Tag: Parmigiano

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

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, the ... Continue reading

Asparagus Risotto with Parmesan Rind

Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, diced asparagus are ... 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

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

Pesto alla Trapanese, with Almonds and Fresh Tomatoes

I’m from northern Italy – only been to Sicily once – and I only had heard about this dish before moving to Canada. Thanks to my friends food-bloggers, however, this dish tickled my attention, I starting making it, and I think it has ... Continue reading

Spätzle-style Passatelli Sauteed with Radicchio, on Cheese Fondue

Passatelli are a variation of “stracciatella”, an ancient soup that can be found in various parts of Italy. To make stracciatella, a mix of egg, cheese and (optional) breadcrumbs is whisked into boiling broth, resulting in bits of ripped dough that ... Continue reading