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.
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The most typical and traditional food and wine specialties from all over the world. Their origins, information and interesting facts. Let’s find out the historic restaurants and producers of these specialties to enjoy them at their best.
Mortadella is a cold cut closely related to the Italian city of Bologna, with which, in a way, shares a soul at the same time learned and easygoing. Let’s find out the fascinating history of this specialty, how it’s made and many interesting facts. Let’s savor its most authentic taste, also thanks to the precious collaboration of the association of its most traditional producers: the Mortadella Bologna PGI Consortium. (continue)
Italy – Section: Cold cuts and cheeses
Balsamic Vinegar of Modena.
Balsamic Vinegar of Modena is one of the most traditional Italian condiments. Let’s find out its history, its places and how it’s produced (soon)
‘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)
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
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’ 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
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
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)
‘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
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
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.
ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE
‘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
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’: let’s taste this sweet specialty, rich in history and tradition, surrounded by joyful music and beautiful masks. (continue)
Italy – Section: Desserts
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
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
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)
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:
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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)
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cc-01 – Salt cellar, Benvenuto Cellini, image owner Jerzy Strzelecki (Wikipedia Link)
cc-02 – Dehydrated ramen, image owner: Tnk3a (Wikipedia Link)
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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 the Consortium Mortadella Bologna PGI.
crt-05 – Images published courtesy of the Consortium for the Protection of Gorgonzola Cheese PDO.
crt-06 – Images published courtesy of the Consortium for the Protection of Balsamic Vinegar of Modena.
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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;
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