The Italian Club Blog — Blog

The vine in Italy has been cultivated since the second millennium BC and there is no Italian region that does not have its vineyards. From north to south, in the hills, in the plains, in the mountains, even on the smallest islands, the vine grows luxuriantly.

Here, from north to south, is the list of the 5 most famous grape varieties in Italy

From North to South Italy everyone has eaten and prepared, at least once in their life, lasagne on Sunday for lunch with the whole family.

But, as with many other dishes of the Italian culinary tradition, lasagna also has an origin with many question marks that have contributed to improving this Italian excellence.

Like any dish and recipe, it is right to start from the origins of the latter and therefore the question is:

Where are lasagne born?

Pistachio is certainly one of the most re-evaluated food products in recent years.

In every restaurant, pizzeria, or pastry shop, at least one pistachio-based dish is always present on the menu. 

Even on social networks, videos and photos of exquisite preparations are popular where the predominant color is the characteristic green of this fantastic fruit.

In short: pistachio is now a real "Trend Food" that everyone seems to like. This, also because, with its characteristic flavour, it lends itself very well to many combinations, both sweet and savoury.

April 6 is the day when the whole world celebrates the Italian carbonara, or more commonly known as Carbonara day.

Everything has been said and done about carbonara, so why not go looking for the origin of the dish? We now take for granted that the carbonara belongs to a certain area, requires the ingredients mentioned above but what if the story that we know is not true? What if the original recipe included some other ingredient? And above all, who called this dish "carbonara"? Why did he/she do it? and especially where and when did he/she do it?

It's easy to say tonight we are eating pasta? But in Italy we know that this question leads to a series of doubts, and above all it leads us to a new question:

What kind of pasta, which shape?

Yes, the main Italian problem is that each pasta dish has a shape of pasta to match with it. We know that there are many pasta shapes and that each one of them should and must be used for a specific sauce.

But which are the current shapes available? Let's discover together all shapes available.