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Grana Padano DOP: the name’s Origin in Stresa

Grana Padano DOP: the name’s Origin in Stresa

Grana Padano DOP is a hard, cooked and slow-maturing cheese, made with cow's milk from cows milked no more than twice a day and fed with green or preserved forage from the production area. This year marks the 70th anniversary of this world-famous Italian cheese. But...

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Grana Padano Riserva: The Gift For The New President

Grana Padano Riserva: The Gift For The New President

It's official: Italy just sent a whole Grana Padano Riserva to The White House...But why? The president of the Consortium, Renato Zaghini and of the general manager, Stefano Berni said "we hope to restore the excellent dialogue we always had with the United States,...

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Tuscan Olive Oil

Tuscan Olive Oil

So what's the difference between PDO and PGI Tuscan olive oil? The distinction lies in the production process. The acronym PDO stands for Protected Designation of Origin, while IGP stands for Protected Geographical Indication. In the case of DOP products, all the...

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Italian Seasonings: The 3 Most Used

Italian Seasonings: The 3 Most Used

Many people all over the world tend to use Italian seasonings in order to enrich the taste of every dish, sometimes mixing them. Photo credit: Canva Used with meat, fish, pasta, eggs, bruschette and veggies, seasonings are perfect with many dishes in order to make...

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Baci Perugina: The Romantic Story Behind It

Baci Perugina: The Romantic Story Behind It

Baci Perugina was invented by Luisa Spagnoli, in 1922. Spagnoli was looking for a way to recover the processing waste of other products and created this sweet with gianduia chocolate inside, chopped hazelnuts and a whole hazelnut inside, all covered with dark...

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Tagliolini: History, Tradition and Recipe

Tagliolini: History, Tradition and Recipe

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...

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