Gelato - Italian Ice Cream
He was filmed more than once in cartoons and movies. This dessert is sung in the songs of artists from many countries of the world. And finally, people of the…

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Italian pasta - pasta types, recipes, photos, appearance
More often than not, the first thing that comes to mind when referring to Italian cuisine is, of course, pizza. After it, almost without a break in popularity, pasta follows.…

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Grana Padano Cheese - Parmigiano Reggiano's Younger Brother
How hard it is to live in the shadow of a famous relative, Grana Padano, a hard Italian cheese and part-time younger brother of Parmigiano Reggiano, knows firsthand. Many people…

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are a little jealous

Tiramisu

If you ask people from different countries: “What Italian dessert do you know?”, Most of them will probably answer: “Tiramisu!” Thanks to the simplicity of the recipe and the unusual taste, it became a bestseller among sweet dishes. There are so many options for it that a few years ago a hobby arose: it was imperative to order tiramisu at various restaurants in order to replenish the taste piggy bank with new sensations. In Italy they say that all families of the republic have their own kind of dessert. Moreover, everyone believes that his mother’s recipe is the best.
The history of tiramisu is relatively short. He is so good that several regions of Italy fought for the right to bear the proud title of “Homeland of Tiramisu”: Toscana, Piemonte and Veneto. Continue reading

Top italian chefs

Since 2007, Carlo Cracco has been the lead chef at Ristorante Cracco, located at Via Victor Hugo, 4, Milan. This is a fairly spacious establishment, which can accommodate about 60 visitors at the same time, and where the owner of three Michelin stars creates.
Kracko was born in Vincenza in 1965, and 30 years ago he got into the kitchen with Gualtiero Marchesi, the first Italian cook to receive three prestigious award stars. Like all novice chefs, Krakko constantly changed jobs, absorbing, like a sponge, new knowledge and invaluable experience. He later moved to Garlenda, where he began work at Relais & Chateaux. After three years in France, Carlo returned to Italy and became the chef of the Enoteca Pinchiori restaurant in Florence, where he received two Michelin stars. Continue reading

Pesto sauce – what to eat and how to cook?

Sauces are an integral link in the culinary traditions of Italy. Of course, the most important of them is Pesto. The Ligurian origin, whose basis is basil, serves as a companion for many dishes.
Pesto Genovese (Genovese) – a classic performance of the sauce. But his recipe, like the whole world, does not stand still and is being improved, adapting to modern tastes. Do you want your kitchen music to acquire Italian notes? The “score” for Pesto is presented in our article.
Despite the fact that Pesto is deeply rooted in Italian cuisine, its history began relatively recently. Continue reading

Ravioli - mastodon of Italian cuisine
Ravioli (Ravioli) - mastodon of Italian cuisine. And although for us it is, rather, foreign dumplings, Italians position them as a type of pasta with filling. But in any case,…

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Italian style restaurant design
An Italian-style meal on the sunny Apennine Peninsula is a real theatrical action in which everything from start to finish, from the main dish to the smallest napkin, should be…

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The luxurious and elegant Restaurant
In Italy, it’s not expensive = tasty. More often the opposite. If possible, always ask the locals where they eat and go to local establishments. If you want a normally…

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Mozzarella di Buffalo - the best cheese in the world
Mozzarella (Mozzarella di Bufala) - one of the most famous and common Italian cheeses. Mozzarella is a soft young cheese that can and should even be eaten immediately after production.…

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