Pecorino di Farindola, a rare cheese from the Gran Sasso hills. Sheep's milk, pork rennet, and centuries-old artisanal techniques give it a unique and inimitable flavor.
The Aspromonte goats graze in a variety of environments: from Mediterranean scrub to holm oaks and chestnut woods. This area preserves precious testimonies of gastronomic and artisanal traditions. Musulupa, a cheese that can be shaped like a…
A Slow Food Presidium, a key ingredient in bread cooked with broth, mashed beans, extra virgin olive oil, salt, and cheese, the Castrovillari onion can also be used in vegetable carbonara, legume soup, or in the preparation of "eggs in purgatory."
Formaggio di Fossa di Sogliano al Rubicone is a PDO delicacy that comes from the centuries-old tradition of maturing in pits dug into the sandstone rock. Its strong and aromatic flavor makes it one of the most appreciated products of the gastronomy…
Trump, during his election campaign, promised that once re-elected he would lower the cost of food from "day one". Not only has this not happened, but new increases are even expected
In the Cian de Bià tavern Ivo Orengo, philosopher of simplicity and healthy eating, celebrates the popular gastronomic tradition of western Liguria with an eye always attentive to healthiness
The name is composed of ranza, meaning bran and sciura, meaning the flour flower. An ancient Arab tradition from the small town in western Sicily. The recipe to prepare it at home. Excellent for a trip out of town
In recent years, thanks to the economic crisis, several young people have approached an age-old profession. In the fourth largest lake in Italy today people fish like 3000 years ago. The catch depends on the meshes of the fixed, non-towed nets.
Prepared only with the noble parts of the pig trimmed with a knife: thigh, shoulder, loin, fillet, coppa and culatello for the lean parts; throat fat and bacon for the fatty parts. From a 180 kg pig after…
From 6 October to 19 November the city will become a great theater to explore the versatility in cooking and the history of this food, its origins and the importance it has had in the past through tastings and events.
Strength and love for the sea guide the muscle worker Nadia Maggioncalda: the only woman in all of Italy to carry out this tiring job. . Over 30 years ago she met Eugenio in La Spezia, the one who would later become her husband in '89,…
Stone cellars which had the purpose of imprisoning the source of fresh air that comes from the heart of the mountain and which ensures constant ventilation and temperature all year round.
Slow food presidium, was disappearing, saved after having collected ancient testimonies in families, today it has a production disciplinary. Tool for the protection of identity and for the promotion of the territory.
An economic impact estimated for food spending alone at over 30 billion euros in 2023, divided between Italian and foreign tourists, but Italian cuisine is also a lever for the promotion of Made in Italy food in the world. Marine…
Even a festival is dedicated to the spoon dessert of ancient tradition, the pride of Castelbuono's gastronomy. The recipe from the pastry shop of the Sferruzza Brothers, temple of island pastry
The king of Tuscan cured meats that Machiavelli was passionate about joins forces with the start-up climate tech company that works to protect biodiversity and the quality of life of pollinators and bees. The great exploit of the Finocchiona market:…
Irmana, a variety of rye imported into Sicily in the XNUMXth century by Benedictine monks, rich in healthy properties, had almost disappeared. The chef of the Grand Hotel in Taormina has recovered it in his menu in defense of the great heritage of biodiversity…
Saved a particular ecotype, with a delicate flavor, which must be consumed within two to three days of harvesting. The Slow Food Presidium, a job opportunity for young people to fight the depopulation of the area.
Little cooking secrets, handed down over time, for the pleasure of the table but also to cure some ailments when there were no supplements in a volume of Slow Food
Even before the biologists Ancel and Keys developed the principles of the Mediterranean diet, in this happy part of Italy the Cuoncio Cuoncio method marked well-being
In the Sicilian hinterland a cheese of ancient origins is produced, recovered from a dairy in Castronovo in the province of Palermo. Double fermentation for a “pressed paste” with a balanced flavour, between sweet and spicy, Tuma Persa is a cheese…
In the two weekends between November and December it is celebrated in Piedmont but also abroad. Hundreds of restaurants involved for a fixed-price dish to accompany with a good glass of Barbera or Nebbiolo. There will be a traffic light: red light,…
Easy to make them at home. Among other things, they possess important nutracutical properties. The Romans were fond of it: the recipe of the agronomist Columella still has its validity. The sycophantic expression associated with sexual meaning
It is a traditional sausage from three small villages on the slopes of Etna: the meat is not minced as is the case for most cured meats throughout Italy, but chopped up on a large oak log with a…
Angela Mandato has finished with designer clothes to take back a family tradition. Together with her brother and her cousin, she founded the Officine dei Cedri, an artisan workshop dedicated to the production of two excellences of the Cosentino area:…
The excesses of today's Carnival are undoubtedly much milder than the medieval carnival. Carnival expressed the total subversion of all social rules. Waste is the ritual rule, in contrast to the harsh daily reality, sweets and pork…
Direct descendant of the spontaneous artichoke. It has unique organoleptic properties as Filippo Romano explains. Excellent to eat raw, cooked on the grill but also to be preserved in oil. Today it is a Slow Food presidium saved by a group of farmers. His own story
