Cured meats have long been a staple in La Cucina Italiana. Historically, there was a need to develop methods of preserving the meat of freshly slaughtered animals. First and foremost, all… [Read More]
(pl.) Short broad strips of pasta made from chickpea or spelt flour; nickname for lasagna.
Literally, “little mice”; small gnocchi.
Ligurian focaccia created by Admiral Andrea Doria. Sardenaira is topped with tomatoes, onions, basil, garlic, olives, capers, and anchovies.
Described in some cookbooks as a sweet bun and found in many regions, spongata dates from Ancient Rome, where it was born as an unleavened pastry dough filled with honey…. [Read More]
A black or brown, scaly root used in numerous ways around the kitchen. Scremato
Uova, scrambled eggs.
The Calabrese version of lasagne, sagne chine are stuffed with a combination of ground pork, fresh peas, diced mozzarella, mushrooms, artichokes, and sliced hard-boiled eggs.