You know the rule: No cheese on pasta with seafood. Italians are serious about this rule. That’s why, for example, linguine alle vongole (with clams) never gets cheese. The Parmigiano… [Read More]
Duh! So simple, so obvious, so right under my nose, but I remained oblivious. Yes, I could be talking about almost any part of my life, but in this case,… [Read More]
One of the funnier cartoons I’ve seen in a long time. From The New Yorker, via Fred Federici.
Bucatini cacio e pepe is regarded as one of the most simple, yet satisfying Italian dishes. It typically contains only a few ingredients: pasta, pecorino cheese and black pepper. This… [Read More]
Ancient Romans developed cheese-making into a precise art using many of the skills from earlier times. The Romans understood that varying cures and treatments infused their cheese with unique flavors…. [Read More]
A DOP cheese produced in Urbino. It is made from sheep’s milk and aged for one 20 to 30 days.
Strong Lombardian blue-veined cow’s milk cheese, made in and around the town of Gorgonzola.
Small cow’s milk cheese, pear-shaped and typical of the southern regions of Italy.
Sheep milk cheese.
Sharp, blue-veined, cow’s milk cheese named after the town where it is made in the region of Piedmont.