Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
Let’s start by saying it: throwing away celery leaves is a crying shame. Not only are they packed with valuable nutrients, vitamins, and antioxidants, but they are also delicious! Celery…
In the central region of Emilia Romagna along the banks of the river Po in the province of Reggio Emilia, grow Borretane onions, i.e. straw-yellow, sweet-tasting onions with firm flesh…
If you love bold, fiery flavours, you need to meet ‘Nduja (pronounced ‘n-doo-ea’) a spicy spreadable salami paste from Calabria, the southern Italian region famed for its hot and vibrant cuisine. What…
Some Italian culinary traditions can be traced back to practices and customs of the Roman Empire; but what did the Romans eat? What was on the table during their lavish…
Pomodorini Gialli del Piennolo also known as the Gold of Vesuvius. Both red and yellow Piennolo tomatoes are in fact considered unique because they grow only in the area of…
