridda” (a child), the most solemn weekly ritual for my family was Sunday lunch. We met during this particular moment of socialisation and chatted about this and that, talking and

Rice and carrots are a perfect match for summer. Discover with us their properties and a tasty recipe!   Whether you eat it in the form of risotto, rice salad, dessert or sushi, rice is certainly an important resource for health. Rice contains abundant potassium and is low in sodium, so it is very suitable

Between rice and blueberries, an experience in the heart of the rice fields   We are in Tornaco, in a unique place immersed in the rice-growing countryside of the lower Novarese area, on the border with Lomellina. Here a historic farm, the Vignarello Farmhouse, produces rice in the surrounding rice fields and many (but very

Sicilian Cannoli between history and curiosity   Sicilian cannoli are a very popular dessert in Italy and in the world, but do we really know their history and origin? Irene Di Liberto, writer, poet and ambassador of the Academy of Sicilian Language tells us more about them. The dessert was defined “Tubus farinarius, dulcissimo, edulio

It is the main dish in the Milanese culinary tradition, an icon of gastronomic art, famous throughout the world: the Milanese risotto   History and legend mix together in a dish like its ingredients to give life to what is considered the symbol of Milanese culinary art and tradition: the Milanese risotto. The origins of

Orange mousse, a fresh, light dessert for any occasion   The days begin to get longer and even hotter. A fresh orange mousse can delight the palate of foodies and is a good compromise for those looking for something fancy, light and in line with the winter season. To prepare the orange mousse, prefer the most subtle and

An original recipe for your home-made bread. Two ingredients that are geographically distant but perfect in combination   Making bread at home can be challenging, but it is also an opportunity to travel between different countries, experimenting with unusual flavours and combinations. Flour, Finnish nettles and Sicilian dried tomatoes. The ingredients are all there to make a tasty home-made bread. When we start to

Risotto: the Piedmontese tradition and the inspiration of Chiara Caprettini   Rice and risotto are a classic of Piedmontese cuisine. The cultivation of rice in Piedmont dates back to the late Renaissance. The Baraggia Biellese and the Vercelli area are renowned for their production of high-quality rice: this territory is characterised by clayey soils, rich in iron, and by the abundance

Today we cook the Caponata, a typical recipe from Southern Italy appreciated all over the world.   Hello! My name is Paola Maggiulli – The Tiny Italian. I’m an Anglo Italian food blogger and I’m in love with Italian food, whether that’s eating it, cooking it or obsessing reading every Italian recipe book on the planet. Born and bred in London, I

A journey to discover the excellence of Italian food and wine: Sicilian cheeses included in the Slow Food Presidia   Hello everyone! We are Roberta Lo Cascio and Laura Martino and together we have founded the Saporite blog, where we focus on discovering and sharing Italian food & wine treasures and in particular those of our region, Sicily. Sicily is one of