Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
In Italy the Prickly pear plant grows luxuriant in Sardinia, Sicily, Calabria, Puglia, Lazio and even Liguria. What about its fruits? They are packed with vitamins, especially vitamin C, and minerals,…
Bottarga di Muggine, aka Bottarga, it is basically salted and dried mullet roe eggs and is often referred to as the “poor man’s caviar or as the gold of the…
We all know about using lemon juice, zest, peel, slices and preserved lemons in the kitchen, but what about the leaves? Although often overlooked, lemon leaves have a refined and…
Some useful kitchen tips The rinds of some hard Italian cheese such as Parmigiano Reggiano, Grana Padano and Pecorino Romano, add depth flavour to food such as soups, ragu, risottos, broth…
Broccoli is a delicious and versatile vegetable packed with nutrients, though too often we simply discard the stalks once the florets have been removed. You could use them in a stock…
