Articles about "history"
A cup of tea
The most ancient world’s beverage.
Lemon: Eureka! From the antiquity
Your acne-killer secret weapon from the beautiful land of Campania.
All about Apples
The fruit of the apple tree before being a technology company!
Top 6 mosaics and paintings of food from the past, part 2
Do the aesthetic boundaries of food stop at the borders of the plate? Take a look at our personal top 6 mosaics and paintings of food, drinks and beverages from the past.
5 main Italian artichokes varieties
A culinary trip through Puglia, Sicily, Sardinia, Tuscany and Lazio.
All about artichokes - history, diffusion, tips and tricks
Artichokes hold a thorny beauty. They can wound you, but they also hide tender hearts.
The beet: a winter vegetable
Even Greeks in 420 BC knew and wrote about beet!
Parmigiano Reggiano (aka Parmesan Cheese): a famous Italian cheese
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 tutorial on fireplaces
How study and observation of Benjamin Thompson Rumford led to great results.
An introduction to Pasta
Our brief glance on this ancient product of the earth.
All about knives: the photos
A photographic trip through the history of a simple yet fundamental tool, from the stone to the Parmesan cheese.
All about knives
A trip through the history of a simple yet fundamental tool, from the stone to the Parmesan cheese.
Caravaggio's Roman artichokes recipe (Carciofi alla Romana)
Carciofi alla Romana is an appetizing Italian dish: also Caravaggio liked it.
Top 6 mosaics and paintings of food from the past
Do the aesthetic boundaries of food stop at the borders of the plate? Take a look at our personal top 6 mosaics and paintings of food, drinks and beverages from the past.
Our essential tomatoes
We have known tomatoes since the XVI century, we eat them only from the XVIII century, nowadays tomato is essential in many Italian recipes.
