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Recipes, stories, ideas of italian culture
KEEP AWAY FROM OTHER FOODS
20/06/2013
Keep in a refrigerated environment at a temperature between 4ᵒ and 8ᵒ C
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THE PERFECT DETOX REMEDY
01/05/2013
Due to the high percentage of water, radicchio is depurative and it can also be a valuable aid for
HOW TO TASTE OLIVE OIL
09/06/2014
The process of tasting extra virgin olive oil is quite simple to learn, and pleasurable to master.
STORING TIPS
15/04/2013
Homemade dried tomatoes should be placed in an airtight bag or
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THANKS TO PELLEGRINI ARTUSI
21/04/2013
Minestrone dates back to 1800 and it has its roots in the
farming tradition
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TODAY MORE THAN 25 MILLION ACRES OF OLIVE TREES ARE PLANTED WORLWIDE
15/04/2013
Olives have been cultivated in parts of the Mediterranean for at least 5,000 years

EACH MATURATION HAS ITS RECIPE
20/06/2013
Grana Padano DOP until 16 months: suitable for making dishes that require
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TRADITIONAL ITALIAN PORCINI MUSHROOMS FARROTTO RECIPE
01/05/2013
Soak the mushrooms in warm water for 30 minutes
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GREAT FOR SMOKERS
20/04/2013
Tomatoes contain a lot of vitamins A and C
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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ARTICHOKE IS..
12/04/2013
Artichoke is the edible flower bud of a thistle-like plant in the sunflower family scientifically known as Cynara scolymus
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WHERE DOES THE OLIVE TREE GROW?
09/06/2014
In the Mediterranean area, Italy represents the central point of olive production because of its history and environmental conditions.
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BLOOD ORANGE IS..
18/04/2013
The term "red or blood orange" refers to certain varieties of orange that have a pigmentation
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TRADITIONAL ITALIAN ZUCCHINI CREAM RECIPE
13/04/2013
Wash the zucchini, remove ends and reduce them into large pieces
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THE GIUGIARO BALSAMIC VINEGAR BOTTLE
15/04/2014
Traditional Balsamic Vinegar of Modena is characterised by a typical bottle specifically designed by Giorgetto Giugiaro
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THE PIG MUSHROOM
19/04/2013
From the descriptions left by Pliny in his "Natural History" book