Food Places: the Most Typical Food and Wine


Food places: typical food and wine

THE MOST TYPICAL FOOD AND WINE SPECIALTIES DIVIDED BY PLACE OF ORIGIN: THEIR HISTORY, INFORMATION AND INTERESTING FACTS. THE MOST TRADITIONAL RESTAURANTS AND PRODUCERS TO ENJOY THEIR AUTHENTIC FLAVOR.

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.

Food Places: Food and wine specialties from Emilia-Romagna.

Emilia-Romagna Region.

Emilia-Romagna is an Italian region rich in history and culture, not to mention the incredible charm of its landscapes. Over the centuries, these factors have contributed to the development of a food and wine tradition that can boast many irresistible specialties. Let’s find out these delicacies, with help from their most traditional producers. (Read more)



Food Places: Veneto Region.

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)

Italy


Food Places: The Euganean Hills. Food Places: The Euganean Hills.

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)

Italy


Food Places: Venice. Food Places: Venice.

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)

Italy


WebFoodCulture: the most typical specialties, the most traditional restaurants and producers.

The most typical specialties, the most traditional restaurants and producers.


Food Places: Naples. Food Places: Naples.

‘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)

Italy


Food Places: Buenos Aires. Food Places: Buenos Aires.

Buenos Aires.

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)

Argentina

Food Places: Virginia Woolf about food (img-01)


WebFoodCulture: only the most typical and traditional food & wine.

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 shape of Parmigiano Reggiano.

point

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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