To Please the Taste of Italians Combine Art and Science

    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 …

Pesto Envy

Pesto. One of Italy's most beloved and versatile ingredients. It can be used as a sauce or as a flavoring and like most Italian food there are regional variations based on local flavors that inspire and incite rivalries as deep as those of the Medici - Pazzi . Each region of Italy favors a home-grown …

Fiddlehead Fern Breadsticks

It’s difficult to call a plant with such a whimsical shape serious eats but fiddlehead ferns or fiddlehead greens have antioxidant properties that rival the nutritional benefits of spinach and blueberries. High in iron, fiber, potassium, phosphorous and magnesium, fiddleheads have been part of traditional diets in much of Northern France since the beginning of the …