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,… [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]
Small rolled pasta from the region of Liguria made with water, salt, and flour. The dough is kneaded by hand for ten minutes, then cut into tiny pea-size bits and… [Read More]
A type of non-sweet pudding, made from egg, milk, cheese, onion, and spices.
Small rings of pasta filled with meat; generally found in broth, but sometimes served topped with a sauce.
Trout; trota iridea, rainbow trout; trota salmonata, a pink fleshed trout.
(1) Truffle, the tuber; (2) A chocolate ice cream dessert molded into the shape of a truffle, and covered in chocolate.
Large, triangle-shaped pasta filled with ricotta, grana padano, eggs, parsley, and a hint of nutmeg. Usually served before Christmas because they do not contain meat. Tortelloni can also be stuffed… [Read More]
Puff pastry for noodles.
Large tubes of pasta, typically stuffed and ultimately placed in the oven for baking.