Our #IMissItaly series continues today with stuffed bell peppers Piedmont-style. They’re actually really easy to make. The secret is to use the right ingredients for the filling: Peppers, roasted and peeledParmigiano Reggianoricottaolive oil-cured tunasalt-cured anchovies, desaltedtomato pasteeggsbread crumbsflatleaf parsleysagethymeextra-virgin olive oilsalt But to really make this dish correctly you need to use the Piedmontese style …
So I know this going to sound a little weird. But one of the things I miss the most about Italy is the club sandwich. Yes, you read that right, the club sandwich. About 20 years ago, traditional American cuisine began to creep into Italian gastronomy by means of brunch — or, as the Italians pronounce …
Things I miss about Italy: The Club Sandwich (what?) #IMissItaly Read More »
I’ll never forget my first aperitivo. It happened many, many years ago when I was a student in Padua. One of my first friend in Italy took me to one of his favorite “bars,” which in Italy are really what we would call cafés where, aside from sandwiches and snacks, you can also get beer, …
As part of our ongoing #IMissItaly series (click the link for all the posts in the thread), we shed more than one tear dreaming of the Bicerin, the famous coffee recipe created in Turin (Torino), a “must” experience when you visit Piedmont where we grow and make our wines. The word bicerin (akin to the …
Not just Italian coffee: The Bicerin the famous coffee of Turin #IMissItaly Read More »
In case you’re late to the vitello tonnato party, click here for our ongoing thread of posts devoted to the Piedmontese delicacy. Most food historians and gastronomes agree that the earliest canonical recipe for vitello tonnato appears in Pellegrino Artusi’s landmark cookery book Science in the Kitchen and the Art of Eating Well. Completed in …
First off, a huge thanks to Houston-based wine writer, blogger, and journalist Sandra Crittenden for sharing the above photo of vitello Tonnato for our Facebook photo album, “The Largest Collection of Vitello Tonnato Photos Ever.” If you have an image that you’d like to share with us, please email it to our blog master by …
Vitello Tonnato, a favorite recipe for the classic dish. Read More »
It’s one of the mainstay classics of Piedmontese cuisine: vitello tonnato, boiled veal, chilled and then thinly sliced, and then topped with a creamy sauce made with tuna, anchovies, capers, and boiled eggs. While there are a thousand different recipes, each with their own nuance, the procedure boils down (excuse the pun) to basically the …
Sometimes their called taglierini [tah-y’lee’eh-REE-nee] or tagliolini [tah-y’lee’oh-LEE-nee]. But in Piedmontese dialect, they are known as tajarin [tah-yah-REEN]. All three names come from the Italian verb tagliare meaning to cut or slice (from the Latin talea meaning rod, staff, or stake). Always referred to in the plural, tajarin are thinly sliced noodles made from homemade …
Why is there a huge sculpture of a blue snail that greets you when you arrive in downtown Bra in Cuneo province, Piedmont? It’s because the town of Bra is where the Slow Food movement was founded. Back in the late 1980s, after the U.S. fast food chain McDonald’s had begun to expand its presence …
If the image above seems a little bit blurry, please don’t blame the photographer! The photo is actually in focus: It’s not blur that you see but rather the steam coming up off the ravioli. Those are Piedmont’s famous ravioli al tovagliolo, “napkin ravioli.” Traditionally, the dish is made with Piedmont’s classic filled pasta agnolotti …
Piedmont’s famous “napkin ravioli.” Ravioli al tovagliolo. #IMissItaly Read More »
