News

  • THE MOST COMMON INGREDIENTS IN ITALIA CUISINE

    It has been a long time since, at the end of the nineteenth century, the great Pellegrino Artusi introduced the Italians to the different regional ...
  • FILEYA CON LA N'DUJA E CIPOLLE ROSSE DI TROPEA

    Do you know n’duja? It is a sausage, whose bright red color barely betrays its nature ... really spicy! The production area is Spilinga (even if by...
  • Casarecce Pasta with Swordfish and Pistachio Pesto

    A delicious dish of Sicilian cuisine, which tastes of land and sea. Quick to prepare, it is tasty eaten hot but also lends itself to being s...
  • INSALATA DI TONNO E FAGIOLI – TUNA & CANNELLINI BEAN SALAD

    Tonno e Fagioli is an Italian classic, some say it originated in Tuscany.  This is quite possibly true since the standard recipe uses cannellini be...
  • How to Use Balsamic Vinegar in the Kitchen

    With balsamic vinegar, a few drops are enough to transform any dish for the better. With just one caveat: the balsamic vinegar has a strong flavor ...
  • Spaghetti alla Puttanesca

    The Spaghetti alla Puttanesca has a saucy history, almost as rich as the recipe in front of you. The dish’s scandalous name gives life to many lege...
  • RISOTTO ALLA MILANESE CON MIDOLLO

    Ingredients for 4 peopleAuthentic Carnaroli Rice 300gVeal broth1 sachet of saffron powderPistachio saffron (Spanish or Italian) 2gGrated Parmesan C...
  • MEZZE MANICHE WITH TUNA AND BLACK OLIVES

    Recommended for those who have limited time but do not want to give up good food. the mezze maniche pasta with tuna are right for you! 

  • CLASSIC VICENZOVO TIRAMISU IN GLASS

    Classic tiramisu in a glass using Matilde Vicenzi's ladyfingers vicenzovo for a tasty and perfect result
  • THE ITALIAN WAY OF FOODING

    The Italian way of Fooding, 10 reason to heat Italian:Fradition, Innovation, Conviviality, Tasting, Style and Elegance,Creativity, Wellness and Single Heritage