Spiga di puglia
At the beginning ofthe last century, Angelo CAMPOBASSO began making pasta using traditional methods in [...]
2014
Stockfish a la’ Vicentina
The classic recipe of the bacalà Vicentina, which was found and validated in many studies meetings of the [...]
About Kamut
From some time it is at the top of the charts: the most talked about, the more sold, the most expensive of [...]
Our Stores
Al Bacio gives you the amazing opportunity to bring the Italian food and culture all over the world. There [...]
Open an Al Bacio’s Store
WORK WITH AL BACIO Working with us never been so easy! All you need is a lot of willpower and passion for [...]
Beef tenderloin with Balsamic Vinegar. In its simplicity, perfect!
Servings: 4 Ingredients: 400 grams of beef tenderloin, 40 grams of flour, four tablespoons of traditional [...]
ITALIAN FOOD: HOW WE SEE ABROAD
Pasta, pizza but also porchetta. The dishes that foreigners appreciate more tell a rich and ancient culture [...]
REMOVE THE DATE OF EXPIRY OF PASTA, RICE AND COFFEE
The agenda of the Council of Ministers for Agriculture and Fisheries, held this morning in Brussels, there is [...]
Spaghetti with tuna
servings: 4 Ingredients: 400 g spaghetti, suggested those of the Pastificio PMC 200 g of preserved tuna and [...]
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