The point of departure for many Italian recipes is a soffritto, a fine chopping of fragrant herbs and earthy vegetables sautéed in a...

A chapter post from our book Udderly Italian: A Culinary and Cultural Taste of Regional Italian Cheese Available on Amazon. ITALIAN...

Over the years we’ve realized that some of our clients, customers and even some friends only have a vague notion of how we do what we do....

Although charcuterie (shaar·koo·tr·ee) is a French word, the practice of eating cured meats dates back to ancient Rome. Now a popular...

In the distant past it was a common belief that East of Asia Eden could be found. Countless merchant ships relentlessly searched for a...

In our new book two of Italy’s most iconic ingredients, rosemary and red wine, take center stage to connect the culinary and cultural...

You think you know Italy. You’ve traveled to Rome, Venice and Florence. You’ve been to Siena, Cinque Terre, the Amalfi coast, Como and...

1 lb Russet potatoes, peeled and cut into medium cubes 1 lb green beans, trimmed and halved crosswise 1 lb La Bella Angiolina Trofiette...

In Italy, various food designations such as (DOP), Denominazione di Origine Protetta and (IGP) designation Indicazione Geografica...

Arguably the most popular pasta shape in the world, spaghetti are the strands against which all other pasta is measured. Pasta purists...