Fritters, sun-dried, zucchini flowers fried and stuffed (Fiori di Zucca), sautéed with olive oil and Italian herbs. Italians love zucchino, the diminutive of zucca "squash”. When grown properly it is tender and palatable. The thin skin need not be removed like its invernale (winter squash) cousin and can be eaten raw or cooked. Italians love it. … Continue reading An Italian View of Zucchini
Together with Collodi's Pinocchio and Manzoni's The Betrothed, Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene is one of Italy’s most read books. With over 700 printings it is one the most referenced books on the science and art of cooking and eating well. Known as the "great-grandfather of … Continue reading To Please the Taste of Italians Combine Art and Science
Good Friday (venerdi santo) is a solemn, sacred day in Italy and when it comes to food the menu for a ‘pranzo di quaresima‘, a luncheon meal for this final Lenten observance has a long and important tradition that goes back to the recognized bible of Italian cooking, Science in the Kitchen and the Art of Eating Well … Continue reading Artusi’s Solemn Sacred Less Than Penitential Menu for Good Friday
The fascinating story behind two legendary Italian breads. Coppia Ferrarese,a bread whose twisted shape was first served at the ducal banquet tables of Ferrara. Coppia Ferrarese is a regional bread particular to the province of Ferrara in Northern Italy. With IGP (protected geographical indication ) status similar to Parmigiano Reggiano and Prosciutto di Parma you … Continue reading Italian Bread Winners
Il giorno di amore is 7 days away and you’re shopping for the perfect Valentine’s Day card. Because just buying and signing that card and giving it to your loved one doesn’t quite cut it show how much you really care by adding your own personal Valentine’s Day message. And because … Continue reading Italian Sentiments For Valentine’s Day
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 delicious … Continue reading Italy’s Aqua Cottura
What do celebrity chef Anthony Bourdain and I have in common? Absolutely nothing until I spent a Sunday afternoon in late October drinking wine and sampling porchetta and salumi at Antica Macelleria Cecchini in Panzano in Chianti. Now I am part of a select confraternity of those whose motto is “meglio spendere soldi dal macellaio … Continue reading What Do Anthony Bourdain and I Have in Common?