Die Neujahrsnacht ist der ideale Zeitpunkt, um zu feiern und das Jahr stilvoll abzuschließen. Während manche auf ein üppiges Menü mit reichhaltigen Gerichten setzen, versuchen andere das Fest noch besonderer zu gestalten, indem sie raffinierte Köstlichkeiten...
Who’s in the mood for sea breeze and fresh fish? Here’s a recipe you can’t miss! Impepata di cozze (mussel soup) is a traditional Neapolitan dish that used to be prepared during Holy Week, particularly on the afternoon of Thursday or Good...
The most romantic day of the year is approaching! February 14th is universally known as the day of love, an occasion for people to come together with their partners to celebrate their relationships among heart-shaped chocolates and flowers. You might ask, why...
Torrone is a traditional Italian treat widespread throughout the entire country, which is typically consumed during Christmas time. Actually, even though Torrone is mainly consumed during Christmas, Italians do eat it all year. Everyone, or almost everyone, has...
Torrone ist eine traditionelle, italienische Variante des Weißennougat, der am Weihnachten nie fehlen darf. Tatsächlich wird Torrone nicht nur am Weihnachten konsumiert, sondern auch im ganzen Jahr. Jeder, oder fast jeder, hat schon einmal Torrone gegessen, aber nicht...
Wenn man in Italien aufwächst, gehört der Aperitif einfach zur kulinarischen Routine, so wie Frühstück, Mittag- und Abendessen. Nur wenn man ins Ausland zieht, bemerkt man, dass der Aperitif nicht überall so selbstverständlich Tradition hat – ein richtiger...
For those who grow up in Italy, the aperitivo is a moment that is as much a part of their culinary routine as breakfast, lunch, and dinner. Only when you move abroad do you realize that the Aperitivo is not such an obvious tradition, in fact, there is a real culture...
True Italian Food News: our must-go for the weekend! Our favourite time of the week has arrived: the weekend. And with it our beloved Food News. Among relaxed moments, nights out and parties, trips out of town… save some time to discover the culinary news Berlin has...
Chocolate truffles reached their peak in the 80’s and 90’s, but are still loved today Truffles (tartufi) are small sweet delicacies, well-known around the world for the intense and enveloping taste. They are ideal to offer to your guests or to present as...
Molise is a small Italian region that offers a rich cuisine, full of authentic flavors and a large variety of products Molise is a mainly hilly region, which offers villages landing place on the mountains and seductive medieval castles, for this reason its territory...
There’s who bought it with Bitcoins, who delivers it by plane, and who spent even €8,300 for it. Pizza is a serious affair, a dish rich in history as well as full of anecdotes. Here are some funny stories about pizza that you probably didn’t know. 1. Who does...
The important thing is to share it until the last “fregola” The “fregolotta cake” is a typical dessert of Marca Trevigiana, the surrounding area of Treviso, in Veneto’s region. The main ingredients are: flour, cream and sugar, a true pleasure...
Torta Paradiso is the most classic of Italian dessert It is the symbol of Pavia, located in Lombardy region, and it is a cake made of eggs, butter, flour and topped with lots of powdered sugar. Its fluffy texture makes it perfect for any occasion, especially for...
The two most popular sorts of Italian cheese, Grana Padano and Parmigiano Reggiano, might at first sight look just the same: these two twins are actually, if observed with a closer look, different. Grana Padano and Parmigiano Reggiano are the two most popular sorts of...
Since ancient times, Vin brûlé represents Europeans’ favourite beverage during winter. What not everyone knows is that this type of beverage has really antique origins and different variations based on the place and the way in which it is made. ...
Italy, the country of food, tradition and culture, with its 23.5Kg of pasta consumption per person, per year, gives us another battle on food. What is the type of Penne Italians prefer? Lisce (smooth) or Rigate (with little grooves on it), and why do they choose one...
