Food and Drink Articles

More refreshing and light, the wine was a beautiful favored honey people of colour in the glass with a nose of apples, butter and a mix of citrus fruit fruits.

Making pasta is very simple - you just need a little bit of patience. To make egg pasta use a ratio of 100g of 00 (double zero) flour to every medium-sized egg. 100g of pasta is enough for one person. Mix the two together until you obtain soft, elastic dough.

Italy is the culinary capital of Europe. I'm sure the French and Spanish would argue that point but they wouldn't win. The British and Germans certainly wouldn't argue. Within Italy there is roughly twenty individual regions and each one has a different outlook on food.

Not sure what wines to buy? Always buy the same thing? Looking for a regular supply of wines direct to your door? If the answer is yes to any of the above, then you should consider joining a wine club. Wine clubs have become increasingly popular in recent years and offer a number of benefits when it comes to buying wine.

In 2008 we live in a time of plenty, we have more disposable income than ever before yet we are more in debt than ever before, we have more leisure time than ever before yet we work harder than ever before.

Italian sausage and salami is amazing. Every bite of fresh Italian salami is a flavour sensation, it takes a cheese sandwich to a new dimension; if made with Italian cheese it really blows the roof off!

The health benefits, aphrodisiac qualities and incomparable taste of chocolate have been passionately championed for centuries. And if there's one thing that all chocolate lovers agree on, it is the pure pleasure one gets from eating it in its myriad forms.

I love cooking Italian food. I made no reservations about this, it's just what I love doing. I like all types of cooking but I always resort back to my roots and that of my family.

Are you fed up with buying the same old mass produced sausages that have no real flavour to them, are full of additives and preservatives as well as this you have no idea what meat has gone into the production?

Sardinia, the island that lies farthest from the Italian mainland, is an isolated place. Surrounded by emerald green sea, blessed with majestic mountains and fertile plains, criss-crossed by cool mountain streams and clear rivers, this region, which is still relatively unblighted by tourism, must seem like paradise to the visitor

Being made up of such a small number of ingredients, it is astounding how bread can vary so dramatically in taste, texture and appearance from one recipe to another. Flour is the staple component of any recipe, accounting for the highest proportion of most breads, and for this reason, the choice of flour cannot be underestimated.

Sardinian foods have a rightful place in the typically Mediterranean gastronomic tradition. And it could not be otherwise given the island's geographic position in the middle of Mare Nostrum. Basically, it can be described as having a good base of carbohydrates, in which the main component is wheat derivatives: pasta, bread, Focaccia and baked desserts.

When the summer season has come to a close, there's no better way of preserving the colourful fruits of the season than by making some jam. The jam tradition is said to date back as far as the Ancient Greeks, who would gently cook quinces with honey in order to preserve them before the days of refrigeration.

Walk into a bar or cafe in Italy and as well as the espresso and coffee machine the size of a small tank (and similarly constructed), you'll be presented with an array of brightly-coloured and interestingly-shaped bottles containing liquids of indeterminate origin.

Bread is one of the most simple food stuffs within our diet and we take it for granted. If you're reading this from the UK then your idea of bread will be the horrible mass produced plastic wrapped loaf of sliced white bread that is full of additives and preservatives.