Tag: olive oil

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

Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream

Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two! The Paccheri shape originates in the Campania region of ... Continue reading

Herb and Ricotta Ravioli with Sage Butter Sauce

Butter and Sage sauce is often what comes to mind when showcasing ricotta-filled ravioli, and especially spinach and ricotta ravioli. In Italy, meatless preparations like this are sometimes called “di magro” (literally, “of ... Continue reading

Romano Pepper Soup

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 ... 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

Potato Crusted Sea Bream (Orata in Crosta di Patate)

During my last Italy trip, I got a chance to document the making of a dish that has become a staple in my family: potato-crusted sea bream. Based on a quick search, it appears to be quite popular in Italy and it has started to be featured ... 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