Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
Monk’s Beard, Agretti or Barba del Frate in Italian, is a typical Mediterranean plant with thin long leafy bright green similar to pine needles, only longer, or even to samphire,…
Moka-Pot or Coffee pot, Caffettiera or also simply known as Moka in Italian, is a precious kitchen tool of every Italian home, it is one of the staples of Italian…
Sulmona Red Garlic, takes its name from the city of Sulmona and precisely in the Peligna Valley, province of L’Aquila, has been cultivated for centuries in Abruzzo, a region in…
The tradition of eating Polenta in Italy is older than the introduction of sweetcorn in the 16th century. However, in Lombardy region, precisely in its Alpine region Valtellina and in…
Burrata is a fresh Italian pasta filata cheese without rind, produced in Apulia region, in the Murge area and in particular in the city of Andria, its home town. It…
