Guide to Italian Cheese

After the Roman Empire, a lot of the techniques of Italian Cheese making were largely abandoned,  they only survived in remote areas such  in the mountains or monasteries. Individual Italian states had developed their own their traditions which resulted in cheeses...

Spaghetti alla Amatriciana Sauce

Sugo all’amatriciana or alla matriciana is a mouth watering traditional Italian pasta dish based on guanciale ( pork cheek),tomato and  pecorino cheese. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana...

Italian Honey

“Miele” in Italian, honey is vastly popular throughout Italy.  Especially in tea, desserts, and pairing with assorted cheeses and fruits, one can find honey on the table from the antipasti, to dessert. Flavors and production can vary greatly within the 20...

Parmigiano-Reggiano

Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese. The name “Parmesan” is often used generically for various imitations of this cheese, although European jurisprudence forbids this. It is named after the producing areas, which comprise...

Italian Salami

Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among Southern European peasants because it stores at room temperature for up to 40 days once cut, potentially supplementing a meager...

Piadina Romagnola

Piadina is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are...