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]
Chestnuts boiled and flavored with fennel or bay leaves.
Large white kidney beans.
“Mixed boil.” A dish of boiled meats and vegetables in broth, often served with a salsa verde of basil, olive oil, garlic and walnuts. Although a homestyle dish, this can… [Read More]
A general term for any fish soup or chowder.
Smyra fig or prickly pear.
Piedmontese lard bread.
Large Emilia-Romagna savory crêpes.
“Hole” or “small space,” a term is used in Tuscany to refer to a typical cellar trattoria.