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]
Envelopes or rolls of thinly sliced veal, pork or fish cooked with stuffing.
An Apulian vegetable dish consisting of puréed fava beans and sautéed chicory drizzled with olive oil.
Endive; invidia riccia and scarola (curly and broad-leafed escarole), invidia belga (Belgian endive, also called insalata belga or cicoria di Bruxelles); see also cicoria, radicchio.
Calabrian sausage made from the meat, liver, lungs, and lard of pork.
Tuscan vegetable and cornmeal soup.
General term for salami and sausages.
To knead, as dough.