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]
Piedmontese pork sausage preserved in fat.
Soffritto is a combination of vegetables — carrots, onions, celery, and garlic — that are chopped and slowly cooked in butter, olive oil, or lard until they wilt and become… [Read More]
Pasta pie baked with tomato and broccoli.
In a mushroom sauce.
Grooved pasta from Basilicata made only with flour and water.
Top-quality DOP pork salami produced in the village of Varzi.
Tiny “crackers” for soup.