(In italiano a fondo articolo) Today, since the autumn decided to arrive perfectly with the official date, we decided that it was a good idea to go to the Mangalica Fesztival held in Székesfehérvár 🙂 We didn’t expect to find as many things as in the same festival organized in Budapest, but to arrive and discover that…
Category: “How to recognize them”
“How To Recognize Them” – Italian Dry Cured Hams
Often outside Italy I hear people referring to “Italian prosciutto”, but that definition doesn’t mean much, and it doesn’t guarantee automatically if it’s a good product or not 🙂 there are so many varieties of cured ham in Italy, with different characteristics, that to be appropriate we should talk at the plural, and we have to…
How to Recognize Them – Truffle Oils
After the FIRST and the SECOND posts of this series, here it comes the third with another interesting topic. The persons who have been always interested about knowing exactly what they eat probably they know it already, but maybe who started only later to be more deeply interested about food don’t know it yet and I’m…
How to Recognize Them: Balsamic VinegarS
This is the second post of the series “How to recognize them” 🙂 following the previous about panettone and pandoro. On many Italian products I see that often there are not completely clear information about how they are made and what are the many differences between each of them, and sometimes some producers/sellers make profit of…
How to Recognize Them: Panettone (and Pandoro/Colomba)
Panettone (and Pandoro) are probably the two most popular traditional Christmas cakes in Italy (and Colomba in Easter), and in the last years it’s possible to find more and more of them also abroad. But are they all the same? Of course not 🙂 I decided to write this post because some people I met…
Polenta & Baccalá 