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]
Ligurian fresh soft cow’s, goat’s or ewe’s milk cheese lightly ripened.
Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.
Blue-veined cow’s or goat’s milk cheese made along the Italy-France border
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.