Blog

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

    by Carola Bocchio
    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...
    Posted in Fontina

  • Puntarelle

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

  • Guanciale

    by Giorgio Guastalla
    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

    by Giorgio Guastalla
    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

    by Giorgio Guastalla
    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?

    by Gabriele Recchia
    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

    by Christian Reolon
    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

    by Giorgio Guastalla
    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

    by Carola Bocchio
    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 ...