Espresso is an artisanal drink, intertwined with the maker, requiring skill, patience, and passion. This concept is at odds with modern society, which is why finding authentic Italian espresso is so hard these days. In America, espresso is a recent immigrant who hasn’t quite assimilated and isn’t quite determined to retain its identity. But who has the time? Who really cares? There are a few factors that contribute to the problem. This is indeed a… [Read More]
Ancient Romans developed cheese-making into a precise art using many of the skills from earlier times. The Romans understood that varying cures and treatments infused their cheese with unique flavors. They were also the first to develop the aging process, providing the cheese with an even more complex set of flavors. Romans invented the caseale, or cheese kitchen, to hone their skills. The process of smoking cheeses also originated in Ancient Rome. Knowledge of cheese-making skills… [Read More]
Squid, very often breaded and fried and served with tomato sauce, but also stewed or grilled and served with olive oil and lemon. The ink of the squid is used as a coloring and flavoring for pastas, risotto, and other dishes. Calamaretti are tiny squid often confused with seppie or cuttlefish.
Originally a southern cheese made with ewe’s milk and pressed into a wicker basket. Today the term is generally used to refer to any cheese made with the same technique.
Sicilian vegetable dish made with eggplant, tomatoes, peppers, chili peppers, vinegar and onions.
An extremely thin, crisp Sardinian bread, that looks like thin “music paper.”
Small squid-like sea creature, usually grilled then served cold in a vinegar marinade.