Home


WebFoodCulture Logo

Only the most traditional food and wine

THE MOST TYPICAL AND TRADITIONAL FOOD AND WINE SPECIALTIES FROM ITALY AND ALL OVER THE WORLD. THEIR ORIGINS, INFORMATION AND INTERESTING FACTS. THE HISTORIC RESTAURANTS AND PRODUCERS TO ENJOY THEIR AUTHENTIC FLAVOR.

Welcome to WebFoodCulture! This website is about the most traditional food and wine specialties from Italy and all over the world. Our articles include their fascinating origins, useful information and interesting facts. They also provide indications on the historic restaurants and producers of these delicacies, giving the opportunity to taste their authentic flavor.

IN THIS WEBSITE:

The most typical and traditional food and wine specialties from all over the world. Their origins, information and interesting facts. The historic restaurants and producers to taste their authentic flavor.


Pasta Carbonara: history, info and interesting facts (img-07; img-08)

Pasta Carbonara is, without a shadow of a doubt, one of the most famous and representative dishes of the Italian culinary tradition. Let’s find out the history of this specialty or, as it would be better to say, the large number of intriguing theories that, for years, have been trying to describe its origins. Let’s be amazed by the interesting facts increasing its charm. Let’s learn the trick used by the greatest chefs to make it. Finally, let’s discover the most traditional restaurants to taste its authentic flavor. (continue)

Italy – Section: Pasta / First courses

Mortadella Bologna IGP (crt-??)

Mortadella Bologna IGP.

Mortadella, the famous italian sausage made with pork. With the help of the Consortium of Mortadella Bologna IGP, let’s find out its history, its places and how it’s made. (soon)

Traditional food from Veneto.

Traditional food from Veneto.

Veneto 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.


Traditional food from Veneto.

‘Spritz’ Spritz is one of the most popular and appreciated Italian long drinks. Its first recipe, very simple, was born in Veneto in the nineteenth century. Over the years, this alcoholic beverage has evolved in many different variations: the best known today is the ‘Aperol Spritz’, prepared using the Aperol bitter. (continue)

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

ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE



WebFoodCulture Logo

LAST ARTICLES:


Buffalo Mozzarella, white gold from Italy (crt-02) Buffalo Mozzarella, white gold from Italy (crt-02)

Buffalo Mozzarella is one of the most typical products from the Italian region of Campania: this cheese has a flavor so unique to deserve the nickname ‘white gold’. Let’s deepen the knowledge of this specialty, finding out how it’s made and many interesting facts. (continue)

Italy – Section: Cold cuts and cheeses


Pecorino Romano cheese, the taste of tradition (img-01; crt-03) Pecorino Romano cheese, the taste of tradition (img-01; crt-03)

The origins of Pecorino Romano cheese are closely connected to the historic city of Rome and, more in general, to Lazio Region. Not surprisingly, it’s fundamental ingredient in many famous local dishes like, for example, ‘Spaghetti alla Carbonara’ and ‘Bucatini all’Amatriciana’. (continue)

Italy – Section: Cold cuts and cheeses


Gorgonzola: the veined Italian blue cheese (crt-05) Gorgonzola: the veined Italian blue cheese (crt-05)

‘Gorgonzola’ PDO, the famous veined blue cheese, takes its name from the Italian city of Gorgonzola. Let’s find out more about this delicacy, discovering how it’s made and many interesting facts, also thanks to the precious help of its most traditional producers. (continue)

Italy – Section: Cold cuts and cheeses



WebFoodCulture Logo

THE MOST TYPICAL BEVERAGES. THE MOST TRADITIONAL PRODUCERS.


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

Studying 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.

Champagne 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

Wine 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)



WebFoodCulture Logo

THE MOST TYPICAL AND TRADITIONAL STREET FOOD.


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

‘Crocchè’, the Neapolitan potato croquettes, are among the most traditional street foods of this city. Let’s find out their history and recipe. Let’s visit the most typical ‘friggitorie’ preparing them, so as to appreciate their original flavor. Let’s taste this specialty while strolling through the ‘vicoli’, the fascinating alleys of the ‘city of the sun’. (continue)

Italy – Section: Appetizers / Street food


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

Although 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



WebFoodCulture

Only the most traditional restaurants & the historic producers.

1956, 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.



WebFoodCulture Logo

THE MOST TRADITIONAL DESSERTS.


Pastiera: the Neapolitan Easter pie. Pastiera: the Neapolitan Easter pie.

‘Pastiera’ is a traditional tart from the Italian city of Naples. A specialty with very ancient origins, rich in symbolic elements connecting it to important divinities of the past (such as Ceres) and to the theme of resurrection: it’s therefore no coincidence that it’s considered the Easter dessert par excellence. (continue)

Italy – Section: Desserts


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

The Venetian Carnival: an event unique in the world, renewing its magic year after year. During the period of its celebrations, all the pastry chefs of the Doge’s city prepare delicious ‘frittelle’ and ‘galani’: let’s taste these sweet specialties, rich in history and tradition, surrounded by joyful music and beautiful masks. (continue)

Italy – Section: Desserts



WebFoodCulture Logo

FOOD & WINE MEET THE CHARM OF CULTURE.


Space food: eating aboard the I.S.S. (img-04, cc-02) Space food: eating aboard the I.S.S. (img-04, cc-02)

Thinking 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


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

Since 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



WebFoodCulture Logo

THE ‘FOOD PLACES’ RICHEST IN CHARM AND TRADITION.

Harry’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)



WebFoodCulture Logo

OUR COLLABORATIONS:

In order to make our articles, we at WebFoodCulture collaborate with some of the most famous international food and wine representatives. Consortia, companies and historical associations which, consistently with the mission of this website, can boast some of the most typical and traditional products on the market. Some examples:

Consorzio per la Tutela del Formaggio Gorgonzola DOP (logo-01) Consorzio di Tutela della Mozzarella di Bufala Campana DOP (logo-02) Consorzio per la Tutela del Formaggio Pecorino Romano (logo-03) Luxardo Girolamo S.P.A. (logo-04)



Cellini, 'Salt cellar', J.Strzelecki (cc-01)



COPYRIGHT INFORMATION


Click here.

The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – View of the Colosseum, G.P.Panini, 1747 (Wikipedia Link) {PD-Art} {PD-US}
img-02 (**) – Ernest Hemingway, Kenya, 1954, JFK Presidential Library (Wikipedia Link) {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 (*) – Yanks of 60th Infantry Regiment, WW2 (Wikipedia Link)
img-08 (*) – Le 5 giornate di Milano, B.Verazzi, 1996 (Wikipedia Link) {PD-Art} {PD-US}

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

cc-01 – Salt cellar, Benvenuto Cellini, image owner Jerzy Strzelecki (Wikipedia Link)
cc-02 – Dehydrated ramen, image owner: Tnk3a (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:

crt-01 – Images published courtesy of Mr. Klaas de Jong and FarmHouse Prod.
crt-02 – Images published courtesy of Consortium for the Protection of Mozzarella di Bufala Campana PDO.
crt-03 – Images published courtesy of Consortium for the Protection of Pecorino Romano PDO.
crt-04 – Images published courtesy of Consorzio Mortadella Bologna IGP.
crt-05 – Images published courtesy of Consortium for the Protection of Gorgonzola Cheese PDO.

Logos published courtesy of:

logo-01 – Logo published courtesy of Consorzio Per La Tutela Del Formaggio Gorgonzola;
logo-02 – Logo published courtesy of Consorzio di Tutela della Mozzarella di Bufala Campana DOP;
logo-03 – Logo published courtesy of Consorzio per la Tutela del Formaggio Pecorino Romano DOP;
logo-04 – Logo published courtesy of Luxardo Girolamo S.P.A.

(*) The copyright of this image has expired.
(**) Image released in public domain by its author.