Balsamic Vinegar, derived from the Latin word balsamum, has always been legendary around Italy. In fact, “balsamum” refers to, or is loosely translated as s “an aromatic resin capable of having… [Read More]
Rarely is there an Italian meal that does not include bread. Ancient tools and ovens provide proof that man has been making breads for thousands of years. Like many other… [Read More]
Thick spaghetti made with whole wheat or buckwheat flour.
Cabbage and vegetable soup, from Piedmont.
Tuscan raisin-anise cake.
Dried salt cured cod beaten into a thick cream
Warbler, a game bird. Also, a Sicilian stuffed eggplant dish.
A dish common to Val d’Aosta consisting of ground almonds, almond milk, melted lard, and sugar. Older versions tended to be more savory, with the inclusion of chicken.
Strong Piedmontese cow’s milk cheese.