How One of Italy’s Spiciest Cheeses is Made by Aging it in Raw Clay | Claudia Romeo
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Meet The King Of Italian Alpine Cheeses (Castelmagno) | Claudia Romeo
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Il cornetto più famoso d'Italia nella leggendaria Farmacia Del Cambio di Torino
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The Fascinating Story of Britain's Most Traditional Blue Cheese (and Why It Can't Be Called Stilton)
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Il pollo più prezioso di Francia nel ristorante 3 stelle Michelin Georges Blanc con Matteo Rossatto
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Fried Killer Spaghetti: the Italian Recipe That Breaks all Pasta Rules | Claudia Romeo
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Friuli - Pitina: an almost forgotten traditional product | What's cookin'
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How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo
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