Ingredients: History, Uses & More
It's great to find something in your market, but even the vegetable or spice you think you know all about can reserve some surprises. Or so I've discovered.
Pressing Olive Oil The Traditional Way
With a modern olive press the olives enter at one end, and the oil emerges from the other. Traditional presses are more labor intensive, but when carefully used give wonderful, richly aromatic olive oils. Francesco Nardi's press is one of the oldest in Tuscany, and his extravirgin olive oil is superb.
With a modern olive press the olives enter at one end, and the oil emerges from the other. Traditional presses are more labor intensive, but when carefully used give wonderful, richly aromatic olive oils. Francesco Nardi's press is one of the oldest in Tuscany, and his extravirgin olive oil is superb.
Cocomero, Anguria, Melone D'Acqua...
Watermelon is the most refreshing summer fruit. It's also quite healthy, and very low in calories. About watermelon in Italy and Italian watermelon recipes.
Watermelon is the most refreshing summer fruit. It's also quite healthy, and very low in calories. About watermelon in Italy and Italian watermelon recipes.
Susine & Prugne
Susine and prugne, plums in English (the English word "prune" now refers to dried plums, but used to be interchangeable with plum, while the Italian "Prugna" refers to the kind of plum that is dried to make prunes ("prugne secche" in Italian)) are the result of a happy accident: a cross-pollination between wild plums and cherries...
Susine and prugne, plums in English (the English word "prune" now refers to dried plums, but used to be interchangeable with plum, while the Italian "Prugna" refers to the kind of plum that is dried to make prunes ("prugne secche" in Italian)) are the result of a happy accident: a cross-pollination between wild plums and cherries...
Bottarga: How to Salt Fish Roe and What to Do With It
Bottarga is salted, cured fish roe that is traditionally sliced thinly or ground and sprinkled on seafood pasta dishes. Bottarga's flavor is the essence of the sea: Fishy, but not in a bad way, and very briny from the salt. A little tossed in with spaghetti and clam sauce or sprinkled over fresh beans instantly transports you to the seaside.
Bottarga is salted, cured fish roe that is traditionally sliced thinly or ground and sprinkled on seafood pasta dishes. Bottarga's flavor is the essence of the sea: Fishy, but not in a bad way, and very briny from the salt. A little tossed in with spaghetti and clam sauce or sprinkled over fresh beans instantly transports you to the seaside.
Lingua: Tongue
If you visit most any Italian market you're sure to see them in a butcher's case. Long, grainy skinned, perhaps spotted, and with a pronounced hump; there's no mistaking what they are: Tongue, probably beef, or if they're a little smaller, veal. As meats go they're inexpensive...
If you visit most any Italian market you're sure to see them in a butcher's case. Long, grainy skinned, perhaps spotted, and with a pronounced hump; there's no mistaking what they are: Tongue, probably beef, or if they're a little smaller, veal. As meats go they're inexpensive...
Broccoli: Not Quite the Prince of Winter
Pliny the Elder mentions something quite like broccoli, and Italians, especially Southerners, have been enjoying it ever since. And well they might: It's inexpensive, tasty, and quite versatile
Pliny the Elder mentions something quite like broccoli, and Italians, especially Southerners, have been enjoying it ever since. And well they might: It's inexpensive, tasty, and quite versatile
Cavolo Verza, or Savoy Cabbage
Cabbage is the quintessential Italian winter vegetable, and in the north the king of cabbages is Savoy Cabbage, or Cavolo Verza. It's good in soups, with rice or polenta, and is also an excellent side dish.
Cabbage is the quintessential Italian winter vegetable, and in the north the king of cabbages is Savoy Cabbage, or Cavolo Verza. It's good in soups, with rice or polenta, and is also an excellent side dish.
Fiori di Zucca or Zucchina:
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Lenticchie!
Lentils are extremely versatile and quite tasty. They're also a requirement on New Year's Eve in Italy, and delicious at any time.
Lentils are extremely versatile and quite tasty. They're also a requirement on New Year's Eve in Italy, and delicious at any time.
Fagioli:
Mention beans and many people think of winter dishes such as fagiuoli all'uccelletto (white beans cooked with garlic, sage, olive oil, tomato sauce, and, quite often, link sausages), which will stick to the ribs and keep the cold at bay. However they're harvested in summer and can be extraordinarily refreshing in hot weather too.
Mention beans and many people think of winter dishes such as fagiuoli all'uccelletto (white beans cooked with garlic, sage, olive oil, tomato sauce, and, quite often, link sausages), which will stick to the ribs and keep the cold at bay. However they're harvested in summer and can be extraordinarily refreshing in hot weather too.
Ceci!
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Fresh Tuna - Tonno Fresco
Fresh tuna is a wonderful treat, especially in the summer. About Italian tuna fishing traditions, and lots of tasty fresh tuna recipes.
Fresh tuna is a wonderful treat, especially in the summer. About Italian tuna fishing traditions, and lots of tasty fresh tuna recipes.
Aglio!
Italian cooking is less garlicky than many think, though it does play a vital roll in Italian kitchens, and there are some tremendous exceptions to this generalization.
Italian cooking is less garlicky than many think, though it does play a vital roll in Italian kitchens, and there are some tremendous exceptions to this generalization.
Olive Oil: A Couple of Tablespoons a Day Will Keep (Many) Doctors Away
Olive oil is quite healthy: It lowers bad cholesterol, has antioxidants that can prevent cancer and improve organ function, and may even protect from age-related dementia. In short, a food that could be sold in the pharmacy.
Olive oil is quite healthy: It lowers bad cholesterol, has antioxidants that can prevent cancer and improve organ function, and may even protect from age-related dementia. In short, a food that could be sold in the pharmacy.
Cavolo Nero:
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.
Baccalà
Baccalà is salt cod sold by the slab, and you might think it an unlikely food to get excited over. But you'd be wrong, because well-cooked baccalà is a delight: Firm, slightly chewy, and not at all fishy in flavor. But very good, and easy to prepare too.
Baccalà is salt cod sold by the slab, and you might think it an unlikely food to get excited over. But you'd be wrong, because well-cooked baccalà is a delight: Firm, slightly chewy, and not at all fishy in flavor. But very good, and easy to prepare too.
How To Select A Fish and Estimate Its Cooking Time
These's nothing worse than overripe fish. Here's how to avoid it, and how to estimate how long you should cook what you buy.
These's nothing worse than overripe fish. Here's how to avoid it, and how to estimate how long you should cook what you buy.
Cipolle, or Onions:
Onions are both herb and vegetable, and are fit for all seasons. About, purchasing, storage, and usage.
Onions are both herb and vegetable, and are fit for all seasons. About, purchasing, storage, and usage.
On Oil for Frying
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Asparagus: That's Asparagi
Asparagus is the quintessential spring vegetable: Background, preaparation and lots of recipes
Asparagus is the quintessential spring vegetable: Background, preaparation and lots of recipes
How Olive Oil is Pressed
Come November, if you take a drive out into the countryside in Tuscany or the other Central Italian regions, you'll see people spreading parachutes around the olive trees and climbing up into them to strip away the ripe olives with gloved hands. What happens next? The olives are carted off to the frantoio, or olive press, to make oil, Athena's great gift to humanity. Here's How.
Come November, if you take a drive out into the countryside in Tuscany or the other Central Italian regions, you'll see people spreading parachutes around the olive trees and climbing up into them to strip away the ripe olives with gloved hands. What happens next? The olives are carted off to the frantoio, or olive press, to make oil, Athena's great gift to humanity. Here's How.
Arance! (That's Oranges)
Oranges are one of the great bounties of winter: You can enjoy them as is, squeeze them, or cook with them, perparing everything from antipasti through sumptuous desserts.
Oranges are one of the great bounties of winter: You can enjoy them as is, squeeze them, or cook with them, perparing everything from antipasti through sumptuous desserts.
Andar Per Olio
If you visit Italy and drive out into the country, chances are you'll see many olive groves. COme fall the olives are harvested, and almost all are pressed to make olive oil. The best is extravergin, but there are many other grades as well, all of which have their uses. And even the best oil will fade quickly if it's not properly stored.
If you visit Italy and drive out into the country, chances are you'll see many olive groves. COme fall the olives are harvested, and almost all are pressed to make olive oil. The best is extravergin, but there are many other grades as well, all of which have their uses. And even the best oil will fade quickly if it's not properly stored.
Fresh Figs, Anyone?
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
Broccoli Raab, a wilder relative of broccoli
Broccoli raab (Brassica rapa var. cymosa), which are also known as cime di rapa in Italy, are a wilder member of the broccoli family with small, fairly loose florets... Information on purchasing and using it.
Broccoli raab (Brassica rapa var. cymosa), which are also known as cime di rapa in Italy, are a wilder member of the broccoli family with small, fairly loose florets... Information on purchasing and using it.
Cavolfiore: That's Cauliflower, A Winter Gift
Cauliflower: One of the most classic winter vegetables, which is both tasty and healthful, and quite capable of taking center stage.
Cauliflower: One of the most classic winter vegetables, which is both tasty and healthful, and quite capable of taking center stage.
Stretching Porcini
Stretching Porcini: On the subject of Porcini, which are ruinously expensive even in their dried form, especially outside of Italy, Sperozzo writes on the forum...
Stretching Porcini: On the subject of Porcini, which are ruinously expensive even in their dried form, especially outside of Italy, Sperozzo writes on the forum...
How to Dry Orange or Lemon Peel at Home
How to Dry Orange or Lemon Peel at Home: It's quite easy.
How to Dry Orange or Lemon Peel at Home: It's quite easy.
On Oil for Frying
Though recipes frequently call just for "oil for frying" (including those on this site), you should know that not all oils are equally suited to the task. Escoffier suggests lard...
Though recipes frequently call just for "oil for frying" (including those on this site), you should know that not all oils are equally suited to the task. Escoffier suggests lard...
How to Chop Up a Chicken
One of the easiest ways to save in a supermarket is to do the preparation yourself. Take chicken, for example: If you buy it cut up into serving-sized pieces it's going to cost significantly more than a whole chicken because the supermarket will pass on the cost of paying the person to cut up the chicken in the back room. The solution? Do it yourself.
One of the easiest ways to save in a supermarket is to do the preparation yourself. Take chicken, for example: If you buy it cut up into serving-sized pieces it's going to cost significantly more than a whole chicken because the supermarket will pass on the cost of paying the person to cut up the chicken in the back room. The solution? Do it yourself.
White Sauce: Besciamella
According to Pellegrino Artusi, a good béchamel sauce and a properly cooked meat sauce are the principal secrets of refined cooking...
According to Pellegrino Artusi, a good béchamel sauce and a properly cooked meat sauce are the principal secrets of refined cooking...
On cooking and serving pasta
When one lives in a country one tends to assume that the national dishes are served the same way beyond the national borders -- this is not necessarily the case when it comes to pasta. The major difference between pasta as it is served in Italy and pasta as it is served elsewhere is that for an Italian pasta is generally a first course, to be followed by a second course of some kind...
When one lives in a country one tends to assume that the national dishes are served the same way beyond the national borders -- this is not necessarily the case when it comes to pasta. The major difference between pasta as it is served in Italy and pasta as it is served elsewhere is that for an Italian pasta is generally a first course, to be followed by a second course of some kind...
Seppie: That's Cuttlefish, and means wonderful versatility
Cuttlefish are very common in Italian waters, and play an important part in everything from appetizers through elegant entrees.
Cuttlefish are very common in Italian waters, and play an important part in everything from appetizers through elegant entrees.
Testaroli
Testaroli are a specialty of the Lunigiana region, a wild, isolated valley that extends inland along the border between Tuscany and Liguria. They derive their name from the testo, a flat or slightly domed cast iron or stone griddle that they're cooked on, and are quite ancient: The city of Pontremoli, Lunigiana's capital, levied a tax on testi in 1391 and reaffirmed it in 1564. Indeed, testaroli might actually be a forerunner of the pasta that's eaten throughout the rest of the Peninsula.
Testaroli are a specialty of the Lunigiana region, a wild, isolated valley that extends inland along the border between Tuscany and Liguria. They derive their name from the testo, a flat or slightly domed cast iron or stone griddle that they're cooked on, and are quite ancient: The city of Pontremoli, Lunigiana's capital, levied a tax on testi in 1391 and reaffirmed it in 1564. Indeed, testaroli might actually be a forerunner of the pasta that's eaten throughout the rest of the Peninsula.
Arance!
Oranges are one of the great bounties of winter.
Oranges are one of the great bounties of winter.
Artichokes
Buying and preparing this amazingly versatile winter vegetable.
Buying and preparing this amazingly versatile winter vegetable.
Asparagi
Asparagus is the quintessence of spring.
Asparagus is the quintessence of spring.
Baccalà
Unexpected delight from Salt Cod -- how to select and prepare it.
Unexpected delight from Salt Cod -- how to select and prepare it.
Basil: On Making Pesto
Pesto sauce, the Ligurian variety made with basil, garlic, pine nuts, and cheese, is one of the most refreshing summer pasta sauces going. And versatile too; you can do much more than put it over trenette.
Pesto sauce, the Ligurian variety made with basil, garlic, pine nuts, and cheese, is one of the most refreshing summer pasta sauces going. And versatile too; you can do much more than put it over trenette.
Borlotti
Astonishingly tasty beans. Some thoughts on what they're known as in the US, too.
Astonishingly tasty beans. Some thoughts on what they're known as in the US, too.
Borlotti Again
More on them, and what they're called in the US.
More on them, and what they're called in the US.
Bresaola
The Valtellina's delicate air-cured meat can now be found in the US. Info, and a recipe.
The Valtellina's delicate air-cured meat can now be found in the US. Info, and a recipe.
Cardoons
Close cousins of the artichoke, and a classic winter vegetable in Northern Italy.
Close cousins of the artichoke, and a classic winter vegetable in Northern Italy.
Ceci!
Chickpeas make for wonderful hearty soups.
Chickpeas make for wonderful hearty soups.
Cuscus
Sicilian, and also Jewish.
Sicilian, and also Jewish.
Farro, Grain of the Legions
Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions, and now, after a long period of eclipse, it is making a roaring comeback.
Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions, and now, after a long period of eclipse, it is making a roaring comeback.
Fregula
A fine-graiend Sardinian pasta that's good served dry with a sauce, and very tasty in soup too.
A fine-graiend Sardinian pasta that's good served dry with a sauce, and very tasty in soup too.
Finocchio
Bulb fennel is one of the treats of winter.
Bulb fennel is one of the treats of winter.
Formaggio Grana
The King of Cheeses has many uses.
The King of Cheeses has many uses.
La Festa del Maiale
Pork was a seasonal meat in Italy, and much more popular in winter than summer.
Pork was a seasonal meat in Italy, and much more popular in winter than summer.
Le Bruciate
How to select and roast a chestnut, one of the unsung heros of Italian cuisine.
How to select and roast a chestnut, one of the unsung heros of Italian cuisine.
Lenticchie
Lentils are a requirement on New Year's Eve that's delicious at any time.
Lentils are a requirement on New Year's Eve that's delicious at any time.
The Marvelous Mushroom
Porcini are one of God's great gifts to Humanity, a mushroom delicate enough to flavor a sauce, yet vigorous enough to stand up to a grilled steak with Barolo.
Porcini are one of God's great gifts to Humanity, a mushroom delicate enough to flavor a sauce, yet vigorous enough to stand up to a grilled steak with Barolo.
Melanzane
A few words on selecting eggplant and their place in the Italian diet.
A few words on selecting eggplant and their place in the Italian diet.
Andar per Olio
Tips on buying extra-virgin olive oil, and recipes that use it.
Tips on buying extra-virgin olive oil, and recipes that use it.
Pesche!
Summer brings to mind many things, especially peaches.
Summer brings to mind many things, especially peaches.
Peperoni
That's bell peppers, not sausage. A few words on buying and preparing them.
That's bell peppers, not sausage. A few words on buying and preparing them.
Peperoncini
Some unusual ways to use hot peppers.
Some unusual ways to use hot peppers.
Piatti di Pesce
Italy has thousands of miles of coastline, rivers, and lakes. All this makes for lots of fish. Tips for selecting it, and ideas for cooking it up when you get home.
Italy has thousands of miles of coastline, rivers, and lakes. All this makes for lots of fish. Tips for selecting it, and ideas for cooking it up when you get home.
Radicchio Rosso di Treviso
It really is bright red, and is one of the most glorious of all winter vegetables.
It really is bright red, and is one of the most glorious of all winter vegetables.
Seppie
There's lots one can do with cuttlefish!
There's lots one can do with cuttlefish!
Snails
How to prepare live ones, and a hearty polenta sauce to make from them
How to prepare live ones, and a hearty polenta sauce to make from them
Strawberries
Announce the arrival of spring.
Announce the arrival of spring.
Tempo di Mele!
Apples, the classic fall fruit, have many uses.
Apples, the classic fall fruit, have many uses.
Testaroli
Some hold they're a precursor of pasta. They're fantastic with pesto sauce.
Some hold they're a precursor of pasta. They're fantastic with pesto sauce.
Tomatoes
What could be more refreshing in summer?
What could be more refreshing in summer?
Tripe
A classic Italian dish. Background, preparation, and a basic recipe.
A classic Italian dish. Background, preparation, and a basic recipe.
Trofie
A Ligurian variation on gnocchi that's one of the best foils for pesto there is.
A Ligurian variation on gnocchi that's one of the best foils for pesto there is.
Tuna
Thoughts on the fish and some tasty recipes.
Thoughts on the fish and some tasty recipes.
Zucchini
Selecting and cooking a quintessential summer vegetable.
Selecting and cooking a quintessential summer vegetable.
About Gelatin
All sorts of general information on gelatins, from Peggy Trowbridge, About's Home Cooking Guide.
All sorts of general information on gelatins, from Peggy Trowbridge, About's Home Cooking Guide.
All about Garlic!
Peggy's notes on an herb Pellegrino Artusi approved of, "in moderation..."
Peggy's notes on an herb Pellegrino Artusi approved of, "in moderation..."
All About Peaches
From Diana Rattray, About's Southern Cooking Guide: Purchasing info, nutrition, and links to a bunch of recipes, including some with meat.
From Diana Rattray, About's Southern Cooking Guide: Purchasing info, nutrition, and links to a bunch of recipes, including some with meat.
All About Watermelon
From Peggy Towbridge, About.Com's home cooking Guide.
From Peggy Towbridge, About.Com's home cooking Guide.
Approximate Pressure Cooking Times for Beans & Legumes
A handy chart that also gives yields per cup dry beans.
A handy chart that also gives yields per cup dry beans.
Asparagus!
An astonishing amount of information compiled by Peggy Trowbridge, About.Com's home cooking guide.
An astonishing amount of information compiled by Peggy Trowbridge, About.Com's home cooking guide.
Onions!
Fellow About.Com guide Peggy knows an amazing amount about this most versatile of veggies.
Fellow About.Com guide Peggy knows an amazing amount about this most versatile of veggies.
About Buying and Dressing Dried Pasta
Intersting thoughts from Erica De Mane on a staple of the south.
Intersting thoughts from Erica De Mane on a staple of the south.
Alice's Nutella Page
With an explanation of why Nutella is beneficial to the family -- good for kids & their parents, and some ideas for using it too. Even liquid nutella, which opens up many possibilities.
With an explanation of why Nutella is beneficial to the family -- good for kids & their parents, and some ideas for using it too. Even liquid nutella, which opens up many possibilities.
That's not Aceto, it's Balsamico!
Ideas for using Aceto Balsamico di Modena, which is to vinegar what a Ferrari is to a car.
Ideas for using Aceto Balsamico di Modena, which is to vinegar what a Ferrari is to a car.
Anchovies
Informative as always, Julia Childs warns not to buy more than you can use quickly and then says how to prepare them.
Informative as always, Julia Childs warns not to buy more than you can use quickly and then says how to prepare them.
Le Aromatiche
A fascinating site dedicated to medicinal and aromatic herbs, with pictures and uses of each, as well as growing tips and where to find them. In Italian & English.
A fascinating site dedicated to medicinal and aromatic herbs, with pictures and uses of each, as well as growing tips and where to find them. In Italian & English.
Artichokes and Southern Italian Flavors
Excellent thoughts from Erica De Mane.
Excellent thoughts from Erica De Mane.
Beans
An exhaustive glossary with lots of photos, synonyms and more. Interesting!
An exhaustive glossary with lots of photos, synonyms and more. Interesting!
Besciamella
As Artusi notes, a good white sauce is a cornerstone of many dishes. A handy page with instructions on how to make one quickly in the microwave, with variations depending if the recipe is to be sweet or savory.
As Artusi notes, a good white sauce is a cornerstone of many dishes. A handy page with instructions on how to make one quickly in the microwave, with variations depending if the recipe is to be sweet or savory.
The Cheese Glossary
Alice Anne's exhaustive compendium of Italian cheeses. Nicely done.
Alice Anne's exhaustive compendium of Italian cheeses. Nicely done.
Chef Paul's Trips & Tricks
Mr. Prudhomme isn't Italian, but his advice is sound.
Mr. Prudhomme isn't Italian, but his advice is sound.
Chestnuts
An interesting chestnut page with nutritional info (very little fat!) and instructions for roasting them in the microwave.
An interesting chestnut page with nutritional info (very little fat!) and instructions for roasting them in the microwave.
Chianina Beef
About the Chianina breed and its introduction to the US -- general information, nicely done, with pretty photos.
About the Chianina breed and its introduction to the US -- general information, nicely done, with pretty photos.
UK Chile Head
Another site, with much more information on the glorious hot pepper.
Another site, with much more information on the glorious hot pepper.
Cherries!
A nice page of jerry facts and figures, with listings of the most common varieties and what to do with them. Useful.
A nice page of jerry facts and figures, with listings of the most common varieties and what to do with them. Useful.
Collard Greens: What are they?
Turns out they're a member of the cabbage family, and failry close to broccoli too.
Turns out they're a member of the cabbage family, and failry close to broccoli too.
Composed Salads With Raw Winter Greens
"Main-course salads based on raw winter greens can be a cook's playground," writes Erica De Mane, who goes on to suggest several different salads.
"Main-course salads based on raw winter greens can be a cook's playground," writes Erica De Mane, who goes on to suggest several different salads.
Chef's Table on Truffles
Jim Coleman and Candace hagan give all sorts of information on Truffles... The black ones from Périgord, but it's entertaining nonetheless.
Jim Coleman and Candace hagan give all sorts of information on Truffles... The black ones from Périgord, but it's entertaining nonetheless.
Coffee the Italian Way
A fascinating look at an essential item in coffee production that people often overlook: the container for the roasted beans, to be displayed in a shop or coffee house. In Italy some of the finest containers are made of maiolica, and are extremely beautiful.
A fascinating look at an essential item in coffee production that people often overlook: the container for the roasted beans, to be displayed in a shop or coffee house. In Italy some of the finest containers are made of maiolica, and are extremely beautiful.
Dijon!
A number of recipes that call for Dijon mustard, including Dijon-stuffed artichokes. Not Italian but interesting! From Foodwine.
A number of recipes that call for Dijon mustard, including Dijon-stuffed artichokes. Not Italian but interesting! From Foodwine.
Ecology and Cultivation of Tuber Magnatum Pico
"White truffle (Tuber magnatum Pico), the most prized truffle species, commands the highest price (up to $3,000 per kg) on the market..." A detailed account by Mattia Bencivenga, from Proceedings of the first international meeting on the "Ecology, Physiology and Cultivation of Edible Mycorrhizal Mushrooms"
"White truffle (Tuber magnatum Pico), the most prized truffle species, commands the highest price (up to $3,000 per kg) on the market..." A detailed account by Mattia Bencivenga, from Proceedings of the first international meeting on the "Ecology, Physiology and Cultivation of Edible Mycorrhizal Mushrooms"
Fennel
Primarily devoted to the herb, with some notes on cooking and medicinal uses too. Turns out the seeds are a good breath sweetener.
Primarily devoted to the herb, with some notes on cooking and medicinal uses too. Turns out the seeds are a good breath sweetener.
Flavor that Water!
Interesting suggestions for flavoring your pasta water, and alternative ideas for adding liquid to risotto as well. Fun!
Interesting suggestions for flavoring your pasta water, and alternative ideas for adding liquid to risotto as well. Fun!
The Flour Suite
The Artisan's exhasutive and impressive exploration of European (and especially Italian) flours. Must reading for bakers!
The Artisan's exhasutive and impressive exploration of European (and especially Italian) flours. Must reading for bakers!
A Mascarpone Substitute
Mascarpone is the soft, delicately flavored creamy cheese that forms the underpinning of Tiramisu and a great many other desserts, though it also finds its way into all sorts of savory dishes. If it is not available where you live, here's a good substitute.
Mascarpone is the soft, delicately flavored creamy cheese that forms the underpinning of Tiramisu and a great many other desserts, though it also finds its way into all sorts of savory dishes. If it is not available where you live, here's a good substitute.
Garlic, the Sweet Breath of Life
An interesting overview of the many varieties of the Noble Bulb, with ideas on preparation, keeping and more. Pictures too.
An interesting overview of the many varieties of the Noble Bulb, with ideas on preparation, keeping and more. Pictures too.
Godiva's Chocolate Recipes
Godiva is a Belgian company that makes chocolate. They've also got an excellent PR office, and have assembled an amazing collection of chocolate recipes and general chocolate information. Don't start browsing the site on an empty stomach lest you do something rash.
Godiva is a Belgian company that makes chocolate. They've also got an excellent PR office, and have assembled an amazing collection of chocolate recipes and general chocolate information. Don't start browsing the site on an empty stomach lest you do something rash.
On Grilling Fish
Excellent advice from Derrick, About.Com's barbecue guide.
Excellent advice from Derrick, About.Com's barbecue guide.
Herbed Oils
And vinegars, panzanella, and many interesting thoughts about gardening. From La Lama Family Secrets.
And vinegars, panzanella, and many interesting thoughts about gardening. From La Lama Family Secrets.
The Herbs of Love
Indispensable in certain situations...
Indispensable in certain situations...
The Hunt for White October
Sims Brannon, of In Italy.Com, describing his search for truffles and the trifulau -- those who wander the mists in search of white gold.
Sims Brannon, of In Italy.Com, describing his search for truffles and the trifulau -- those who wander the mists in search of white gold.
Italian Cured Meats
An excellent overview of Italian cured meats, beginning with a discussion of Italian salumi (cured meats), followed by recipes and a detailed alphabetical listing of the various kinds, from Baldonazzi (blood sausages from Trentino) though Zampone (Modena's glorious stuffed pig's trotter).
An excellent overview of Italian cured meats, beginning with a discussion of Italian salumi (cured meats), followed by recipes and a detailed alphabetical listing of the various kinds, from Baldonazzi (blood sausages from Trentino) though Zampone (Modena's glorious stuffed pig's trotter).
Limoncello
It's a tasty drink, but also quite versatile in the kitchen, and Fiona Smith has a great many suggestions that will have you stocking up on the stuff.
It's a tasty drink, but also quite versatile in the kitchen, and Fiona Smith has a great many suggestions that will have you stocking up on the stuff.
Limoncello Recipes
Barton Brands imports Caravalla's Limoncello, and though they do suggest you drink it, they have also assembled a tasty collection of recipes featuring their limoncello -- everything from antipasti to desserts!
Barton Brands imports Caravalla's Limoncello, and though they do suggest you drink it, they have also assembled a tasty collection of recipes featuring their limoncello -- everything from antipasti to desserts!
Metric Conversion Chart
Indispensable for translating recipes form most European cookbooks.
Indispensable for translating recipes form most European cookbooks.
More information on Ingredients and Techniques
From your Mining Co. Guide.
From your Mining Co. Guide.
Mozzarella
How to make it at home. It's more involved than some cheeses, but success will bring satisfaction.
How to make it at home. It's more involved than some cheeses, but success will bring satisfaction.
Mushrooms!
Lots of information on what's available in the US, with pictures as well. Handy and nicely done.
Lots of information on what's available in the US, with pictures as well. Handy and nicely done.
The Mushroom Archives
An incredible collection of mushroom information, with everything from growing to shitakes to preserving portabellas.
An incredible collection of mushroom information, with everything from growing to shitakes to preserving portabellas.
Non-Wheat Flours
An interesting collection of non-wheat flours, with photos and substitution suggestions, from The Cook's Thesaurus.
An interesting collection of non-wheat flours, with photos and substitution suggestions, from The Cook's Thesaurus.
How Olive Oil is Made
The process, from cleaning the olives to storing the oil once it comes out the press.
The process, from cleaning the olives to storing the oil once it comes out the press.
Olive Oil Facts
Everything you need to know about Athena's gift to Humanity.
Everything you need to know about Athena's gift to Humanity.
Olives and Olive Oils
Lots about both, with descriptions and pictures of the olives available in the US, and information on the various categories of olive oil, from Extravergine on down. Well done.
Lots about both, with descriptions and pictures of the olives available in the US, and information on the various categories of olive oil, from Extravergine on down. Well done.
Oregano
A quick page dedicated to one of the more classic South Italian herbs, which brings with it the clean crisp smells of forest and field.
A quick page dedicated to one of the more classic South Italian herbs, which brings with it the clean crisp smells of forest and field.
The Spice Trade
The spice trade played a fuindamental role in commerce for centuries, and laid the groundowrk for a significant part of modern trade as well. Interesting.
The spice trade played a fuindamental role in commerce for centuries, and laid the groundowrk for a significant part of modern trade as well. Interesting.
Riserie Cremonesi
A neat, though complex site, with lots of flash graphics leading to recipes information on rice, and lots more. Fun to explore!
A neat, though complex site, with lots of flash graphics leading to recipes information on rice, and lots more. Fun to explore!
Raveggiolo
How to make raveggiolo, a smooth creamy cheese that's nice spread and an important ingredient in many dishes -- calls for whole, unpasteurized milk.
How to make raveggiolo, a smooth creamy cheese that's nice spread and an important ingredient in many dishes -- calls for whole, unpasteurized milk.
Raw Fish in Restaurants and at Home
Erica De Mane's thoughts on serving raw fish Italian style (carpaccio and such) and hints for buying and preparing it.
Erica De Mane's thoughts on serving raw fish Italian style (carpaccio and such) and hints for buying and preparing it.
The Skinny on Fats
All about fats and how they interact with cholesterol, from Peggy, About.Com's Home Cooking Guide.
All about fats and how they interact with cholesterol, from Peggy, About.Com's Home Cooking Guide.
On Squid
She doesn't think of it as being wintery, but she does enjoy working with it in winter time. And does very nice things to it.
She doesn't think of it as being wintery, but she does enjoy working with it in winter time. And does very nice things to it.
Truffles
An excellent factual article with info on purchasing (including American varieties), cleaning and storage, and a number of recipes and usage tips. Nicely done.
An excellent factual article with info on purchasing (including American varieties), cleaning and storage, and a number of recipes and usage tips. Nicely done.
Truffles in the Marches!
All about them -- turns out there are 16 species, only two worth killing for. From the Marche Voyager.
All about them -- turns out there are 16 species, only two worth killing for. From the Marche Voyager.
The World of Truffles
An interesting page in which we learn that the Marche is the only part of Italy where one can find all the varities of truffles (white, black & summer), and can also check on truffle seasons. Handy!
An interesting page in which we learn that the Marche is the only part of Italy where one can find all the varities of truffles (white, black & summer), and can also check on truffle seasons. Handy!
Unsalted Butter
Corby's Kummer's view of a delight few have ever tasted.
Corby's Kummer's view of a delight few have ever tasted.
Using Wine in the Kitchen
How to use it, and why you should not use what's sold in supermarkets as "cooking wine" if you live in the US.
How to use it, and why you should not use what's sold in supermarkets as "cooking wine" if you live in the US.
Varieties of Chocolate
A quick rundown on the various forms of the Gift of the Gods from throughout the world.
A quick rundown on the various forms of the Gift of the Gods from throughout the world.
Washing Vegetables
You'd think you knew all about it, but there are some good tips here.
You'd think you knew all about it, but there are some good tips here.
Watermelon.Org
A fascinating site dedicated to the glorious melon, with lots of information!
A fascinating site dedicated to the glorious melon, with lots of information!
Crema Chantilly
Chantilly is whipped cream with some powdered sugar and vanilla added, and is nice. If you fold it into pastry cream, however, you end up with a voluptuous treat Italians call Crema Chantilly, which is perfect for layer cakes, pastries, and more.
Chantilly is whipped cream with some powdered sugar and vanilla added, and is nice. If you fold it into pastry cream, however, you end up with a voluptuous treat Italians call Crema Chantilly, which is perfect for layer cakes, pastries, and more.