Blog

  • Fontina DOP: an ancient cheese from Valle d'Aosta

    Fontina DOP is a fantastic cheese from Valle D’Aosta region in the north-west of Italy, which origins date back to the XIII century. Ancient manus...
  • Puntarelle

    Puntarelle are one of our favourite vegetables available during the winter season. The term “Puntarelle” refers to the sprouts of a particular typ...
  • Guanciale

    Guanciale (cheek of the pork seasoned, cured and sometimes smoked) is one of our favorite ingredients. Widely used in central Italy (especially Rom...
  • Salumificio Marchisio

    SALUMIFICIO MARCHISIO is a family-run Italian company, with traditions and experience since over 50 years in the production of high quality cured ...
  • Una Faccia una Razza

    Greek and Italians "una faccia una razza" (one face one race) is a common saying expressing how these Mediterranean people have similar heritage fr...
  • How to recognize a quality fresh cow mozzarella from the label?

    1) Is it real Italian mozzarella? In Italy, mozzarella production has not only a long tradition and know how, but also more competition, more hea...
  • Taleggio DOP Mauri

    Sweet and aromatic with an aftertaste of truffle, creamy for the palate, Mauri Formaggi Bontaleggio is the real Taleggio DOP! This rich and creamy ...
  • Crostata Ricotta & Ciokocream Alce Nero

    This incredible Italian style Cheese Cake is based on the tipical Italian pie "Crostata" (crusty pie). Crostata is mostly prepared with fruit jam ...
  • Bucatini All'Amatriciana

    Amatriciana is one of the most traditional dishes from Rome. It takes its name from the little village of Amatrice where the ancient recipe "Pasta ...