Find our blog articles specialising in Italian cuisine

Il n'y a absolument rien dans la pizza que nous n'aimons pas tous. La pizza est l'aliment le plus apprécié de nombreuses personnes dans le monde entier. Même le plus difficile des mangeurs apprécie la saveur sacrée et le croquant de la pizza d'une manière très...

Veal chop Milanese style is a typical Lombard recipe, whose origin has long been disputed by the Austrians. In the 19th century, during the occupation of Milan, the Austrians confused their Wiener Schnitzel, a thin slice of meat coated with flour and breadcrumbs and...

Watch out for the sting ! The 'nduja is one of the most famous products of Calabria. It is a spicy sausage spread, made from pork meat and chilli pepper. The name of this speciality comes from the French word "andouille". Its origin is still uncertain. The 'nduja may...

Ingredients for 4 persons Paccheri rigati - 320 gGreen asparagus (fine) - 200 gPancetta - 100 gGarlic - 1 cloveVegetable brothExtra virgin olive oilSaltPepper Preparation of pasta with asparagus and pancetta To prepare this recipe, start by washing the asparagus and...

Panzerotti are a speciality of Puglia, which is part of the traditional and poor recipes of this region. They are half moons of dough filled with mozzarella and tomato. The panzerotto is often compared or confused with the calzone: their dough is very similar and...

Taralli are savoury cakes historically coming directly from Puglia. Later they spread in many regions for their tasty and yet simple taste. Their origin dates back to the 15th century where they were often a sign of friendship and cordiality. Even today, if you visit...

For some time now it has been everywhere, in (almost) every restaurant, on TV and on kitchen blogs. It's called burrata: a speciality with a melting heart, coming from the south of Italy, the homeland of buffalo mozzarella too. But what is the burrata? It is a fresh...