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

Passato di Verdure (Strained Vegetables Soup)

Growing up, I was used to my mother’s soup made from chunky vegetables in clear broth. I can’t say I loved it – certainly not as much as I enjoy it now – but I clearly remember liking its strained variant: the ... Continue reading

Alpine-style Onion Soup (Zuppa di Cipolle alla Valdostana)

When it’s cold outside, my definition of comfort food is a warm and rustic dish. This soup totally qualifies as such, especially when it’s served in individual earthenware bowls that stay hot. This preparation is characteristic of the Aosta ... Continue reading

Stewed Brussels Sprouts

Not everybody loves Brussels sprouts. But, unless you are overly sensitive to bitter flavors, you will find this to be a delicious side dish. Brussels sprouts are the buds of a kind of cabbage belonging to the Brassica family (along with broccoli, ... Continue reading

Pizzoccheri della Valtellina

Pizzoccheri is a Northern Italian dish almost unknown in North America. It originates in Valtellina (known as Valtelline or Val Telline in English), a valley at the very top of Lombardy. Despite the name, Pizzoccheri has nothing to do with pizza. It ... Continue reading