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
Tag: Parmesan
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
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 in ... Continue reading
Radicchio Risotto with Parmesan Rind – Yes, it’s Edible!
Part of the spirit of Cucina Povera (the Cuisine of the Poor) is frugality and eating anything that can still be eaten. For some ingredients, this even involves a special preparation or a process to make them more edible. And this is certainly the case ... Continue reading
Formaggio – An Introduction to the Many Varieties of Italian Cheese
Even though Italy is a pretty small place, its regions are quite different from one another. And cheese (formaggio , in Italian) is one of the products that changes the most across the territories. Since the area of origin is a big part of what ... Continue reading
