BeanScene Magazine


Food & Wine

  • Bread making: Neapolitan born and ‘bread’

    Having made bread since he was a child, World Pizza Champion, Andrea Cozzolino, shares the secrets of a traditional peasant-style bread called ‘pane cafone’, which is native to his homeland. Read More...

  • Wines: Lombardy’s lakeside advantage

    In the Lugana area of Lombardy, the proximity to Lake Garda, and resulting mountain breezes and moderate climate, lends itself well to grape growing. The result? Some wonderful varieties of wine of exceptional quality. Read More...

  • Italy’s historic blue cheese

    Produced in Northern Italy since as far back as the 9th century, Gorgonzola is Italy’s ancient blue cheese, with a unique taste and aroma. Read More...

  • The history of tiramisu

    Arguably Italy’s most famous and loved dessert, tiramisu’s history is relatively recent. Though sometimes disputed, Treviso is widely accepted as its birthplace. Read More...

  • Golden era for Piedmont wines

    In the picturesque Langhe area of Piedmont in Northern Italy, the production of three exquisite reds thrives. Danielle Gullaci met producers of the celebrated Barbaresco, Barolo and Barbera varieties during their recent Australian visit. Read More...

  • Wines: Discovering Cortona

    Often overshadowed by the more famous wine growing areas of Tuscany – such as Chianti and Brunello di Montalcino – the Cortona DOC produces some exceptional wines of its own. Read More...

  • Tasty taleggio

    Native to Lombardy and traditionally aged in caves, Taleggio is a soft and pungent washed rind cheese with ancient origins. Read More...

  • That’s Amore - For the love of cheese

    A new purpose-built factory and shop represents a new chapter for That’s Amore Cheese. From teaching himself how to make Italian style cheeses at home, company founder Giorgio Linguanti has driven his brand from strength to strength. Read More...

  • Panettone - A Christmas favourite

    While there are so many festivities going on and gifts to choose from during the Christmas season, some things are unchanging, appreciated year after year. This rings true for the humble Panettone, the star of Italian Christmas cakes. Read More...

  • Glorious guanciale

    Made from the pork cheek or jowl, guanciale is a classic ingredient in some of Rome’s most famous pasta dishes. Read More...


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