Italian food

History of pizza – an important primary source

May 31, 2011

Are you sitting there, wondering where pizza came from? Most culinary books and popular introductions to Italian culture name one Raffaele Esposito as the creator of modern pizza. At the very least, this citizen of Naples supposedly came up with a combination of mozzarella, basil and tomatoes, thus matching the three colors of the Italian […]

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Fettuccine Alfredo – the true story

May 26, 2011

Fettuccine Alfredo has a unique place in Italian cuisine. Until recently, this dish was not even on the menu of most Italian restaurants, while being extremely popular overseas. The story goes that in 1927, Mary Pickford and Douglas Fairbanks, while on their honeymoon, frequented a restaurant on the Via della Scrofa in Rome. The stars […]

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Types of Italian Bread

March 24, 2011

As it is nearly always the case, Italy has many local varieties of bread and bread products. Some may not be very distinctive, while others (take a look at Carta da Musica, for instance) are rather unique. And don’t forget about the cheese! Banana – Soft, rich Italian bread. Made from a rolled piece of […]

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Italian cheese – words and flavors

February 19, 2011

Italy has many¬† local varieties of cheese that can originate from entire regions or small towns and villages. Some of these products have become internationally known, while some remain relatively obscure. Not all Italian cheeses made this list. Asiago – hard, sharp, crumby and aged cheese made from cow’s milk. Originally produced in the town […]

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Amedei Porcelana — the world’s most expensive chocolate?

February 9, 2011

Amedei Porcelana is sometimes described as the world’s most expensive chocolate. Yet sometimes this claim is disputed. So, what’s really going on? The truth is that nobody can be stopped from putting a ridiculous dollar amount next to a piece of candy. There has to be something other than the price alone that qualifies a […]

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Traditional Italian Meal Structure

January 30, 2011

1. Aperitivo Appetizers provided at the beginning of the meal, such as wine, prosecco, champagne or sparkling drinks. Sometimes light small bits of food are consumed, such as olives, crisps, nuts, cheese, sauce dips and quiches. 2. Antipasto The antipasto is a slightly heavier course. It is usually cold (but not always) and lighter than […]

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Top 9 restaurants in Italy

January 23, 2011

OK, the idea is, of course, that you can add a #10 to this list. Italians are truly passionate about food. As a result, there are probably not that many restaurants in Italy that are not considered by their owners to be the best of the best. The fine establishments listed here are simply some […]

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Italian chocolate brands

January 5, 2011

Lesly Berger says in “The Gourmet’s Guide to Chocolate”: “If you think Italy can only produce great wine and pasta, wait till you discover their chocolate”. Berger describes Italian chocolate as “smooth, subtle and sophisticated, sweet without being cloying.” The Italian term for chocolate is cioccolato and gianduia refers specifically to the combination of hazelnut […]

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