Although to the appearance it could seem an easygoing dish, the best Petroniana cutlet, according to us, it the balanced one, the one who doesn’t want to be excessive in creams or savories. In this way, thanks to criterions such as the cleaning of the taste, we give life to a classification that rewards the […]
Tradition for fresh handmade pasta is the most distinctive element of Bolognese food culture. The “sfogline” are numerous, always women, even amateurs or professionals. Moreover, the Bolognese has formed his own palate on one or two types of fresh pasta, the one of his mother or grandmothers, that will be always for him an unsurpassed […]
“Drogheria” is probably an unknown word for younger people. It means grocery stores and, in Bologna, it is a synonymous of the quintessence of “the fat city”. This addresses, by the way, will represent a small ancient world and a precise taking of position towards the contemporaneity, not only aesthetics, but also ethic too, as […]
If you are in Bologna tortellini and broth are mandatories. The legend says that tortellino was born in a tavern of Castelfranco Emilia. The owner of this tavern decided to spy a beautiful noblewoman in her room while she was getting naked; returned in the kitchen he tried to reproduce her navel with a slice […]
Custodians of the rich alimentary traditions of the city these shops are the ancient “salsamenterie”, places of manipulation once where things were not only resold but meats were tanned and cheeses stayed here aging for long months. Among the select ones, we know for sure that one, although of recent opening, it recalls to this […]
Who would have ever said that in the country of tortellini and mortadella we would have had assist to a proliferate of pizzerias of such proportion.. After all, the success of the formula is tested: a certain primitivism about doughs, made with flours enkir, kamut, rye and corn, particular fermentations, such as hydrolysis, scientific control […]
The interest around enologic world is becoming everyday more florid. Questions such as by the glasses proposals and the maintenance of a certain freshness are crucial. Beside these topics, an important thing is that these wine shops must represents local products, combining with acumen and ratiocination, a right stock temperature and the constant and checked […]
Born as poor food of Reggio Emilia – but also the one between the Po river and the Apennines – the erbazzone has numerous variations. Handed down from generation to generation by our local housewives, the razdore, it has also become a viable business experience. It is an excellent solution for breakfast, for a queek […]
In Rome, fried food is a serious matter, a challenge between cod, sweetbreads, supplì and pumpkin flowers that every restaurant carries out like a mission. Specializing in more traditional cuisine, Fritto alla Romana is a dish that goes beyond simple pleasure, it is a moment of pure enjoyment. Peculiar care for frying, that should be […]