The origins of cooking – Its conservation, flavors and variety The preservation of food has always been one of the greatest problems in the history of cooking. Various processes were used to make food last throughout the year, for example, salting, smoking and drying of meat and fish, or the conservation of fruit and vegetables…
Known for its diverse palate and regional cuisine, Italy’s culinary identity can be quite difficult to define. But pasta forms an integral part of its gastronomical personality and comes in a variety of different shapes and sizes. From the ‘priest-hats’ of the north to the ‘bridegrooms’ of the south, here is a region-by-region guide to…
Florence’s most iconic dish is, without a doubt, bistecca alla fiorentina: an enormous porterhouse steak, minimally seasoned with salt and pepper, grilled and served bloody rare. It’s a showstopper, for sure. But it’s not for everyone, or for every occasion. Less well-known, but just as worthy, are the simple roasts served in the city’s cozy…
What distinguishes an Italian meal? Although Italy was not united under one law and considered a single country until 1861, its cuisine has long since been an element uniting all of Italy’s regions together by taking pride in its respect for good, fresh, simple ingredients. When we commonly think of Italian food, we think of…
