Tuna, tonnetto, ventresca and anchovies: how to read the jar
The difference between red tuna and yellowfin tuna, what “tonnetto” means, what ventresca is and how to tell salted anchovies from those in oil.
Journal
The Eccellenze Enogastronomiche Journal: what you need to know to choose, store and use the products well.
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Provolone del Monaco PDO and Pecorino Carmasciano: what they are
What the specification of Provolone del Monaco PDO provides for, what Pecorino Carmasciano is (PAT and Slow Food Presidium), and how to store an aged cheese.
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Semolina pasta: the label, bronze dies and how to cook it
What “durum wheat semolina pasta” means, what the PGI Pasta di Gragnano is, what the research says about the bronze die and how pasta is cooked.