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]
Bottled (all’origine implies at the source).
Stuffed; to fill.
To coat with breadcrumbs.
To knead, as dough.
An Apulian vegetable dish consisting of puréed fava beans and sautéed chicory drizzled with olive oil.
Endive; invidia riccia and scarola (curly and broad-leafed escarole), invidia belga (Belgian endive, also called insalata belga or cicoria di Bruxelles); see also cicoria, radicchio.
Calabrian sausage made from the meat, liver, lungs, and lard of pork.