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Boast of Italian food: spaghetti allo scoglio

The spaghetti with seafood (“Spaghetti allo scoglio”) are one of the most loved summer dishes. They are cooked throughout Italy, especially in seaside resorts and during holidays, but its origins take us south: to Sicily. Unlike what you think, the origin of the name “Spaghetti allo scoglio” is not connected to the ingredients, but to an […]

Summer: desire for freshness colors and flavors

June 21 marks the beginning of summer . The days get longer and the desire for fresh, colors and flavors becomes more and more. Therefore, why not tease our taste buds with the best summer flavors: Tomatoes, aubergines, basil, figs, melon, zucchini flowers. All in season now can be cooked in many ways. But, if […]

Boast of Italian food: Carpaccio di Bresaola rucola e parmigiano

With the summer heat the desire to cook decreases more and more. Here is a quick, tasty and cold recipe: the bresaola carpaccio, rocket and parmesan. Bresaola is one of the most famous Italian salami. It is produced in the province of Sondrio, in particular in Valtellina. The local climate and the ability to transform […]

Boast of italian food: Prosciutto e melone

Prosciutto e Melone: a dish over 3000 years old. Summer binges on our tables one of the most popular Italian dish: prosciutto e melone (ham and melon). A combination that is the result of knowledge that goes straight from the time of the Etruscans and Romans: sweet and sour flavors. In fact, according to the […]

Boast of roman food: il pinzimonio romano

The Pinzimonio is a must try foods of the Italian cuisine. Fresh, tasty and crunchy, this vegan appetizer is the perfect summer finger food . But have you ever heard “Cazzimperio” ones in Rome? The term “Cazzimperio”, which may seem like a dirty word in the Italian language, is actually a typical Roman term to […]

Boast of roman food: spaghetti aglio olio e peperoncino

Who has never improvised midnight spaghetti or a meal with friends? Spaghetti with garlic, oil and chili, “ajo ojo peperoncino” in roman dialect, is a must dish for Romans. The name of the dish is the list of ingredients: spaghetti aglio olio e peperoncino. But beware of mistakes: no burnt garlic, overcooked pasta, low quality […]


How do you make Pasta alla Carbonara? Pasta alla Carbonara is not only one of the most delicious and ancient first courses of Roman cuisine. Moreover, is also the most searched dish in delivery apps. Appreciated and imitated all over the world, its origins seem to date back to just after the Second World War. […]

Boast of Roman food: pizza prosciutto e fichi

Take the amazing super local snack at 11.00 o’ clock. It’s Pizza time! Maybe you do not know but this is the deadline for cappuccino time in Rome. Welcome to the savory snack time with a top food combination that will tantalize your taste buds: Pizza bianca Prosciutto and Figs. In ancient times figs were […]

Jewish-Roman food recipe: CONCIA DI ZUCCHINE

Concia di zucchine: the original roman recipe La Concia di zucchine, tanning of zucchini, not to be confused with marinated courgettes, is an ancient recipe of Roman Jewish cuisine. Rigorously prepared with Roman zucchini, serves as an excellent side dish or starter, originating from the Jewish community in the heart of the ghetto of Rome. […]

Extra-Virgin Olive Oil: Mediterranean’s taste

Extra virgin olive oil: a tasting experience A splash of olive oil on your dish, a fragrant touch, an ancestral gesture connected to family history. The golden thread that links the history of each Italian family with a thousand-year tradition. In other words, is a cultural, gastronomic and emotional heritage. Consequently, we must preserve it. Is […]