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Tomatoes innovation
Coming from the New World, the tomato makes its entry into Europe towards the middle of the 16th century. At first - and for more than a century - tomato was thought to be a poisonous plant and was then used as a decoration, as well as potato. No one at the...
The origin of a myth: pizza
When was the pizza born? Pizza, as we know it, was born in the eighteenth century, but its history begins a long long time ago. The ancestors of pizza It is believed that a first version of pizza was created at the time of the Etruscans: it was a kind of...
White pizzas
The pizza in the common imaginary is red, with a tomato base on which the other ingredients are placed; furthermore, it was born with the colors of the Italian flag, and the red is one of these. However, despite the numerous benefits of tomato consumption, this fruit...
Pizza in the U.S.A.
If you think Italians eat more pizza than anyone else, this news will surprise you: it seems that Americans eat almost twice the pizzas eaten in Italy per person! Pizza in the United States is loved as much as in Italy and there is some American even convinced that...
Buffalo mozzarella
Buffalo mozzarella is a typical dairy product from southern Italy, produced in Campania, Lazio, Puglia and Molise. This mozzarella is produced with whole buffalo milk and the term derives from the cutting operation that serves to separate the dough. Origins of...
Trattoria vs restaurant
Usually when we go out to eat, we do not pay too much attention to the name of the place where we go, but only to its menu. However, in Italy there are different types of places, where the food service varies, though little. Among the most popular eating options we...
Castelli Romani Wines
Located on the famous Colli Albani, the area of Castelli Romani rises on a territory of volcanic origin and include 13 small towns, some of them well-known abroad, such as Frascati, Castel Gandolfo, Rocca Priora, Ariccia and Albano Laziale. The name "Castelli Romani"...
Maritozzo
Maritozzo is a typical sweet from Rome, spread throughout Lazio; it is a loaf cut in half and stuffed with whipped cream or custard. Its history is very ancient and linked to some popular Roman traditions. History The origins of maritozzo date back to...
Calabrian cuisine
Calabrian cuisine is a peasant cuisine, with typical dishes mostly tied to religious festivals. This cuisine is characterized by strong and determined flavors, in which the red chili and red onion of Tropea play an important role; of course, we can not cite the famous...
Emilia Romagna cuisine
As far as Emilia Romagna and its cuisine are concerned, one must immediately distinguish between the Romagna cuisine and the Emilian cuisine. Romagna cuisine is the result of centuries of culinary history and the influence of the coastline region. The products of...
Carciofi alla giudia (artichokes Jewish-style)
Carciofi alla giudia, or artichokes Jewish-style, are a masterpiece of Roman cuisine, a rural and peasant cuisine. As the name suggests, this food originates from Jewish-Roman cuisine and the original recipe consisted of a frying of artichokes. For the preparation of...
Coratella alla romana
The coratella, along with the rigatoni with pajata sauce and the coda alla vaccinara, is part of the core of the tradition of “quintoquarto”; these three recipe are referred to as the "poor cooking trilogy". The term coratella refers to the interiors of small animals...
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