Antica Corte Pallavicina

Antica Corte Pallavicina

Today we are going to Polesine, Parma, together with Chef Massimo Spigaroli, in a place where the holistic view of gastronomy has given life to the Antica Corte Pallavicina: the vegetable garden, the courtyard, the frescoed rooms, the ancient cellars for the aging of Culatello and Parmigiano Reggiano.
Chef Massimo Spigaroli tells us his story and the dishes that represent his land, where his heart always beats.
The Antica Corte Pallavicina is all this and much more, watch the video to discover more!

Polesine Parmense – Parma

Va Bene Shanghai

The activity of Va Bene Shanghai was born to bring the concept of Italian trattoria to the great Chinese metropolis: not only the flavours and the top Italian products, but also the culture of hospitality and conviviality.
Today Va Bene is proposed in a 2.0 version with great attention also to the wine list and habits of Asian palates, trying to bring the Chinese public closer to the real Italian food with harmony and taste.

Thanks to Daniele Baldo and to the executive chef Natalino Ambra

100per100 Italian goes to...

On last Tuesday, February 21st, Dubai has been the amazing and modern setting that held the first date of the 100per100 Italian 2018, the evening dedicated to the made in Italy, organized by I Love Italian Food.

In the heart of the Gulf, our cultural Association announced the names of the professionals who have stood out in promoting the real Italian food in Dubai, selected by our network of made in Italy lovers and experts.

“Our missions is spreading the culture of Italian food worldwide, involving the people who want to do this with us, through a 100per100 Italian network and creating connections and relationships with all the professionals of the sector, that actually are the real ambassadors of our cuisine.” said Mr Alessandro Schiatti, CEO and co-founder of I Love Italian Food.

Let’s talk about the awards, the six 100per100 Italian mentions given during the 100per100 Italian Gala.

For the category 100per100 Italian Menu, through the recommendations of our network, the

mention has gone to Il Borro Tuscan Bistro, Italian restaurant which offers a menu that is totally free from any other culinary culture contamination.

Then it was the turn of 100per100 Italian Gelato gone to Massimo’s, important restaurant of Massimo Lapeschi, who recently launched a new project, 800Gelato to offer the experience of a real homemade Italian gelato abroad.

The real Italian pizza couldn’t miss as well, prepared according to the tradition with 100% made in Italy ingredients: Ronda Locatelli is the right place if you want to eat it in Dubai, and this is why it received the 100per100 Italian Pizza mention.

And what about a 100per100 Italian Espresso? Our network has no doubts: Golositalia is the perfect place to taste the real Italian espresso, but also to enjoy a moment of relax and conviviality, in the Italian way, with Sebastiano Maio, founder of the project.

Finally, two last special mentions gone to two key realities of the made in Italy in Dubai:

100per100 Italian Chef gone to Alessandro Miceli, Head Chef of Roberto's Dubai, one of the oldest Italian restaurants in the area, and 100per100 Italian Restaurant, gone to The Artisan by Enoteca Pinchiorri, that leaded by Chef Luca Tresoldi, contributes to the diffusion of the real Italian cuisine in Dubai.

An evening full of success and celebration of the real made in Italy, thanks to the support of our partners who took part to the ceremony.

A particular thanks goes to Mr Gianpaolo Bruno, Director of the Italian Trade Agency in the UAE, Oman and Pakistan; to Mr Mauro Marzocchi, General Secretary of Italian Chamber of Commerce and Industry in the UAE; to Mrs Mariangela Grosoli, President of the Consorzio dell’Aceto Balsamico di Modena; to Mr Guido Rami, owner of T&C Tartufi; to Mrs Simona Marolla, marketing and communication manager of Molino Magri, and to Mrs Elisabetta Norzi, founder of Dubaitaly.

I Love Italian Food & Koelnmesse to promote the real Italian Food

Yesterday evening, at the Italia Lounge of ISM Cologne, the new partnership between I Love Italian Food and Koelnmesse Italia was officially presented, an agreement that will unite us in the defense and promotion of real food made in Italy on the international markets.

I Love Italian Food will be the exclusive partner in the creation of food storytelling within the main international exhibitions signed Koelnmesse. We will involve the main Italian chefs in the area and together we will organize unique tastings to make known to the professionals present at the fair the food and wine products of our beautiful country, telling their history, culture and ways of use, contextualizing them also with the needs of the reference market. The realized contents will be disseminated on our digital platform and on the local ones.

The first steps of this new partnership will bring I Love Italian Food on the Asian market, with two important appointments: Thaifex in Bangkok and Anufood China in Beijing.

The Parmigiano Reggiano Show... in Dubai

We will take you to discover a unique product of our gastronomy: Parmigiano Reggiano.

Wednesday, February 21 at 15.30 at Al Grissino Restaurant & Lounge in Dubai, we will turn the spotlight on the King of Cheeses that will be the protagonist of a real show to tell its uniqueness: a spectacular experience not only for the eyes, but also for the taste buds led by chef Diego Simonetta.

The Parmigiano Reggiano Show will be the first of a series of gastronomic shows with which we want to bring the iconic products of our cuisine in the spotlight, making them protagonists and creating a unique experience for all the Italian food lovers around the world.

The Parmigiano Reggiano Show is a project realized with the support of Montanari & Gruzza, Al Grissino Restaurant & Lounge e Dubaitaly.

Beetroots Risotto with Gorgonzola

There are some Italian varieties of rice that thanks to anthocyanins (pigments with antioxidant and anti-cancer properties) take on a particular color, such as Venere rice, commonly called black rice and Ermes rice, called red rice.
It is also possible to color the rice with vegetables. For example, if you use beetroots, risotto will be colored red.


  1. Prepare the soffritto by chopping finely the onion, the carrot and the celery stick. Using two tbsp of olive oil, stir fry your soffritto until translucent in a saucepan. Bring one liter of water (35 fl oz) to the boil, then dissolve the stock cube in it. Mash the beetroot with a processor.
  2. Add the rice to the pan stirring all the time over medium heat for about 2 minutes. Add the wine and stir one minute more, until it evaporates. Add the cooked beetroot, salt, pepper and 1 tbsp of chopped parsley, then slowly add the broth.
  3. Cook the rice keep stirring all the time and topping up with the broth as it dries out. Normally rice for risotto cooks in 18 minutes but it is better to follow your packet instructions.
  4. In a saucepan, melt the Gorgonzola with the milk over low heat. Leave a knob of cheese out. When the rice is cooked, switch the heat off, then add the knob of Gorgonzola and 2 tbsp of Parmigiano Reggiano and mix well.
  5. Serve with the melted Gorgonzola on top and a few parsley leaves.
Recipe Notes

The soffritto is one of the bases in Italian cuisine. It makes the base by adding flavour to soups, risottos, pasta dishes, fish and meat.


Thanks to My Little Italian Kitchen

Linguine with Mushrooms, cherry Tomatoes and Breadcrumbs

Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish.


  1. Wash and slice the mushroom and cut tomatoes into quarters.
  2. Stir fry the garlic for a minute, with 2 tbsp of extra virgin olive oil. Add the mushrooms and keep cooking for 3 to 4 minutes. Add basil leaves, cherry tomatoes, salt and pepper. Let them cook for a further 3 minutes. While waiting, toast the breadcrumbs in a pan.
  3. Cook the pasta al dente. Drain it then pour it in the pan with the mushrooms; add 2 tbsp of olive oil and stir well.
  4. Put the pan back over a cooker and stir for a minute. Serve topped with breadcrumbs and grated Parmigiano Reggiano.
Recipe Notes

Paccheri with Porcini, Pesto and diced Tomatoes

"Pacchero" is a popular term still used which means slap.

The origin of the name of this particular type of pasta, paccheri, is attributed, to the noise (like a slap) that they generate while mixing them in the tureen full of sauce.


  1. Bring the water to boil in a saucepan and dip the red tomatoes, previously carved on the back, for about ten seconds, then cool them in iced water. Peel the tomatoes, remove all seeds, then chop them roughly.
  2. In the meanwhile, cook the paccheri pasta “al dente” in abundant salted water.
  3. Heat the mushrooms in a skillet with a drizzle of extra virgin oil and thin with a little of the cooking water.
  4. Drain the paccheri pasta and toss with the prepared mushroom sauce adding the pesto. Serve with a topping of chopped tomatoes.
Recipe Notes

Recipe by chef Giovanni Pace

Thanks to Menù