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!

Balsamic Vinegar.

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)       Typology: Sauces & Condiments

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How Balsamic Vinegar is made?

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)
Typology: Sauces & Condiments

Wasabi sauce.

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. (read more)

Origin: Japan
Typology: Sauces & Condiments

Specialties from the world

‘Posca’, the drink of Roman legionaries.

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)

Is Wasabi hot?

Wasabi is quite hot, but its spiciness differs from that of chili peppers.

The latter contains, in fact, capsaicin (*1), a substance that stimulates the receptors of the mouth, the Japanese specialty contains allyl isothiocyanate, which affects those of the nose, often causing lacrimation: an effect that explains its nickname ‘namida’ (‘tears’ in Japanese).
(read more)

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