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Copyright © 2017
Review by Debbie Mazo
One of the best qualities of Italian cooking is its diversity. Regional cuisine in Italy features the raw ingredients of the location as well as the unique techniques involved in preparing them. with hundreds of recipes combining traditional favorites and contemporary classics, Mangiare Bene offers a one-of-a-kind experience for any well-traveled food enthusiast.
Launched in 1996, Mangiare Bene is currently one of the most visited sites for Italian cooking. Constantly updated and adapted to the needs of difficult cultures, the site offers over 600 kitchen-tested selections as well as special features like a Grand Tour of regional cuisine. If you've always wanted to travel to Italy, you'll get a taste of each area's specialties with regional menus featured monthly. From Campania in the south to Basilicata near the Ionian Sea, you can explore native dishes and visit local restaurants and hotels-all online.
For authentic homestyle recipes, Mangiara Bene leads the way. with everything from weekly menus to snacks and cookies to historic dishes, Mangiare Bene can guide you through all the traditions when organizing an Italian-style meal. For starters, try a clear soup enriched with grains and vegetables like Barley with Field Greens. Then, feast on a gnocchi dish made with flour, potatoes, and semolina like Potato Gnocchi with Pesto Sauce. From Milan to Venice, you can also sample dozens of inspiring recipes from the great chefs of Italy's most famous restaurants.
Other attractions at the site include an archive of unusual dishes originating from unforgettable movies like the Cheese Soufflé featured in Sabrina. Or, you can check out the sights at Marina's Corner with an introduction to the Italian lifestyle including cooking terminology, customs, and tips to solve common problems. Whether you're looking for advice on how to lay out a table Italian-style or how to prepare homemade pasta, Mangiare Bene is here to help, presto!
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for FoodWine since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2001, Debbie Mazo. All rights reserved.
This page created March 2001