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The Traditional Foodie
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  • Foodie Stories
    • How to be a traditional foodie?
    • Intellectual property and traditional food: the role of Geographical Indications
    • Italian food: One day eating like an Italian
    • Traditional food: the new trend in gastronomy
    • What is terroir? – it is not only about wine industry
  • Foodie Recipes
    • Aubergine Parmigiana (Italian Parmigiana di Melanzane)
    • Cotoletta alla milanese recipe
    • Italian cornetto: Legend, history and recipe
    • Limoncello, nonna’s lemon liqueur
    • Tiramisù, the aphrodisiac Italian dessert
    • Pastry cream, the old and the modern recipe
    • Ragù alla bolognese sauce official recipe
    • Risotto allo zafferano, poverty and gold in a typical dish of Milanese cuisine
    • Spaghetti alla carbonara and its unexpected origin
    • The original recipe of Neapolitan and Margherita Pizza
    • Vitel tonné or Vitello tonnato
  • Traditional food
    • Italian coffee: The ultimate guide
    • Parmigiano Reggiano, the King of cheeses
    • Parmigiano Reggiano: History and production
    • Parmigiano Reggiano VS Parmesan
    • Pizza, the most famous food in the World
    • Wine history and the creation of GIs
  • English
    • Español
  • Home
    • Contact me
    • Privacy Policy
  • About me
  • Foodie Stories
    • How to be a traditional foodie?
    • Intellectual property and traditional food: the role of Geographical Indications
    • Italian food: One day eating like an Italian
    • Traditional food: the new trend in gastronomy
    • What is terroir? – it is not only about wine industry
  • Foodie Recipes
    • Aubergine Parmigiana (Italian Parmigiana di Melanzane)
    • Cotoletta alla milanese recipe
    • Italian cornetto: Legend, history and recipe
    • Limoncello, nonna’s lemon liqueur
    • Tiramisù, the aphrodisiac Italian dessert
    • Pastry cream, the old and the modern recipe
    • Ragù alla bolognese sauce official recipe
    • Risotto allo zafferano, poverty and gold in a typical dish of Milanese cuisine
    • Spaghetti alla carbonara and its unexpected origin
    • The original recipe of Neapolitan and Margherita Pizza
    • Vitel tonné or Vitello tonnato
  • Traditional food
    • Italian coffee: The ultimate guide
    • Parmigiano Reggiano, the King of cheeses
    • Parmigiano Reggiano: History and production
    • Parmigiano Reggiano VS Parmesan
    • Pizza, the most famous food in the World
    • Wine history and the creation of GIs
  • English
    • Español

Traditional Food Stories

  • Pizza, the most famous food in the World
    No need for presentation. There is no doubt pizza is the most famous food in the world, there is no […]
  • Parmigiano Reggiano VS Parmesan
    Probably the most famous of all cheeses and an emblem of world cuisine. In Italy, they call it The King […]
  • Parmigiano Reggiano: History and production
    In the northern Italian region of Padana, winters were harsh during most of the High Middle Ages. This usually meant food […]
  • Parmigiano Reggiano, the King of cheeses
    Parmigiano Reggiano is an Italian cheese that is as well known as it is tasty.  You can eat it either […]
  • Italian coffee: The ultimate guide
    I always remember those bars on the sidewalk of the Corso Como street in Milan. The tables for those who […]
  • Wine history and the creation of GIs
    Geographical indications guarantee the origin of a food product. When we go to the supermarket we focus on the products […]

Foodie Stories

Foodie Recipes

Traditional Food

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