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desk
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Ferrante recalls the tastes of Naples with an unmistakable, if jarring fondness that endears the palate and perhaps ignores the …
Continue reading “THE FOODS OF FERRANTE by saucedandfound.com”
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desk
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Though many of us appreciate how game-changing anchovies can be in cooking, we still have much to learn from the …
Continue reading “CAMPANIA’S FAMOUS FISH SAUCE by greatitalianchefs.com”
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desk
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Trattoria, osteria, ristorante….. where to start? And more importantly what is the difference? A trattoria, like an osteria, serves simple, …
Continue reading “TOP TEN TRATTORIAS OF NAPLES by saucedandfound.com”
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desk
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Have you ever tried squid ink? I’d venture that many of our readers, Italian food lovers that you are, haven’t, …
Continue reading “SPAGHETTI WITH SQUID INK by Frank Fariello”
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desk
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Pasta carbonara is a common recipe from Rome and the surrounding areas, and it dates back to not too many years …
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desk
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It’s like a culinary riddle: what is a food made of only three ingredients where the main processing is done …
Continue reading “PARMIGIANO REGGIANO, ITALY’S PRACTICALLY PERFECT FOOD by Amanda Ruggeri”
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desk
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A traditional recipe to make the most of the health-giving properties of the artichoke without neglecting the pleasure of good …
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desk
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A traditional Italian dessert, the monte bianco is a mountain of chestnut puree topped with a snowy peak of cream. …
Continue reading “MONTE BIANCO CHESTNUT PUDDING by Rachel Roddy”
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desk
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Where to find Florentine classics like ribollita, macceroncini with wild game ragu, and towering cones of gelato in the romantic Tuscan capital. …
Continue reading “THE 38 ESSENTIAL FLORENCE RESTAURANTS by Coral Sisk”
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desk
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Orecchiette con cime di rapa is a classic Puglian dish that is delightfully simple to make. Cime di rapa, also known as broccoli …
Continue reading “ORECCHIETTE CON CIME DI RAPA by Great Italian Chefs”