Italian folk legends maintain that the ideal habitat for an olive tree has five true characteristics: sun, stone, drought, silence and solitude. It is no wonder that olive oil has achieved such a special place in the collective Mediterranean heart. This special oil has distinct properties, both nutritional and salutary. According to La Cucina Italian, olive oil is the most digestible edible fat. Other beneficial characteristics include increasing the assimilation of vitamins A, D, and… [Read More]
Hollandaise, or simply Dutch.
Fruity green extra virgin olive oil produced in the Chianti area from Frantoio, Leccino, Moraiolo, and Olivastra olives.
A social drink from the Veneto region; a small glass of white wine.
Ear-shaped pasta (orecchie in Italian means “ears”) made of durum flour and water. Their thumb-sized indentations makes them ideal for rich sauces.
A drink made of water, malted barley or almonds, and orange water.
Braised veal shanks. The meat is first browned, then cooked with vegetables and aromatic herbs until it is extremely tender and falls off the bones. The marrow is the most delicious and prized part, it can be scooped out with a teaspoon; often served with risotto.
Gnocchi all’Ossolana are small boiled potatoes that are cooked in butter and garlic and accompanied by a meat sauce and cheese.
The whole category for sheep and goat meat.