Mozzarella, Fior di Latte and buffalo mozzarella are not the same thing. Here’s what changes, from the type of milk and texture to how they behave in the kitchen.
Sicily: Cuisine, Traditions and Typical Dishes
A journey through Sicilian cuisine, its local traditions and typical dishes, from panelle and Pasta alla Norma to fish couscous, Caponata and Cannoli.
Sicilian Caponata: History, Origins of the Name and Regional Variations
Sicilian Caponata has a more complex history than it might seem. We trace the origins of its name, its appearances in old cookbooks, and the variations found across Sicily.
Sicilian Cannoli: History, Origins and Tradition
From theories about Arab origins to convent traditions and Carnival: the history of Sicilian Cannoli through documents, stories, and legends.
Eggplant Parmigiana: History, Origins, and Regional Variations
The history of Eggplant Parmigiana, from early 18th-century recipes to the traditions of Campania and Sicily, including its disputed origins and regional variations.
Guanciale, Pancetta and Bacon: What’s the Difference?
andreaUpdated on Leave a Comment on Guanciale, Pancetta and Bacon: What’s the Difference?4 min readGuanciale, pancetta and bacon are not the same thing. Discover the cuts they come from, how they are made, and what changes when you use them in cooking.
Pizza Margherita: History, Origins, and the Making of an Italian Icon
Discover the history of Pizza Margherita, from 19th-century Naples and the story of Raffaele Esposito and Queen Margherita to its modern STG and UNESCO recognition.
Ragù alla Bolognese: History, Origins, and the Registered Recipe
Discover the history of Ragù alla Bolognese, from its origins and the first registered recipe in 1982 to the updated version registered in Bologna in 2023.
The History of Tiramisu: Origins, Legends and the Traditional Recipe
Discover the history of Tiramisu, from the early evidence found in Tolmezzo to the Le Beccherie recipe in Treviso, through documented origins, legends and tradition.
Lazio: Cuisine, Traditions and Regional Dishes
Discover Lazio cuisine beyond Rome’s famous classics, from traditional dishes and local ingredients to the food traditions of Tuscia, Sabina, Ciociaria, the Rieti area, the Castelli Romani and the Lazio coast.