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5 Days of Cheese: Parmesan
It's Day 2 of our "5 Days of Cheese" series and today we're featuring Parmigiano-Reggiano, or Parmesan as we usually call it. Check out our tips and recipes below!Origins: Created in the Middle Ages, it is named after the producing areas in Emilia-Ro (read full article)
Spongata
Condividi su Facebook!Ingredienti: 150 g di farina 100 g di miele d’acacia 75 g di vino bianco secco 50 g di burro morbido 50 g di fette biscottate 25 g di noci 25 g di mandorle 25 g di nocciole 25 g di uvetta 25 g di scorza di cedro candita t (read full article)
Tigelle
Modena is located in Emilia Romagna, known as the culinary bread basket of Italy. Tigelle are the quintessential food of Modena, a symbol of pride. So, what are tigelle? Simply put, they are a disc shaped bread, about the size and shap (read full article)
Parmigiano Reggiano
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)
Culinary Heritage: Prison or Platform?
I’ve been pondering culinary heritage for the past week or so, ever since Rachel Laudan posed this question on her blog: "What is culinary heritage and is it always linked to tourism?" I'm paraphrasing the question, but (read full article)
Lasagne agli asparagi
A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagne alla bolognese can be a bit on the heavy side, especially as the weather gets warmer. That's the beauty of vegetarian lasagne; if (read full article)
Fettuccine al salmone affumicato
I love smoked salmon. It is so incredibly versatile, delicious and good for you, too. And it adds a touch of elegance to any dish in which it appears. Who could ask for more? One of our favorite weeknight dinners at home is this simple pasta with smo (read full article)
Cipolline agrodolci
If you’ve never tried the small and flat, pearl-white disk shaped onions called Cipolline Borettane, this is a tasty way to familiarize with them. These delectable bulbs can be traced back to the 15th century where they were first grown in B (read full article)
Cipolline agrodolci
If you’ve never tried the small and flat, pearl-white disk shaped onions called Cipolline Borettane, this is a tasty way to familiarize with them. These delectable bulbs can be traced back to the 15th century where they were first grown in Bor (read full article)
Cipolline agrodolci
If you’ve never tried the small and flat, pearl-white disk shaped onions called Cipolline Borettane, this is a tasty way to familiarize with them. These delectable bulbs can be traced back to the 15th century where they were first grown in Bor (read full article)
Best Tasting Nice Italian Food
The chief distinction of nice Italian food is not pasta or risotto – it is the unmatched expertise in transforming the most ordinary dish to a regally appreciated one. Italian food traces back their origin much before Christ and has been enriched (read full article)
Cotechino e lenticchie
No Italian New Year's celebration would be complete without this dish of a delicious sausage served with lentils. New Year's Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called (read full article)
Stracciatella alla romana
One usually associates Roman cooking with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions like today's offering: stracciatella, a light 'egg drop soup', perfect for a light first course or su (read full article)
Lasagne alla bolognese
There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But to my mind there are two "Ur-lasagne", each typifying the northern and southern poles of Italian cuisine: lasagne di carnevale from Campania—th (read full article)
Ragù alla bolognese
One of the most famous sauces in all of Italian cookery, ragù alla bolognese—known in English as 'Bolognese sauce'—is one of those archetypical sauces simmering for hours and hours on the back of the stove that so many people associate with Ital (read full article)
El Lambrusco de Todos
Lambrusco es el nombre de una serie de vinos italianos de la zona norte del país, en concreto de Emilia-Romagna. El comportamiento social y de mercado del vino lambrusco es todo un referente en el mundo del márketing: es un vino popular, de cons (read full article)
Foodie Friday!
Hello!Today's version of Foodie Friday is a primer on my favorite Italian food!Buon Appetito'!GNOCCHI:Gnocchi is the Italian name for a variety of thick, soft noodle. They can be made from semolina flour, ordinary wheat flour, or potato. (I prefer to (read full article)
SPRITZ!
Cocktails, sunsets and laughterIn Veneto, drinking Spritz is not only aperitivo, it's more of an appointment. Gathering for a Spritz is an opportunity to meet, chat, gossip and laugh in good company. Spritz is a lifestyle. And an excellent excuse to (read full article)
PROSCIUTTO CRUDO – A PERFECT PAIRING OF SALT, SWEETNESS AND HARMONY.
Before refrigeration was inverted, food had to be either salted or smoked to prevent it from spoiling. Salting has been practised fro millennia by people who were fortunate enough to live in a region with salt mines. At one time salt was, and in (read full article)
HOW TO BUY TASTY FOOD INEXPENSIVELY.
Busy people shop indiscriminately, quickly, without consideration and purchase convenience foods – at a cost. Manufacturers charge for the labour, packaging, marketing, and administration, plus a handsome profit. Add to this transportation, and (read full article)
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