Minestrone is for us that kind of dish that if our moms would know that these days we are not only eating it but we are actually even writing a post about it, they will probably grab a wooden spoon and make us feel child again! It is one of that dish that when you are a kid you never want. The smell of it in the kitchen makes you feel sick. However, we grew up, our taste changed and
Pici are a unique Tuscan type of pasta. A kind of fat spaghetti which represents the symbol of regional “cucina povera”. The reason for their success is in the multiple choice of sauces they can be match with. Now, as many of you probably already know we are not from Tuscany and this was our first attempt to make
We love our mom’s and nonna’s recipes, but now we are adult boys so we can create something ourselves, especially when we found new products that catch our attention like the new Nomad Salt&Pepper beer! Could you imagine that is not only good to drink but also perfect to marinate a Goat leg? Well, have a look!
Il Casatiello. A crown on the table during the Easter holidays. It’s not Easter if there is no Casatiello. And how can you call it Easter Monday without Casatiello? It is part of the Easter Saturday lunch. And the left over, because there is always leftover, is part of the Easter Monday’s picnic. It is a complex and rich bread, for someone it could be heavy . That’s why “casatiello” is also used to describe a person who is
In October the town of Benevento (Italy) has been hit by a tremendous flood which has damaged the city and destroyed the Pasta Rummo factory.
Immediately, a chain of solidarity spread across social media. Using the hashtag #SaveRummo, a lot of users started to upload pictures of Pasta Rummo packaging on Facebook, Twitter and Instagram to support the pasta factory.
FOOD & CULTURE.
A cooking class that it is not simply a lesson about recipes and food processing but rather a path of language and history throughout the Italian culinary culture.
That’s how we would describe our cooking workshops which are part of the new project of Nomit: Italian.Lab – A brand new program of Italian language, culture, history and cooking classes.