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Tidbits

Tidbits of information about Italian cuisine traditions, places, customs and ingredients.

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 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…

Agretti, Italian Monk’s Beard Vegetable

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,…

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