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]
The practice of wiping one’s plate with a piece of bread in order to soak up any remaining sauce. (Note
An ice cream, similar to chocolate chip, in which the chocolate is said to resemble the eggs in the soup, stracciatella all’ romana.
Umbrian pastry served on New Year’s Day; stuffed with walnuts, apples, wine-soaked almonds, and figs. Serpentone looks like a coiled snake.
Small balls of fried pasta held together with honey and decorated with candied fruit.
Pasta from Trentino-Alto Adige; filled with sauerkraut, cheese, herbs, and potatoes.
Egg-drop broth, where the eggs supposedly resemble “stracci,” meaning “rags.”