Italian Food

Porcini
Thursday, October 30TH, 2014 by
Funghi Porcini   In the vast culinary world of edible mushrooms, only one can be called king. What Italians affectionately call the Porcini (the piglets) is a ruling class of the delicious fungi. The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled...
Taste of Italy
Tuesday, October 21TH, 2014 by Francesca Bezzone
  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 ...
Olive Oil: From Branch to Bottle
Saturday, October 04TH, 2014 by
  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...
Olives
Saturday, October 04TH, 2014 by
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...
Olive Oil
Saturday, October 04TH, 2014 by
      Olive oil 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...
Mortadella di Bologna
Sunday, September 28TH, 2014 by
  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....
Italian Regional Food: the Centre
Friday, September 19TH, 2014 by
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...
Italian Regional Food: the South
Friday, September 19TH, 2014 by
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....
Italian Regional Food: the North
Thursday, September 18TH, 2014 by
  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...
How to cook Pizza at Home
Saturday, September 13TH, 2014 by
  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...

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