Italian Leather

If you love leather, learn why the Italian one is the best for durable and elegant bags, belts or watch bands. It depends on the quality of the processing techniques: top grain and full grain. But it also refers to the quality of the base product: vegetable tanned Italian leather.

Vegetable tanned leather lasts much longer than chrome tanned leather. The reason why vegetable tanned leather is more expensive than chrome tanned leather is that it takes longer time to make. The natural chemicals are not as effective as the heavy metals, thus taking longer time.

A longer process means a more expensive product. It is highly priced leather used for a wide range of different goods: bags, wallets, shoes, watch bands, even car interiors. Italian leather is highly regarded in fashion and design for the beauty of its nuances and its long-lasting strength. It is made of cowhide but this is just the first step. To obtain the best Italian leather special traditional techniques are used.

Different types of treatments and different parts of the hide result in a great quality product. If you want to bring home the perfect souvenir, why not buy italian leather products?

I guarantee you wont regret it! I’d love to help you plan your trip to Rome so be sure to pick up the phone and call me or send me an email.

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Different Regions Have Different Pastas

Known for its diverse palate and regional cuisine, Italy’s culinary identity can be quite difficult to define. But pasta forms an integral part of its gastronomical personality and comes in a variety of different shapes and sizes. Agnolotti: Piedmont: Most commonly crimped, square-shaped and stuffed with meat, agnolotti (or ‘priest hats’) is the primary pasta of Piedmont, in the northwestern region of Italy. Farfalle: Lombardy: Universally recognised as the ‘bow-tie’, farfalle borrows its name from the Italian word for ‘butterflies’. 

Despite its intricate design, this good-looking variety remains the signature pasta of the northwestern Italian region of Lombardy. Curzetti Stampae: Liguria: Originating from the pastel-coloured coastal stretch of the Italian Riviera, curzetti stampae (or Corzetti stamps), are a fresh pasta unique to the northwestern Italian region of Liguria. Strozzapreti: Emilia Romagna Strozzapreti, (or ‘priest-choker’), is a hand-rolled variety of pasta from the northern Italian region of Emilia-Romagna. Gigli: Tuscany Gigli, (or ‘lilies’), is a type of dried pasta from the lush-green patch-worked pastures of Tuscany, in Central Italy. Bucatini: Lazio Bucatini (from Italian ‘buco’ meaning ‘hole’), is a spaghetti-like pasta with a hollow centre, that derives from the central Italian region of Lazio. 

Spaghetti alla Chitarra: Abruzzo Spaghetti alla chitarra is a variety of egg pasta from the Abruzzo region of Central Italy. Penne: Campania: Penne (or ‘pen’) is a well-known variety of Italian pasta that is said to have arisen from the south of Italy, in the region of Campania. Orecchiette: Puglia: Head southeast to Italy’s ‘heel’ and you will find the pasta speciality of Puglia: ‘orecchiette’ (or ‘little ears’). Ziti: Sicily: Ziti (or ‘bride-grooms’) is the chunkier Sicilian version of Campanian penne, from the rugged, southernmost region of Italy. Ready to satisfy your tastebuds? 

I’d love to help you plan your trip to Rome so be sure to pick up the phone and call me or send me an email.

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