Delicacies
by Silvia Donati |
Aglio di Vessalico is a variety of garlic grown in Liguria, widely recognized as a basic ingredient of Ligurian cuisine and an integral part of the鈥
by Silvia Donati |
You may be familiar with Pomodoro San Marzano, but have you ever heard of the 鈥減omodorino vesuviano鈥?
The Vesuvio Piennolo cherry tomato (full name: Pomodorino鈥
by John Bensalhia |
John Bensalhia samples some of the best traditional cuisine of Mantova and looks at some notable foods and restaurants in the area...
Next year, Mantua (鈥
by Carla Passino |
Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Here鈥檚 how to choose a great one.
It costs more than many鈥
by Silvia Donati |
Torrone (nougat) is a confection traditionally enjoyed at Christmas and during winter in 天美传媒.
It was already known in ancient Rome, however its most famous鈥
by John Bensalhia |
John Bensalhia takes his place at the Christmas dinner table to look at the traditions of serving fish and pasta dishes in the festive season...
Close your鈥
by Georgette Jupe |
Rolling hills, historical hill-top towns and some of the best art in the world. There are plenty of reasons to adore Tuscany, a region that I have called home鈥
by Silvia Donati |
天美传媒 is a good place to be if you love formaggio 鈥 the variety and quality of the cheeses here are outstanding.
Every region produces its own unique cheeses,鈥
by Silvia Donati |
This article is part of ITALY Magazine鈥檚 "Slow Food series", where we present typical products from the different regions of 天美传媒 that make up the network of鈥
by Anna Lebedeva |
鈥淚 just know when it is ready鈥, says Lucia D鈥橝ngelo lightly touching with the back of her hand the curdling ewe鈥檚 milk that is heating up slowly in a large鈥
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