Guanciale, Italian Cured Pork Jowl
Guanciale is a cut of meat, later transformed into cured meat, typical of Central and part of Southern Italy, but it finds its greatest fame in the town of Amatrice,…
How To Use The Dark Green Part of Leek
The dark green part of the leek is often discarded because it is usually quite tough. You can however give it a second life in the kitchen, not only does…
Mantecatura, the Italian way to get creaminess to Risotti and Pasta
Mantecatura, comes from the Italian verb ‘mantecare‘, namely the technique often used in risottos or pasta dishes or gnocchi that call for creaminess, getting a homogeneous and smooth mixture by…
How to Re-Use Cooking Water
Don’t throw away the water in which you cook pasta, rice, vegetables and the likes: you can use it again and give it a second life right in your kitchen…
‘Nduja, the Calabrian Spicy Spreadable Salami Paste
Nduja, pronounced [ˈnduːja] or n-doo-ea, is a spicy spreadable salami paste traditionally produced in the small Calabrian town of Spilinga. Calabria in general is famous for its extremely spicy cuisine.It…