Italian Cuisine?
The magnificence of infinite variety and amazing quality.
The great variety of territories and the vastness of products and ingredients.
Fantasy and strictness of preparation techniques,
infinitude of flavors and presentations.
And a rooted obsession for both traditional sapience and harmonic innovation, where the choice of appropriate ingredients and best quality is defended today by stringent regulations...

...okay okay, in one word:

When does a chef become a...

Interesting reasoning.

…Ok ok I think the pasta tonight was wow too!
ITinera Cibi® we take Cucina Italiana right into your kitchen

…Ok ok I think the pasta tonight was wow too!

ITinera Cibi® we take Cucina Italiana right into your kitchen

(via paxtonfearless)

Source: yayolight

ITinera Cibi® we take Cucina Italiana right into your kitchen

Here a presentation of our service! A contribution to assure you are serving true Cucina Italiana! A concrete improvement  and a marketing stunt that will give a push to your  Italian restaurant.


"When there won’t be cuisine anymore in the world,there won’t be letters, intelligence or even human relations” Antonin Carême

Lucio Tra due Mari

The first video of a project by Cuochidiroma-FIC dedicated to famous chef of the Rome area: a 7 minutes format with a brief description of the chef professional history, and the preparation of his favorite recipe together with a young cook.


If you feel like an espresso and you are not walking through Piazza Dei Martiri in Napoli, you can always resort into making your own, but I warn you, if you want a real one, the rules are many and strict.Caffettiera napoletana

To begin with you could use a caffettiera napoletana, and if you still own one, light aluminum, symmetric like a puzzle, frankly ugly. But you somehow decided not to throw it away; in this case it must be a cherished antiquity, you are indeed a small minority, you have a south Italian Ancestry, and you know how to use it because you do it every morning. Lets move to the majority.

More probably you own an aluminum moka machine, not a beauty, probably a Bialetti, built in the same way for nearly 70 years in many sizes, yours is probably stained and looking abandoned . Dont’ underestimate this uncomparable piece of Italian design, this accessory to the Dolce Vita! Pick it up slowly and caress this little locomotive as you would in a tea ceremony , this little strange object could make you discover one of the pleasure of life…

You might ask :  ok but..the little man with mustaches…? That was “L’omino con i baffi”,the advert cartoon of Bialetti in the late 50’ where the omino kept saying how easy is to do things, and making a right mess of everything. Finally he would close with ” oh, but making coffee with the Moka Bialetti is easy”

Let’s see if is true.

The old rough and ugly aluminum Bialetti is still Italians espresso favorite. There are many brands and many new fancy models, even by Bialetti itself: just ignore them and stick to the old one. 
We in Italy have a few more dogmas about it :
• stick to the older one you have,or buy the simpler one of the size you will use more often (they must be kept running
• dont ever wash it with soap, DONT’ ever dish wash it, just rinse in cold water,
•cherish the ugly brown stains inside, they improve flavor,
• if unused, run it at least six or seven times with coffee to “reset” the flavor, before attempting to drink your coffee,
•replace rubber seal with correct one, but only if burnt or perished, 
•Invest in quality espresso coffee and make sure the coffee is ground correctly (the typical Illy grain size), possibly ground fresh,
•do not use fast grinding machines : they heat up the powder and destroy the aroma.
• water is important, if you are not in Napoli, do experiment with tap and flat mineral waters
• water level up to the valve, dont ever press the powder,
• put on lower possible flame,
•use the following minutes to close your eyes, meditate, waiting for aroma and that special sound that moves to a lower tone as it fills the top…Italian way to zen,
• stir the coffee in the Bialetti… and finally pour in a hot cup, 
• the sugar ritual has two parties: one in the south would consider three spoonful a minimum, the other, the radical one, insists it must be amaro, not sugar at all!
Congratulations, this ritual has begun to turn you into a Bella Vita lover!

P.S: And while sipping go watching l’omino con i baffi:

Discover the kind of cuisine you could expect in june 1947, if you decided to lunch in an old “trattoria romana” All rather diverse from  today’s choice…but attentive reading might start some reflections.
P.S. Available to help with interpretation!

Discover the kind of cuisine you could expect in june 1947, if you decided to lunch in an old “trattoria romana” All rather diverse from  today’s choice…but attentive reading might start some reflections.

P.S. Available to help with interpretation!

Anna, La Regina della Cucina Romana

In the recently opened Eataly, over 17.000 square meter of  Oscar Farinetti winning formula in the difficult and unpredictable city of Roma, one of the widely tested winning ideas has been having for the opening month one of those magic names of  the Cucina Romana. The choice was enlightened,  as Anna Dente Ferracci, the chef of famous Osteria S.Cesario.

Anna Dente was born on December 25, 1943, in San Cesareo, a hamlet of the town of Zagarolo in the Province of Rome, during one of the American aerial bombing raids that preceded the January 22, 1944 Allied landings at Anzio and Nettuno.

San Cesareo was located at the center of a 1600-hectare estate by the same name dedicated to the cultivation of wheat, maize, vines, fruit and vegetables and to the rearing of cattle, sheep and pigs.
From an early age, Anna Dente worked in her parents’ butcher shop and market garden and was instructed in authentic Roman cooking in the kitchens of osterie run by an aunt in Rome. In 1995, after forty years in the butcher shop and market garden, she decided, together with her family, to open a restaurant that would preserve the unique culinary patrimony of the Roman Campagna, including the Castelli Romani and the Castelli Prenestini. Thus was born the Osteria di San Cesario.

Anna Dente, known as “Sora Anna, “ has been called “Queen of the Matriciana” by Stefano Bonilli, of Gambero Rosso “Priestess of Authentic Traditional Roman Cooking”by Bob Noto on the website “Lo Mejor de la Gastronomia,” and “Queen of Roman Cooking”by Chef Heinz Beck of “La Pergola” 


After the earthquake,  the Parmigiano Reggiano cheese which was damaged in storage becomes a buying opportunity for the consumer. But is it really so? 

The dairy farms of the damaged areas within the DOP are thought to sell the forms of Parmesan cheese that fell off the shelves at a sale price, and have been overwhelmed with requests. All gourmet in the aftermath of the earthquake have trembled to see the photos gone around the world: stacks of forms of parmesan ruined to the ground. 

Reasonably,  large and small dairy farms have decided to sell the damaged goods, still excellent of course, on the web. The Consorzio Parmigiano Reggiano confirms that dairy farms, Modena and Arci Filieracorta have been inundated with Parmigiano Reggiano orders directed to the companies affected by the earthquake. The forms  involved are about 150,000, roughly 5% of annual production. The distribution will be made within 20-30 days, without the cheese having any problems. 

For those interested, the products can be ordered are as follows: 

- 14 months to € 11.5 kg into pieces 500g. or 1kg vacuum; 

- 14 months to € 11.5 kg into pieces 500g. or 1kg vacuum; 

- 27 months € 13.00 per kg in 500 g pieces. or 1kg vacuum; 

- Spreadable cream € 11.00 per kg in packs of 250g 

Currently they cannot get to the 27 months forms, so for those so you will have to wait 
Make your trade request t by sending an email to  For individuals or families requests, from Monday, June 4, 2012; 

So far so good, but scrolling through the comments to the news you can read the negative reaction of the local bloggers. The reason being the excessive price requested, often more than a few € pr Kilo in comparison to prices paid on market. Some talk about 11-12 Euro / kg for 36 kg forms of 14 months. Some other say: I find the same product for less in a local Supermarket. What leaves many observers dubious is the knowledge that only the great distribution strikes a deal, 6.5 to 8 € per kilo, and they are the real earthquake! 

Parmigiano and the earthquake. 
We are talking about 150.000 forms, 5% of the yearly production!

Parmigiano and the earthquake. 

We are talking about 150.000 forms, 5% of the yearly production!


I want to remember a man I met in Pinar del Rio ten years ago, Don Alejandro Robaina, a simple man of few words, but by far the greater producer of Cuban cigars ever. A wise man with a gentle and friendly character even with unknown visitor like me, but for his “puros” had become friends with great personalities like the King of Spain and Fidel. His cigars are simply the best in the world, smoked by Ernest Hemingway, John and Bob Kennedy,  by Ernesto Che Guevara, by Bill Clinton and Winston Churchill who always wept tight between his lips a “puro”, and  by Sting, who once stopped playing and walked off stage to ask for an autograph.

He was born on the plantation that belonged to his grandfather in 1845, where he worked since he was 12 years. When the revolution had come, he refused to flee and  continued  in Cuba a work that elsewhere would have made him a millionaire. His joke to those who spoke about this was: “But I am a millionaire, I have millions of friends!” Don Alejandro died a couple of years ago, in April, at  the age of 91 in his farm Vuelta Abajo, in San Luis. He fought until the end against his cancer,  and smoked his cigars, until the end.

Hasta siempre Don Alejandro!

Vote your favorite cook tee from Cuochidiroma

Exotica tee shirts from  Italy Chef Association of Rome for sale soon…


London W1C 2AR
 "Tra Passato e Futuro - Traditional food adapted for modern age".

The Italian Chamber of Commerce UK and Joy Venture invite you to an evening reception on Thursday 23rd February from 5,45pm.
The theme of the evening will be “Tra Passato e Futuro - Traditional food adapted for modern age”.
Come and enjoy a pleasant evening and learn more about the Calabrian cuisine
The evening will be dedicated to the many culinary delights of Calabrian food products that have strong links and tradition and to its origins but which are being continuously developed to appeal to the ever morediscerning consumers. 

5,45pm Registration

6pm Welcome Cocktail

6,30pm Presentation

7-8pm Calabrian food & wine tasting and networking


Bar Trattoria Semplice
23 Woodstock Street
London W1C 2AR

Further info from:



The day is gray, unusual event for this 2011 fall, which seems to have forgotten the harsh winters of this place, and is out to promise an impossible spring. I am going the few miles of beautiful, narrow street that separates the freeway E45 from the south, from the small town of Sogliano Al Rubicone.

The countryside is very interesting; hills follow one another, showing off bright colours despite the low light of the afternoon. The road seems to climb every hill, dive in every little hollow, and demands a careful drive in spite of the distracting view. In the distance, perched villages and farms scattered among the scenes of this ancient natural theatre.

The trip takes me away from the flow of disturbing news coming from the chancelleries of Europe these days, and seems to show, once again, that the wisdom of the old order of things  still has much to teach. Sogliano suddenly appears at the top of a hill after a left bend in the distance that reveals Macerata Feltria,  Monte Cerignone, and the imposing size of San Marino.

The village is very small; we are only a few days after the festivity of Santa Caterina, when the “sfossatura”, the opening of the pits takes place trditionally and the village is invaded by the perfumes of mature cheeses and ordes of gourmet. I stop in the café of the central street, already animated by Christmas lights that sincerely seem a little too modern for the context.
While I drink an espresso “corretto”  with Vernelli, I discover from the bartender, that the country has become important only in recent years thanks to the fosse, the pits where

cheese ferments to unexpected flavours. And that the name of the village is so well known nowadays, that a manufacturer of cheese came from Viterbo to open a branch locally, only to be able to write “made in Sogliano” on his products.

My friendly interlocutor, I discover, is himself the owner of one of the certified pits, one of the six gathered and protected by the stringent regulations of the D.O.P  (denomination of protected origin) that oversees the entire production chain of this magnificent product.  I leave for my next visit, not before having promised to call at the museum of cheese.

Marino Brandinelli, my contact in town, is waiting for me in its structure to tell me all I should know about “Formaggio di Fossa”.

The pits are hidden behind an ordinary shop front, leading to a fastidiously clean laboratory where the final sorting and packaging takes place. While reaching the pits room through a stainless steel lift that reminds me of a James Bond film, he anticipates that, while  maturing cheese in sealed underground pits is diffused in other villages between Romagna and nearby Marche, Sogliano can claim and documenthere they ripened cheese since 1485, and if Columbus had known, he could have launch in the U.S. export.  

Finally we get to the pits and he opens one to show me the dimensions: is a truncated cone shape hole in the floor closed by a wooden cover, at least 4 meter deep can hold up to five tons of cheese.

"The whole thing probably started by chance when, in order to hide valuable food from the raids of invaders and robbers, someone decided to put the cheese which is normally kept and wheat grain. After a few months the cheese taken out of the pit was different, and fermentation in the absence of oxygen had produced flavours and aromas of great finesse “ 

Later details on old cheese ripening, new cheeses, production, taste, secrets….