The Italian Club Blog — Tradizione Italiana

In the previous article we talked about bubble wines - spumante -  we continue our journey by talking about particular types of wines that, thanks to the maturation process or the extreme climatic conditions or through the addition of other ingredients, take on very particular characteristics and flavors that lend themselves to being served in particular circumstances. We are talking about: raisin wines, ice wines, mold wines, fortified wines, and flavored wines.

Learn more here...

"Discovering wine" is a series of articles focused on discovering the whole universe that lies behind the production of wine. The first article deals with the history of winemaking from the techniques used for the winemaking up to the maturation phase of this last.

We wish you a good reading.

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?

With the term Norcineria, in fact, we mean both the art of processing and slaughtering pork by the Norcino, a real professional hired by the families who raised these animals, and the shop where he prepared and sold all products derived from processing.

Let's discover together the history, the development, and the products of this fantastic Italian rural tradition. 

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.