Category Archives: Cipriani

Lentils, Shiny Gold and Strong Hopes

‘Turn out the lights, the party’s over They say that, ‘All good things must end’ Let’s call it a night, the party’s over And tomorrow starts the same old thing again’ So sang Willie Nelson. One year ends and another … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Capon, Caponisation, Cheese, Chicken, Choucroute, Cipriani, DOP Basilico Genovese, Fermented Foods, Foie Gras, Fruits Glace, Game, Genoa, Harry's Bar, Label Rouge, Pecorino Romagna, Pesto alla Genovese, Pesto alla Genovese, pied de Porc, Polenta, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Real Italy, Rice, Risotto, Salt Cod, Simple Food, Stocks and Stock Making, supermarkets, Trotters, Venice, Walk with Joy | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Tomatoes in the Raw from New Jersey

Peter Francis Battaglia* is an Italian-American living in New Jersey and a man who lives to cook,  staying true to his Italian roots even if his quantities go Stateside from time to time.  His ‘Salsa di Pomodoro Crudo‘ got me … Continue reading

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Posted in Basil, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Cipriani, DOP Basilico Genovese, Faella, Farm Shops, Farmers Markets, Latini, Parmigiano-Reggiano, Pastificio G De Martlino, Real Italy, Simple Food, Southern Italy, supermarkets, Tomato Sauce for Pasta | Tagged , , , , , , , , , | Leave a comment

‘Al Dente’ can become ‘Al Dante’

‘Al Dente’ must be two of the most misunderstood words in the cooking world.  Italians talk noisily and knowingly about their pasta and risotti having to be ‘al dente’ to be perfect. Some outside Italy even talk of vegetables being cooked ‘al … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Cipriani, Classic Rice Dishes, IGP, Latest Trends, Latini, Pastificio G De Martlino, Real Italy, Rice, Risotto, Sensory Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , | 4 Comments