At first glance, it is often mixed up with the Swiss Bündnerfleisch, a traditional Swiss beef ham from the canton of Grisons: But Bresaola has …
Aceto Balsamico: Balsam for the senses
Aceto Balsamico is one of the most sought-after condiments in the world: it is particularly popular for seasoning salads.In general, the Aceto Balsamico from the …
Lambrusco: The legendary sparkling wine from Italy
Originally, Lambrusco was a peasant drink: harvesting the vines was a kind of “celebration” back then. The fruit was harvested and preserved, the pig was …
Luigi Tenco: Cantautore with style
He both sang about and mercilessly portrayed the Italian society of the time: some music connoisseurs go so far as to say that he helped …
Parmigiano Reggiano: Tradition since over a thousand years
Parmigiano Reggiano, known as Parmesan cheese, is named after the Italian province of Parma, where it was first produced 1500 years ago. Parmesan is obtained …
San Marzano tomato: Volcano, Sun & Sea
If one visits the small town of San Marzano sul Sarno in late summer, one can smell the aromas of cooked tomatoes in the air: …
Chianti: The embodiment of Italian wine
What is Chianti? There is hardly any other question as fiercely debated in the wine world as the question of the origin of Chianti. For …
Montepulciano wines
In the wine world of Italy, Montepulciano is a big name: Montepulciano gives its name to the wine from a small town in Tuscany and …
Super Tuscan: The unique red wine
It’s a rarity among the red wines: The Super Tuscan. Originally, the Super Tuscan was a wine that was different from all other wines from …
Olive Oil: The oil with tradition
The extraction of olive oil was ubiquitous in the Mediterranean region as early as a few thousand years before Christ: findings prove that olive trees …