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…
Scapece, pronounced Ska-pe-ce, it’s a famous traditional neapolitan side dish and it’s basically made with courgettes, garlic, fresh mint leaves, all soaked in vinegar. The name comes from the word…
Between the Forties and the Fifites, a large number of families in Italy were struggling with poverty and hardships; it was not a given to have food on the table…
Crudaiola is a play on the more common term pizzaiola, which indicates the tomato sauce normally used for pizza; because crudo is the Italian word for raw, the crudaiola is…