More than a simple garlic! ‘Aglione di Valdichiana’ is still cultivated according to traditional techniques that have been handed down since the time of the Etruscans, the ancient inhabitants of Tuscany before the Romans. And to think that this specialty …
Shirt, coat and tight shoes. A daylight that is so special only at that time… the walk to the church with an olive branch in hand (symbol of peace and rebirth). Throughout Italy, there are numerous cities that celebrate the …
This year Cucina Casalinga is 20 years Young! Twenty years ago I entered the Chamber of Commerce to register the company. With the naive dream to set up something timeless and thus pass on the love for Italian food culture. …
Italians have traditionally been large consumers of ham, especially raw ham, prosciutto crudo, even more so than the cooked ham, the prosciutto cotto, which is also often of excellent quality. Within the category of raw ham, the Parma ham, the …
Like so many products and recipes, the origins of the ancient T-bone from Florence can only be found through historical research. It is clear that Florence, or rather the region in which Florence lies, is the cradle. It is also …
Città del Pane. That is literally the second name of the city of Altamura in Puglia. The deep south of Italy where my father’s family comes from. From the baroque Lecce that is to say. The tradition of Altamura bread …
Truffles are the nec plus ultra for a certain group of gastronomes. And I’m not talking about whipped cream truffles ;-). You have a kind of top ten of ingredients that fools like me drive 100 km or more for; …
My now 80-year-old mother still comes from Roma to visit Casalinga a few times a year. She has lived in Roma almost all her life and knows the secrets of the Roman cucina casalinga like no other. It is not …
Goat has been part of the Mediterranean diet for thousands of years. Although meat was never on the menu within the Cucina Povera every day and was mainly seen as a luxury festive dish for the holidays. Young goat is …
When you sometimes see the shelves with balsamic vinegar in supermarkets, you realize that there must be a huge industry behind it. But here, too, not everything is what it seems. Because what is actually ‘real’ balsamic vinegar. A small …
