Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
š„ Soffritto: The Flavour Base of Italian Cooking If thereās one smell that instantly says āItalian kitchen,ā itās soffritto!A simple yet brilliant mix of finely chopped carrot, celery, and onion,…
Cime di Rapa aka Broccoli Rabe, Turnip Greens or Rapini, a vegetable eaten in spring/summer in different parts of Italy, especially in Central and Southern Italy where they are called…
Artichoke was already known since ancient times to be among the valuable vegetables for refined lunches, considered a very high income crop in addition to having high nutritional qualities. In…
Semi-hard whole raw cow’s milk cheese, straw yellow colour and thin rind. Aged on wooden boards, wrapped in hay, wild herbs and flowers from the mountain pastures of the mountain…
Lampascioni ( Lam-pa-sho-nee ) are very common bulbs in the areas of Southern Italy and they grown mainly in Apulia and Basilicata, They belong to the same family as garlic,…
