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…

Luccio alla mantovana (Pike at the Mantua way)

Previously I suggested recipes with European Perch, Zander and Walleye…now it’s the time of the Pike, probably the fish with the best tasting flesh in my opinion (if properly cooked), between the freshwater fish. Not many people know it, or at least not many people know how to cook it, probably the fact that it…