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]
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.
A light table wine (i.e., the type of bottle brought on picnics).
Literally, “little cases” or “purses”; meat rolls filled with parsley, garlic, egg, cheese, and bread crumbs.
Goat prosciutto, sliced by hand with a long blade (as if playing a violin).
Vanilla-flavored sugar used in baking and sold in little envelopes.
Clams; vongole veraci, small clams with a pair of tiny “horns” on the meat.