History of Italian food and cuisine
Crostata Cake: It is not easy to trace the origin of the tart, but we can certainly define it as one of the oldest sweets in the peninsula…
The History of Colomba starts with a legend, but first let's talk about what actually is, Colomba. The Colomba Pasquale is the typical leavened cake of the Italian tradition, which is brought to the table on Easter day together with the Neapolitan Pastiera; and is...
Taralli is an exceptional and peculiar type of crunchy bread that has the shape of a ring, nowadays is eaten by everyone, but back when it was invented only the poor ate it.
Grissini are actually bread sticks and nowdays it’s easy to find them everywhere but many years ago a doctor used them in order to make Turin’s duke gain his health and strength back.
Tagliolini (also named Tajarin) are one of many fresh egg types of pasta from the Piedmontese culinary tradition widespread especially in the Langhe area. Long, thin, and of a deep yellow color due to the presence of abundant yolk, tagliolini are eaten with rich...
Its history starts all the way back to before 1000 BC. The women prepared it for their men who were working as shepherds in the fields. The bread was made in such a way it wouldn’t lose its flavor and texture and was able to be stored for a long period of time.
Balsamic Vinegar is now used as a condiment for many dishes, but the birth of this black gold originates from ancient times when Romans used it as a medicine.
Caper is a wild plant, stunning and amazingly fragranced. Did you know Italian capers used to grow on the Roman Aurelian walls and still do? These walls are almost 13k long, have protected “the eternal city” for centuries
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