Pecorino is one of the oldest Italian cheeses, it is produced in various regions on the peninsula and each regional variety has its own characteristics.

Canti Pinot Grigio delle Venezie | Vivino United Kingdom Canti Pinot Grigio delle Venezie | Vivino United Kingdom

One thing is certain and that is that the delicate basil leaves grow best in the presence of the sea breeze: this explains its presence in Liguria, a region perfectly suited to the cultivation of basil and known for its use of basil in many traditional recipes. They use their thumb and forefinger in a precise and very decisive movement that only artisans are able to master: in this way the real mozzarella di bufala campana was first created by rolling the cheese through the hands.Equally well known is the pecorino toscano produced in the area of Crete Senesi and Chianti, and lastly there is the more seasoned pecorino romano. The best known is pecorino sardo: a white cheese, sometime with added spices, produced from sheep milk in the provinces of Cagliari and Nuoro in Sardinia. At least that is what its admirers would like to see, even if production capacity isn’t great enough to supply such a vast area.

Canti Pinot Grigio Delle Venezie D.O.C. White Dry Wine - 6 x 750 ml Canti Pinot Grigio Delle Venezie D.O.C. White Dry Wine - 6 x 750

Light, fluffy and fragrant, pizza is one of the best known Italian dishes, with fans all over the world. If you don’t appreciate their sweet taste, you can always conserve them by transforming them into a rustic ornament for the house or garden.Production is still restricted to the provinces of Caserta and Salerno – the territory in which water buffalos were first brought into Italy by the Normans – but today mozzarella di bufala is consumed worldwide. It originated in the Far East, before arriving in Greece and from there moving on to France and Italy: basil’s journey to our tables was indeed a long one!

Pinot Grigio delle Venezie D.O.C. | Canti Pinot Grigio delle Venezie D.O.C. | Canti

Today we are sharing a special tartare recipe signed by the Italian cook Massimo Camia, Michelin Starred Chef. However, if you find yourself with a pumpkin to hand at this time of year, close to Halloween, then it will be the little ones in the family who have a few ideas as to how to put it to good use. Made by combining the milk produced from milking first in the evening and then again the following morning, this hard, flaky, grainy cheese, is matured for at least twelve months.There are many different varieties, shapes, colours and flavours; you can find them in autumn and winter, but certain types peep out from the ground even in the summer. It may seem complicated to prepare but all you need are basic ingredients of outstanding quality and the pleasure of cooking. It ranges from a milk white to an intense straw yellow, its flavour can be sweet, aromatic and even tangy, it is soft and crumbly, although more matured cheeses have a firmer texture, and it makes perfect flakes. However, it was the great gastronomic tradition of Naples that made pizza the “ Queen of the table”, and Naples is still today the rightful home of “real” pizza.