This section of WebFoodCulture is about the most typical food and wine specialties from Italy and all over the world, divided by place of origin. The following articles include their history, lands, ingredients, preparation, calories, pairings and many interesting facts. Let’s find out the most traditional restaurants and producers to enjoy their authentic taste.
IN THIS SECTION:
‘Food places’: The most traditional food and wine specialties divided by place of origin.
Veneto is undoubtedly one of the Italian regions richest in history and culture, not to mention the incredible variety of its landscapes, including fascinating lagoons, vast plains, sweet hills and imposing mountains. It’s inevitable that, over the centuries, all these factors have played a fundamental role in the development of the local food and wine. So, let’s find the most typical specialties from Veneto, discovering their most traditional restaurants and producers to taste their original flavor. (Read more)
The Euganean Hills rise up in Northeast Italy, not far from the city of Venice. This group of Volcanic reliefs has few rivals in terms of history, beauty and charm. It’s like a treasure chest, full of precious jewels. Among these, the local food and wine: let’s start knowing and appreciating these delicacies, surrounded by enchanting landscapes, suspended between past and present. (Read more)
Venice is without doubts one of the most fascinating places in the world. The foundations of its magnificent palaces, legacy of a glorious past, lay on a multitude of small islands, connected to each other by a dense network of narrow canals. Let’s navigate through them aboard a romantic ‘gondola’, looking for the most exquisite delicacies the ‘Doge’s city’ can offer. (Read more)
‘Osole mio’, one of the most famous Italian songs, is very effective in celebrating the joyful spirit of Naples and of its people. A spirit strongly present also in the food of this city: let’s get familiar with it, appreciating its history and its exquisite ingredients. Let’s be carried away by a whirlwind of colors and flavors overwhelming all senses. (Read more)
Buenos Aires, the door to Argentina: it’s a city where, over the years, the European food and wine tradition got mixed up with the local one, creating delicious specialties that perfectly incarnate the sunny mood of the ‘porteni’, the town’s people. Let’s taste these specialties, accompanied by the romantic notes of a tango. (coming soon)
ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE
La ‘Bodeguita’: Hemingway’s Bar.
It is said that ‘La Bodeguita del Medio’, one of the most traditional and interesting tourist attractions in Havana (Cuba), is the birthplace of a very famous cocktail: the ‘Mojito’. There are no doubts that this bar is quite special: some of its customers were celebrities like (to name a few) Hernest Hemingway, Pablo Neruda e Salvador Allende.
The wheel of Parmigiano Reggiano.
Parmigiano Reggiano is produced in cylindrical blocks (‘wheels’) with a slightly rounded side known as ‘scanso’. Here follow some numbers to give an idea about the dimensions of these blocks:
- Face diameter: from 35cm to 45cm (about 13.5 to 17.5 inches);
- Crust thickness: 6mm (about 0.2 inches);
According to the product specification document, each wheel must weigh at least 30 kilos: a remarkable value considering that to produce each kilo, 13.5 liters of milk are needed.
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