Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients,… [Read More]
Rarely is there an Italian meal that does not include bread. Ancient tools and ovens provide proof that man has been making breads for thousands of years. Like many other… [Read More]
Long, slightly square handmade spaghetti most commonly served with amatriciana sauce.
Crisp, black pepper-laced, pretzel-shaped snacks made in southern Italy. There are sweet versions where sugar and cinnamon are added to the batter.
Small egg-pasta bow-ties used in soup.
A Pugliese cured-tuna salami.
Lamb liver rolled in caul fat, tied, then roasted; usually flavored with parsley or garlic.
Rustic tagliatelle made of durum flour and eggs, then cut with a special tool, called troccolo, which looks like a grooved rolling pin. Usually served with meat sauces.