A milky journey through three popular cheeses: English Cheddar, Italian Parmesan (Parmigiano Reggiano) and Swiss Sbrinz.
Let's strike a blow for time! The more time passes, the more Parmesan cheese becomes appetizing.
We all know the story of Parmigiano Reggiano and also of Grana Padano, which may be considered a cousin of the former. Let's dig deeper into the versatility of those cheeses, generally called Parmesan around the world.
If you don't know the flavour of Parmigiano Reggiano cheese you are loosing a bit of Paradise; Parmigiano Reggiano has that extra oomph that gives fuel not only to your spaghetti or your ravioli in broth, but also to your aperitif or your snack.
A trip through the history of a simple yet fundamental tool, from the stone to the Parmesan cheese.
A quick recipe wrote in 1930.
Our friend Carlo teaches us an interesting risotto recipe: many thanks Carlo to be again in our kitchen!
Freely inspired by the European Museum of the asparagus (Europäisches Spargelmuseum).
A little bit tricky, but the result will satisfy you!
Rice with tomato sauce. Vegetarians, you should try it!
How to spend your next three days in the kitchen.
From the Chamber of Commerce of Bologna straight to your plate.
A simple recipe if you want to taste asparagus, that perfectly serves 3 people.
Our friend Carlo was again in Maria's kitchen to cook and to talk about this delicious recipe; many thanks Carlo!
Dear meatballs, you are a pleasant memory of our chidhood.