Excellent Property for Sale Le Marche: Borgo La Castelletta

Complex Borgo La Castelletta is a wonderful property that is well established and an immediate excellent opportunity for someone looking to run a small complex for a rentals or other business enterprise, as it is comprised of 4 properties within the land. Three of these have already been restored and enjoyed for a number of years, [...]

Pasta Names and Shapes… Explained!

Bucatini, spaghetti, tortellini, rigatoni: There are hundreds of kinds of Italian pastas, and each one has its own, special name. That’s pretty confusing… but it’s also fun! We’ve said many times before that Italian food is regional (in fact, there’s no such thing as “Italian food”). Pasta is a major part of that. Local kinds [...]

Italy – The Perfect Country For Vegetarian Tourists

Europe certainly is not really important for its meatless dishes. Italy, however, is a actual stone regarding this matter. With its Mediterranean diet, important all over the world for loosing weight and not having to hunger, it offers a outrageous amount of profits formed on vegetarian ingredients. Italian cuisine moreover puts its concentration on genuine [...]

How to Drink Coffee… Like An Italian

Enjoy coffee in Italy like an Italian—know the difference between an espresso and a caffe americano, figure out when you should pay at a cafe, and never order a cappuccino after a meal! The number of places labeled “bar” in your average Italian city would make you think all Italians have a drinking problem. They [...]

Le Marche for the Gourmet Traveller

There’s more to Italian cuisine than pasta, as you’ll discover in the Marche. With delicious cheeses, cured meats, truffles and speciality dishes this is gourmet heaven. In Italy for the Gourmet Traveller, Fred Plotkin suggests restaurants where you might like to eat when you visit the Marche. He also provides some recipes for classic dishes [...]

Italian Regional Cuisine: Le Marche

Le Marche’s (Marche) regional name derives from the fact that for many years, the land was divided and ruled by local lords (Marquis), or in Italian, Marchese, and are now known by the plural of this name. The Marchigiani people are very fond of meat and a popular offering is large platters of grilled meats, [...]

The Return of Mascarpone!

Alternative ways to employ the Mascarpone Cheese. When most hear the word “mascarpone”, they think of tiramisu, that quintessential Italian treat — and who would blame them? I do plan to share our family recipe for tiramisu but at a later date. That dish deserves a post all its own. So, instead, I’ll share two [...]

History of Italian cuisine

Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Through the centuries, neighboring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced one of [...]

Pasta Paglia e Fieno – Straw and Hay Pasta Recipe

Today’s recipe is another in a series celebrating the Spring harvest. Thus far, we’ve prepared dishes that included artichokes, asparagus, and ramps. Today, I’m going to share a recipe that comes from Lazio, Rome’s district, and that features freshly shelled peas and prosciutto in a cheese-flavored cream sauce. And if that hasn’t grabbed your attention, [...]

Fettuccine with Asparagus, Artichokes, and Ramps

La Primavera is Italian for the Spring and today’s pasta features 3 vegetables that are synonymous with Spring: asparagus, artichokes, and ramps. Although ramps are no longer in season here, my Friends to the North may still be able to find them. If not, feel free to substitute a few Spring onions, thinly sliced, reserving [...]

Italian Food History: Formaggio di Fossa and Ciauscolo

Italian food history is shaped by the complex historical events of our country. Formaggio di Fossa and Ciauscolo are part of Italy food culture and have an interesting origin. The farmers started to bury the cheese in underground cellars (fosse) to preserve it from the insatiable hunger of the many passing armies and bandits. Apparently the name [...]

Tricolore gnocchi with mixed wild mushrooms and orange zest

Gnocchi are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals. Home-made gnocchi are truly delicious and much easier to prepare than you might imagine. Ingredients for 4 people potatoes – 600g/21oz wheat flour – 180g/6.3oz eggs – 2 Parmesan – 1 spoon Spinach – 1 [...]