Italiano
Salt, fats and pizza dough
The tastiness of pizza depends above all on its soul: the dough.
This contains also salt and vegetable fats (in most cases olive oil):...
17
Mar
Blog
12
Mar
Good Moulds, Bad Moulds
We often turn up our noses at a product that has developed mould.
Which does sound reasonable.
But not in the case of salami curing t...
11
Mar
Sumac and Salami
Rhus coriaria, better known as "Sumac", has nutritional properties that (perhaps) will surprise you.
Sumac is a spontaneously growin...
10
Mar
Etymology of Puttanesca
One of the "weirdest" recipe names in an Italian cookbook is, hands down, alla puttanesca sauce.
Now: the recipe is straightforward....
26
Feb
Maccheroni and Knitting Needles
Maccheroni made using the ferretto, which literally translates more or less like "rod" (or even "knitting needle"), is a type of fresh ...
17
Feb
Induction: yet another Victory
The advantages of an induction cooker compared to its gas "sister" have already been listed repeatedly.
The main ones are cleanliness,...
13
Feb
Can Cheese be Vegan?
Is Vegan Cheese a Cheese?
I'll start with a little anecdote:
In April, the jury of the Good Food Awards, a prestigious award that rec...
10
Feb
Bread, Dough and Cross
If you were lucky enough to see Nonna at work while she was making bread or pizza, you would have noticed one thing: the cross carved i...
05
Feb
Pasta’s Numbers
Have you ever noticed how in the packages of pasta, next to the name, there is a number?
Perhaps the most famous are the Barilla "Sp...
04
Feb
The “Classic” Hood
It's funny how words change meaning over the centuries.
Take classic, for example. Its etymology takes us back to the times of ancie...
