Italians do it better… the food…

The biodiversity of Italian food products

In Italy, every single Region, from the northern mountains down to the Sicily, have different history and recipes.

We introduce in our cooking class the most famous recipes of each region with its own typical food products.

Different history: Italian cuisine descends from the ancient kitchens of the Greeks, Romans, and Etruscans.

Different flavors: Italian soil is so varied that the same ingredient will reveal different if it grows in another region.

So the basil from Cinqueterre is different from Naples basil, the mozzarella comes only from Campania or Puglia.

Different kind of prosciutto are from Parma, Tuscany or San Daniele in Friuli Region.

The olive oil is very different depending on the Region: Tuscany, Liguria, Puglia, Veneto.

If we speak about wine, the same vine grown in Tuscany produces a different wine in Veneto.

Not only different ingredients but also different way to cook: look at the variety of bread, pasta, pizza, panzerotti and focaccia. Bread is tall, flat, thick or thin depending on where you are.

When we go to the market, we can see the fruit or vegies origin on the label on it, so we have more than ten different kind of tomatoes. We know which one to choose depending on the recipe to cook.

If you think about rice, so common  in my town, Milan: our rice has thick and short grains and we use to do the most famous milanese recipe: yellow risotto with veal ossobuco. If you come to do cooking class you can learn it.


Well it’s a big challenge to guess what italian eat for Christmas! In northern Italy a good boullion made with a beef bone, chicken wings, celery, carrot and onion and then add a peeled potato, boil for 3 hours,then filter and add salt. This goes with tortellini, filled pasta with meat, parmisan, prosciutto, eggs…

After the “tortellini or cappelletti in brodo” we can have boiled meat with mostarda fruit and green sauce (parsley, vinegar, anchoives and garlic all crushed together)

Panettone or Pandoro with mascarpone cream is the typical dessert in Milan and torrone (nougat) from Cremona

In southern Italy fish it’s a must : capitone (marinated eel), different kind of pasta with fish and vegies. The most importants are the dessert : the honey is the Christmas king with struffoli and cartellate 

In Italy we have 20 regions and I can say that we have 20 different kind of Christmas dinner

Team cooking for google people

Eggplants parmigiana with the Google team.

Even the Google people did a cooking class in Milan. They cooked fresh pasta fettuccine with bolognese sauce, orecchiette with green beans and pesto sauce, eggplants parmigiana and tiramisu.

I would like to spend some words about the eggplants parmigiana: it’s important to slice the eggplant a bit tall (1 cm about) so, when we fry, it is not too thin and soggy. Another important thing is to bread it in egg and flour before to fry. Do not use olive oil to fry because it’s too heavy: I use peanuts oil because it maintain high temperature very well. When fry don’t cook too much and then dry the slices with kitchen paper very well. Grease the botton of a casserole and put a layer of slice, cover with some spoons of tomatoes passata, mozzarella and a lot of basil. Then do another layer of eggplants slices, tomatoes mozzarella and basil. Leave the casserole in the oven at 180 Celsius degree for 20 minutes.
In Italy we eat Parmigana as a main course. The Google team did a good job and then they had the dinner with their masterpieces!

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