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Fusilli lunghi con i broccoli (romani) arriminati
Click here to read the English versionAvete mai pensato che si può viaggiare anche solo assaggiando i sapori di un luogo e non visitandolo effettivamente?Certo, visitare veramente città e Paesi è stupendo, ma la cucina serve anche a questo: a farc (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)
Premium Review: Ca’ Bianca Barolo
Ca'Bianca Tenimenti Fundada en 1954, CA’ BIANCA es una bodega de gran prestigio profundamente anclada en el territorio Piamontés sobre la colina del Alto Monferrato cerca de unas fuentes naturales, en una zona altamente dedicada a la B (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)
PASTE DI MELIGA
Le Paste di Meliga son dei deliziosi frollini al burro tipici delle zone di Cuneo, in Piemonte. Son biscotti di origine molto antica, di un bel colore dorato, croccanti e friabili. Vengono preparati con farina di mais (meliga in dialetto) macinata mo (read full article)
Women's Wine Logo
Recently, I found that the wines with this logo meet my taste! This "Women's Wine" logo (printed only in Japan) shows that the wine is made by women who produce wine with women's sensitivities. From north in Piemonte to south in Sicilian, there are (read full article)
Imbibing With Passion
As you read this today, John and I are off on a grand tour of a few of Jersey's best wineries with a "Special Guest." More to come on that soon...While we're off gallivanting, I thought it was time to post about another overdue, wine-oriented trip: t (read full article)
Easy dinner solutions: a tale of two pastas.
Cavatappi with Lemon, Oregano and Parmigiano-Reggiano A few weeks ago Michael Ruhlman made a quasi-offhand remark (quasi only because he loves playing the role of provocateur) that the claim that it takes too long to cook at home is, to not put too f (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)
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)
Mezzelune al brasato
Here's a wonderful way to 'recycle' leftover brasato or other pot roast—as a filling for stuffed pasta: Prepare the filling by finely chopping the leftover roast in a food processor together with an egg or two, lots of grated parmesan cheese and, i (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)
Taglierini al sugo d'arrosto
Here's a neat idea for a really quick and savory pasta whenever you happen to roast veal, chicken, beef or pork. Save the drippings and use them as a sauce for pasta—a sugo d'arrosto. It's that simple. If your roasting pan is flameproof, you (read full article)
Vinos Premium: Barolo Cappella di Santo Stefano 2001
El viñedo de Santo Stefano localizado en Monforte es un viñedo superior, gracias a su suelo y localización. Un vino de raza, monovarietal de Nebbiolo proveniente del historico viñedo de Santo Stefano di Perno. Se distingue por su bouquet rico y (read full article)
02.07.09: dinner, Piemonte-style (subtitle: baked onions and veal cutlets)
Baked Piemonte-style Red Onions, Veal Cutlets with a White Wine, Sage and Butter Pan Sauce, and Fettucini with Lamb Ragu The thought of eating a whole onion usually brings to mind a late-eightes/early-ninties sitcom trope: biting into a a fresh one (read full article)
Protosmag: Japan møder Europa; Umami
fra bushido til umami Den japanske kultur har fra 80′erne og frem forundret sin del af europæiske hjerner. Y-generationen er kraftigt præget af amerikaniserede ninjafilm med skyggekrigere på motorcykler. Generationen før blev fascineret a (read full article)
Media Round Up - Saturday 18th April 2009
Irish Times - John Wilson This week John WIlson selects some cracking Chiantis ! Chianti Classico Isole e Olena 2006, 13.5%, €24.99 . Paolo de Marchi is one of the very best winemakers in Italy today. As well as this wine, he is responsible for the (read full article)
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