Tag: Italian cuisine
The History of Pizza: From Ancient Battle Shields to Royal Palaces
Today, pizza is the undisputed king of global fast food. But while Italy is its spiritual home, the “parentage” of this dish is a subject of long-standing historical debate. Let’s trace the journey of this phenomenon—from the ashes of ancient hearths to modern gourmet masterpieces. Ancient Roots: Pizza Before Italy? Although we associate pizza with…
How to Choose Italian Canned Tomatoes?
The best canned tomatoes are the ones you’ve preserved yourself. But if you, like us, haven’t found the time or the stamina for that, don’t despair. The market is full of Italian canned tomatoes, but not every one of them deserves a place in your kitchen. At Spizing, we believe the sauce makes the dish,…
10 Things You Need to Know About Lasagna
Lasagna is a culinary icon, but also one of the most “abused” recipes globally. From frozen blocks in supermarkets to vending machines—the truth about this dish is often lost in translation. At Spizing, we decided to set the facts straight so you know exactly what you should be putting in your baking tray. 1. Roman…
The 8 Most Important Cheeses in Italian Cuisine
In Italy, there are over 2,500 varieties of cheese. You can find about 500 of them in the commercial market, and more than 300 carry some form of intellectual protection or registration (PDO, PGI). While the variety is confusing, almost everything in Italian culinary tradition revolves around eight “great” cheeses. At Spizing, we believe that…
Penne Arrabbiata: Why is This Pasta Actually “Angry”?
Is Penne Arrabbiata an Arabic dish? Or does it originate from sunny Sicily or Naples? Many myths surround this classic, which rivals even spaghetti with tomato sauce in popularity. At Spizing, we like to spice up our recipes with a pinch of history. Before we dive into our quick and easy video recipe, here are…
How to Choose Quality Dry Pasta?
Choosing dry pasta at the supermarket is usually a foregone conclusion—you reach for the brand you’ve seen most often on TV ads, and that’s it. But is that really the best you can do for your palate? At Spizing, we believe the details make the difference between “just dinner” and a culinary masterpiece. Here are…
Pasta Bolognese: The Truth Behind the Ragù Sauce
What is wrong with Bolognese sauce? Quite a lot, actually… At Spizing, we love debunking culinary myths, especially when it leads to tastier food on your table. Today, we’ll show you why the classics are classics and how to achieve an authentic taste at home without spending your whole day at the stove. The “Bolognese”…
How to Choose the Right Pasta for Your Dish?
Choosing pasta isn’t just a matter of shape—it’s culinary architecture. The right pairing between the type of pasta and the sauce can turn an ordinary dinner into an authentic Italian experience. At Spizing, we believe that details are everything. Here is what you need to know before you drop that pasta into the pot. Fresh…
The History and Evolution of Pasta
If you search for the history of Italian pasta, you will come across dozens of versions. At Spizing, however, we prefer facts over fairy tales. We recommend reading the popular versions with a heavy dose of skepticism. The truth is that various forms of pasta (a dried mixture of flour and water) appeared in different…
Parmesan: How to Recognize the Original?
Parmesan is the most famous cheese in the world. Thanks to the global success of pasta and pizza, it has become synonymous with Italian food. Today, it seems enough for someone to sprinkle a little cheese over a dish to proudly declare it “Italian.” But the truth is far more exclusive. At Spizing, we insist…
Authentic Italian Fish Soup (Zuppa di Pesce)
We all have our favourites—from the thick Danube fish soup made with catfish and barbel, to the legendary fish soup with lyutika by Pesho from Shabla, and the fantastic turbot soup in Rezovo. The Russians have their “double and triple ukha,” but Europe also offers masterpieces worthy of a place in our culinary repertoire. France…
Baked Large Fish: The Captain’s Italian Secret
Today’s baked fish recipe isn’t just about another way to prepare seafood. While it does feature our aromatic Spizing Italian Spice Mix, the real star here is a technical preparation trick. We’re talking about a specific way to score the skin when baking a whole fish larger than 1 kilogram. We were clued in on…
Quick Pasta with Minced Pork: Italian Flavor in One Pot
In our busy daily lives, we often look for the perfect balance between speed and truly great flavor. Today at Spizing, we’re sharing a recipe for penne with minced pork and peppers, proving that “fast food” can indeed be a gourmet experience. The Secret of Italian Minced Meat If you were in Italy, you would…
Italian Sausage: The Secret to Homemade Flavor
Fresh pork sausage is the cornerstone of Italian home cooking. It is incredibly versatile—used whole, cut into pieces, baked, or boiled. In Italy, it is standard practice for people to buy freshly made sausage from their local butcher, skin it, and use the ready-seasoned, “cured” minced meat as a base for their dishes. This is…
Venetian-Style Pork with Onions: An Italian Classic Beyond Pasta
Ciao, Bella Italia! You truly are eternal. Beauty, food, culinary culture—everything in Italy has been crafted over centuries with immense care and love. Since Italian cuisine is so much more than just pizza and pasta, we at Spizing are launching a new series dedicated to our favorite Italian dishes, products, and culinary secrets. Today, we…
