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
Tag: science
[Thoughts on the Table – 67] The Premise of Italian Cuisine, with Melinda King
![[Thoughts on the Table – 67] The Premise of Italian Cuisine, with Melinda King](https://www.disgracesonthemenu.com/wp-content/uploads/2018/05/tot-mindy.jpg)
When I started Thoughts on the Table, I never would have thought that it’d reach its 67th episode, that it would feature so many amazing guests, and that it would have allowed me to approach Italian food and food culture from so many different ... Continue reading
Squash Risotto, a Comfort Dish for Winter
Squash risotto (or risotto con la zucca), is a traditional risotto common in all northern Italy. The squash gives an especially mealy texture, and a sweeter flavor to it, along of course with a beautiful orange color. But what is squash, exactly? Along ... 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
The Mystery of Bread
The smell of bread… Freshly baked bread has such an evocative fragrance. Italian bread, just like most artisan kinds of bread, is usually made of just yeast, flour, water, and salt. The Chemistry Yeast. The kind most commonly used is ... Continue reading
Pasta 101 – A Primer on the Most Iconic Italian Food
Pasta is probably the most recognized Italian dish. And for good reasons. Pasta plays a fundamental part in the diet of every Italian – even daily! This article describes all main pasta types. Italians like pasta because they know it’s a ... Continue reading
