Geographical Indications: Italian Food, Made Official Or “Complicated Simplicity”

For the first time in this blog, I have the pleasure to feature a guest post. This article is by enologist, writer, and photographer Melinda King. To know more about Melinda, check out The Premise of Italian Cuisine podcast and her photography website ... Continue reading

[Thoughts on the Table – 59] Introducing Australian Restaurateur Simon Pagotto

Join me to meet restaurant owner, and Italian food ambassador, Simon Pagotto. During the episode, Simon talks about his Italian roots, his deeply Australian upbringing, and how his discovery of traditional Italian food led him to embrace authenticity ... Continue reading

Two Kinds of Crostini: Cannellini and Radicchio

Crostini (plural of: ‘crostino’, from bread crust) are rustic appetizers where toasted bread slices are used as a base for various toppings. In a way, a ‘bruschetta‘ can be considered a kind of crostino, but it’s generally ... Continue reading

Bruschetta, Properly Pronounced :)

Bruschetta , plural ‘bruschette’ (brus-ket-teh), is a very popular appetizer born in the 16th century in central and southern Italy, which then spread to the entire country and eventually followed the Italian emigrants around the ... Continue reading

“Italian” Dressing?

Italian dressing. Obviously you can’t find such a thing in Italy, exactly like you’ll hardly find anything called “Chinese food” in China. But it isn’t just the name that doesn’t exist, Italians don’t even know ... Continue reading