Food & Wine Blog, Recipes and more

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Food & Wine Blog

How to Travel Emilia Romagna...without getting hopelessly confused (and without spending more than you budgeted for!)

Ever planned a dream trip to Emilia Romagna, only to discover your “Balsamic Vinegar of Modena” tasting is nowhere near your Modena city centre hotel? You’re not alone. Visitors fall into this logistical trap every year, mostly while poring over public transport timetables, only to find that their chosen Parmigiano Reggiano tour is a very lengthy bus, train and then taxi ride away – if they are that lucky. A hop on the train from Bologna to Parma to visit a Prosciutto di Parma producer? Don’t even consider it as you will find that you’ll need a taxi for another hour’s drive into the hills…. and after your tour you won’t be able to get back to the train station.

When you come to Emilia Romagna, particularly Bologna, Modena, and Reggio Emilia, the wine most likely to appear on your trattoria table, especially if you leave your decision to the waiter, will be sparkling. For many visitors, this comes as a (mostly pleasant) surprise. Although still wines are certainly produced here, tradition leans strongly toward the effervescent.

Imagine a place where time is suspended, where ancient traditions meet a modern purpose, and where the world’s most extraordinary coffee isn’t roasted quickly in electronically controlled ovens but is carefully hand-roasted over a wood-fired oven in the quiet, reflective room of an historic Italian monastery. This is the story of a very special coffee from the heart of Tuscany; a brew infused with history, faith, and the very essence of stillness.

Are You REALLY Eating Authentic Italian Food Products? The Shocking Truth About Your Favourite Foods!

Think you're a pro at picking out the best Italian goodies? Hold onto your espresso, because what you don't know about Italian food certifications could be costing you a truly authentic culinary experience! At Yummy Italy, we believe everyone deserves to taste the real Italy, and that starts with understanding the labels that guarantee quality, tradition and authentic tastes and flavours.

Why there is no such thing as Italian Food

“What?” you cry? I know, I know, hear me out...

Whenever I have guests who spend more than two or three days in Bologna or Emilia Romagna in general, after about day four or five they start suffering from what I call ‘pork fatigue’. The region’s main staple is pork, from the endless varieties of charcuterie including Mortadella Bologna (no, it’s not the Oscar Meyer scrapings off the slaughterhouse floor but made with prime cuts of finely ground pork), Prosciutto Crudo di Parma, Coppa Piacentina, Culatello di Zibello, and much, much more - to Bologna’s classic Ragù alla Bolognese, traditionally made with both pork and beef, and the region’s much-loved sausage ragù.

A New Chapter for Yummy Italy: A Journey of Transformation and Connection

Over the years, Yummy Italy has been more than just a business; it has been the physical manifestation of my passion for the culinary treasures of Italy’s Emilia Romagna Region. From curating immersive gastronomic experiences to working closely with artisans and producers and sharing the heart and soul of the region with food and wine lovers and professionals from all over the world, my mission has always been to bridge the gap between local authenticity and global curiosity.

Recipe: Red Wine Spaghetti alla Chitarra with a Cacio & Pepe Sauce

Did you know that you can use wine in pasta-making? In this super easy recipe of Spaghetti alla Chitarra (also known as Tonnarelli) the addition of a bold red wine makes it a feast both for the eyes and the stomach. The addition of a Cacio and Pepe sauce makes it one of those dreamy, super tasty plates of deliciousness. It is a super pretty revisited version of the classic Roman dish. You can either use left-over wine, or open a bottle and drink the rest – no judgement!

Recipe: Ricotta and Mint Gnocchi with Zucchini and Cannellini Beans

It's summer and zucchini abound. I seem to have a constant stream gifted to me by a lady I know and this is one of my 'go to' recipes, first because it looks and tastes delicious and second because it comes together relatively quickly.

These ricotta and mint gnocchi with zucchini and cannellini beans are a great dish to serve to guests, especially if you can get hold of zucchini flowers which make it look super pretty. The addition of mint and a little lemon zest takes it to another level. Also, the whole concept of 'home-made pasta' offers an impressive element, but with virtually no mess and minimal effort.

If you can't get hold of zucchini flowers but can get some yellow zucchini to add colour then that works too. Alternatively some diced carrot can elevate the colour scheme. I added some diced carrots to my recipe anyway because I think it makes the dish look prettier in general.

Recipe: Apricot & Lavender Tarte from the Italian Alps

I had this delicious apricot tarte in a small farm restaurant reachable only on foot in the South Tyrol mountains in the Italian alps and I found the addition of lavender to be really delicious. The farm was not particularly forthcoming with the recipe (even though they were super friendly) so I literally had to test the recipe about 4 or 5 times until I got what I consider to be a pretty decent replica. It was a hot summer day and we were hiking in the alps and it was a fairly steep and rocky walk down a mountain and through a forest. Out of nowhere we were greeted by a wonderful small farm serving a couple of different types of cakes, charcturie and cheese platters and some beautiful cold, local wines.

Please only use edible lavender as there are different types. It is predominantly the English lavender varieties that are edible. Spanish and French lavender varieties contain camphor and so are not really suitable for cooking with. Here I used ‘Lavandula Angustifolia’.