Risotto is rice prepared according to a precise method and it was prepared for the first time in Milan. In the 16th century Mastro Valerio di Fiandra, a Flemish painter from Leuven who was working...
The origins of the Genoese focaccia (“fügássa”) are lost in the mists of time: in the 16th century it was even eaten in the church and during weddings. In the 19th century focaccia became the...
In the city of Adria, in the 80s of the last century, Mr. Arnaldo Cavallari, after a career in the world of Rally, began to devote himself to the “white art” (art of flour, baking...
According to some, the term “parmigiana” immediately refers to Parmigiano, a typical cheese from Emilia Romagna. However, regarding the name there are also other theses: some argue that it derives from the Sicilian dialect term...
