Where did this come from?
Often times, certain Italian food and beverages have what I find to be interesting origins and history. The names can have roots in historical events (e.g, preboggion, the Ligurian traditional herbs used in pansotti). The regional nature of Italian food often demonstrates interesting takes on recipes, based on local circumstances (e.g., vitello e tonno, veal and tuna, from the Piedmonte region). As I come across these, I will post them in this section for those of you who might be interested.