Our journey to discover the typical flavors of Italian Christmas cuisine continues and today we do it by talking about the baked stuffed capon.But first, let's clarify what the capon is. Capon is a castrated chicken with soft white meat, which is usually boiled, but can also be accompanied ...

December has arrived, for many a month of rebirth and, with Christmas approaching, we begin to talk about the delicacies that we can find on our tables.We are today in the Marche region, a place which, together with Emilia-Romagna, has given rise to cappelletti.ORIGINS OF CAPPELLETTOThe cappelletto ...

We are in Lazio, more precisely in Rome: the famous "Eternal City", home of Italian art and history. This is where the dish we will talk about today was born: spaghetti alla carbonara.The must-have dish of Roman cuisine, spaghetti alla carbonara was born thanks to the encounter between the...

We are in Puglia, precisely in Bari, the city of San Nicola, orecchiette with turnip tops, sgagliozze and also Spaghetti all'Assassina.The latter will be the topic of the day.THE ORIGINFelice Giovine, historian of Apulian cuisine, dates the Assassina around the end of the Sixties, in the center ...

The APCI (Professional Association of Italian Chefs) represents an important national and international reference point for Quality Professional Catering. Authoritative professional chefs have joined the association, supported by valid restaurateurs, with the logistical and operational support of a ...