We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Stories
-
Read more »On the one hand fresh cheeses, on the other aged cheeses. Which do you prefer? Let's find out what their characteristics are and how to choose them.
-
Read more »The guanciale is one of the most appreciated cold cuts in Italy. Visit our blog and discover now four ways to cook this delicacy with many nuances.
-
Posted: September 18, 2020|
Read more »The potatoes from Sila PGI have gained a central role in the culinary tradition of Calabria. Visit our blog to discover history and ways of cooking them.
-
Read more »Visit the blog of Bottega di Calabria and discover now five tricks to not make mistakes in cooking baked fish. Every week new recipes and curiosities.
-
Read more »Visit our blog and find out immediately which are the mistakes not to make with homemade jams and marmalades, from the equipment to the cooking.
-
Read more »The bergamot from Reggio Calabria is a citrus fruit from which the homonymous essential oil is extracted. Visit the blog to discover history and characteristics of this excellence.
-
Posted: August 24, 2020|
Read more »The caciocavallo silano is without doubt one of the most ancient and typical pasta filata cheeses of Southern Italy. Visit our blog to discover its history and characteristics.
-
Read more »Extra virgin olive oil is an exceptional product, there are so many benefits that knowing them all is really difficult. Find out more on the blog.
-
Read more »In Italian is it salsiccia or salciccia? And in the Calabrian dialect? Let's find out all there is to know about one of the most loved cured meats ever!
-
Read more »Originally from Sicily but appreciated throughout Italy, the granita is ideal for fighting the hottest days of summer with taste. Find out more on the blog.
