Know-how for food lovers
Produce, technique, wine and etiquette of the Cucina Italiana, thoroughly researched, with sources.
The Italian menu: the order of courses from aperitivo to digestivo
Antipasto, primo, secondo: how the Italian sequence of courses is structured and how to order wisely in a restaurant without taking every course.
White truffle from Alba: season, prices and enjoying it in a restaurant
Tuber magnatum from Piedmont: when it is in season, what the fair in Alba offers, how prices come about and how to enjoy white truffle in a restaurant.
Italian wine in a restaurant: how to read the wine list
DOCG, DOC, IGT, Barolo, Brunello, Amarone and Etna: how to read an Italian wine list and order from the sommelier by style and price.
Risotto at the highest level: rice varieties, technique, mantecatura
Carnaroli, Vialone Nano or Arborio, tostatura, stock and mantecatura: how a great risotto is made and how to recognise one in a restaurant.
Pasta fresca or secca: differences, quality, regions
Durum wheat or egg dough, bronze or Teflon, dried slowly or quickly: how to recognise good pasta and why top kitchens use both.
Fine dining in Italy: etiquette from booking to bill
When people eat, what coperto and servizio mean, how much to tip and how to phrase special requests: the guide to dining in Italy.
Understanding extra virgin olive oil: varieties, freshness, tasting
What ‘extra virgin’ guarantees, how Coratina, Taggiasca and Frantoio taste, why freshness matters and how professionals taste olive oil.
Parmigiano Reggiano: ageing, origin and flavour
What 12, 24 and 36 months of ageing mean for the flavour, where Parmigiano Reggiano is made and what sets it apart from Grana Padano.