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…am sure you did and, if you like cooking, you probably noticed it directly, too. In a recent article from La Cucina Italiana, food expert Alessandro Di Flaviano explained why…

…of seawater. Dr. Russell’s 1753 publication, A Dissertation Concerning the Use of Sea Water in Diseases of the Glands, played a key role in promoting the medicinal properties of seawater,…

…Como, who served as the chef to Ludovico Trevisan, the Patriarch of Aquileia. In this seminal work, the dish is referred to as caso in patellecte, which translates to “cheese…

…cookies bear a distinct resemblance to Sicily’s famous Biscotti di Regina, but they are made with olive oil and perfumed with Nero d’Avola wine. A hint of cinnamon and white…

…various designs, making it perfect for both functional and decorative ceramic works. One of its most distinctive features is its resistance to freezing temperatures, attributed to its high granitic content. This…

…essential for generating electricity. Volta disagreed, proposing instead that electricity could be produced by the contact of different metals. To prove his theory, Volta created the “pile,” or voltaic pile,…

…can be used for cooking and eating, generally fior di latte is found on pizza, mozzarella in carrozza, or even in a pasta dish. Cow’s milk cheese is lower in…

…we do at L’Italo-Americano newspaper is directly related to our mission and in that same respect, all features and aspects of our website will also aid us in achieving that…

…take a break from beach games with summer friends, or the reason for an after-dinner walk with our grandparents, who would treat us, for sure, to a big cone with…

…differences may exist from one producer to the other: type 00 is typically compared to American cake flour due to its fine texture, but it has a higher protein content,…