History of Food
History of Italian food
The rise and fall of Fragolino, the forbidden red wine
30th anniversary of Eurochocolate Perugia: November 15 – 24
The Fave dei Morti: the traditional sweet of all Saints’ Day
The Italian cuisine debate: Alessandro Barbero’s view
Gnocchi: there is more to them than potatoes!
Step into the past: Ferrara’s “Al Brindisi” is the world’s oldest tavern
Florentine Steak basics: history, cutting, and cooking
Pizzicagnoli: a journey through history and tradition
History of the Italian Bar
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History of Food
- 14 December: Tortellini in Broth National Day – Between History and Curiosity
- The rise and fall of Fragolino, the forbidden red wine
- 30th anniversary of Eurochocolate Perugia: November 15 – 24
- The Fave dei Morti: the traditional sweet of all Saints’ Day
- The Italian cuisine debate: Alessandro Barbero’s view
- Gnocchi: there is more to them than potatoes!
- Step into the past: Ferrara’s “Al Brindisi” is the world’s oldest tavern
- Florentine Steak basics: history, cutting, and cooking
- Pizzicagnoli: a journey through history and tradition
- History of the Italian Bar
- 10 secrets about Italian pasta
- The history of Italian aperitivo
- Who invented Carbonara?
- History of Pizza
- The History of Italian Cuisine I
- The Medieval history of Italian cheese
- The secrets of Sicily’s desserts
- History of Italian Cuisine IV
- The tradition of risotto in Italy
- Pizza Margherita is now 120 years old
