Food

Prosciutto done right: process, quality and passion

Ah, prosciutto - that lovely, pink hued, paper-thin sliced meat that has delighted Italy’s residents for at least 3,000 years. Perhaps not as...

Brighten your Winter day: roasted cauliflower and kale soup

Cauliflower is having a moment, a big moment. Soon after the low-carb diet lovers discovered you could use spiralized zucchini as a stand-in for...

Espresso and nutella biscotti

Try to imagine a time without freezers, fridges, or canned food and we can begin to understand how cooking methods became not only popular but...

It’s Official: World Heritage Status for Pizza Napoletana

On the 7th of December, pizza Napoletana made it into the UNESCO Intangible Heritage List. A huge success for Italy, but also a huge success for the...

Homemade gifts from an Italian kitchen

The holidays are here! If the thought of going to a crowded mall or buying yet another gift card leaves you stressed or depressed, consider making a...

Nduja Style salami

Nduja, pronounced “an-du-ra” or “an-du-ya” depending where you are in Italy, originates from a Calabrian village called Spilinga, the original home...

Bagna Cauda Day, where everything is allowed

This is a day when you are not ashamed to smell like garlic: you’re, in fact, almost proud of it. This is the day when you are allowed to go to work...

Fall in love with farro

When I first started making farro, I would have to make a special trip to our not-so-local Italian market to purchase it. It was a labor of love...

Pasta con la broccola, pasta with cauliflower

A while back, we were invited to Windsor, Ontario, to meet Nonna Gina and her family who were gracious enough to share a couple of family favourite...

A Little “Eataly” in Los Angeles: Italy's most notorious food hall lands on the West Coast

Eataly has officially opened the doors of its first West Coast location in Los Angeles, inside the Westfield Century City Mall, near Beverly Hills...

Cacio e Pepe Los Angeles (via Rome)

Cacio e Pepe is probably the most famous, simplest, and most controversial dish of Rome's cuisine. I've seen numerous recipes claiming to be the...

Brodo - Homemade Chicken Broth

The first few days of chilly weather are a gentle nudge to put a pot of homemade brodo on the stove! I love when my family comes home and...

Supporting the UNESCO candidature of the Neapolitan pizza making art

The event Tu Vuò fa’ il Napoletano - Facce da Pizza landed in the USA. The first of the three gatherings in support to the candidature of the...

Do you really know everything about pasta?

No! Not another article about Italy and pasta, I hear you crying. Worry not, this time we’re going to tackle the “pasta issue” from an entirely...

Chestnut flour: Tuscany simple treasure 

I am just back from a trip to my little home in Montalcino, in Tuscany where the long, hot summer has come to a close. There was finally a chill in...

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