La Buona Tavola

When mold becomes tasty: Gorgonzola and its creamy note of spiciness

Let’s not mistake Gorgonzola with blue cheese or Roquefort which , in spite of being its moldy cousins , are much different . Gorgonzola has gone a...

Montalcino: the land of honey

Montalcino may be best known for its splendid Brunello but buzzing across its rolling hills are amazing honeybees silently working their magic...

Ligurian pride: focaccia!

Flour , water, salt and yeast , yet it’s not bread... The focaccia Genovese is a unique delicacy The word comes from the Latin “focus,” that is ,...

Buy well, buy genuine protected Italian: choose DOP products!

Italy is the European country with the largest number of food and wine excellences : we boast 168 products meeting the strict regulations of DOP,...

Don’t say it’s only salt: Trapani unrefined salt, a protected product

Greyish in color, rich in magnesium and potassium , but poor in sodium chloride , Trapani unrefined salt is still gathered by hand , as it was in the...

Celebrating Carnevale with frappe

Carnevale in all of Italy is like Mardi Gras to New Orleans. What you may not know is that both of these hugely popular festivals represent a last...

The Tradition of Baccalà

Salted cod, known as ‘baccalà’ in Italian, is a fish that has enjoyed extreme popularity in much of the Mediterranean. You would think such a staple...

Su filindeu: a pasta so rare it’s at risk of disappearing

This is the story of a dish whose origin is rooted in people’s own heritage and centennial tradition. It is the story of a dish that was born to be...

Uova del diavolo: eggs with tomatoes and onions

“Alla gloria di Dio, ci’a racommando a papà mio” is what my mom says every time she makes this dish – an Italian tradition of sending a salute to a...

Did Italian orecchiette use to speak French?

This popular pasta shape typical of Salento and usually served with turnip greens or rabbit ragout sauce may have originated in France where , during...

Speck, the “Italian smokey that comes from the mountains,” gastronomic expression born from the meeting between Mediterranean and North European traditions

This aromatic and smokey cold cut , whose name betrays its Alto Adige origins ( speck means “ lard ” in German ), is largely unknown outside of Italy...

Checkmate to bad olive oil: here are some simple rules to recognize a quality extra virgin

First of all , always go for dark bottles that protect their content from light and avoid its oxidation . Labels should give us basic information:...

Potato pizza and rosemary

I don’t think there is another food in the world that has reached the popularity or stretched the imagination as much as pizza. Let’s not get into...

It’s Not Just Pizza Anymore!

Did you know the United Nations considers pizza Napoletana a cultural heritage? In December 2017, the Art of the Neapolitan Pizzaiuolo, lovingly...

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...