PANINO GIUSTO: Italy’s Way of Making the Perfect Sandwich

The story of one of the world’s best sandwiches begins in the center of Milan, on a cold February day in 1979, when the first customer took a bite and uttered words that would prove to be prophetic: “If you keep making sandwiches like this, you’ll make a fortune.” [Read more…]

My favourite ribollita

There’s often confusion as to what ribollita should actually be like. It’s not like minestrone, as it isn’t brothy and it has no pasta in it. It’s actually more like pappa al pomodoro, as it’s thick and based on bread. [Read more…]

Mozzarella di Bufala Campana DOP

Il termine “mozzarella” deriva dal verbo “mozzare”, ovvero, l’operazione praticata ancora oggi in tutti i caseifici, che consiste nel maneggiare con le mani e con moto caratteristico il pezzo di cagliata filata e di staccare subito dopo con gli indici ed i pollici le singole mozzarelle nella loro forma più tipica: tondeggiante. [Read more…]

Cinta senese ham –typical product from Toscany

The presence of the Cinta Senese breed of pig in Tuscany since at least the 14 C is demonstrated unmistakably in several old paintings, including the 14 C fresco called “Effetti del Buongoverno” and painted by Ambrogio Lorenzetti in the Palazzo Comunale of Siena. [Read more…]

Gordon Ramsay: Linguine

Linguine with tomatoes, olives and capers

Serves 4 – Prep time: 10 minutes – Cooking time: 5 minutes [Read more…]

L’Antica Ricetta Del Pesto

La ricetta del pesto alla genovese descritta dallo chef Belloni di “Zeffirino”…. Enjoy the video… [Read more…]