Here is the recipe for what once was called the dish of the poor peasants from Puglia and it consists of stale bread. Today it can be served as a delicious crunchy finger food or as an appetizer or on orecchiette with ragu. A very versatile dish that we love. Ingredients for 15-20 bread balls 500 grams of bread crumbs q.s. 2 or 3 eggs chopped parsley 100 gr of grated...
Angelo Di Biccari (aka Trilussa) is going to the EXPO in Milan on May 3rd with his famous bread made inside an historic 1526 straw burning oven in Orsara di Puglia (read here about it). He will share his stories and his bread with all Italian Pavilion visitors through a “spiegapane” (literally “bread explainer”). Take a look at our exclusive...
576,000 bottles will be opened over the four days of Vinitaly until 25 March at Veronafiere, for a total of 2.8 tonnes of cork and 200,000 tonnes of glass. 130,000 glasses will be used. The four days of the International Wine and Spirits Exhibition sees communication also include unusual aspects, such as the Vinitaly franking that the Italian Post Office (through...
Australia and Taiwan are the most promising Pacific Ocean markets for Italian wine and olive oil exports. 2014, in particular, was a golden year for two of Italy’s leading agro-food products. Wine imports in Australia came to 8.5 million litres worth 35.4 million euros, with Italy in third place after New Zealand and France. Taiwan, on the other hand, last...
The Jury of the 19th International Packaging Competition, chaired by Alberto Alessi, met two days ago at Veronafiere and awarded the coveted Special “Label of the Year 2015” Award to Rosso Piceno Doc 2013 by Cantina dei Colli Ripani in Ripatransone (AP); the Special “Packaging 2015” Award went to Azienda Agricola Valentina Passalacqua from...
