Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients, desserts in earlier times were very plain. Sugar wasn’t introduced until the Middle Ages and chocolate came to Italy in the 16th century. Different desserts were born for different reasons in Italy. Some dry cookie-like desserts were thought to be made for sailors who needed… [Read More]
Rarely is there an Italian meal that does not include bread. Ancient tools and ovens provide proof that man has been making breads for thousands of years. Like many other foods, ancient Romans took the art of bread- making to a higher level. In addition to enhancing the milling techniques of wheat, the Romans also were the first to produce flour, which could be baked into white bread. Rome even opened a baking school in… [Read More]
A type of non-sweet pudding, made from egg, milk, cheese, onion, and spices.
Tramezzino is the Italian name for sandwich, created by the fascist regime to replace the foreign expression. The word tramezzino means “in the middle” and it refers to the ingredients that are placed between the two bread slices. Typically, tramezzini are triangular- shaped and are stuffed with cold cuts, tuna, or vegetables.
(1) Truffle, the tuber; (2) A chocolate ice cream dessert molded into the shape of a truffle, and covered in chocolate.
Long pasta, similar to linguine.
White truffle from the small town of Alba, in the province of Cuneo.
Black truffle from the town of Norcia, in the province of Perugia.
Small egg-pasta bow-ties used in soup.