La Buona Tavola

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 …

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 …

Sardinia is Italy’s second largest island, and like so many islands, its culture has developed in relative isolation from the surrounding land masses.  In the case of Sardinia this holds especially true for its cuisine.  Along with a multitude of …

Tiella A Tiella is a layered vegetable dish often containing tomatoes, potatoes, and zucchini that is popular in southern Italy and baked in an earthenware dish. I make a type of Tiella that is a little different, and that varies …

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

La pajata is the cooked intestines of unweaned calves and is considered one of the most important dishes of Rome’s tradition.   After what happened with the mad cow disease 14 years ago and the ban introduced by the European …

The weather is starting to warm up, so why not think about refreshing drinks that double as digestivi and dessert?  The Negroni, first made by Florentine barman Fosco Scarselli, is the quintessential aperitivo – one part gin, one part Italian …

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 …

Even if the ancient fishing culture of the Venetian lagoon, like most of Italy’s maritime regions, has been forced to give way to importing some of its supply from elsewhere, Venice and seafood are inseparable. How could it be otherwise …

Rossella invites Nonna Romana Sciddurlo, originally from Mola di Bari (Puglia), to prepare a classic recipe: Frittelle – Panzerotti.