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Italian Food

Saturday, October 10th, 2015
  Gnocchi with tomato sauce (Christian Ostrosky/flickr) It seems that nearly every nation has some form of dumpling, and it's easy to see why. They are tasty, versatile and make excellent use of leftover ingredients. In Italy, dumplings are collectively known as gnocchi and are made in several different styles - all of them delicious. In the family run trattorias of Rome, you can sample some of the best gnocchi every Thursday night, in a citywide tradition. Florence is home to
Friday, October 9th, 2015
Porcini mushroom Ph. flickr/Beau Saunders In the vast culinary world of edible mushrooms, only one can be called king. What Italians affectionately call porcini (piglets) is the ruling class of mushrooms. The meat-like texture of porcini, along with their earthy and somewhat nutty flavor, is unequaled among mushrooms and lends itself to countless dishes. Porcini can be found the world over, however American consumers have yet to fully utilize them in all their 
Saturday, October 3rd, 2015
  Saffron is known especially for being one of the main ingredients of a typical Italian dish, risotto alla Milanese, to which it gives its characteristic yellow color. It is used in other rice dishes, too Navelli in Abruzzo, just south of the National Park of Gran Sasso, is considered the world capital for high quality saffron.   Saffron stamens (David Hawkins-Weeks/flickr) Saffron comes from a fall-blooming crocus flower Crocus Sativus. The flower has been cultivated
Saturday, September 26th, 2015
Seals and classifications
  How to Safe Guard food Against Forgery   Italy is a country rich in cultural heritage and history. The country protects its majestic monuments and important buildings and must also move to preserve something else: its food and wine. Italian food products and its wines are renowned all over the world, and many often attempt to imitate them. Forgery is a serious crime that affects many types of Italian products (designer handbags are just one), but Italian food and wine just
Friday, September 25th, 2015
white truffles
Those of you reading us on a regular basis know I like to write about my family and the many, fond memories I have from my childhood, which I delightfully spent in the lovely hills of southern Piemonte. Actually, I think you may be able to start reconstructing my family tree just by pieceing together the little anedoctes I start many of my articles with.  So, my apologies if my childhood stories bore you, but here comes another one.   The Langhe are one of Italy's hot spots
Friday, September 18th, 2015
Truffle   In the world of gourmet foods, there is one treasure that is literally and figuratively worth its weight in gold. Truffles, especially the highly sought after white variety, are the pinnacle of gourmet, usually too expensive for most consumers, except in parts of Northern Italy and Umbria where "tartufi" are a key ingredient in local dishes. In this way truffles live a double life: outrageously expensive and used in the highest of high cuisine, and yet harvested in a
Wednesday, September 16th, 2015
sofia loren
  A stunning Sophia Loren   You would never get Sophia Loren interested in a low carb diet. The ageless Italian beauty is a great believer in the power of pasta. "Everything you see I owe to spaghetti" she told the world, and pointed out in her book Sophia Loren on Beauty. Her advice, like her beautiful figure, still holds good today. A simple Mediterranean diet is healthy and will help you lose weight. Just watch the portions and don't overload your pasta with
Wednesday, September 16th, 2015
italian use of beans
The Fall is knocking at our doors, and we start feeling like getting all warm and cozy, even in the kitchen: soups take the place of salads, mature cheeses that of mozzarella and we all feel like eating more...  Beans, in all their varieties and associated with a plethora of other ingredients, are among the best loved Fall and Winter foods in the country: filling, rich and comforting, beans are also nutritious and healthy, so don't feel guilty when you eat them. Curious to know some more
Tuesday, September 15th, 2015
risotto and rice
Riso con Gamberi - Rice with shrimps and a glass of chilled white whine Ph. flickr/Imagens Portal SESCSP   Italy is the leading producer of rice in Europe, with the majority of it being grown in the abundant Po river valley. Lombardy is home to the best rice growing area, the Lomellina, while Piedmont and Veneto also have bountiful rice harvests. Rice thrives so well in the Po valley that first courses of risotto are more common than pasta and are a great way to serve
Monday, September 7th, 2015
italian cheese
  Aged delicatessen cheeses   Italian cheeses part II Italian cheeses part III     Asiago To Ricotta   Where would world's cuisine be without the luxurious and decadent cheeses of Italy? It has to be admitted that the world relies heavily on the artisan cheeses produced and imported from our country. Most of us are familiar with some of Italy's everyday cheeses, but there are other varieties of Italian cheese to be discovered, all with an
Saturday, August 29th, 2015
italian breakfast
  Italians's breakfast habits   A typical Italian breakfast: cappuccino e brioche, eaten at a café on the way to work. Lovely, but is it healthy? (Colti Sbagli/flickr)   Italians have had bad breakfast habits for quite a long time, but fortunately our way of dealing with "prima colazione" has been changing.  Our physical and mental capabilities strongly depend on this ever-important first meal of the day. Forget about this and you may end up paying
Friday, August 28th, 2015
foreign food italy
   Italy, Italians and foreign food   When it comes to food, Italians are proud of their roots. They would unlikely renounce to their typical dishes and favor them above all other types of food. Even when they are abroad, many Italians like to head to Italian restaurants even if, most times, these prove to be rather disappointing. Yet, the belief Italian food is healthier and better than any other, will bring them to repeat the same mistake over and over.
Saturday, August 22nd, 2015
unique italian food
  Many of us have a relatively intimate knowledge of Italian food like lasagna, Parmigiano Reggiano cheese, and of wines such as Chianti. But when taking a closer look, you'll find an abundance of delightful Italian delicacies with a variety of everyday uses. Take a virtual trip to Italy enjoying the tastes and textures of Italy's finest exports and culinary contributions.     Beans and Nuts   Pasta e fagioli, an Italian traditional dish (
Thursday, August 20th, 2015
cooking holidays
I must admit I never thought of following a cooking course: in part, because I was lucky enough to have amazing teachers in the figures of my grandmothers (and my own dad, too), in part because, well... it never really occured to me to do it.    A few years ago, however, my best friend decided to enrol in a culinary course near her home in Turin because, as she would say "I can no longer survive on frozen meals and expect my mother to bring food up to me every
Tuesday, August 18th, 2015
  Being a third-generation Sicilian American, pesto sauces were not common in my family. Sure my grandmother had all the ingredients: fresh basil from the garden, good extra virgin olive oil, Parmigiano-Reggiano and pine nuts (a Sicilian favorite) from the local deli shop. But it just wasn't in the family tradition. Curious, I tried it in local restaurants and it was good, but I still did not understand why people raved about this "raw" sauce. However during my first trip to Italy I
Tuesday, August 4th, 2015
history of pizza
  There are not many nations that can say their national dish has become an international phenomenon. Italy has two such dishes, pasta and, of course, pizza. Both are famous all over the world, both have made the history of Italian food. In America pizza usually falls into two categories: thick and cheesy Chicago style or thin and more traditional New York pizza. In Italy pizza also falls into two distinct categories: Italian pizza and the rest of the world. It might seem
Sunday, July 12th, 2015
italian gelato
  Whether true or not, legend has is that ice cream was invented in Italy. In truth, things may be a bit more complex than that, as well explained in our article on the history of ice cream, yet Italy is considered the homeland of this delicious dessert by very much everyone. This is due, of course, to the fact Italian gelato is amazing, but also because the country and its people did a lot to popularize ice cream throughout the world. For example, many Italian immigrants to
Friday, July 3rd, 2015
best Italian restaurants
  Massimo Bottura (Alice Jessica North/wikimedia)   Summer heat may curb our appetite a bit, but in between a slice of watermelon and a granita, we need to think of proper food and if you happen to be in Italy, it goes without saying, the whole "eating-only-for-nutrition" mantra does not apply. Italians eat for pleasure and you're better embrace the habit while here, or you may leave a string of disappointed guests staring at your half-full plate, wondering what they did wrong.    As far as
Tuesday, June 23rd, 2015
parma ham
  Like most aspects of Italian gastronomy, there is much more to know than you think about Italian ham, which we commonly know in the US as "prosciutto". Even though there are two types of prosciutto (baked and cured), most non-Italians immediately think of the air cured variety known as prosciutto crudo. This type of ham has been made in Italy since Roman times:  prosciutto di Parma, the variety most Americans have heard of, has been praised for its flavor for over
Sunday, June 7th, 2015
summer italian food
  When talking about Italy, one of the first thought that comes into people's mind is certainly food, our best export.   Lasagne, pizza and other delicious, but rather heavy, foods are the best liked and requested italian dishes abroad. However, they are not what Italians would choose during the summer, when something lighter and fresher is preferable. Many Italians spend their vacations near the sea or the lakes, so the summer brings an increase in fish-based dishes like
Wednesday, May 6th, 2015
The Rite of Spring   In the springtime, when a young man's fancy turns to baseball, mine turns to asparagus, that most regal (as evidenced by its crown-like tip) of all vegetables. Unlike truffles, (autumn's thrill) which can only be afforded once or twice a year and are limited in their preparation, asparagus fits all budgets and palates; and the recipes are endless.   Asparagus At the Street Market in Italy   Soon asparagus will become ubiquitous in supermarkets
Tuesday, April 21st, 2015
italian salumi
Salumi is not a term often heard outside of Italy, yet many of these products are found in specialty shops or Italian delicatessens and are used by cooks all over the world. Some, like prosciutto, need no introduction while others are not usually seen outside their motherland. Salumi are a large family of high-quality cured meats that go beyond Italy's famous hams, lending their flavors to terrific appetizers as well as main courses.   Salumeria, Salumi shop
Monday, February 16th, 2015
Tomato: its history in Europe   Italian tomatoes   Without a doubt, there are millions of dishes where the tomato is one of the main ingredients, or where it is used as a base for recipes. It could be for its color and flavor, or for its versatility. And heaven knows what a long way has traveled the tomato since the times of the ancient Aztecs, to finally find itself in today's recipes. The tomato came to Europe along with corn, potatoes,
Saturday, January 3rd, 2015
Pandoro, Italian holiday cake
Pandoro: Italian Christmas Cake   Il Pandoro di Verona   This is a  very traditional cake eaten all over Italy. Tall and fluffy, pandoro needs to rise almost a dozen times, before being baked and covered in sifted powdered sugar. They are sold commercially almost everywhere-- especially around the winter holidays: Christmas, New Year's Eve and the Befana.   We can kindly take you back to the Austrian Asburgico Empire
Tuesday, October 21st, 2014
taste of italy
  I lived abroad for fifteen years, and the taste of Italy, I certainly missed. During this time, I have learnt a lot about my country. Yes, because for some mysterious trick of the mind, it is always when you are far from a place or from someone that you truly begin to know them: does that not happen to lovers as well, sometimes? Anyway: fifteen years away from Italy, fifteen years where I learnt to look at it more objectively. It is hard, because right now, one may think that the cons of
Saturday, October 4th, 2014
olive oil
  Olive trees in Tuscany Ph. depositphoto/Jaromatik   The Ever Popular Olive Oil   The olive is enjoying a surge in popularity. The Mediterranean diet, which uses oil from olives as its principal fat, is being touted by health professionals, dieticians and fitness instructors around the world. Italians have been attuned to the wonders of olives and olive oil for centuries. In fact, the oldest living olive tree in Europe, which is certified to be over 2,400 years in
Saturday, October 4th, 2014
Olives Ph. depositphoto/mythja     Olives are native to the Mediterranean region. The history of this fruit goes back almost as far as Western Civilization, its development being one of man's first accomplishments. Evidence from archaeological digs proves that olives were grown in Crete in 2500 B.C. From there, the popularity of the olive spread to Greece, Rome and other Mediterranean districts.     The Olive Tree and its Fruit   The olive tree is an
Saturday, October 4th, 2014
olive oil
  Olive oil   Olive oil, has been a symbol of Italian food and of the history of Italian cuisine for the longest time. Today, it has become a staple in the pantry of millions eager to enjoy healthier, richer tasting food. Unfortunately, there are many varieties and blends, a factor that often makes the daily process of choosing the right one for a particular appetizer, salad or entrée rather difficult.   So here's a lesson: Italian olive oil 101
Sunday, September 28th, 2014
  Cubes of mortadella are a great starter/appetizer Ph. depositphoto/sfocato   You may have seen it at the supermarket, packed in individual slices next to the other pre-packaged baloney products. Sadly this is what most Americans think of when they hear the word mortadella. However real Italian mortadella, the pride of the city of Bologna is more than just fatty baloney. Either served in a sandwich, as an appetizer or part of the main course Mortadella di Bologna is yet
Friday, September 19th, 2014
regional italian food
See also:  Southern Italy Regional Food Northern Italy Regional Food Regional food: Introduction   Much of what the rest of the world considers Italian food hails from the central regions of Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato sauces grace the tables of the central area of the country.  Beef dishes can be found more often here, and the hills of Tuscany and Umbria are known for their wild boar. Both coasts
Friday, September 19th, 2014
italian regional food
Italian Regional Specialties: The South Northern Italy Regional Food Central Italy Regional Food Regional Food: Introduction   Italian food per region   From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the south is the soul of Italy  and it counts for a great part of the history of Italian cuisine. Here, you will find rich and spicy tomato sauces and the almost exclusive use of olive oil in cooking. In fact, some of the best
Thursday, September 18th, 2014
Italian Regional Food
  Italian Regional Food: Risotto with wild mushrooms   First-time travelers to Italy may be surprised on finding such a diversity of regional food. Unlike your typical Italian restaurant in the States, Italian food has much more variety than spaghetti and meatballs or Eggplant Parmesan. Even though you can find Italian specialties like pizza and tortellini all over Italy, it is well worth sampling the local dishes for a bit of authenticity. Every region has its own cheeses,
Saturday, September 13th, 2014
  Pizza dough (same as bread dough):   Prepare the dough by mixing together (with the aid of a bread a machine or a mixer) 1 and ½ cup of warm water 1 and ½ tea spoon of salt 1 and ½ tea spoon of yeast 3 cups of flour   Wait about 6 hours to rise and you have your pizza dough.     How to achieve the perfect pizza crust   Since I assume most of us do not have a wood firebrick oven in the house, I will say the next best thing
Friday, July 4th, 2014
  Italian gelato - ice cream Ph. depositphotos/ilfede   Gelato is one of the best-loved Italian exports in the world: everyone knows it comes from Italy, but not many may be aware it is a product with a long history, intertwined with the very history of Italian cuisine. A common belief is that Marco Polo brought ice cream back to Italy from his adventures in China. However, just like the story of his introduction of pasta to the country, there are problems with this
Saturday, June 14th, 2014
  The Mediterranean Diet and its Many Healthy Aspects   Olive oil Italian cuisine is a mediterranean type of cuisine. This article will give you some information about the basics of healthy Mediterranean cooking, as well as provide a comparison with a typical American diet. Before beginning, you must consider one thing: a Mediterranean diet is not only Italian, as it is typical of the entire basin of the Mediterranean Sea. As a consequence, it embraces the cuisines of
Saturday, June 14th, 2014
The History of the Mediterranean Diet   The Mediterranean diet is a nutritional model inspired by the traditional heating habits of three European and one North African country: Italy, Greece, Spain and Morocco. In 2008 Italy presented an official request to UNESCO to introduce the Mediterranean diet as part of Civilization's untangible heritage. In 2010, the request was formally accepted, and the Mediterranean diet became part of the UNESCO Untangible Heritage. 
Saturday, June 7th, 2014
Flour for making bread   Although pizza, spaghetti and other pastas are normally associated with Italy, bread plays an extremely large role in the diets of most Italians. There is rarely a meal served in Italy where bread is not included. Italy and the word "bread" just seem to go together as a pair.   A History that starts in the Neolithic era   Although no one really knows when the first loaf was baked, bread has been around for thousands of years. The presence
Sunday, March 30th, 2014
pesto championship
 Pesto Cooks at the Pesto World Championship in Genova   The Pesto World Championship: the competition Every two years Genoa hosts the Pesto World Championship. In 2014, the competition reached its fifth edition and has been a success from the point of view of public and number of participants. The latter are usually professional cooks and chefs as well as amateurs who compete by preparing pesto sauces using only authentic ingredients and traditional recipes. The pesto
Wednesday, March 12th, 2014
 Italian Food and Wine Italian food and wine     Italian food and wine are probably as famous as Italy's artistic and historical assets: think of Italian wines such as Chianti, Amarone and Barolo, of our specialty foods, like Buffalo Mozzarella, or of fresh produce such as truffles and olives, that are so much part of our cuisine to have become almost a symbol of it. Feeling hungry? Well,  If you want to get straight to work, check out our delicious 
Sunday, March 9th, 2014
  The use of herbs is so steeped in lore and legend, and the microwave oven so modern, that you would hardly think they complemented each other. Yet they do, and the microwave can be your best friend when it comes to drying and using herbs. Drying herbs in a microwave is easy, but you need to make a few preparations first, just as you do with any drying method. First, pick your herbs when the morning dew has dried, and pick only those herbs that look fresh and clean. If there are still
Wednesday, February 26th, 2014
Italians are passionate about their food, and this love for all things scrumptious and delicious has permeated other cultures. Now many people wonder how to get their hands on original recipes of their favorite Italian dishes. The first problem is that there are no original recipes, because every region, city, and even family in Italy has their own version of popular dishes. Worse still for those looking for written recipes, Italians tend to pass theirs down by teaching and word of mouth. Most
Friday, January 31st, 2014
         Pasta and pizza are the most iconic of all Italian foods. You all probably have heard spaghetti alla carbonara, or alla Bolognese, two of the most popular pasta recipes in the world (although we don't eat spaghetti with Bolognese sauce in Italy, we rather use tagliatelle or fettuccine. And we actually call "bolognese sauce" ragù!)   Spaghetti, the Italian way     I don’t have to tell you why pasta is good for your
Thursday, January 30th, 2014
History of pasta: drying pasta toward the beginning of the 1900 19th century Maccaronaro selling pasta Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is integrant part of Italy's food history Wherever Italians immigrated they have brought their pasta along,  so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta
Friday, September 28th, 2012
    The Slow Food Movement: how the Piemontese's Love of Food Conquered the World   Since the 1980's, fast food joints and burger bars have become part of many italian cities' urban landscape: the golden double arch of Mc Donald's can be spotted all over the country, and kids and teenagers love it. Truth is, however, Italians in general still have lukewarm feelings towards the whole "fast food" concept. We are a nation of food lovers, a nation that considers eating a social
Friday, June 1st, 2012
italian cappuccino Is cappuccino a drink or an epicurian fantasy? Surely the frothy concoction evokes images of whipped cream, lazy Roman afternoons, lusty Fellini films and balmy bistro nights even among the least imaginative among us. But where did this wonderful drink come from? Read and learn as you sip away. The two years I spent in Italy in the 1970s marked in some ways the best times of my life. I was a student in a small Umbrian city, (Perugia, where they make all that wonderful
Friday, June 1st, 2012
yogurt and cucumber Yogurt is not quite as Italian as Pizza of course but I like to use it in my cooking. You can use plain yogurt in place of mayonnaise in salad dressings, you can even mixed it up in some pasta dishes or in a cucumber salad . It also goes well with rice and cooked tomatoes, but here I am getting closer to middle Eastern cooking rather than Italian. I personally like salmon sandwiches with yogurt instead of cream cheese . I prefer plain low-fat yogurt.-Paolo The
Friday, June 1st, 2012
Italian Desserts Sweet treats are a part of the history of Italian food, just as much as pasta and pizza are. For even the most disciplined traveler to Italy, it is hard to say no to all the delicious temptations that await you. It seems that every bar- caffe' or pasticceria has an endless display of cookies, chocolates or some other enticement. Italian desserts range in flavor from slightly bitter to sweet but usually not overwhelmingly sweet and are often best served with a wine.
Friday, June 1st, 2012
See also The Mediterranean Diet The Spirit of the Food Caprese: Pomodoro - Mozzarella - Basilico Nutrition begins with milk from mother's breast, from the breast of the Great Goddess. In earth-centered cultures, the harvesting and gathering of food is interwoven with sacred threads, and the consumption of the food is a sacrament. This aspect of nutrition is invisible, immeasurable, un-discussed, but of utmost importance to the health of the individual and the ecology. Healthy Diets When
Friday, June 1st, 2012
In New York City and in also my area of Washington DC, there are few real Italian restaurants. My subjective, but experienced, opinion is that 90% of the Italian restaurants in the US are not Italian at all. If "Italian food" conjures up thoughts of Italian American restaurant chains or pizza with a red-purple sauce and lots of garlic powder this is simply not Italian! I personally hate that type of cooking -Italian American food is loaded with too many strange tasting "additives". One
Friday, June 1st, 2012
Parmigiano Reggiano It matters little that this WTO-protected form of culinary art is now part of the international astronaut's diet. That distinction just recognizes the unique flavor, nutritive value and shelf-life properties of Parmigiano Reggiano. There are other foods with those qualities, but the truth worth of the gift from the banks of the Po, Enza and Reno rivers lies in the timeless spirit, dedication and endeavor with which the production method has been preserved. The tangible
Friday, June 1st, 2012
Cinnamon Cinnamon --Cinnamomum zeylanicum-- Southern Asia , evergreen -stimulant, spice used in food or massage oil into genitals for erotic stimulation. Coriander --Coriandrum sativum-- worldwide -stimulant known since ancient Egypt and Palestine, add coriander to wine to increase the semen. Clove --Eugenia caryophyllata-- Moluccas - stimulant, used as spice or oil, that has strong antiseptic and stimulating properties. Garlic --Liliaseae - tonic, rejuvenates, used as a spice, magic
Friday, June 1st, 2012
porcini mushrooms and pasta These are the rules of thumb when choosing to prepare a basic Italian dish. If you happen to be a wizard in the kitchen and can design something incredible yourself, by all means do so. But we seem to have to apply to some strict rules - on the count that many pasta sauces have been distorted and badly jumbled. Pasta's Not Topped with Cheese Believe it or not just because you are eating what is known as "pasta", does not necessarily mean that you may smother it
Friday, June 1st, 2012
Italian Salami Salami (Salame in Italian) is yet another example of an Italian sausage tradition that has been abused by mass production and over processing. In America salami has been reduced to pre-sliced waxy discs on sandwiches and pizza that barely resembles their namesake. However just like many foods still made in their time-honored way in Italy, Salami (or Salame) is way beyond similarly named products found in most supermarkets. Salami (Salame) is not one specific sausage; it is a
Friday, June 1st, 2012
  The ancient Greek poet Homer once referred to olive oil as "liquid gold," not surprising considering that it has been a staple of the Mediterranean diet for centuries. In the last decade or so, using olive oil instead of other types of oil and butter has become increasingly popular across the globe, including in the United States. The reasons for this rise in popularity are many: foremost is the fact that olive oil is far healthier than other types of vegetable and hydrogenated
Friday, June 1st, 2012
Pasta Shapes   When you think of pasta, do you see the market aisle filled with boxes of dried spaghetti and linguine? Or how about tender, delicate pillows of fresh pasta dough beautifully crafted into countless shapes and sizes? For years, fresh pasta has been significantly more superior in taste and texture than dried and processed boxed pasta. It's easy to make and even more delicious to enjoy alongside a traditional red sauce and bottle of your favorite Chianti. Before dumping
Friday, June 1st, 2012
Italian cheese part I Italian cheeses part III   More Types of Cheeses from Italian Regions more italian cheese   Caprini This name classifies cheeses that have been produced using goat's milk which possesses particular characteristics and aromas. They are usually produced less, and by artisans with limited quantities. Piedmont is the land of goats; a region who boasts of having the strongest tradition in producing fresh goat cheeses. Caciotta This name is diffused
Friday, June 1st, 2012
In a town nestled in a thickly wooded valley on a volcanic slope in southern Tuscany you may be able to discover what is certainly Italy’s most closely-guarded culinary secret, a rare cheese made from pig’s milk called Porcorino (Porcherino in the local dialect). Shaped into firm, exquisite rounds only an inch or two in diameter, produced in small quantities almost exclusively for local use for hundreds, perhaps thousands of years, some food scholars have speculated that one of the objects
Friday, June 1st, 2012
roman cuisine
  When I think about Roman cuisine, what instantly materializes in front of my eyes is that old movie by Steno,  Un Americano a Roma (An American in Rome). The main actor was, of course, Alberto Sordi (as Nando Morriconi) playing an Italian man obsessed with the American dream,  constantly regretting his Roman roots.  One night his mother made some spaghetti, but he, tired of the Italian ways and completely enamoured with all that was made
Friday, June 1st, 2012
Tiramisù How often have you tried to cook Italian? How many times have you spent hours online looking for the best Italian recipes, or even asked a friend how to make a traditional dessert? Or are you one of those people who just walked out of a book store hugging a cookbook with enough recipes to last you a lifetime? If you did any of these things, you're more than likely able to put together a couple of good dishes, you may even, in fact, master them, but do you really know what truly
Friday, June 1st, 2012
Polenta   It often happens that a nation of people will identify themselves as a distinct culture by their traditional foods. For Italians, it always seems both pasta and pizza are the cornerstones of what makes Italian food "Italian". However, there is a staple food of Northern Italy that does not get the recognition, but certainly makes up the third aspect of the Italian food trinity: Humble, yet versatile and satisfying polenta. Italian cuisine has been characterized by being the
Friday, June 1st, 2012
  Amatriciana Sauce The food purists of Rome know the answer to this question, however outside of this elite group the rest of the universe seems to be divided on the answer. The recipe that brings this debate to the forefront is one of the most famous dishes to spring from the kitchens of Rome and the surrounding Lazio region, all'amatriciana. The name of this recipe alone engenders debate--is it all'amatriciana or la matriciana? These terms are often used interchangeably,
Friday, June 1st, 2012
delicious food Stories and legends from the past have told us of various plants, spices and foods that seemed to act as sexual stimulants. Collectively these compounds, regardless of their sources are known as aphrodisiacs, after the Greek goddess of love, Aphrodite. Many of these aphrodisiacs also have strong psychedelic effects and have been used in magic rituals to establish contacts with gods, spirits, ancestors, past and future, during shamanic healing sessions, for prophecy, and to heal
Friday, June 1st, 2012
Italian cheese part I Italian cheeses part II Many Different Italian Cheeses and the Production of Fine Cheeses Many Italian Cheeses to choose from   Once upon a time, Italian families existed in a world full of passion for cheese-making. They took to the hills with horses and mules- up into the Alpine valleys where the major part of the population dedicated themselves to milk and cheese production.   Today, few artisans remain. But those who do, still walk along with
Friday, June 1st, 2012
Chicken Soup The cold virus is among the world's most prevalent of wintertime diseases and its symptoms are among the most stubborn to cure. Just about all of us have suffered from the effects of a winter cold. Three quarters of the people in the United States have at least one cold a year.  The remedies to treat these symptoms range from antibiotics, antihistamines and analgesics. There are many alternative medicines used to treat the common cold. A wide variety of these medications and
Friday, June 1st, 2012
All Italians remember fondly the delicious, comforting dishes of childhood cooked by their mothers, grandmothers, or other relatives. Today restaurant food has become overly processed and bland, and it's hard to find those soothing dishes we grew up with unless we have learned to cook ourselves. The Association for the Guardianship and Protection of the Traditional Culinary-Gastronomic Heritage of Italy is trying to revive interest in the home cooking of traditional housewives by creating a
Friday, June 1st, 2012
Italian Regional Specialties About Southern Cooking - Regional Food and Wines Italian Regional Specialties: The South From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the south is the soul of Italy. Here you will find rich and spicy tomato sauces and the almost exclusive use of olive oil in cooking. In fact some of the best olive oil comes from this region, but very little of it is exported. The south is home to citrus fruits, fields of durum wheat
Friday, June 1st, 2012
Fresh Anchovies   Many maintain not to like anchovies because they associate this delicious fish only and exclusively with the salty, cured variety usually found on pizza. Almost as often, however, people rave about how amazingly delicious a particular Italian meal is, without being able to pinpoint exactly what ingredient gives to the dish such a magnificent flavor. Very often, in fact, that mysterious ingredient is anchovies. They might be small, but these fish pack a huge punch
Friday, June 1st, 2012
Pinoli Pinoli or "pine nuts" are gathered by mustering through leaves on the ground near pine trees, around August or September - they are found inside huge pine cones and embedded within their hard oblong foliage. It's in these layers of the pine cone where, the tender nuts are housed - nestled in between its flaps and encased within a shell. The pine nut's outer shell is dusted with a thin black magical powder and a delicate golden skin. They are highly prized for making a mix of olive oil
Friday, June 1st, 2012
(ANSA) - Naples, June 11 2009 - Celebrations were under way here on Thursday to mark the 120th anniversary of the creation of the now traditional Pizza Margherita.   Pizza margherita Boasting the three colors of the Italian flag - red (tomatos), white (Mozzarella) and green (basil) - the pizza was invented for the visit to Naples by Italy`s Queen Margherita of Savoy, the wife of Italy`s second king, Umberto I. The pizza`s birthday celebration was highlighted by a parade of local
Friday, June 1st, 2012
A cup of coffee   It would be hard to think of Italy without coffee. After all it is the national breakfast and the home to coffee drinks that have taken the rest of the world by storm. Without Italy, Starbucks would not exist and without coffee, Italy would grind to a halt. No, coffee was not invented in Italy but coffee culture as we know it did originate here. Today Italy is a country of coffee aficionados who will not tolerate (or visit) an establishment that has bad coffee.
Friday, June 1st, 2012
  Italian Food Recipies   Venice, La Serenissima, once supreme in its world, is ever sublime. This floating tapestry of 117 islands, a fantasy of lacy bridges and shrouded alleyways, of gilded palaces and dark canals, of romance and mystery, of fleeting images and lingering reflection, is a city of mists and sunshine that exists at the mercy of the moon-driven tides.   At one time the most important place on the planet, a crossroads for traders and travelers between east and
Friday, June 1st, 2012
aperitif italy
 Customary Drinks Before Meals in Italy   The spritz: a common aperitif in Italy Ph. depositphoto/happyalex   As coffee time, which is one of the main after-lunch ceremonies, in Italy the 'aperitivo' before the evening meal, is absolutely an adequate and enjoyed tradition by the many.   This practice dates way back in the centuries, since the Romans. As a matter of fact the word: Aperitivo, derives from the Latin "aperire" meaning: to begin, or to open. Its purpose
Friday, June 1st, 2012
A "Made In Italy" Label for Organic Foods Two out three Italians (68 %) would consume organic foods if they were guaranteed to be labeled "Made in Italy." It's the connection of the territory to it's local products that is of high priority to those buying biological products - Coldiretti (national confederation for Italian farmers founded in 1944)- this shows environmental sensibility and concerns in the deduction of pollution that transportations of long distances account for. "Today more
Friday, June 1st, 2012
PIZZA   OK, I like American pizza once in a while - but Italian pizza is a very different thing. The establishments which specialize in pizzas are called "pizzeria" and often they have menus listing 20 or more types. In Italy, pizza is always made to order (with somebody in the kitchen kneading the dough for the individual pizzas), usually cooked in a wood oven, and has a very thin crust - not oily at all. No where in Italy is pizza an industrial product, frozen and then popped into an
Friday, June 1st, 2012
Sage Thyme It's difficult to imagine Italian cuisine without the distinct flavor of fresh herbs. Indeed, the mere thought of Italian cooking brings to mind the aroma and taste of basil, oregano, rosemary, and garlic. Planting and cultivating your own herb garden is simple, and will provide you with your own steady supply of fresh herbs for use in your kitchen. Basil Basil is an essential herb in Italian cooking. Crushed basil leaves Basil plant combined with oil, garlic, and pine nuts
Friday, June 1st, 2012
Sensual Love, Exciting venereal desire, provocative... Substances used to increase sexual desire...Drugs or food that arouses sexual pleasure Fo-Ti-Tieng Origin: China Aphrodisiac Benefits: Relaxation, sexual stimulant -Known as the 'long life' elixir -Research indicates that this herb contains an alkaloid that has a rejuvenating effect on the nerves, brain cells and endocrine glands. Ginseng for Men & Women Plant Name: Panax ginseng Aphrodisiac Benefits: increases sex-related