Typical Italian Products

Parmigiano Reggiano vs Grana Padano: quali sono le vere differenze?

Typical Italian Products

Parmigiano Reggiano vs. Grana Padano: What are the real differences?

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La pasta artigianale italiana: vale la pena? Come distinguerla dalla pasta industriale

Typical Italian Products

Artisanal Italian pasta: is it worth it? How to distinguish it from commercial pasta.

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La burrata pugliese: come servirla e con quali ingredienti abbinarla

Typical Italian Products

Apulian burrata: how to serve it and what ingredients to pair it with.

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Il tartufo italiano: bianco o nero, come usarlo senza sprechi

Typical Italian Products

Italian truffles: white or black, how to use them without waste

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Aceto balsamico tradizionale di Modena: un condimento prezioso da conoscere bene

Typical Italian Products

Traditional Modena balsamic vinegar: a precious condiment worth knowing about.

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Pomodori San Marzano: perché sono così amati nella cucina italiana

Typical Italian Products

San Marzano Tomatoes: Why They're So Popular in Italian Cuisine

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Mozzarella di bufala campana: differenze rispetto alla mozzarella classica

Typical Italian Products

Buffalo mozzarella from Campania: differences from classic mozzarella

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L’olio extravergine d’oliva italiano: come scegliere quello giusto per ogni ricetta

Typical Italian Products

Italian extra virgin olive oil: how to choose the right one for every recipe

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Farina 00, Manitoba, di semola: quale usare e quando

Typical Italian Products

Type 00, Manitoba, and Semolina Flour: Which One to Use and When

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Parmigiano Reggiano: Come Riconoscere l’Originale e Come Usarlo in Cucina

Typical Italian Products

Parmigiano Reggiano: How to Recognize the Original and Use It in the Kitchen

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