Historians defined the Mediterranean region as blessed lands of sun and sea and olive trees. The region has a wide variety of cultures with distinct cuisines. However, due to the historical connections, along with the impact of the Mediterranean sea on the climate and economy, these cuisines share three core elements: olives, wheat and grapes.
Arrabbiata means “Angry” in Italian, and it’s the name of a delicious sauce invented in Rome and is now part of the traditional cuisine anywhere in Italy.
Italian cuisine would not be the same without tomatoes!
Lasagne dish was first created in Italy during the Middle Ages in the 14th Century.
Penne alla Norma is not only a simple and yummy dish. It is culture, language, music and of course food tradition.
The most popular stale bread soup is the Tuscan Pappa al Pomodoro, literally “mush of tomatoes”.
Did you know that Parmigiano Reggiano must be aged for a minimum of 12 months? But it can be older: even 36 months for “stravecchio”, super old. Parmigiano is delicious grated on pasta but also in chunks as an appetizer paired with grapes or pears or dipped in honey!
The “Mozzarella” name comes from the dialect spoken in Naples, Southern Italy. “Mozzare” means to cut off and it refers to how it’s made.
Two are the main kinds of Prosciutto Crudo in Italy, from two different areas and with different fire branded symbols to identify they are authentic: San Daniele and Parma.
The most famous dish in Italy featuring eggplants is Melanzane alla Parmigiana. It’s a really simple dish that has so many versions in Sicily, Naples and even in the North. Since our friend Adele is from Sicily, in our family we learned it the Palermo way but if you go to other towns in Sicily, […]