La Buona Tavola

It seems its name has very ancient origins, probably rooted in the Latin word mortarium, indicating the mortar used to ground pork meat.  Originally, its production area went from Lazio to modern Romagna, where acorn-rich woods provided a perfect living …

Red wine has always been a staple in our house.  Growing up, there was the omnipresent Chianti bottle which held wine that was less than stellar but became awesome candle holders for my dorm room when the wine was finished.  …

Have you ever heard of “struffoli?” They are deep fried morsels of dough that expand as they cook. Have you ever tasted “struffoli?” After they are fried they get bathed in warm honey and adorned with sprinkles and some orange …

Bottarga is nothing more than the dried and naturally processed eggs of tuna fish and mullet. It is an exceptionally delicious product, rich in proteins, typical of Sardinia, Sicily and of the southern area of Maremma, near Orbetello. As it …

Pantelleria’s capers are unique in the world and are known for their intense aroma, caused by a protein present in the island’s volcanic soil. They are dark green in color, rich in vitamins and minerals, have a very low fat …

So you may read this and, like my husband, wonder what would possess someone to roam ditches and pastures for asparagus when you can find locally grown spears in all the stores. Fair enough. But try it and you will …

The Alba White Truffle  is an old acquaintance of mine. Actually, is much more than that, is a real childhood friend. Born and bred on the luscious hills of Piemonte, with the silvery peaks of Monviso and Bisalta just outside …

Wild chestnuts have been known to Man since the times of ancient Greece. Xenophon, Virgil, Apicius and Galen all exalted their nutritional properties and their flavor.   However, it was the chef of Carlo Emanuele I, Duke of Savoia, who invented …

Its simple name evokes history, ancient history …. and we’re not mistaken thinking that. Biroldo is a Slow Food protected cold cut, a product of Tuscan tradition, almost impossible to find nowadays. It’s made with the pig’s lesser parts like …

Lunigiana is a historical area nestled between Tuscany and Romagna that always survived on agriculture, a characteristic from which it inherits all of its traditional cuisine. Typical of this land is a sort of flat bread, testarolo, still cooked using …