You know the rule: No cheese on pasta with seafood. Italians are serious about this rule. That’s why, for example, linguine alle vongole (with clams) never gets cheese. The Parmigiano would compete with or overpower the delicate seafood flavors. Sure you can ask the waiter to sprinkle some on, but if he is Italian, he will either refuse to do so or will do so with a smile on his face, whilst inside he will… [Read More]
Duh! So simple, so obvious, so right under my nose, but I remained oblivious. Yes, I could be talking about almost any part of my life, but in this case, of course, I’m talking about pasta. I recently visited the quaint, perfect, and charming Osteria Monti in Rome. It features the cuisine of Le Marche, the province northeast of Lazio: La Cucina Marcheggiana, as they say. And there I again realized, over a delectable bowl… [Read More]
One of the funnier cartoons I’ve seen in a long time. From The New Yorker, via Fred Federici.
Bucatini cacio e pepe is regarded as one of the most simple, yet satisfying Italian dishes. It typically contains only a few ingredients: pasta, pecorino cheese and black pepper. This dish originated in Rome, where it remains popular today. It is said that it is typical of northern Italy to prefer fresh pasta, and in the south the dried variety is more popular. For Rome however, the city strikes a balance between the two varieties…. [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]
Cow’s and goat’s milk cheese from Bergamo.
“Sweet milk.” A soft blue-veined cheese similar to Gorgonzola.
Smooth, soft white cheese originally from milk of water buffalo (bufala), though cow’s milk fior di latte may also use the name. It is rubbery when fresh, eaten the same day. When older it is firmer, a good melting cheese for pizza and lasagna.
Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.
Emilian granular cheese.