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Articles by: Dino Borri

  • Culatello di Zibello served at Eataly
    Dining in & out
    Dino Borri(December 27, 2017)
    Culatello di Zibello represents the heritage and the richness of Zibello, a town in the province of Parma, nestled along the Po river and wrapped in its fog. That fog, or really, the Po Valley climate, is the key factor in properly aging this king of cured meats. The art of its production has been handed down from generation to generation and contains the story of a land, the traditions of its people, and the characteristics of its terroir.
  • Dining in & out
    Dino Borri(June 15, 2017)
    Butter goes back to the beginning of human history. High in fat, butter should be consumed bearing in mind your daily calorie intake. That said, its fats are precious nutrients that are easily digested and rapidly absorbed, and therefore beneficial for those who lead an active life or play sports and require backup energy. It is particularly good for children, kids, and athletes.
  • Origini antichissime per un prodotto che Cristoforo Colombo portò in Europa dall'America. Nasce con gli indigeni che preparavano una ricetta a base di farina di mais e acqua.
  • Pietro Longhi, La polenta
    Dining in & out
    Dino Borri(January 12, 2017)
    Deep roots for a product that Christopher Columbus brought over from Europe to America. Indigenous peoples first prepared it using cornmeal and water.
  • Three different kinds of wheat and rye flour.
    Flour has always been a primary source of nutrition for humans, especially Italians, especially because flour is used to make bread and pasta, two staples of the Mediterranean diet.
  • Facts & Stories
    Dino Borri(July 08, 2016)
    Caviar can be enjoyed eaten on its own, given its value, cost and the delicate aroma, but it is ideally accompanied by cold foods such as sh Carpaccio, and of course a bottle of cold Franciacorta Brut. But did you know that Italy is the biggest producer of caviar in the world? Italian caviar is even exported to Russia!
  • Il continuo martellamento pubblicitario di prodotti con nomi ITALIANI, ma con provenienza di chissà quale Paese disorientano il consumatore che non sa più cosa sia vero e cosa sia una falsa copia. Naturalmente non ho una formula magica per risolvere questo problema. Ma una delle strategie che bisognerebbe adottare è l’uso corretto della “lingua” come strumento di provata origine e qualità del prodotto, questo tramite una forte educazione alla base di chi sceglie e poi vende o trasforma un prodotto Italiano.
  • Dining in & out: Articles & Reviews
    Dino Borri(April 21, 2016)
    The business of using fraudulent names or images to evoke Italy has hit stratospheric numbers. Never before has the problem of “Italian sounding” been so, well, audible.