“Beautiful Country.” A soft, mild Lombardian cow’s milk cheese created in 1929 and named after a beloved children’s book.
Blue trout, usually cooked in white wine and vinegar, which reacts chemically with the fish’s skin to color it blue. Typical of Trentino Alto Adige.
Grilled over an open fire or coals.
Balsamic vinegar, the best coming traditionally from Modena. It is made from a cooked grape must known as saba, then aged for several years, with some vinegars dating back a… [Read More]
Egg white, used in making fluffy desserts.
Fruit and nut buns, from Bolzano.
“Silk stockings,” a Piedmontese dish of pig’s feet in batter, fried in butter.
Fresh blood sausage.