The Italian dream …
"A man who has not been in Italy, is always conscious of an inferiority, from his not having seen what it is expected a man should see." Samuel Johnson
CIBUS Parma,Italy May 7-10
Cibus, International Food Exhibition, is the key event of the Italian agri-food sector, the true “platform” enabling the companies committed to “Made in Italy” food to meet the major distributors, importers and professional of domestic and foreign markets. Cibus is reserved just to food professional of retail, import-export and Ho.Re.Ca from Italy and abroad.
In 2010, more than 60.000 qualified visitors, 8.000 of which from abroad, among which 1.000 foreign buyers coming from 70 countries, have been welcomed through the dedicated incoming program. The aknowledged mission of CIBUS is promoting a matching between Italian food industry with professional players worldwide,...
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Abruzzo Extra Virgin Olive Oil
Thousands of olive trees adorn the hills gently climbing towards the high peaks of the Majella and Gran Sasso mountain range. The cultivation of olive trees has always been a peculiar feature of the Abruzzo territory. There are three areas achieving a protected designation of origin (DOP) matching the three main olive-growing provinces: APRUTINO PESCARESE province of Pescara COLLINE TEATINE province of Chieti PRETUZIANO delle COLLINE TEATINE province of Teramo The Aprutino Pescarese DOP involves the most part of the Province of Pescara: from the well-known Vestina area with the districts of Loreto Aprutino, Moscufo and Pianella to the...
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Qualità Abruzzo
Qualità Abruzzo is an association of restaurateurs and confectioners of the Abruzzo region. Their daily activities are based on a thorough knowledge of the land and wealth that characterizes Abruzzo. The objective of the association is to guide and accompany the guest-traveler in discovering everything that makes the region unique, it’s extraordinary products from both land and sea, the landscape and the historical and artistic heritage, the ancient traditions and excellence that deserve to be re-evaluated and not forgotten. The network created by Qualità Abruzzo is a circuit that directs and supports the “tourist guest” with the best welcome characteristic of Abruzzi’s...
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Happy New Year
Here we are again to share with you during all 2012 our products, our ideas, our recipes and any other topic we’ll decide to deal with. So let’s start by wishing all of you a happy new year!!! Our first article proposes a recipe to “recycle” a classic Italian panettone. If you find panettone too dry to be served at the end of a meal or would simply like to do something different with it and turn it into a special dessert for your january dinner party, just follow this simple recipe and enjoy the panettone cakes with your friends:...
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Panettone, the Italian Christmas Bread
Originally from Milan (called panaton) this sweet cupola shape bread loaf is usually enjoyed for Christmas and New Year in Italy. Panettone bread is believed to have originated in the 15th century. There are a few legends that surround the bread’s origins, including one about a baker and his beautiful daughter, who caught the eye of a wealthy man. When the bakery began to lose money the wealthy man paid for butter and eventually sugar and raisins to be added to the bread, making it an instant favorite during the holiday season. What characterizes Panettone? This typical holiday leavened treat...
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Autumn in Italy
Autumn is the best time for gourmet food lovers. What can be better than fresh truffles? Fresh mushrooms? Refined chestnuts? Juicy grapes and apples? And what about changing leaves, which turn vineyards hill slopes into wonderful landscapes of green, red and finally yellow. The harvest (term used for autumn before the 16th century) is taking place all over the country, and you can easily pick up the sweet scent of grapes being crushed if you drive along the countryside. And it’s time for olive harvests to, an autumnal ritual that is essential to Italy’s agrarian and culinary interests. This...
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Salt
Salts, like so many other foods, has become trendy with the multitude of seas salts now available to the home cook. Is the trend overrated or are these salts really worth their weight in salt! The main difference between salts is in their texture. Each salt has its own distinctive flavour, color, and texture. Experiment with different salt when cooking. Salt is like money! You get what you pay for. You can put the best ingredients into making your dish, but if you blow it on the wrong salt, the dish will not be as good. Salt can be traced...
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Amaretti Tiramisù
This is an even more classic Italian Tiramisù : Amaretti Tiramisù! Layered with an airy mascarpone mousse, the almond flavored Amaretti take the place of the more traditional Ladyfingers. Ingredients: - 250 gr mascarpone cheese - 3 eggs - 5 tablespoon sugar - pinch of salt - 40 to 50 amaretti macaroons - 2 cups very strong brewed coffee, better if espresso! Beat together 3 yolks and 2 tbsp sugar in a large bowl at medium speed until thick and pale. Beat in mascarpone cheese until mixed. Beat whites with a pinch of salt in another large bowl (take care...
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Mombaruzzo Amaretti
Mombaruzzo is a small town located in the Province of Asti (Piedmont). This quaint Piedmontese town became famous for its Amaretti. According to the tradition, Francesco Moriondo, chef and pastry chef at the court of Savoy House, baked the first Amaretto in the early 17th century. In 1750, he moved in Mombaruzzo and made it the capital of the Amaretto. At that time they were considered a sophisticated conclusion of important lunches and dinners and their characteristic softness delighted pleasantly the guests. Amaretto means little bitter thing! In fact, the original recipe includes sweet and bitter almonds, the main ingredient...
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Prosecco
Prosecco is a sparkling Italian wine with unique flavor. Because of the many imitations on the market, the only way to know that you are drinking prosecco is to make sure it has DOCG rank, which is the highest quality certification recognized in Italy. To receive this status and to use the name Prosecco, the wine must come from a defined area stretching out from Conegliano to Valdobbiadene (Lombardy). Situated in the province of Treviso, Conegliano-Valdobbiadene is between Venice and the Dolomites, in a strip of green hills known as Colli Trevigiani or pre-alps. The vineyards are at altitudes between...
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Black garlic
The first question of course is : what makes it black? Does it just grow that way? Is it soaked in balsamic vinegar or in any other additive? The answer is: it is aged for a month in a special fermentation process. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic and which develops its soft texture and sweet fruity taste. The result is this simple food, with a wonderfull complex flavor : jet black cloves with a sweet taste somewhat like roasted garlic but with almost licorice tones....
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Saffron, red gold
Saffron, the most exquisite and most expensive exported spice among all the spices! Its filaments, or threads, are actually the dried stigmates of the “crocus sativus linneaus”, commonly known as Rose of Saffron. Each purple flower contains only three red stigmates and yellow stamens. This threads must be picked by hand and more than 85.000 flowers are needed to produce just one pound of saffron filaments making it the world’s most precious spice. To appreciate the totally unique and seductive essence, you should keep these three criteria in mind when it comes to buy it: saffron threads are red saffron...
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