Tagliatelle sind eine weltweit und vor allem in ihrer Herkunftsregion Emilia-Romagna berühmte Sorte frischer Eiernudeln.Die Geburt der Tagliatelle ist umwittert von Mysterien und Legenden und wie so oft, versteckt sich hinter dem Geheimnis ihres Ursprungs eine...
Ferragosto is a ‘sacred’ date, a day when all work stops and Italians take a break. But we know that not all foreign countries honour this day, which falls on the 15th of the month, as it is a holiday that was first imposed by the ancient Romans and then...
Jeder Monat hält seine eigenen Feste bereit. Der Februar, und damit der Beginn des Karnevals, wird von Erwachsenen und Kindern ungeduldig erwartet – eine Zeit voller Farben, Scherze und Spaß, die nach dem langen, dunklen Winter wieder Licht in den Alltag bringt. Der...
Ogni mese dell’anno ha in generale la sua festività. Febbraio è il mese più atteso da adulti e bambini per dare avvio al Carnevale, un periodo che si colora di scherzi ed allegria e sembra voler portare un bagliore di luce dopo il lungo e buio inverno. Il Carnevale è...
In general, every month of the year has its own festivity. February is the most eagerly awaited month for adults and children for the start of Carnival, a period that is coloured by fun and frolics and seems to bring a glow of light after the long, dark winter. Today,...
Let’s find out together some Italian recipes with which you can best start January in a plant-based way The New Year kicks off with a long list of resolutions, that after several postponements one would finally like to start! Is one of yours doing something good...
Modica, the Sicilian capital of chocolate In Southern Italy, and more specifically in Sicily, there’s an ancient, beautiful city called Modica, famous all over the world for its delicious chocolate. Modica chocolate has a rich history that goes way back to...
Are you ready to discover how many types of mozzarella exist in Italy? To begin with, let’s say mozzarella is a creation of southern Italy and it owes its name to the operation of “mozzatura” (divide/cut) done in order to separate the cheese dough...
A typical Italian specialty could only inspire the wildest imagination Radiators, wheels, flying UFO, snails, spaccatelle, lilies, rooster crests, candles, curly lasagna, Vesuvius. No, this is not a joke, these are 10 names of real pasta shapes. Looking at the shelves...
A masterly balance of flavors In Campania making vegetables more appetizing is an art. Zucchini alla scapece – one of the cult dishes of Neapolitan cuisine – are fried zucchini marinated in white wine vinegar and seasoned with mint. A side dish with an...
Franciacorta, the sweet hills of Lombardy that give an award-winning wine As we all know, Italy is the country of quality wine which exports all over the world. Italian wine is produced in practically every region, from north to south, and every region has its own...
Eating in breathtaking, weird and fun places makes food even more interesting Dining at a restaurant is definitely one of the most enjoyable activities you can do, in company, as a couple, as a family. Sharing a meal, especially for the Italian culture is a...
From poor origins to queen of Sundays, not to be missed during your next trip to Milan Here is a truly special dish, born of the peasant tradition of seasoning savoy cabbage with the less noble cuts of pork. Typically eaten on Sundays, accompanied by polenta, it has...
A very special kind of cheese A drunk cheese is a type of cheese with a strong and aromatic flavour, sweetly spicy and with a unique grape aftertaste. Immediately recognizable for its dark red crust, made smooth by the time spent in the wine. The colour of...
A biscuit disputed by two regions Brutti ma Buoni (ugly but good), also known as “brutti e buoni” or “brut e bon”, in Piedmontese dialect: these are the classic irregularly shaped hazelnut sweets we all know. These are sweets of disputed...
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...
Bud Spencer and the immediate correlation to the black skillet full of beans and the loaf of bread Many of the dishes shown in the various movies in which Bud Spencer and Terence Hill acted, show a plenty of choices, and when you start to watch their movies you never...
Some curiosities about liquorice Liquorice is a plant native to south-western Asia and the Mediterranean region. It is a frost-resistant herbaceous species, which mainly grows in southern Europe in calcareous and/or clayey soils. Liquorice is one of the most important...
An exceptional pasta sauce from southern Italy What is the best way to season pasta? This is a tricky question, and unfortunately there is not a unique and universal answer. Nonetheless, if you are looking for a new sauce to add a magic flavour to your pasta, what...
Cantucci are the most loved and well-known Italian biscuits Cantucci (Cantuccini) also known as “Biscotti di Prato” are typical sweets of traditional Tuscan cuisine, very crunchy and scented. They are dry biscuits with almonds, obtained by cutting slices...
Being the northernmost region of Italy, Trentino-Alto Adige is a very special area where the Italian and the German traditions merge One of Italy’s many features which give the country its charm is the variety that is to be found within its borders: the 20 regions are...
Discover a special stew from Gubbio, Umbria The origins of this stew lay in Umbria: according to the tradition, it comes from the town of Gubbio, as the name Friccò all’Eugubina suggests. It is a stew composed by various kinds of meat: in the recipe we suggest...
Experience Christmas at its most Although Christmas is a purely religious holiday, in Italy the cultural component is just as important, if not more so. Among decorated streets, Christmas trees, nativity scenes, lights, endless and wonderful family meals, the...
Two culinary delights from Veneto All around Italy you can try many different types of focaccias, all of which will surprise you with amazing flavours and textures. This time we want to bring you on a culinary journey to Veneto, a region in Northern Italy, to...
From pauper cuisine to esteemed dish in restaurants Cjarsons ara typical dish from the Friulian cuisine. To be more precise, they come from the alpine region of Carnia, but they can be found in the Friulian plain too. Similar to ravioli, they are made of a dough of...
Ribollita is one of the most well-known dishes of the Tuscan culinary tradition Nowadays, this recipe is the symbol of family traditions and of the local customs, extremely popular during the winter months in Italy. Ribollita is a a hot and tasty first course: a soup...
Baccalà alla Vicentina, one of the most famous dishes from the city of Vicenza is a second course appreciated for its strong taste, perfect for cold weather. The baccalà is a winter second course made of codfish, typical of the Region of Veneto. This recipe is based...
Less than two weeks to the beginning of the True Italian Pasta Week! Are you ready to taste the best pasta around Berlin? From the 22nd to the 28th of November, each participating restaurant will present two original recipes of the typical Italian cuisine, offering a...
Italians do it better, not only at home! It is common knowledge that Italian cuisine is the world’s most popular one. People from all over the world, if they can’t directly do it in loco, want to taste the much talked about Italian food to find out what the fuss is...
An ancient street food from Central Italy The “piadina romagnola” or “piada romagnola” it’s a simple ancient street food from Emilia Romangna, made with wheat flour, lard or olive oil, baking soda or yeast, salt and water. It was traditionally cooked on a clay pan...
A delicious Italian masterpiece Teste di moro, or mallomars, as they’re best known worldwide, find their origins in Naples and they are basically chocolate pralines with a tender sponge-cake centre, softened with liqueur and usually covered with icing and chocolate...
Traditional dish from the Friulian region In the Italian region Friuli – Venezia Giulia an unique dish is known and appreciated by all: it is the so-called frico, a little pie of potatoes and cheese. It is known for the crunchy crust on the outside and the soft heart...
Branda… What? This funny word is not a curious tongue-twister, but it is the name of a typical (and delicious!) dish from the Italian region Liguria. Usually served as appetizer on toasted bread, it is composed by 5 different ingredients: the main one is...
A delicious combo: salsiccia and friarielli Salsiccia and friarielli is a typical Italian second course. It is original from the Campania region, specifically from Naples. This dish is very easy to prepare and it has a unique flavour. Friarielli is a type of vegetable...
The most typical Perugian cake, the brustengolo If you are planning to stop by Perugia, you can’t miss the opportunity to taste the typical cake, the so-called Brustengolo, whose name’s meaning is still wrapped up in mystery. Although its origins made it as a typical...
City of art, sea and… food! Everybody is crazy about Neapolitan food, and there is a good reason for it. Among all the specialities that make this beautiful city one of the most visited by food lovers, we count not only the world-wide famous pizza, but also...
Anelletti al forno, a culinary treasure of Sicilian cuisine Sicilian cuisine hides a lot of culinary treasures. One example is Anelletti al forno (“a pasta u furnu” in Sicilian dialect). This is a traditional first course of this region, loved by young and...
Fregula, an ancient recipe for a unique first course They say this first course had been created over 1000 years ago, in the magical island of Sardinia, who is the motherland of lots of sensational dishes. This tasty but simple recipe has a format made of many,...
The Sicilian cous cous is a mix of fresh fish and aromas that evoke the scents of Sicily. It is summer and everybody is already suffering from hot weather, so if you are looking for a cold, fast but tasty dish to surprise your soul mate and friends or a delicious...
One simple ingredient for a taste sensation: Porchetta Porchetta, best known for its incredible mixture of taste, basically consists of boneless roast pork. Even if its origins are still a mystery, tradition usually links Porchetta with the central Italy, especially...
Street food means practicality, taste and tradition. Let’s discover some of the street food specialties of this year’s Italian Street Food Festival. Street food is a phenomenon that has taken hold rather quickly in Italy and around the world. Perhaps...
Dip raw vegetables in a sauce made with olive oil, salt and pepper and you won’t regret it! Pinzimonio, also known as ‘zalimperio’ or ‘cacimperio’, is a raw sauce made with olive oil, salt and pepper and optionally vinegar, in which food...
Here’s the ten most famous recipes that you can find in Italy to face the hottest days, perfect for the summer: tasty, fresh, light and colorful dishes for everyone! 1. Rice salad Colorful and tasty, there are a lot of variations of rice salad (insalata di riso): the...
Simple and colorful: spaghetti alla puttanesca Spaghetti alla Puttanesca is a typical dish of Neapolitan cuisine tradition. They can also be called aulive e chiapparielle (olives and capers in Neapolitan dialect). It is a first course prepared with tomato sauce, olive...
Here’s what you need to know about the true Italian cuisine in Berlin this week. 30th anniversary of Trattoria á Muntagnola, Partenope’s new opening and tasty delicacies that are a must: here are the food news of the week! Trattoria á Muntagnola is turning 30!...
The Genovese, the Neapolitan ragout The Genoese is a traditional recipe from Campania, very popular all over Italy. Although the name refers to the Ligurian city, this recipe doesn’t come from its territory. The Genoese is a ragout sauce perfect for pasta...
A cone-shaped pie made of soft sponge cake and a delicious ricotta cream enriched with candied fruit and chocolate drops: the Cassata Siciliana The Cassata Siciliana is a traditional pie based on sugared ricotta (traditionally sheep), sponge cake, royal pasta, and...
Peperoni Imbottiti (stuffed peppers) and curiosities on this recipe The peperoni ‘mbuttunati is a traditional recipe from Naples and Campania region. They are known also as puparuoli ‘mbuttunati. This second course is substantial and tasty. This recipe was born...
A fresh and tasty salad for a quick lunch, that will take you to Sicily in one bite. Fennel and orange salad is a light and refreshing side dish, typical of Sicilian cuisine. This dish can be served as an accompaniment to a rich second course or as a tasty aperitif....
Pasta ‘ncasciata, from tradition to popularity thanks to Commissario Montalbano. Pasta ‘ncasciata is the perfect dish to share and enjoy with family and friends. It is a baked pasta that works as a single dish, typical of the Sicily region. This dish is...
