Cured meats have long been a staple in La Cucina Italiana. Historically, there was a need to develop methods of preserving the meat of freshly slaughtered animals. First and foremost, all… [Read More]
A Sardinian soup made by layering rustic bread with sliced Pecorino. Meat broth is then added and the dish is baked until the broth is nearly all absorbed by the… [Read More]
Blood pudding, black pudding, blood sausage; sweet pudding made from pig’s blood and chocolate.
Chewy, handmade pasta from the Amalfi Coast often served with seafood sauces.
A thin, slightly curled pasta, usually handmade with water, eggs, and flour. In southern Italy the same name applies to gnocchi.
A grape syrup commonly produced in Emilia-Romagna by boiling and reducing white grape must. It is used to make thirst-quenching drinks as well as sweet toppings for desserts.
Pastry puffs, fritters.
Rice croquette made and sold in pizzerias; found all over Italy, but most popularly found in Rome. The word, which is Roman, comes from the French for surprise, and owes… [Read More]