Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
Lampascioni ( Lam-pa-sho-nee ) are very common bulbs in the areas of Southern Italy and they grown mainly in Apulia and Basilicata, They belong to the same family as garlic,…
Tomino is one of the popular typical Piemontese cheese, round in shape, made with goat’s milk, althought, depending on the dairy farms, Tomino is also produced with cow’s milk or…
Cavolo nero or ‘Tuscan kale’ or ‘Dinosaur Kale’ is a type of kale with dark-green curled leaves and packed with nutrients and flavor. It has a slightly bitter taste and…
Pandoro is a typical symbol dessert of the city of Verona, Veneto region. The shape of a truncated pyramid eight points and final icing sugar sprinkled on top as garnishing,…
The tradition of the Christmas tree is not native to Italy, as opposed to building the “Presepe”; whilst the latter has Christian origins, the usage of decorating an evergreen to…
