Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Here’s how to choose a great one. It costs more than many wines. It fills the rooms of a museum. It even inspired one of Italy’s greatest designers, Giugiaro, to create a bottle out of Read more…
Formenton Otto File Somewhere it’s called “the King2s corn” afer the fact that King Vittorio Emanuele II, appreciated a lot this kind of cereal and encorauged the production in Piedmont. In Tuscany, or better in the Lucca district, it’s called “formenton”. In the smallest sectors of history and culture the Read more…
For the chick pea soup 350 gm chick peas 1 stick celery, roughly chopped 4 shallots ,thinly sliced 1 carrot, roughly chopped 4 dessertspoons olive oil A sprig of fresh thyme A sprig of fresh rosemary 3 fresh sage leaves 2 litres water salt For the vegetable tartare 1/2 sick Read more…
You’d think they were giving them away to witness the annual stampede to specialty restaurants and gourmet shops up and down the Italian peninsula where customers become positively unruly elbowing each other out of the way to get served first. On the contrary, the divinely pungent white truffles of Piedmont Read more…
This sauce was very popular in Medieval age and sold by the streets vendors that usually came from the countryside where they collected fresh herbs. There are variations of the below recipe where the addition of ginger, cinnamon, sage, cloves, or some breadcrumbs has modernized the recipe. Ingredients: 1 Large Read more…