Food & wine lovers' magazine

This is the notebook where we write down our dreams and the most direct expressions of our passion!

Pecorino mon amour

Pecorino is a cheese produced in the most remote rural zones of the Italian peninsula.  Sheep are often the only animals which can be raised in much of the harsh Italian landscape.  Therefore, we have dozens of varieties of Pecorino.  Every valley, every plane and...

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T-bone or Fiorentina Steak?

Are the T-bone and Florentine steak (bistecca alla fiorentina) the same thing? I must confess that I’ve been wondering about this for a long time.  Although I’m Italian, the first time I tried one of these was a T-bone in 1994 in Washington, D.C., in a...

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Carpaccio, simple and aristocratic

Carpaccio is an aristocratic dish, possibly because the first person lucky enough to taste it was an aristocrat, Contessa Amalia Nani Mocenigo, in the heart of Venice, in Harry’s Bar, one of the most prestigious hostelries of the area around Saint Mark’s Square. It...

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Chianti rhapsody

The poetry of Chianti begins on the vine.  There is no such thing as a chianti grape, but the vineyards flourish in the Chianti hills, allowing the grapes blended to produce this wine to mature.  What is so special about the Chianti hills? What makes these...

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