|
Recently, Sicily has received attention when it comes to wines, thanks to marketing and several unique to the region, grape varieties. There are many fine wineries in Sicily and most of the successful ones are family affairs. PS: I love to support s (read full article)
Squashes are considered a fruit and fall into two groups, summer and winter squash, depending on whether they are picked as immature fruit, making them summer squash or mature fruit which become winter squash. Both Summer and Winter squash can be f (read full article)
The scientific name for garlic is “Allium Sativum”. This incredible seasoning is guaranteed to transform any meal from plain into a bold and aromatic dish. Closely related to the onion, leek, chive and shallot. Garlic is used worldwide from on (read full article)
Battuto describes a method for chopping and a mix of vegetables used in preparation of many Italian dishes. Battuto describe the knife striking the base ingredients against the cutting board. It is the first stage of the preparation in flavoring dis (read full article)
The almond (Prunus dulcis), is the name given to a tree native to the Mediterranean. It is also the name of the edible and widely cultivated seed of this tree. The fruit of the almond is considered a drupe rather than a nut, which consists of an ou (read full article)
A sausage is typically made from ground meat, most popular is the pork but chicken, turkey, veal, goat, lamb game and beef are also found. Common additives are salt, herbs, spices and sometimes and preservatives. Then stuffed into a casing made fro (read full article)
Gianduja (john-doo-ya) A blend of chocolate, very finely ground hazelnuts and sugar typically much smoother than a praline. A silky smooth texture containing about 30-50 percent hazelnut and almond paste. This chocolate candy was first prepared b (read full article)
Marsala is a wineproduced in the region city of Marsala, Sicily. Marsala wine first received Denominazione di Origine Controllata or DOC, status in 1969, an Italian quality assurance label for food products and especially wines While the city’s (read full article)
Bocconcini (Italian pronunciation boc’kon cheeni) (singular Bocconcino,) are small, semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk and water buffalos. Nowadays they a combinati (read full article)
Pecorino is the name of a family of hard Italian Cheeses made from ewe’s milk. The word derives from pecora meaning ‘sheep’. Of the four main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under Eu (read full article)
San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best sauce tomatoes in the world. The story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to (read full article)
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio in the Po Valley, where cultivation originally started. Today it is also grown in California and Texas. The grain is short, fat, slightly oval and has a pearly trans (read full article)
Porcini (Boletus edulis) is a highly regarded mushroom known by many names, including Porcini (The Piglet) in Italy. Its scientific name, Boletus, from the Latin stem bolet-, meaning “Superior Mushroom” and edulis, meaning edible, goes far in de (read full article)
Parmigiano-Reggiano (IPA: [parmi'djano re'djano]) or Parmesan, is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia Romagna), and Mantova in Lombardia, (read full article)
Known scientific name as Agaricus Bisporus. This mushroom is definitely “widely distributed in North America” . . . by trucks, most of which were loaded up in southeastern Pennsylvania. Agaricus bisporus is so common that its common nam (read full article)
OLIVE OIL Olive oil is an oil obtained from the olive (Olea europeae; family Oleaceae), a traditional tree crop of the Mediterranean basin. It is commonly used in cooking, cosmetics,pharmaceuticals, and soaps and as a fuel for traditional oil l (read full article)
Gorgonzola Gorgonzola (Italian pronunciation:(gorgon’dzola)is a veined Italian blue cheese made from unskimmed cow’s and/or goat’s milk. It can be buttery or firm, crumbly and quite salty, with a ‘bite’ from its blu (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
