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]
Banana, a fruit only imported into Italy since the end of World War II.
Yeast doughnuts, often filled with cream or chocolate.
Wild greens, used in salads or as a sautéed vegetable.
Small Mantuan bread roll or a cheese-and-ham stuffed ravioli from Friuli.
Gray mullet, whose dried roe sac is used to make bottarga.