Lagotto Romagnolo – The Italian Truffle Hunter

In the hills and surrounding forests of Piedmont, Tuscany, Emilia Romagna and Umbria it’s the most wonderful time of the year. The holidays are coming and the truffle season is about to close. Meaning that of one of Italy’s most delicious natural ingredients prized for their intense aroma and flavor have been feverishly gathered and … Continue reading Lagotto Romagnolo – The Italian Truffle Hunter

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Cin Cin Crepes Suzette

Cin Cin Crepes Suzette I love crepes (crespelles) and have been making them since I was a little girl. I’m always on the look out for new and interesting recipes especially with an Italian twist. So I re-visited the legendary Crepe Suzette recipe and began to think about the Blood Orange Boulevardier Cocktail made with sweet-tart … Continue reading Cin Cin Crepes Suzette

Whey Better

Traditionally ricotta cheese is made from the whey of sheep’s milk cheese although it can be made of the leftover whey from the production of other cheeses as well using cows, goats or even buffalo milk as in the Campania and Puglia regions, where buffalo mozzarella is produced. The milk is heated until the curds … Continue reading Whey Better

Italy’s Aqua Cottura

  A key ingredient common to all Italian pasta dishes is l’acqua di cottura, the residual water that was used to boil the pasta. Literally translated to mean “the water of cooking” or cooking water which they consider to be liquid gold. The water used to boil your pasta is makes your pasta dish more … Continue reading Italy’s Aqua Cottura