Italy’s Goose Meat Remains a (nearly) Rare Delicacy
Goose meat may not be the first thing that springs to mind…
Ink-ling into Italian Gastronomy: Squid Ink or Cuttlefish?
Before we dive deeper (no pun intended), let’s clarify one thing: Both…
Are Italian Desserts Boozy? Slicing the Sweet Myths
Yes, many traditional Italian desserts do contain alcohol. Whether it’s liquors, bitters,…
Italians Eat Wild Boar? Decoding Italy’s Wild Obsession
Here in Italy wild boar isn’t just an animal you might accidentally…
Pig’s Blood in Italian Cuisine: Still a Thing or Nope?
Italy is famed for its pizza, pasta, and the ability to make…
Barilla Bronze-Cut Pasta: Test and Opinions of Italians (VS Classic Blue Box)
More than a year after the release of the new Barilla Bronze…
Recognize high-quality Pasta, here is what you need to look at
Dry pasta is conceived in many shapes, extrusions, raw materials, and quality…
Why do Italians only eat Pasta al Dente? [check the white soul]
For us Italians, pasta is not well-cooked if it is not “al…
Should Pasta be cooked with a Lid or not? An Italian explains it
Cooking a good pasta dish is very simply if you know the…
How to prevent Pasta from Sticking? The Italian technique
We experienced it (yes, Italians too): a distraction, pasta that tends to…