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Spain, a strategic crossroads between cultures and gastronomy Fosca Tortorelli The gastronomic history of Spain is rather complex, given its geographical position and the fact that it has been a destination for trade and food from Africa, Asia and especially America. These influences and this complexity have undoubtedly influenced the gastronomic culture of the country, […]

Greece, between history and gastronomy, from the traditional flavors to the cuisine Fosca Tortorelli Cradle of democracy and philosophy, Greece is certainly a country that has ancient and deep roots which can be traced back to more than twenty-five centuries ago. Precisely, it can be defined as the cradle of Western civilization, where the roots […]

Capers from Salina, a product of ancient origin Fosca Tortorelli The caper is a shrub-like plant (Capparis Spinosa, evergreen shrub), which grows along the sea coasts of southern Italy and it is among the most ancient aromatic plants; in fact there are many references to its use that we find in the ancient texts of […]

Italian traditions and flavors Fosca Tortorelli Italy is a country where the gastronomy has an important impact and it is indissolubly linked to its many cultural aspects which is the result of an ancient tradition that has always combined the food and wine macro-world with important moments in the history of our country. An extremely […]

Crapolla of Nassa shrimp, a unique crustacean Fosca Tortorelli The shrimps are among the most widespread and known crustaceans, even if under this generic name are enclosed different species – the ones who live in fresh water and the ones who live in salt water. Regardless of the species, there are some characteristics that unite […]

The world of the Crustaceans – really loved, yet really fragile Fosca Tortorelli Crustaceans are among the most loved marine species in the Mediterranean Sea. There are thousands of varieties in the world and they live in different habitats – there are more than 25,000 species. In order to identify every difference between the varieties, […]

The Atlantic Bluefin tuna is well know, let’s analyze the yellowfin tuna Fosca Tortorelli Tuna is one of the most consumed and known foods, especially if it is associated with processed tuna, canned or threaded. The Yellowfin tuna (Thunnus albacares) is the most used for the canned variant and it is also among the finest. […]

Salted cod fish, it is not a fish but a processing method Fosca Tortorelli Before analyzing the characteristics of this food, it is necessary to start from the origin of the name that describes it; in most places in Italy, the word Baccalà – of Spanish origin and of Flemish ancestry – indicates a preserved […]

Italian wheat, the norms to guarantee a great quality Fosca Tortorelli The world of wheat and the products that are obtained from its processing and transformation is a topic of great relevance, yet there is lots of confusion and disinformation on its nutrition facts . Over the past years, various set of problems are hitting […]

The Atlantic bluefin tuna of the Mediterranean Sea: purchased often, yet there is a limited knowledge of it Fosca Tortorelli The tuna belongs to the tribe Thunnini and the class of the Perciforms, they are distributed throughout different geographical areas of the Mediterranean Sea between Europe, Asia and Africa, and its tribe is divided into […]