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Author Archives: Gourmet Italy

Gourmet Italy’s Quality Guides: Craft Beer II

We promised (here) to be your guide in the world of craft beers. Well rinse the glasses, and let’s set sail! First stop is fundamental: what is a beer, how is it produced? In its contemporary version, the drink is composed of four fundamental ingredients: Water Barley malt (also other grains are used) Hops Yeast … Continue reading »

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Valentine’s Gourmet Menus: ‘The Romantic’

‘Tagliatelle al pomodoro‘ Why. It’s Valentine’s and you want to make one special thing, for your special one. You researched and imagined the wildest and most elaborated recipes. But No, then you thought. In love you need simplicity. And care. To know how to appreciate little things. That, at their best, are the most surprising. The … Continue reading »

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Valentine’s Gourmet Menus: “The Spicy”

  Organic Penne rigate, seafood and artichokes patè Why. Because there’s no place more beautiful than a beach at sunset: it’s still Winter and only the right scent can make you feel like stretching on the sand. And because artichokes “are good in taste, and for those who find enjoyment in serving madam Venus” (Costanzo Felici, … Continue reading »

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Le Guide alla Qualità di Gourmet: Birra Artigianale I

La birra artigianale, presenza ormai fondamentale sulla scena gastronomica italiana, è senz’altro uno dei prodotti che più riesce ad accattivare fantasie e attenzioni del pubblico di settore. Abituato all’offerta commerciale che ha appiattito l’idea di birra su un archetipo fatto di bottiglie gelate, liquidi placcati oro e frizzantezze improbabili, il consumatore medio che entri a … Continue reading »

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After Salone del Gusto: Pumpkin Risotto, goat ricotta, Pantelleria capers in Jamaican honey

We are back from Salone del Gusto, with some bag full of delicacies and a way lighter wallet as a counterpart: among our groceries, Alnif cumin having soaked shirts, jackets and socks forever,  a 2012 Utopia rhododendron honey ale made in Troll/made in Bi-Du , Acquerello carnaroli rice, wild honey from the forests of Jamaica – it’s not everything we got, but with these … Continue reading »

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My grandma’s apple pie.

A good karma apple pie. Grandma since a while has stopped worrying. She’s light, as she forgets things and looks at me emptily, as if she was lost. I love her very much and remember, often, of those things she used to cook: spaghetti rolls wrapped in fried eggplants, the sweetest tomato sauce and ricotta … Continue reading »

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Principato di Lucedio – Rice

The Lucedio Abbey, in Trino, Vercelli area: here in the XV Century the Cistercian monks first introduced in Italy the cultivation of rice. Through an history rich in vicissitudes, having undergone the Papal and the Napoleonic domination thanks to its strategic position along the Francigena road, it is today a flourishing farm engaging in the … Continue reading »

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Acquerello, The Rice

Acquerello: a watercolor of skies mirroring in the shiny flooded ricefields: nuanced tones of mosquitoes, spikes, a late June afternoon. This the sight at Colombara, rice farm where the most prized among all Vercelli’s Carnaroli is produced; the Rondolinos’ Acquerello. Happy grains only, at the Colombara: organically grown according to the systems of seasonal rotation, … Continue reading »

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Brewery Paul Bricius

Vittoria, in the Ragusa province: a city situated on the southernmost point of the Island embodying the South itself, and all of it. There, on the Mediterranean which almost faces Maghreb (but is invaded: with Norman dominations, with baroque and Gattopardos) four friends decided in 2004 to enter the way of craft brewing. Ahead of times compared … Continue reading »

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In 1998 Pistacchio di Bronte was not yet all this matter of chatter, or after all really a popular product. Vincenzo Longhitano though, owner and manager at Sicilfrutti, already believed: the company was born. It becomes today a leader in the top-end confectionery, focusing on the processing of stictly the best certified ingredients. Only real … Continue reading »

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