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Molino Dallagiovanna: the secret art of a flour with an ancient heart

An interview with Molino Dallagiovanna, to discover the authentic taste of flours of excellence, the innovations of the milling process and the history of a family-run company now in its sixth generation.

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Guardians of time and excellence: Acetaia Giusti and the centuries-old secrets of Balsamic Vinegar of Modena

We delve into the art of Balsamic Vinegar of Modena with Acetaia Giusti, a tradition embracing more than 400 years with passion.

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Authentic experiences and genuine flavours: Agriturismo Colle Bianco, an excellence in Molise
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Balsamic Vinegar of Modena: discovering a product through the most ancient vinegar cellars

Discovering the Black Gold through historic ‘acetaie’, the vinegar cellars and their products

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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

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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

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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.

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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.

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Saffron, the secret gold of Garda

From a niche cultivation comes a brand that is making a name for itself and enriches typical Italian cuisine with quality and fragrance. Lake Garda’s saffron is a jewel that is becoming more and more precious.

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To the discovery of typical products: the rosemary of Montevecchia

The farmers’ love of rosemary in the Lecco Brianza area dates back a century. In the heart of the Curone Valley, the cultivation of this aromatic herb, a staple of Italian cuisine, became a community matter in the early 1900s.

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