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The thistle plant not only has wonderful purple flowers, but the plant has many features: both paper and oil can be produced from it and wool can be “carded” with it (the verb comes from ‘”cardo,” the Italian name of the plant). In the pre-industrial...

Massimo Bottura is a leading figure amongst a new generation of Italian chefs. His work both as an innovator and restauranteur confirms him as one of the world’s most creative culinary forces. [embed width="800" height="400"]https://youtu.be/-0jfjlVghzk[/embed] Interview made by Ailén Gamberoni and Alice Sagornia during the international cooking convention...

The main character of In Search of Lost Time by Marcel Proust recalls memories and sensations concealed deep in his subconscious by eating a “madeleine”. The analogy between a scent, a colour, a sound, an image and something hidden inside of us is what makes us...

Appetite sharpens the imagination. How can we enjoy the fruits that are scarce in wintertime, all the way till Christmas? From the Middle Ages on, various ways have been developed to conserve food even before the invention of refrigerators. Nevertheless, I praise the Italians of...

Orecchiette in italian means small ear, because of the shape of this home made pasta typical of Puglia, an amazing region of the South. There are many variations of ingredients used to make this pasta, traditionally it is made simply with a combination of fine...

The "Arancino" or "Arancina is typical delicacy from the Sicilian street-food tradition. Easy to make and super yummy. Montalbano's Arancini (12 portions) Rice* 500 gr Vialone Nano rice 100 gr Caciocavallo aged cheese 1,2 lt water 0,15 gr saffron 30 gr butter 8 gr salt Ragù* 50 gr ground beef 50 gr ground pork 50 gr peas 150...

Traditional recipes, just like festivities, have always been tied to the rhythms of nature. As winter cold was fading, flora and fauna started to give signs of awakening. Hens, not conditioned by industry, started to lay more eggs, not by chance, the main ingredient of...

Wild boar meat ragout is a classic from the Tuscan cuisine (Maremma) and is used to season the pappardelle, a typical shape of pasta. There are obviously many versions with or without tomato, but the recipe is quite similar at this one. RAGU' DI CINGHIALE (6...