Taste of Italy

Quali sono i piatti della tradizione più amati dagli italiani? Abbiamo fatto un sondaggio trovandone addirittura più di cinque e stilando una nostra classifica finale.

Cappuccino is a typical Italian drink to be enjoyed at breakfast, whether sitting with a cornetto in a café.

The panuozzo is one of the typical products of the Neapolitan culinary tradition, born in the city of Gragnano. It is a sandwich about 30 cm long made with pizza dough and baked in a wood-fired oven.

It is an aromatized wine that is flavored with botanicals, such as herbs, spices, and roots, and fortified with additional alcohol, typically brandy. It has multiple flavors together; herbal, fruity, bitter, floral, spicy. A vermouth’s flavour profile is all very dependent on the blend of botanicals used. While some lean heavily into citrus like orange and lemon peel, others rely more on herbs and spices for a more savoury, bitter taste.

Pecorino is one of the best-loved and most popular Italian cheeses in Europe. In Italy, there are various types of pecorino, depending on regional production. Specifically, it is sheep’s milk cheese, from which it derives its name. 

La carbonara è uno dei piatti italiani più conosciuti all'estero. Ci sono diverse leggende legate alla creazione di questo piatto, la più quotata ne fa risalire l'origine al 1944 e coinvolge l'esercito statunitense a cui venne fornita come pasto. Un piatto che combinava le abitudini americane alla qualità dei prodotti e della cucina italiana: uova e bacon che in Italia venne sostituito dal guanciale.

The Zeppola di San Giuseppe is a typical Neapolitan pastry associated with Father’s Day. Although it is known and prepared throughout Italy, it holds a special place in the history of Neapolitan pastry. In 1837, the gastronome Ippolito Cavalcanti transcribed the original recipe in Neapolitan. It is a delicious choux pastry puff, fried and filled with custard cream and the indispensable sour cherry (amarena). However, like every story, there are several legends related to the origin of the...

Nduja [nˈduːja] is a traditional Calabrian spicy sausage made from pork and chili peppers. It is spreadable and typically served as an appetizer or topping for pasta dishes. Nduja is also sometimes used in sauces and stews.

Pasta ist ein Synonym für italienische Tradition, vor allem in der Küche. Nudeln und Nudelsaucen sind eine typische Spezialität und ein erster Gang, der nie auf dem Tisch fehlt. Es ist kein Zufall, dass die Italiener dafür bekannt sind, dass sie viele Kohlenhydrate, Pasta und Brot essen. Bei der Zubereitung von Pasta kommt es vor allem auf die Sauce an. Es gibt keine goldene Regel – im Allgemeinen ist es jedoch wichtig, das Pastaformat nach der Konsistenz und den Geschmack der Sauce, damit...

Alchermes is a liqueur that is usually drunk at the end of a meal as a digestif or used to moisten cakes and desserts. It is likened to an Elixir of Long Life and for this reason it is highly sought after even abroad.

Dal lockdown ad oggi 2023 molte delle nostre abitudini sono cambiate, soprattutto in cucina. Dal post pandemia le persone tendono a trascorrere più tempo in cucina, sperimentano nuove ricette. Con il senno di poi potremmo dire che la quarantene ha risvegliato in noi più consapevolezza, soprattutto circa ciò che mangiamo quotidianamente.

From north to south, in Italy, food is never a topic of debate, and you never risk going hungry! Italy is full of tradition, especially a vast regional tradition—just think of pizza, carbonara... but not only that. Today we present a typical recipe from Abruzzo: pallotte cacio e ova.