Making Pesto Genovese may seem simple but it’s very important to stick to the authentic recipe: from the choice of the ingredients to the tools (marble mortar and pestle vs food processor), some people struggle to make the perfect basil pesto. In this article you’ll find all you need to know about it.
In our typical Italian aperitivo Ascolana olives are a staple. Coming from the city of Ascoli, in the region of Marche, these deep-fried stuffed green olives are a typical appetizer to get with a Spritz, right before dinner time.
Piadina is the excellent rustic Italian flatbread from Emilia Romagna, one of the most appreciated street foods all over the world. The good thing about piadina is that you can choose whatever filling you like: veggies for a vegetarian version, cold cuts and squacquerone is the classic, sausages and onions for the bravest.
Find out how to make piadina at home in just 7 easy steps!
You’re planning a trip to the Eternal City and wondering whether to stay in Trastevere, Monti or Testaccio? If you are a first timer in Rome, then this easy guide through these three districts (Rioni), each having its own beauty and history, will surely help you out make up your mind on which neighborhood best suits your travel needs.
The Sistine Chapel is one of the most celebrated and visited places in all over the world. It takes its name from Pope Sixtus IV who ordered the construction of the Chapel and created the Vatican Archives. When thinking of the Sistine Chapel you certainly have Michelangelo in mind.
Bagna Cauda is a traditional anchovy garlic dip sauce from Piedmont.It is a symbol of the old peasant cuisine and, being substantial, it is usually served as a single course dish but locals consider it as a collective tasting ritual that should be eaten in company as an appetizer.
