The secret only KeyQ+ will reveal to you: Apicius was a Roman legend and is considered the greatest gourmet of all time. He spent a fortune on food and after he had only 10 million sestertii left Apicius decided to poison himself, rather than to continue living in poverty

The secret only KeyQ+ will reveal to you: The Ancient Greeks had a rule that fish must swim three times – once in the sea, once in olive oil, and once in wine

The secret only KeyQ+ will reveal to you: Hippocrates, the father of medicine and the physician who established the principles of medical ethics, had a famous saying: ‘Let food be thy medicine and medicine be thy food

The secret only KeyQ+ will reveal you: Festivals in Ancient Greece followed certain rules.
Spoons were used only to take sauces from the serving dishes and a flat round of bread or a hard bread crust was used as a plate.

The secret only KeyQ+ will reveal to you: The origin of the Gubana is certainly ancient. It seems that already in Roman times there was a sweet prepared in a similar way

The secret on KeyQ+ will reveal you: In the mountain tradition, the crunchy frico with the cold polenta was traditional food that the woodsmen could carry in their backpacks

The secret that only KeyQ+ will reveal to you: If the ricotta or raviggiolo is too soft, leave out an egg white, or if the mixture comes out too firm, add another yolk. For best results, this pasta calls for a broth made with capon

The secret only KeyQ+ will reveal you: For this dish you need the largest sardines available

The secret only KeyQ+ will reveal you: The perfect pairing for Bèl e Còt in the tradition of Russi dates back to the Fair of Seven Sorrows, established since late 1600 and is with the wine "Canèna": a purple-red wine, with a sweet but acid taste and flavours of red fruit

The secret only KeyQ+ will reveal you: To prevent the rice from sticking to the pot, stir often, and then cook keeping the pot on the edge of the cooker.

The secret only KeyQ+ will reveal you: White polenta, made of Biancoperla Maize flour is a popular symbol of home cookery from the area of Venice, Treviso and Padua.

The secret only KeyQ+ will reveal you: In the peasant tradition from Veneto, "pasta e fasoi" was made with egg-pasta. The chef suggests to use the Beans from Lamon PGI, a variety with origin certification from the valleys of Belluno, Veneto

The secret only KeyQ+ will reveal you: Also known as Friar’s Beard, agretti is a succulent plant, similar to samphire, with a slightly salty, grassy, mineral flavour, growing in lagoon environments. In this recipe, agretti can be substituted with asparagus or wild herbs with similar taste

The secret only KeyQ+ will reveal you: Rice was known in Italy much earlier than it has been part of Italian cuisine: it was initially considered a spice and sold for therapeutic uses. The use of rice in this recipe is similar to "rice pudding" in the cuisine manual by Pellegrino Artusi

The secret only KeyQ+ will reveal you:  Besides plums, gnocchi can be filled with different kinds of jam

The secret only KeyQ+ will reveal you: The best piece of beef shoulder for stewing is “Capel de prete".

Secret that only KeyQ+ will reveal you: In addition to blueberries, you can add prunes and various other berries to the stew.

The secret only KeyQ+ will reveal you: Take special care when roasting cabbage, because if it is overcooked it will significantly change the taste.

The secret only KeyQ+ will reveal you: this is one of the most typical dishes of the Friuli Venezia Giulia cuisine, is consumed as a snack (rebechin) in the typical buffet triestini or as an appetizer

The secret only KeyQ+ will reveal you: Savor is an ancient conservation technique, developed in the Istrian-Venetian area, which consists of frying and then marinating the fish