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]
Shallot; green onion.
Shank of veal or pork, often roasted, though also braised.
Literally “little seeds”; small pasta for soup resembling literal meaning.
Egg pasta similar to tagliolini.
A shop dedicated only to the retail of cold cuts and cured meats.
Literally “nun’s sighs”; cookies made from chocolate-covered almond or hazelnut paste (Sicily and Sardinia).
One of the most beloved plastic curd cheeses, scamorza is an ivory-colored cheese, made with sheep’s or cow’s milk, cinched with a string, giving it a characteristic pear shape. Scamorza… [Read More]
Literally, “little boots”; small, curving pasta tubes.
This cephalopod (called cuttlefish in Italian) is a close cousin to the squid, or calamare. Seppia and squid can be used almost interchangeably in cooking. Cuttlefish meat is generally more… [Read More]