Blogging Palates

pasta culture pasta types pasta shapes regional variety tonnarelli spaghetti radiatori sauce cooking tradition italy ingredients pasta museums flour thick thin short long hollow smooth ridged stuffed wavy pici pesto chitarra radiatori

pecorino wine white wine abruzzo pliny the elder marche sommelier

olives ascoli marche nonna giulia history ascolana olive food

superstitions food and superstitions folk belief customs rituals blog food curiosity food curiosity

eggplant chocolate dessert unusual combinations tradition sorrento amalfi naples

ferragosto augustus ceasar ceasar augustus summer virgin gelato granita sea ancient rome mary lucera palio siena rome

arrosticini abruzzo meat sheep street food sheep farming montepulciano d’abruzzo mutton fat cubes salt olive oil tradition

eggplant aubergine india brine spicy andalusia arabic persian aphrodisiac gabriel garcia marquez machiavelli parmigiana moussaka colesterol poison ratatouille bewitched caponata spain

spritz aperitivo sparkling wine prosecco finger food venice aperol spritz hugo spritz

burrata puglia apulia cheese mozzarella italian cheese

carbonara pasta pancetta rome guanciale pecorino cheese pecorino tradition italy

rome roman food carbonara amatriciana cacio e pepe gricia roman pizza suppli regional cuisine

cassoeula northern italy lombardy savoy cabbage cabbage pork pork ribs adafina verzini sausage

pizza roma naples milan liguria history of pizza pizza styles

about walkingpalates food wine food tour

risotto risotto alla monzese witch children story sausage the witch’s stake monza milan

oil extravirgin olive oil green gold olive olive growing olives milling pressing organoleptic properties oil mill made in italy oleuropeina terroir mediterranean italy biodiversity aromas

chocolate about us cocoa foodartisan production

vegan italy italian food

walkingpalates wine cheese saffron food label ig stg igt igp dop doc docg tradition regulation on food

local growers environment seasonal eating health healthier eating master chefs nutritionist diet vegetables manifesto product taste tasty

roman cuisine ancient rome apicio jewish cuisine pajata vignarola lamb abbacchio carciofi alla giudia beans tripes coda alla vaccinara cacio e pepe maritozzo puntarelle whipped cream

abruzzo vegetarian anellini pasta pecorino ricotta peppers meat-free tradition tomato beans sagne zucchini eggplant vegetables carrots onions bay rosemary borlotti chieti

venice venetian food prosecco spritz bacaro bacari bigoli baccala cod fish squid ink fegato alla veneziana cicchetti