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Only the most traditional food and wine

STORIES, RECIPES AND INTERESTING FACTS ABOUT THE MOST TRADITIONAL FOOD AND WINE SPECIALTIES FROM ITALY AND ALL OVER THE WORLD. THE HISTORIC RESTAURANTS AND PRODUCERS TO ENJOY THEIR ORIGINAL FLAVOR.

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elcome to WebFoodCulture! This website is about the most traditional food and wine specialties from Italy and all over the world. Our articles include not just recipes, but also fascinating stories and interesting facts. They also provide precious indications on the location of the historic restaurants and producers, giving the opportunity to taste the original flavor of these delicacies.

IN THIS WEBSITE:

Stories, recipes and interesting facts about the most traditional food and wine specialties. The historic restaurants and producers.


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

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orgonzola’ PDO, one of the most known Italian cheeses in the world, takes its name from the Italian city of Gorgonzola, located in the Lombardy region and generally considered its birthplace. Much of the reputation of this dairy specialty is due to its particular flavor, coming from the edible molds inside its paste. The same molds are also responsible for the typical green/blue streaks. Let’s find out more about this delicacy, discovering how it’s made and many interesting facts, also thanks to the precious collaboration of its most traditional producers, represented by the Consortium for the Protection of the Gorgonzola Cheese. (continue)

Italy – Section: Cold cuts and cheeses

Mozzarella di Bufala DOP (crt-06)

Mozzarella di Bufala DOP: the white gold from Campania region.

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ozzarella di Bufala DOP is one of the most famous Italian dairy specialties in the world. Let’s find out how and where it’s produced, as well as a great number of interesting facts, taking advantage of the precious help of its more traditional producer: the Consortium for the Protection of Mozzarella di Bufala Campana DOP. (coming soon)

Traditional food from Veneto.

Traditional food from Veneto.

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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.


Traditional food from Veneto (crt-04)

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pritz’ 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



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Pecorino Romano cheese, the taste of tradition (img-01; crt-07) Pecorino Romano cheese, the taste of tradition (img-01; crt-07)

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he 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


Parmigiano Reggiano: the real Parmesan cheese (crt-02) Parmigiano Reggiano: the real Parmesan cheese (crt-02)

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t’s not possible to really understand the true value of a specialty like Parmigiano Reggiano, one of the most famous and appreciated cheeses in the world, without knowing its history, its places, its unique ingredients and, not least, its method of preparation. (continue)

Italy – Section: Cold cuts and cheeses


Prosciutto di Parma DOP, the sweet Italian ham (crt-03) Prosciutto di Parma DOP, the sweet Italian ham (crt-03)

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peaking about Prosciutto of Parma is like taking a dive into history. Let’s find out the origins of this ham, its places, how it’s produced and many interesting facts. Let’s meet the ‘Consorzio’ of the historical producers of one of the most famous Italian specialties in the world. (continue)

Italy – Section: Cold cuts and cheeses



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THE MOST TYPICAL BEVERAGES. THE MOST TRADITIONAL PRODUCERS.


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

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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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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.



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THE MOST TRADITIONAL DESSERTS.


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

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astiera’ 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.

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he 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



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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


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

Consorzio Tutela Formaggio Asiago (logo-01) Consorzio Tutela del Vino Conegliano Valdobbiadene Prosecco (logo-02) Consorzio per la Tutela del Formaggio Pecorino Romano (logo-03) Luxardo Girolamo S.P.A. (logo-04)



Cellini, 'Salt cellar', J.Strzelecki (img-07)



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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}
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crt-01 – Images published courtesy of Mr. Klaas de Jong and FarmHouse Prod.
crt-02 – Images published courtesy of Consortium for the Protection of Parmigiano Reggiano.
crt-03 – Images published courtesy of Consortium for the Protection of Prosciutto di Parma.
crt-04 – Images published courtesy of Google LLC.
crt-05 – Images published courtesy of Consortium for the Protection of Gorgonzola Cheese PDO.
crt-06 – Images published courtesy of Consortium for the Protection of Mozzarella di Bufala Campana PDO.
crt-07 – Images published courtesy of Consortium for the Protection of Pecorino Romano PDO.

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