The reliable way to cook pasta al denteAl dente pasta should offer a slight resistance when bitten, while the centre remains tender and fully cooked. The texture is not the same as underdone pasta:…
Buffalo mozzarella di Campana versus Fior di latteThe difference between Buffalo mozzarella di Campana and Fior di latte begins with milk, geography and method. Buffalo mozzarella di Campana belongs to…
Regional Italian olive oils from Liguria to PugliaRegional Italian olive oils are as individual as the landscapes that produce them. Along Liguria’s steep coastal groves, fruit can be green and floral; farther…
Exploring Lombardy: risotto, osso buco and panettoneLombardy’s cooking is shaped by the fertile plains and dairy-rich traditions of northern Italy. From the rice fields around Milan to the Alpine foothills, the…