Balsamic Vinegar, derived from the Latin word balsamum, has always been legendary around Italy. In fact, “balsamum” refers to, or is loosely translated as s “an aromatic resin capable of having… [Read More]
Clams; vongole veraci, small clams with a pair of tiny “horns” on the meat.
The word most commonly used in Campania and in Calabria to describe thin spaghetti.
Long corer used to make a cylindrical hollow in zucchini so that they can be stuffed.
Wrapped in vine leaves.
Dried, homemade pasta from Genova.
Ring-shaped pasta filled with salami, mozzarella, and hard-boiled egg.
Roman dish served in the spring containing braised fresh peas, fava beans, artichokes, and possibly bacon (guanciale).
Tuscan dessert wine, with a nutty-caramel flavor and a deep golden color, traditionally served with cantucci.