Tag Archives: Faella

A Ragu’ for Every Neapolitan

Travelling through Italy it soon becomes obvious that the country’s food culture is inspired more by comune than region. When that comes to the famed Ragù Napolitano, emotions run high. This earthy, rich red sauce for pasta was always only … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Faella, Food of the Ancients, Food travel, IGP, Ingredients, Nonna's Cooking, Pastificio G De Martlino, Pork, Real Italy | Tagged , , , , , , , , , , , , , , , , , , , , | 2 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