Listed as one of the TOP 5 Ingredients in the Italian Pantry an iconic Italian pesto is made with basil grown along the Ligurian coast in the kingdom of pesto near Genoa. Here tender, young, sweet tasting leaves combined with a buttery, gentle tasting Ligurian olive oil, garlic, pine nuts, grated sheep's cheese and a scant amount …
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 delicious …
The White Ghost of Pasta
Americans just don’t get pasta. They cook it and eat it all wrong. They vilify its nutritional benefits. They overcook it, over sauce it, over eat it and in doing so miss out on one of the truly great foods of the world. This versatile, healthy, satisfying food is misused and abused and yet keeps …
Cabbage Means Wintertime in Italy
Although my Eastern European friends may disagree and my Irish friends may wonder if I've had one too many shots of espresso cabbage did originate in Italy. The crinkly Savoy cabbage (cavolo versa or Cavolo Milano) dates to the early 1500's when it was a popular wintertime vegetable in the Savoy, a region of Italy …
