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THE MOST TYPICAL FOOD & WINE AND THE MOST TRADITIONAL PLACES TO TASTE THEM. THE HISTORICAL PRODUCERS.

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elcome to WebFoodCulture! This website is about the most typical international food & wine specialties. Precious indications on the most traditional restaurants and producers, give the opportunity to taste the original flavor of these delicacies. The following articles include not just recipes, but also fascinating stories and interesting facts, believing that a cultural approach to the ‘eating experience’ can really improve taste.

IN THIS WEBSITE:

The international culinary scene is like a huge, precious treasure, full of delicacies for both the palate and the mind: let’s visit together the most fascinating places in the world, finding out a new way of eating!


Prosecco wine, the Italian sparkling excellence.

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peaking about Prosciutto di Parma is like taking a dip in history, exploring a time past that, however far, still has a great influence on what is possible to taste today. Let’s find out the origins of this ham, the charm of its places, how it’s produced and a great number of interesting facts. Let’s meet the ‘Consorzio’, the association of producers defending the tradition of one of the most famous Italian specialties in the world. (continue)

Italy – Section: Appetizers / Cheese & Salami

Parmigiano Reggiano DOP, the golden Italian cheese.

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et’s find out the history of the famous Italian cheese, how it’s produced and many interesting facts. Let’s meet the Consortium, its historical producer. (coming soon)

WebFoodCulture: Regione Veneto.

Veneto region: most traditional food & wine.

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eneto is undoubtedly one of the Italian regions richest in history and culture, not to mention the incredible variety of its landscapes, including fascinating lagoons, vast plains, sweet hills and imposing mountains. It’s inevitable that, over the centuries, all these factors have played a fundamental role in the development of the local food and wine. So, let’s find the most typical specialties from Veneto, discovering their most traditional restaurants and producers to taste their original flavor.


Veneto region: most traditional food & wine (img-13)

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n Veneto Region, still today, it’s possible to eat at a restaurant once frequented by Galileo Galilei. Sitting at the table of the great scientist is an experience so unique to transmit precious emotions and enhance the taste of the typical food that is served. (continue)

WebFoodCulture: only the most typical and traditional food & wine.

ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE



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Asiago cheese, the delicious specialty from Veneto (img-11) Asiago cheese, the delicious specialty from Veneto (img-11)

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siago’, one of the most famous and appreciated Italian cheeses, takes its name from the Asiago Plateau, its place of origin. Let’s find out the history of this specialty, how it’s produced and its different types. Let’s meet its historical producers, associated in the ‘Consortium’. (continue)

Italy – Section: Side dishes / Cheeses & cold cuts


Leonardo da Vinci and wine (img-02) Leonardo da Vinci and wine (img-02)

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robably not everyone knows that Leonardo da Vinci, the great Italian scientist and artist, was very interested in the world of wine. Let’s explore this topic with the precious help of Luca Maroni, esteemed oenologist and a great expert on the Tuscan genius. (continue)

Italy – Section: Food culture / Beverages


Frittelle and galani: pastries of the Venetian Carnival. Frittelle and galani: pastries of the Venetian Carnival.

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n Venice, during the Carnival celebrations, the narrow streets of the city, the ‘calli’, are full of the scent of ‘frittelle’ and ‘galani’: let’s taste these sweet specialties, learning their history. Let’s find the most traditional bakeries that prepare them still using the ancient recipe. (continue)

Italy – Section: Desserts



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THE MOST TYPICAL BEVERAGES. THE MOST TRADITIONAL PRODUCERS.


Marsala: Florio’s wine (img-03) Marsala: Florio’s wine (img-03)

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tudying wines often happens to come across interesting stories, ‘Marsala’ is no exception. Let’s meet the fascinating Italian family that made it famous in the world: the Florios. Let’s find out why it’s so special and how it’s produced. Let’s visit its places. (continue)

Italy – Section: Beverages


Little bubbles in the Champagne. Little bubbles in the Champagne.

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hampagne is so much more than just a sparkling wine: it’s a true myth. To understand the reason for such great success, it’s necessary to deepen its history, visit the region of France where its grapes grow and learn the secrets of its most traditional producers. (continue)

France – Section: Beverages

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ine Masters is a documentary serie about the world of wine, created by the Dutch producer Klaas de Jong. An ambitious project, meant to engage viewers by giving them emotions that go far beyond the classic information. (continue)



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THE MOST TYPICAL AND TRADITIONAL STREET FOOD.


Crocchè tra i vicoli di Napoli. Crocchè tra i vicoli di Napoli.

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rocchè’ is one of the most typical Neapolitan street foods. Let’s find out its history and recipe. Let’s visit the most traditional ‘friggitorie’ preparing it, so as to appreciate its original flavor. Let’s taste it while strolling through the ‘vicoli’, the fascinating alleys of the ‘city of the sun’. (continue)

Italy – Section: Street food


Fried pizza on a De Sica movie set. Fried pizza on a De Sica movie set.

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lthough there are many types of preparations similar to fried pizza all around the world, the one from Naples has a very special flavor, deeply related to the place. It’s therefore no coincidence that the famous director Vittorio De Sica assigned to this specialty a role in the movie that is his tribute to the city: ‘The gold of Naples’. (continue)

Italy – Section: Street food



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Most traditional restaurants & historical producers.

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, the American jazz singer Bulee “Slim” Gaillard dedicates a song to one of the most famous snacks in the world. The name the song is ‘Potato Chips’. (continue)

Note: join Spotify and listen to the full song.



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FOOD & WINE MEET THE CHARM OF CULTURE.


Space food: eating aboard the I.S.S. (img-04, img08) Space food: eating aboard the I.S.S. (img-04, img08)

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hinking about a group of people eat while in orbit around our planet may seem a bit strange, even in the 21st Century. They have their meals aboard the I.S.S. , the International Space Station. Quoting a famous sci-fi television serie, this incredible place can be really considered the ‘final frontier’ for food. (continue)

United States – Section: Food culture


Banquets by Vatel: magnificence and power (img-05, imag06) Banquets by Vatel: magnificence and power (img-05, imag06)

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ince ancient times, rich and powerful people have organized magnificent banquets to impress their guests and to gain their respect. Francois Vatel, cook and master of ceremonies, was one of the most skilled creators of this type of event in the Seventeenth Century. (continue)

France – Section: Food culture



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THE ‘FOOD PLACES’ RICHEST IN CHARM AND TRADITION.

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arry’s Bar is undoubtedly a fascinating place, rightly part of the collective imagination. Over the years, also thanks to its customers and their stories, this restaurant has developed a kind of ‘soul’. Two of the most famous and delicious Italian specialties have been invented within its walls: the ‘Bellini’ and the ‘Carpaccio’. (continue)



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WEBFOODCULTURE ARTICLES HAVE BEEN CREATED IN COLLABORATION WITH:


WebFoodCulture articles created in collaboration with: (img-16)

Cellini, 'Salt cellar', J.Strzelecki (img-09)



COPYRIGHT INFORMATION


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The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – Portrait of Galileo Galilei, Justus Sustermans, 1640 (Wikipedia Link) {PD-Art} {PD-US}
img-02 (*) – Self-portrait of Leonardo da Vinci, 1510/1515 (Wikipedia Link) {PD-Art} {PD-US}
img-03 (*) – ‘Fruit’, A.Mucha, 1897 (Wikipedia Link) {PD-Art} {PD-US}
img-04 (**) – Space walk (ID:S116-E-05983), image belonging to NASA (Wikipedia Link) {PD-USGov-NASA}
img-05 (*) – Table, 1611, Clara Peeters (Wikipedia Link) {PD-Art} {PD-US}
img-06 (*) – Equestrian portrait of Louis XIV of France, 1674, Pierre Mignard (Wikipedia Link) {PD-Art} {PD-US}
img-07 (**) – Ernest Hemingway, Kenya, 1954, JFK Presidential Library (Wikipedia Link) {PD-US}

The following images are made available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0):

img-08 – Dehydrated ramen, image owner: Tnk3a (Wikipedia Link)
img-09 – Salt cellar, Benvenuto Cellini, image owner Jerzy Strzelecki (Wikipedia Link)

The header images are public domain:

Immagine 01 (*) – Portrait of Galileo Galilei, Justus Sustermans, 1640 (Wikipedia Link) {PD-Art} {PD-US}

The following images are published courtesy of:

img-10 – Images published courtesy of Mr. Klaas de Jong and FarmHouse Prod.
img-11 – Images published courtesy of Consorzio Tutela Formaggio Asiago.
img-12 – Images published courtesy of Consorzio del Prosciutto di Parma.
img-13 – Images published courtesy of Google LLC.
img-14 – Images published courtesy of Antica Tratoria Ballotta.
img-15 – Images published courtesy of Consorzio del Parmigiano Reggiano.
img-16 – Logos published courtesy of the respective right owners.

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(**) Image released in public domain by its author.