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Recipes, stories, ideas of italian culture
EACH MATURATION HAS ITS RECIPE
20/06/2013
Grana Padano DOP until 16 months: suitable for making dishes that require
PRECOOKED, CANNED OR DRIED?
21/04/2013
The easiest is to buy them precooked
LOOK BEFORE YOU BUY!
15/04/2013
Select eggplants with smooth and firm skin and free of blemishes like scars and bruises
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Why " farmer " peaches are tastier ?
03/02/2015
Who has tasted at least once a peach just picked from the tree certainly will not have forgotten the sweet taste and its thousand scents..
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HOW TO MAKE YOUR EXTRA VIRGIN OLIVE OIL LAST LONGER
09/06/2014
The duration of an extra virgin olive oil depends on several factors
SIZE DOESN'T MATTER
12/04/2013
The size of an artichoke is not related to quality
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HONEY, A NEVER- ENDING STORY
17/06/2015
Say no to food waste!Learn the real shelf life of food products for a sustainable consumption..let's start from honey
THOSE THAT ARE OVERLY LARGE MAY BE FIBROUS, THOSE OVERLY SMALL MAY BE FLAVOURLESS
13/04/2013
When purchasing zucchini, look for ones that are heavy for their size and have shiny, unblemished rinds

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Saffron..the red gold
25/02/2015
Saffron is a spice that requires the cultivation of large surfaces and many hours of processing. Just think that in Italy the production is only about 500 kg per year..
NO PIECE OF A SERIES IS EXACTLY THE SAME AS ANOTHER
20/06/2013
The Parmigiano-Reggiano is a product that still follows a handmade production process, therefore
MINESTRONE STORING TIPS
21/04/2013
When making a vegetable soup to freeze, undercook your vegetables a bit
LOOK FOR CHILIES FEATURING BRILLANT COLOR WITH A HEALTHY STALK
20/04/2013
Just like with other dried spices, try to select organically grown dried chilli pepper since this will give you more

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HOW TO SHOP THE RIGHT BALSAMIC VINEGAR
15/04/2014
First of all, choose the balsamic vinegar by intended use:
ROOM TEMPERATURE OR FRIDGE?
21/04/2013
Once cooked, if it is not too hot, you can store it at room temperature
STORING TIPS
15/04/2013
Homemade dried tomatoes should be placed in an airtight bag or
GROUND SAFFRON IS USUALLY ADULTERATED WITH INFERIOR SPICES
20/04/2013
The best quality saffron has a deep red color, a honey like aroma with a delicate taste