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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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.…

Continue reading →

Arrosticini - Italian lamb skewers
What food do you associate with summer vacations? Surely, many, without hesitation, answered: "Kebab!" But did you know that Italy can also boast of its performance of barbecue? Arrosticini (Arrosticini)…

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drawn up in Genova

Italian focaccia – wheat tortilla

Italian Focaccia (Focaccia) – one of the most popular ancient types of bread that have survived to this day. This crispy bread was born thanks to the ingenuity of the villagers, who made up for the lack of food with an irrepressible imagination.
From one classic recipe in modern kitchen, many baking options with a variety of seasonings were born. It is believed that focaccia became the first national dish in Italy. Even the famous pizza is just the evolved descendant of flat bread.
Paradoxically, but having arisen due to the need to save money, today the cake has settled in the ranks of the menu of prestigious restaurants. Let’s forget about our figure for a while and plunge into the appetizing world of Italian focaccia. Continue reading

Parmesan – the king of the cheese world

Close your eyes and say in a whisper: “Parmesan!” And now you are already sitting in the shade of the vine, drinking your favorite wine and enjoying the taste of cheese. Truly a magic word! No less delightful is the owner of this name – Parmigiano Reggiano cheese. We will tell you about where he was born, how it came to our days, in what recipes it is used, about the composition and health benefits of parmesan. Meet His Majesty Parmesan!
History of Parmigiano Reggiano Cheese recipe was developed about 900 years ago at the Cisterian and Benedictan monasteries. For all these years, the composition of parmesan has not changed: milk, water, salt and the lion’s share of patience during ripening. The monasteries were located on the plain between Parma and Reggio Emilia. Continue reading

Sicilian Cassata
The Sicilian Cassata (Cassata Siciliana), perhaps the most famous sweet islander, is a layered cake made of sponge cake soaked in liquor, combined with ricotta, fruit and marzipan. Born in…

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National cuisine of Italy
Traditional Italian cuisine is a real treasure, and each meal is a kind of ritual and a sacred time for communication with friends and relatives. National dishes of Italy are…

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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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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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