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,…
Italian Home Cook
Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
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,…
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, 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…
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…
Monk’s Beard, Agretti or Barba del Frate in Italian, is a typical Mediterranean plant with thin long leafy bright green similar to pine needles, only longer, or even to samphire,…
