The senses’ pleasure
Two new references by Grappa Frattina: the ‘Fumo di Rovere’ and the ‘Grappa Bianca’. Flavours and aromas framed by elegant bottles , characterized by soft lines and clear glass to
All posts by ppagani
The alchemy between flour and water
As it happens for every ingenious discovery, dry pasta was born by both an intuition and a need: the one of securing food supplies which did not deteriorate. It seems
A new partnership
Pastificio Lucio Garofalo announces an agreement in principle on the entry into its share capital, with a 52% interest, of Ebro Foods (EBRO.MC), a multinational food group listed on the
Discovering oil in the land of Siena
The ‘Terre di Siena DOP oil’ is characterized by a very fruity taste, with bitter and spicy notes, a light green tending to yellow colour, low acidity, up to 0.5%
Quartirolo: the natural lombard cheese
Quartirolo, a soft uncooked cheese, is one of the main character of the story of Italian cheeses, as it has been present for more than a millennium. It is marketed
Very technical brewing skills
Among the very first brewpubs born in Italy in the late 90s, Lambrate Brewery – Birrificio Lambrate (Lambrate is a historical district of Milan) is still one of the most
Olives: flavours and colours on the table
Very often, what we enjoy today as a culinary specialty originally arose from the need the poorer classes had to ensure their own alimentary survival. In places where the weather
The ‘balsamic’ nectar
Modena, a land rich in ancient country traditions, is the undisputed home of the balsamic vinegar. Here, inhabitants’ patience and love for this product have made balsamic vinegar a unique
Cereals and cold cuts, taste and imagination in cooking
Which are the possible combinations of Italian cereals and cold cuts, and which practical devices and tips can be suggested to enjoy together these two so different foods? Speck cut
Embody the identity of a land
A constant search for the highest quality characterizes the entire production and the approach to their work shown by the Livon family, for 50 years at the head of the
