In this blog, I describe the difference between what is known as “Italian Food” and the food of continental Italy. In doing so, I try to be as objective as I can in battling misconceptions, with the final goal of sharing knowledge and promoting discussion.
If you are interested in Italian food and its philosophy, then this website is for you – I genuinely hope you’ll enjoy it!
The site is divided into three main sections:
- Articles – a collection of food notes on various topics ranging from Italian products to Italian culture and traditions;
- Recipes – some of my favorite Italian dishes to cook, from traditional staples to modern creations;
- A podcast – in which I discuss with various food personalities about food and food culture, as well as Italian food around the world.
New on Disgraces on the Menu
Among all vegetables, peppers arguably have the most unique flavor! Romano peppers are sweeter and caramelize wonderfully when roasted, which makes them a great addition to a tomato-based soup, balancing its acidity and gaining depth in return. If this isn’t enough, like most Italian soups this recipe makes use of the classic celery/carrot/onion soffritto both … Continue reading “Romano Pepper Soup”
Wine, cheese, and olive oil sommelier Benedetta Bianchini and pastry chef Valeria Bianchini talk about their family company Local Aromas, which specializes in walking tours, cheese & wine tasting, and cooking classes in Rome, Italy, as well as online cooking classes. During the episode, we discuss the four famous Roman pasta dishes, the Florentine Lampredotto, … Continue reading “[Thoughts on the Table – 79] Introducing Valeria and Benedetta from Local Aromas”
Ten years ago, I pushed ‘post’ for the first time. What a journey! Honestly, I didn’t quite know what I was getting myself into, and I am so glad I didn’t: I took it one step at a time and learned along the way. The discovery was both on the content front and on the … Continue reading “Ten Years!”
Never would have thought I could obtain these results in my regular oven and without special equipment. But after 11 months of weekly baking, fresh sourdough loaves have become a reliable tradition in our family. I’ve been thinking of posting my method for a while, but only now feel confident that it’s sufficiently streamlined and … Continue reading “Home-Baked Sourdough Bread – At Last!”