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Author: Antonio Maria Guerra
Italian Sauces and Condiments
The Most Typical Specialties
Welcome! This section of WebFoodCulture is dedicated to the most typical Italian sauces and condiments. We will explain what makes them so special and inimitable, starting with their history and places of origin, all seasoned with a large number of curiosities. Finally, we will discover their most traditional producers, thanks to which it will be possible to savor the most authentic taste of these delicacies. Enjoy the reading!
Genoese basil is a plant with an intense fragrance and unmistakable flavor whose delicate green leaves are the key ingredient in some of the most typical Italian specialties, such as pesto. (read more)
Origine: Genoa (Liguria) Tipologia: Sauces & Condiments
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The unique characteristics of Genovese Basil PDO.
Basil Genovese is a plant that differs from others belonging to the same variety in several ways, starting with its appearance, which is characterized by small to medium-sized, light-green, oval-shaped leaves. As for its scent, it should be pointed out that it lacks the slight hint of mint that can generally be detected in this type of plant. (read more)
Tabasco is without doubt the queen of hot sauces, one of the best-known US specialties: although the north American market takes the lion’s share, this excellence of taste is available in most supermarkets around the world. (read more)
Origin: Louisiana (U.S.)
Typology: Sauces & Condiments
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If there is a food product that, more than many others, is generally associated with the idea itself of extreme spiciness, it’s Tabasco. Let’s find out how the specialty invented in the second half of the nineteenth century by Edmund McIlhenny is made. (read more)
Origin: Louisiana (U.S.)
Typology: Sauces & Condiments
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Part of the value of Balsamic Vinegar depends to the fascinating events characterizing its past, when it was considered an elixir worthy of a king, part derives from the quality of its grapes, the fruit of a specific territory, located between the ancient cities of Modena and Reggio Emilia. (read more)
Origin: Modena (Emilia-Romagna / Italy)
Typology: Sauces & Condiments
In this article we will find out how balsamic vinegar is made. A very ancient procedure, whose origins date back to the era of the pharaohs, handed down from father to son, and used still today by the most traditional producers of this specialty. (read more)
Origin: Modena (Emilia-Romagna / Italy)
Typology: Sauces & Condiments
The ancient Romans used vinegar in one of the most famous drinks of their time, the ‘Posca’ (or ‘Pasca’). Cato the Elder (famous general, politician and writer), has handed down precious information about this preparation, whose qualities were, apparently, particularly appreciated by the legionaries, who used it not only to quench their thirst but also as a medicine and even to wash! (read more)
Wasabi is among the symbols of Japanese gastronomy: it’s a soft, green paste, which can boast very ancient origins, often used to accompany sushi. This condiment stands out for its particular spiciness. Let’s find out its history, how it’s made, and many unexpected curiosities. (read more)
Origin: Japan Typology: Sauces & Condiments
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The origins of the name ‘Tabasco’.
In addition to its taste, Tabasco sauce is known for its catchy name. It seems that the inventor of the specialty, Edmund McIlhenny, named it after the homonymous Mexican state, which is world-famous for its particularly spicy cuisine.
(read more)
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