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]
Long, think, ladyfinger cookies with an airy, delicate bite. Savoiardi measure about three inches long, 3/4-inch wide and 1/2-inch tall, ballooning outward slightly at both ends. A thin layer of… [Read More]
Sweet fried ravioli stuffed with Pecorino and grated orange or lemon zest; typically served with warm honey.
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.