Italian ingredients

Bellavita a supporto di Food for Soul di Massimo Bottura

La tradizione culinaria italiana al servizio della battaglia contro lo spreco di Massimo Bottura 'Bellavita London è una celebrazione della cucina italiana. L’eredità della cucina italiana ci ha insegnato che, “Niente dovrebbe andare mai sprecato.” Lavorare con ingredienti commestibili che vengono gettati via o trascurati è una sfida che chiediamo agli chef di affrontare. Grazie a…

LO CHEF STELLATO ANDREA CAMASTRA SI RACCONTA

Bellavita Expo fa il suo debutto a Varsavia, rappresentando la piattaforma ideale per i professionisti del settore per conoscere i prodotti piú interessanti e innovativi del Food & Beverage italiano. Bellavita é anche l’opportunitá per imparare da chef rinonimati i trend attuali e i migliori prodotti disponibili. Il 12 Aprile sul palco del Bellavita Academy…

FABIO VIVIANI FRA I TOP CHEF DI BELLAVITA CHICAGO

Fabio Viviani presenterá una Cooking Masterclass a Bellavita Expo Chicago 2017 Direttamente da Firenze, Chef Fabio Viviani! Qualche nota biografica: giá alla tenera etá di 11 anni lavorava di notte in un panificio della sua zona (era troppo piccolo per unirsi ufficialmente allo staff) e sin da adolescente ha ricoperto diverse posizioni nell'industria della ristorazione, affiancando figure del…

POLONIA IN UNA TAZZINA

La Polonia é l'unico paese dell'UE a non andare in recessione durante la crisi economica mondiale del 2008, che le ha permesso in breve di avere una stupefacente crescita economica. Prendendo in considerazione i dati relativi alla crescita interna dal 2009, queste sono le performance ottenute dal sistema polacco : +2,6% (2009), +3,7% (2010), +4,8%…

A LESSON IN: BALSAMIC VINEGAR

Costing more than many wines, real, Italian balsamic vinegar is distinctively glossy and viscous - a similar consistency to syrup. With a dark brown colour that captures light beautifully and a velvety texture on the tongue which releases a rich, complex sweetness that explodes in the mouth with notes that it picked up from the barrels it…

INGREDIENT OF THE WEEK

PENNE PASTA One of the most popular pasta shapes, although most of us are saying it wrong Pronounced "penn-nay", meaning ‘quill’ in Latin, due to its famous tube shape with angled ends which resemble a quill or pen point. A speciality of the Campania region in Southern Italy, it is traditionally cooked al dente and…

TRADITIONAL ITALIAN GNOCCHI RECIPE

In Rome it’s traditional to eat gnocchi on Thursdays. Press your nose up against any misty restaurant window, on any given Thursday, and you can bet good money that gnocchi di palate or gnocchi del Giovedi will be written on the specials board. Gnocchi, meaning “little knots" are comforting, thick and soft, and a versatile blank canvas for all types of sauces.…

FAMOUS DISHES OF ITALY’S REGIONS

Abruzzo: Lamb with egg Considering the region's long history as shepherds, it's unsurprising that the culinary traditions of Abruzzo are centred around agnello - lamb. This dish also goes well with the most common wine of the region - Montepulciano D'Abruzzo, a medium-bodied red. When we say we are your piece of #Abruzzo we mean…

Weird untraditional Italian foods

As you've probably heard, E-commerce is the fastest growing retail market in the world right now, and its sales are set to double in the next decade. So what will shopping in the future look like? Will we buy everything online or in high-tech modern supermarkets like this one? Although we can't predict the future, we can…

How to Italianise your larder

Turn into a true Italian cook simply by stocking up your larder with these Italian staples and enjoy simple, healthy food, without the worry of it going bad or losing its taste. Pasta Of course, no Italian larder is complete without pasta. In Italy, fresh pasta is not seen as superior to dried pasta, they are…

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