Burrata cheese, what is it, how to use it?
Natalina writes a bi-weekly column for Guelph Today called “Off the Eaten Path”, this is an excerpt from that column along with a relevant recipe! Cheese, glorious …
Pastiera Napoletana, my way! (Modo mio)
I have adapted this classic Easter dessert so you can make it easily in your home in North America with readily available ingredients!
Naturally Gluten-Free Torta Caprese
On its own or with the chocolate, pomegranate glaze it is a delicious dessert that might just become a Christmas tradition!
Eggplant Parmigiana…The Jewel of the Harvest!
Cooks that are unfamiliar with eggplant may be intimidated by it, but it is a satisfying vegetable that can make a hearty main course for vegetarians!
What Italian’s crave…Pasta al Pomodoro!
If we were ever strapped for time to get dinner on the table, the “go to” was usually “Pasta al pomodoro” which translates to “Pasta with tomatoes”.
Gooseberry, Frangipane Torte for Berry Season!
So here it is my rendition of a Gooseberry, Frangipane Torte! And I must say, it exceeded my expectations….this is delicious!
Peperoncini & Chili-infused Olive Oil
My family’s ancestral region of Calabria is famous for the peperoncini or chili peppers! My childhood home had a large vegetable garden…
Best Pizza-00 Flour from Italy or Canadian Flour?
First let’s recap–we used 3 different flours to produce 3 pizzas. The same recipe and cooking method, just 3 different flours or blends.
Difference Between American & Italian “00” Flour?
Ever since I lived in Italy during the 1990s, I’ve been curious about the differences between North American flour and Italian flour.
Is It Authentic? How to Choose Real EVOO!
“Olive oil is one of the most frequently adulterated food products in the EU…” Extra Virginity, Tom Mueller Extra virgin olive oil, REAL extra virgin …
