The ‘Scirubetta’: the first cold dessert in history
By Francesco Tirinato – Jump Team When the snowflakes fall slowly and silently, as well as enhancing the landscape and surrounding nature, they evoke…
Traditional Cuisine in Greater Poland
As you walk through the streets of Poznań, you can come across all kinds of restaurants and cafes serving various dishes that are typical…
«Magosto»: Autumn Legends and Sayings
Autumn has its things; it is a time of changes and its smells are deeply kept in the memory of every Galician. One of…
The Citron from Calabria, a symbol between sacred and profane
By Francesca Politi – JUMP Team Was the forbidden fruit in the Garden of Eden really an apple? It might have been a citron,…
Calabrian goodness: The Clementines PGI
Francesco Tirinato – JUMP Team In some areas of Calabria, there is a precious round, orange-coloured fruit: the Clementine di Calabria IGP, one of…
Harmondsworth Great Barn
Food has been the cornerstone of human development from time immemorial. Indeed, there is a reason the Agricultural Revolution of the 18th century is…
Why are 3 hundred tons of St. Martin’s Croissants eaten in Poznań on the 11th of November?
St. Martin’s Croissant, known as Rogal Świętomarciński, is a croissant with white poppy-seed filling traditionally prepared in Poznań and some parts of Greater Poland…
Queimada, typical Galician drink
When we talk about Queimada, everyone thinks of Galicia and this typical Galician drink. In previous articles we have talked about traditions and superstitions…
“Percebeiros” (barnacle catchers): one of the most difficult jobs in Galicia
Barnacles are one of the ugliest but most delicious seafood in Galicia. Darwin studied them for more than ten years and discovered that barnacles…
“U’ morzeddu” catanzarese – the traditional symbol of Catanzaro city
By Ylenia Azzaro – JUMP TEAM (Italy) The origin of one of the most traditional dishes of Catanzaro, the capital of the Calabria region,…