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Bresaola diet: which foods to combine with Bresaola for Weight Loss
Bresaola is the 'lean' cured meat by definition: it is recommended in all diets and is rightly considered a friendly food to the figure and sportsmen. Appetizing, digestible, and fresh, as...
Guanciale how to cook it: all the methods of the Chefs
As the term itself implies, the guanciale is the pig's cheek, and in the kitchen, it can be prepared in many ways. Being a decidedly versatile ingredient, it becomes the perfect ingredient...
How to Cook Mortadella? The best recipes
Among the best known and most appreciated cured meats in Italy, there is undoubtedly mortadella. Originally from Bologna, this Italian speciality can be enjoyed alone or paired with other...
Lardo di Colonnata preparation: find out how Lardo is made
Lardo di Colonnata's origins are rather mysterious: some trace it back to the Roman period, while others opt for Celtic-Lombard roots or the 19th century. Nowadays, this poor nourishing...
What is salami made of?
The Italian gastronomic heritage is as vast as it is ancient: cheeses, pasta, wine, olive oil are just a part of the many delicacies that have always conquered palates from all over the...
How to Cook Pre-cooked Cotechino: All the ways
A single word, and it's immediately wintertime: Is the precooked cotechino. This Modenese specialty is usually prepared during the Christmas holidays and dates back to an ancient era when...
