Ah, radicchio… You are definitely not a common ingredient in American cooking, but your stem roots back all the way to ancient times. Think the Roman scholar Pliny the Elder (23-79 A.D.), who was the first to write about... Read More »
Mmmmmmmm, Parmigiano Reggiano. Need I say more. This Italian cheese, a.k.a: formaggio, is one of my absolute favorites. That salty, yet slightly creamy taste; just a little can go a long way. Or as in this week’s Sunday... Read More »
White beans are the winner! If there were a contest to see what type of food can taste good in pasta AND be healthy for you…ding, ding, ding---white beans, or as Italians call them Fagioli Bianchi, win! In most... Read More »
Poor misunderstood anchovies. In America if you ask for a pizza with anchovies most people would crinkle their noses at you. Go ahead, at your next family/friend gathering suggest ordering anchovies on your pizza pie and... Read More »
Ok, pistachios are old. First archaeological findings date to the Paleolithic era and it is highly assumed that the first authentic historical data about edible nuts was, in fact, the pistachio. Thought to be from the Middle... Read More »
Ah mozzarella! One of my favorite types of cheese. Those round mounds of cheese in a bowl all by their lonesome are enough to get my mouth watering. I have often wondered how such a divine cheese was thought up, other than... Read More »
I found this interesting bit of information while researching asparagus in Italian cooking, so I must share. It is an expression used by the Romans when they wanted to get something done quickly so they said, “Velocium quam... Read More »
Mint in Italian cooking. Yes, I said mint, and yes, in Italian cooking. Problem is that in America “mint” is usually a taste that is associated with toothpaste, mouthwash, gum, breath fresheners and you can add to the... Read More »
Spaghetti con Pomodoro e Basilico (tomato and basil) is a simple Italian dish. Since tomatoes were first cultivated in the fertile land of Naples in the sixteenth century, tomatoes fully replaced the previously prevalent... Read More »
The addition of sardines to Italian pasta recipes can be traced to Palermo, the cultural capital of Sicily. These small, salty fish are no strangers to the shores of Sicily, as the region is washed by three seas, the Ionian,... Read More »
Benvenuti alla Guida Garrubbo! Join us as we share recipes, wine, stories, and all the good that comes from la cucina Italiana!
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