Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The ...
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry ...
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Carpaccio, notably Italian in its raw and thinly sliced preparation, adds refined flavor to baked grouper and a trio of authentically Italian ingredients - cherry tomatoes, black olives and basil. ...
Bring a bit of Italy to your table with beloved Barilla® Whole Grain Medium Shells, embellished with roasted vegetables, Parmigiano and a dash of garlic and white wine for extra ...
Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food ...
This simple but sensationally Italian recipe and method to poach fish works on the taste buds every time! Enjoy Mediterranean sea bass with plum tomatoes, fresh oregano and garlic with ...
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