La Buona Tavola

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

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. …

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 …

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 …

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 …

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 …

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, …

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 …

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 …

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 …