La Buona Tavola

Pastry Chef Giuseppe Manilia won the 2015 edition of Santarosa Conca Festival, the festival dedicated to sfogliatella, said to be created by a monk in 1700 in the Monastery of the basin of Marini. The national festival, called Santarosa Conca Festival, …

Before you hit the back button, this recipe is NOT made with tripe! Yes, I know this unpretentious offal strikes fear in the hearts of many. (It actually can be extremely tasty if prepared correctly but that is a topic …

Spezzatino, meaning “little bits of meat,” is Italian for stew, an infinitely more delicate description than our English counterpart. For the most part, an Italian braise is never pedestrian, but an intoxicating, gently simmered concoction of meat, wine, and aromatics. …

According to a research, the buffalo mozzarella is one of the healthiest food people can eat. Indeed, during digestion, it helps develop peptides that act on the intestinal cells causing an antioxidant effect.   According to professor Vito Corleto from …

Cartocci Siciliani are a typical pastry from Sicily usually filled with custard cream or ricotta cheese. Ingredients 1 Lb Flour “00”, if unavailable use All Purpose Flour, 1 Egg, 2 Oz Butter, 2 Oz Sugar, Zest of 1 lemon, 1 Bag of dry yeast, Lukewarm milk, …

Why on earth do we in America think sage is for sausages or Thanksgiving stuffing and, basta!? Ask me and I will tell you that sage is for summer — to make a protective and aromatic bed for fish on …

An important step has been taken in order to protect the traditional food products from the northern Valle d’Aosta region: indeed, thanks to a new high-tech labelling system introduced on an experimental basis, with half a million samples of controlled designation …

Meet Mamma Sicily: The Island’s best chef! Episode I of “You, Me & Sicily” created by Eszter Vajda and Alfred Zappala. For more episodes of You, Me& Sicily go to www.evazmediagroup.com

Parmigiano-Reggiano is the correct name for what most Americans, Canadians and those from the UK call by the name,” parmesan cheese”. Made from unpasteurized cow’s milk, this cheesy delight is not a creation of the Tuscan region. The cheese comes …

It would be difficult to overstate how important seafood culture is to Sicily. On a brief trip there from Calabria in 2007, my family and I disembarked from the ferry across the Messina strait too late for lunch—place after place …