The word pairing appears in the fourteenth century, from pairing, which comes from the Latin maritare, referring to a union, in this case it would be the union of flavors. Pairing is one of the most used words in the gastronomic industry, as it is the way to combine a meal with the drink that best suits it. Normally the pairing refers to...

Pasta has been known for a long time. The history of this delicious dish begins 7,000 years ago, when wheat became essential to create good pasta. It did not take long to become known worldwide and to become an icon. Over the years, its origin remains, and to make this fine and delicious pasta, they mix flour, water and egg by hand,...

Many of the Italian dishes base their success on the cheeses used in the same region, and Parmigiano Cheese is not the exception. It is an essential ingredient to give that perfect touch to many dishes, specifically pasta. This Italian cheese is one of the most typical and popular due to its great history and not only in its place of origin,...

A kitchen for everyone When we talk about the set of Mediterranean cuisines, Italian food has been one of the most recognized world-wide for several centuries. It´s also one of the most appreciated and esteemed on the planet, with millions of people who consume pizzas and pasta around the world. But, Italian food that is known abroad is only...

Know its main characteristics Today we are going to learn more about Pecorino cheese and why it has different denominations. It is one of the best-known Italian cheeses. There are thousands of variants of Pecora sheep cheese, hence the origin of its name. In practically all the provinces where sheep are raised, it is made with a different...

With a persistent aroma and flavor, pecorino cheese originates in Sardinia, in the south of Italy, from where it derives its name: pecoraes - sheep in Italian. Characterized by its thick crust, this cheese is made with cooked or raw sheep’s milk. Its flavor is described as spicy and salty, with an aroma of hay and straw. In Italy there’s a...

Mediterranean cuisine is recognized worldwide for the use of aromatic plants that offer unique flavors, improving and highlighting the rest of the ingredients that make up each dish, bringing to them a characteristic personality. The sage is one of the most valued aromatic plants of our romagnola gastronomic tradition. Nowadays it's better...

Considered as a unique type of ham due to its unique flavor extracted from careful preparation and its dark color. Speck ham is one of the most remarkable ingredients in Italian food. Pulled out from the best pieces of pork leg and made with ancient techniques such as “light smoked” and “salt aging”, Speck ham take us through the...

In Cenacolo we love cooking with the best of the Italian cuisine, for that reason, one of our ingredients is as versatile as delicious. We talk about the Arborio rice, from the Arborio area in Vercelli in northern Italy, where it emerged since 1946. Considered among others, one of the most popular dishes in Mediterranean gastronomy, you can...

One of the most used cheeses in Italian cuisine is burrata, a name derived from its resemblance to butter, burro in Italian; Its creamy and smooth texture is very similar. Its origin is relatively recent compared to the traditional Italian cheeses. Without there being unanimity in the specific geographical point, many versions coincide in...