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Bruschetta Crostini
Bruschetta and Crostini are essentially in the same family of Italian appetizers, yet each has its own distinct personality. Add one or the other to your antipasti menu (if you…
News September 25Gorgonzola
I could (and often do) make a meal of crusty Italian bread, Gorgonzola cheese, and a lusty Italian red wine (such as Barolo, Chianti Riserva or Barbaresco). The Gorgonzola I…
News September 25Parmesan Provolone
Parmesan and provolone are as different as night and day, but both of these cheeses are as important to Italian cuisine as Sophia Loren is to Naples. Parmesan is a…
News September 25Stuffed Appetizers
The best part about having stuffed food on your menu is that, in most instances, the dish can be prepared ahead. Take stuffed peppers, for example. There is no way…
News September 25Caciocavallo
Caciocavallo (kah-ch’yoh-kah-VAH-loh). With a name like this it has to be good (to borrow a slogan). Caciocavallo, also known as “Horse Cheese,” is an interesting cheese. One theory behind how this…
News September 25Hazelnut Chocolate Pudding Cake
I think it’s high time that we look a bit deeper into the riches that Italian sweet treats has to offer. It’s simple to take the easy way out ––…
News September 25Pecorino Romano and Romano
Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around…
News September 25Sweet Sauces
The idea of sweet pizzas, which involve a sweet sauce in some fashion, is a relatively new direction on the culinary highway. I devoted a chapter to “Dessert Pizzas” in…
News September 25Canadian Bacon
Canadian bacon is not bacon at all –– it is ham. Canadian bacon is made from the ribeye of the pork loin (eye of the loin). In the United States,…
News September 25Latest Recipes
