Piennolo Yellow Tomato from Vesuvio
Pomodorini Gialli del Piennolo also known as the Gold of Vesuvius. Both red and yellow Piennolo tomatoes are in fact considered unique because they grow only in the area of…
Italian Home Cook
Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
Pomodorini Gialli del Piennolo also known as the Gold of Vesuvius. Both red and yellow Piennolo tomatoes are in fact considered unique because they grow only in the area of…
Purple Carrots, Carote Viola, in Italy are also known as ‘carrots from Polignano’, a seaside town in Puglia, southern Italy, and also from Viterbo, a town in Lazio, central Italy,…
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…
