Tag: cheese

Making Basil Pesto in a Blender

This article is about basil pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there are plenty of good resources ... Continue reading

[Thoughts on the Table – 79] Introducing Valeria and Benedetta from Local Aromas

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 ... Continue reading

Home-Baked Sourdough Bread – At Last!

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 ... Continue reading

[Thoughts on the Table – 78] A Chat with Award-winning Author Andrew Cotto

Andrew Cotto is an award-winning American writer of Italian descent. His latest novel titled Cucina Tipica tells the fascinating adventure of a young American who falls in love with Tuscany and with the culture of its people. Naturally, food and wine ... Continue reading

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. Melinda King Italian ... Continue reading

[Thoughts on the Table – 74] Commercial vs. Domestic Kitchens and Italian Food Knowledge, with Simon Pagotto

Restaurateur and Italian food ambassador Simon Pagotto is back for another great chat! In the first part of the episode, Simon talks about commercial kitchens and how they differ with respect to domestic kitchens. For instance, he discusses timing, ... Continue reading

Mushroom and Cheese Crespelle, the Italian Crepes

Crespelle are the relatively unknown Italian equivalent of the world-famous French crepes. Although very similar to crepes, crespelle are often baked in the oven with other ingredients. Both in crepes and in crespelle, the batter is mainly made of ... Continue reading

Braised Fennel

Side dishes have an important role in Italian cuisine. These, often vegetarian, preparations are meant as an accompaniment to a second course, whether it’s meat or fish, a piatto freddo (literally, cold dish) of cheese and/or cold cuts, or ... Continue reading

Italian Words Gone Wrong – 6 Mistakes Native Italians Don’t Make

For a narrated version of this article, please check out: Italian Words Gone Wrong – Mistakes on the Menu Even though Italian food is prominent in North America as well as other English speaking countries, restaurant menus often use Italian words ... Continue reading