Italian stories and traditions, authentic recipes, tips from the kitchen
Why our dough proofs for 48 hours, what mozzarella di bufala is doing on your pizza, and how it bakes in the hearth oven.
Flour, mozzarella, prosciutto, olive oil, wines: how Italian ingredients reach Sălicea and why you can taste the difference.
The story of the place: how a house with wooden balconies and red geraniums came to host an authentic Italian kitchen, 10 minutes from Cluj.
