Scopri
Your trip
to Italy
starts in
your kitchen
Italy on the road
Bergamo and Brescia, Italian Capital of Culture 2023: a challenge of excellence

Exploring the two provinces that challenge and collaborate for beauty, goodness, and culture

Home flavours
a feature filled with passions
Polenta, a passion for all tastes
Mountain air and chocolate sciatt

Italy on the road

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Cervia Salt and its Salina: an unmissable stop in the heart of Romagna

Discovering a unique and tasty salt: the history and culinary uses of the salt from the Cervia salt mines

Bormio: a handy guide for travellers of all tastes

The famous destination in Valtellina combines taste, history, relaxation and winter sports

Bormio: a handy guide for travellers of all tastes
Romantic and tasty Italy: Five unusual cities to discover

An Italian journey through less famous cities, but with romantic spots and exquisite culinary traditions

Romantic and tasty Italy: Five unusual cities to discover
Venice out of season. Discovering the city, between one cicchetti and another

Tasty itinerary, during the less crowded period, into the Venetian tradition of the aperitivo with Spritz and cicchetti

Venice out of season. Discovering the city, between one cicchetti and another

The world of wine

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Vinitaly 2023, all the events and coordinates of the most important Italian wine event
Moscato di Scanzo, the world’s unique red pearl from Bergamo
Food and wine pairing is like love; it multiplies

Travel and cheese

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Let’s be clear: everything about Parmigiano Reggiano PDO, the ‘king’ of Italian cheeses
Cheeses and mustards
The cheese plateau
Cheeses and mustards
Cheeses and mustards
The cheese plateau
The cheese plateau

Spring veg recipes

Vegetable frittata
Savoury tart with asparagus and datterini tomatoes
Ancient Grain Polenta with Poached Egg, Snow Peas and Montevecchia Goat’s Cheese

Lifestyle

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The perfect aperitivo at home

The Aperitivo is recognised by all as a moment of relaxation, pleasant vibes, social gathering and pleasant chat, in short, informal conviviality, and yet few know how it has evolved over the centuries.

Italian taste

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Asparagus

Asparagus is mainly grown in spring, cultivated in Italy from March to June

Beef carpaccio with asparagus, Parmesan cheese and balsamic vinegar
Lemon and asparagus veal escalope
Savoury tart with asparagus and datterini tomatoes
Boiled asparagus
Beef carpaccio with asparagus, Parmesan cheese and balsamic vinegar
Lemon and asparagus veal escalope
Savoury tart with asparagus and datterini tomatoes
Boiled asparagus

Top Selections

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Ode to Emilian cured meats (and fried gnocco)

Emilia Romagna has made pork processing a gastronomic highlight. A gluttonous world with many facets

Traditions that survive: the Emilian sfoglina (pasta maker)

That of the sfoglina (a pasta maker) is an artisanal craft that has withstood the passing of time and has recently become a professional qualification acknowledged by the Emilia Romagna Region

Traditions that survive: the Emilian sfoglina (pasta maker)
Agriturismo La Costa: 30 years of smiles and good wine

In the heart of the Montevecchia Park there is a place where wine, gastronomy and hospitality come together magically.

Agriturismo La Costa: 30 years of smiles and good wine
Natural cosmetics, cooking beauty

Rosemary, honey, coffee, and many officinal plants from nature become excellent natural cosmetics. So, let’s discover together those from the Lecco area of Brianza.

Natural cosmetics, cooking beauty

Cocktails and company

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Straw in cocktails: when it makes sense to use them and when they should be avoided
Home-made creations
The perfect gin tonic

Mixology

Mama Rosita
American Dad
Select Spritz
Milano Torino
Hugo Spritz
Spritz
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