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
Tag: Parmigiano
[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
Rice and Parsley (Ris e Erburin)
Having some more Italian (flat-leaf) parsley in my fridge, not an easy find in Vancouver, and looking for something quick to make for dinner, I naturally went back to my childhood for a dish where parsley is the absolute star of the show: a simple soup ... Continue reading
Egg and Smoked Scamorza Pasta – A Carbonara-Inspired Vegetarian Dish
This vegetarian dish is inspired by the renowned Carbonara. I would not call it “Vegetarian Carbonara” though, as there is no such thing in Italy. If you are interested in the original Roman dish, many Cannolo Award winners have recipes for ... Continue reading