pasta

Don’t call them spaghetti bolognese: the difficult relationship between Bologna and its most popular recipe, abroad

We were at the Marconi airport in Bologna for the presentation of “Don't call them spaghetti bolognese. A Bologna souvenir" to learn more about the bond between the city and its most famous dish abroad.

Oct. 07 2019

Forgotten recipes. The meat sauce

We attempted making meat sauce, a fabulous concentration of flavours and aromas that have gradually disappeared from cookbooks over the years.

Aug. 02 2019

Cassinelli in Astoria: the history of Italian pasta in New York

The oldest Italian pasta factory in Astoria, New York, invites customers to closely observe the pasta production process. Here's the story of Cassinelli.

Jul. 29 2019

Origin and history of Pasta alla genovese

We combed through old recipe books to understand the origin of Pasta alla Genovese.

Jun. 05 2019

Holiday pastas, the typical Christmas shapes

Choosing the holiday menu is perhaps one of the most difficult to make for Italian gourmets, starting with pasta courses. Here are the typical traditional pastas enjoyed from North to South.

Jan. 08 2019

To the USA with love: wrong perspectives on the Italian Food&Wine culture

Between correct and (more often) incorrect notions and behaviours, here are a few gracefully witty insights on America’s point of view over the italian culinary experience. 

Jul. 11 2018

Pasta forces join on the 2nd annual #CarbonaraDay

While Italy is split between team guanciale and team pancetta, Carbonara is without a doubt one of the world’s most loved dishes, reinterpreted according to the availability of local ingredients or traditions. Chefs are increasingly putting their own signature on ...Leggi altro

Apr. 03 2018

Barilla turns 140 years: origins, development and expansion of a grand Italian family

It all started over a century ago in a small family-run shop that sold artisan bread and pasta in Parma, the year was 1877. Sowing the seeds of the family business is Pietro Barilla, within a few years the brand ...Leggi altro

Jun. 20 2017

Barilla turns 140 years: origins, development and expansion of a grand Italian family

It all started over a century ago in a small family-run shop that sold artisan bread and pasta in Parma, the year was 1877. Sowing the seeds of the family business is Pietro Barilla, within a few years the brand ...Leggi altro

Jun. 20 2017

Marche. Offida, the reign of wine and deep-fry

Offida is known for its handmade lace, but today’s visitors are more interested in its traditional food and wine. The area’s fruity white and assertive reds have kept up with the times.

May. 07 2017
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