Balsamic Vinegar, derived from the Latin word balsamum, has always been legendary around Italy. In fact, “balsamum” refers to, or is loosely translated as s “an aromatic resin capable of having… [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… [Read More]
Alto-Adige brown rye bread, similar to those in Austria and Germany.
Woods; fruits of the forest.
Pudding, both savory and sweet.
Fava beans shelled and cooked fresh or dried and reconstituted in water.
“Lady’s mouth,” sponge cake.
Ligurian stew made with stockfish, potatoes and olive oil.