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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)
Robiola cheese wrapped in bresaola
One of the greatest food experience anybody could have is to go to Italy or France and explore the huge variety of cheeses available. The appealing aspect of this adventure is that when you travel specifically through these two cou (read full article)
An Italian cheese route
Smile and say "formaggio!" Author Clifton Fadiman said it best when he described cheese as “milk’s leap toward immortality.” Almost everyone loves one type of cheese or another, whether it’s delectably mild, creamy and soft or pungent, hard a (read full article)
Vitello tonnato
If you've been reading this blog lately you may be wondering if we've been switching themes on you. Well, it's true that summer somehow brings out the experimental side of my otherwise rather staid culinary character. But, fear not, gentle reader, Me (read full article)
A cure for migraine – Creamy herb polenta with sauté wild mushrooms and hot tomato coulis
Per curare l’emicrania – Polenta con parmigiano e rosmarino – funghi selvatici e passata piccante di pomodoro After a gloomy weekend with a terrible migraine, that immobilized me for few days in bed, I decided that I wanted t (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)
Risotto with Shrimp and Arugula
Risotto is a classic Italian rice dish . The beauty of risotto is that it is so versatile. Whether it's meat, fish, or vegetables the key to a delicious risotto is using the finest and freshest ingredients that the season has to offer. Risott (read full article)
A less famous polenta – Sweet polenta cake with strawberry-rhubarb compote
Una polenta sconosciuta – Polenta dolce con salsa alle fragole e rabarbaro Sometimes I like to feature recipes that did not travel too far, like this one. I went for dinner at a Basque restaurant in San Francisco a few nights ago and one of the (read full article)
Gnocchi al gorgonzola
It's Thursday again and the Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy, I'm not entirely sure…) is gnocchi day: giovedi' gnocchi as the saying goes. Today's offering is gnocchi with gorgonzola sauce. This in (read full article)
How to Make Polenta
Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the a (read full article)
Pizzocheri alla valtellina
Nothing says 'winter' to me like this Alpine buckwheat pasta dish oozing with melted cheese and winter vegetables, a typical dish of the Valtellina in the uppermost stretches of Lombardia, a fairly narrow valley region running northeast from the Lago (read full article)
Brasato al vino rosso
There's nothing like a good pot roast on a cold winter's day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a 'continental' twist: the favorite cooking medium for It (read full article)
Buseca alla milanese
As we've mentioned before on this blog, Saturday is tripe day in Rome... sabato trippa, as the saying goes. The tripe served in our house is usually alla romana, but today I made something a bit different: buseca (which is Milanese dialect for tripe) (read full article)
Ossobuco alla milanese
Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically (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)
Il Castello Malvezzi anche in Catering Lombardia
Vi volevo segnalare che per aumentare la nostra presenza online siamo da oggi anche presenti sull'importante network di Catering Lombardia, il portale dedicato a tutti coloro che cercano un servizio di catering, una villa o il noleggio delle attrezza (read full article)
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