Italiano
Quality always and first, even in yeasts
Word of Nicola Noschese, a yeast maker by profession, who reminds us of the central role of yeast in traditional...
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by Sissi Baratella 06/12/23 -
by Editorial Staff 17/10/23Spaniza-mania has broken out
As soft as bread, as fragrant as pizza, organic and highly digestible thanks to Grani Alti, Francesco...
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by Editorial Staff 10/10/23Pinsa Romana: the most digestible is with biga and sourdough starter
It is also depopulating outside its areas of origin. It is the Pinsa Romana, a kind of pizza with a characteristic...
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by Editorial Staff 10/03/23Bitto and Valtellina Casera Dop: value and notoriety grow
The run of Valtellina Casera and Bitto cheeses continues: in 2022, Valtellina's two iconic PDOs reach a...
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by Annalucia Galeone 29/06/22His majesty the Conversano cherry
Unusual territorial marketing operation for this cherry, ferrovia variety, produced in Conversano and Turi....
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by Annalucia Galeone 31/03/22Pastificio Benedetto Cavalieri, a name a guarantee
Having found the name of this pasta factory on the menus of the most popular restaurants, we went to visit it to...
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by Iolanda Maggio 30/11/21Pasta Uno.61 and the Fibonacci code
Sometimes in life you have to allow yourself some "madness". Therefore, try Uno.61 pasta, a unique format,...
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by Annalucia Galeone 15/09/21The black mussel of Taranto
A mussel with a full, sweet taste, excellent flavor and texture, it is a local gastronomic excellence that should...
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by Annalucia Galeone 20/05/21Barlotti cheese factory in Cilento
Cheesemakers since 1991 but farmers for over a century. The supply chain is short, eco-sustainable and integrated,...
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by Annalucia Galeone 15/04/21Andria’s burrata, artisanal heritage
Recognized as a Protected Geographical Indication product by the European Union in 2016, burrata di Andria is soft...
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by Iolanda Maggio 30/03/21Loison an Italian story since 1938
The name Loison is synonymous with Italian haute patisserie, both as a fresh pastry and for the typical products...
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by Editorial Staff 09/02/21Great results for the (Robiola) Roccaverano DOP
In 2020, production of Robiola di Roccaverano DOP increased by 3.4%, in step with the increase in consumer...
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by Iolanda Maggio 18/12/20Chocolates for the holidays
For chocolate lovers, here are seven addresses not to be missed around Italy. This article is available in...
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by Annalucia Galeone 28/10/20Musciscka and caciocavallo podolico, two specialties from Gargano
On the occasion of the Mercatino del Gusto di Maglie (LE), the taste laboratories gave the opportunity to taste...
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by Editorial Staff 12/10/20The sustainability of Norcia ham
The Consorzio di Tutela del Prosciutto IGP di Norcia: the project "Quality, Identity, Safety and Sustainability"...
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by Annalucia Galeone 12/02/20A very particular Parmigiano Reggiano vertical tasting
Seven different ages of Parmigiano Reggiano made only from milk from the Italian Razza Bruna breed of cow. A truly...
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by Riccardo Viscardi 22/01/20Tomasoni, Piave cheeses
This cheese factory in the province of Treviso offers many varieties of stracchino and more, including a...
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by Annalucia Galeone 16/01/20San Michele oysters
This expanding farm in the Gargano National Park produces oysters that have an intense and particular flavor. The...
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