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Author: Antonio Maria Guerra
WebFoodCulture
Welcome! In this section of WebFoodCulture we will explain who we are and what prompted us to create a site dedicated to the excellence of Italian food and wine. We will also show you the most traditional restaurants and producers of these specialties: ‘artisans of taste’ with whom we collaborate to fully understand the true value of these delicacies. Finally, for any further information feel free to contact us.
WebFoodCulture aims to show its readers the excellencies of Italian food and wine and what makes them unique and inimitable works of art, starting with their history and deep connection with the territory of origin. We also provide valuable information on their historic producers and restaurants: true ‘artisans of taste’ thanks to whom it is possible to appreciate the most authentic flavor of these specialties.
Our articles stand out for a particular approach to the ‘eating experience’: a cultural approach that privileges storytelling over recipes, in the belief that really knowing what you are eating is a fundamental (but often overlooked) ingredient.
An ingredient that can really make a difference.
WebFoodCulture is the fruit of the collaboration of a group of taste enthusiasts, united by the deep conviction that Italian food and wine is a true form of art, the cultural expression of a fascinating people.
When writing our articles we at WebFoodCulture work with the most traditional producers of the Italian food and wine specialties. Consortia, companies and restaurants that, in line with the website’s mission, boast some of the most exquisite excellencies on the market. Some examples:
Asked about the origins of the Italian culinary excellences, the renowned historian Alessandro Barbero replies, “We should not believe that a dish that we consider traditional and central to our local cuisine existed back in the 1800s. Well, not necessarily, it’s important to check case by case”. That said, the main goal of WebFoodCulture is exactly to investigate, case by case, the true genesis of the specialties from the ‘Belpaese’, explaining to its readers when a story is just a fascinating legend.
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In this article we’ll show you the production method currently used for Brunello di Montalcino. (read more)
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Culatello di Zibello is a typical specialty from the Lower Parma area, in the Italian region of Emilia Romagna. It’s considered of such value to be known as the ‘King of hams’. (read more)
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Feel free to contact us for questions, comments or suggestions.
Parmigiano cheese has always been very popular. Many people have deeply loved its taste, among them a great number of celebrities. For example: Moliere, Casanova, Napoleone and Dumas. (read more)
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