Pistou is akin to pesto. Pesto originated in Genoa, which is located in the northern region of Italy. Pistou is basically the same sauce without the addition of nuts. Pistou originated in France but is used throughout Europe and in the U.S. We love pesto too and to make pesto, simply add...
When it's time to walk off dinner, enjoying the evening air with friends and the right tunes can bring the night to a beautiful end.
Sicilian pizza is a bit different and has an almost bread-like quality to the crust. It's thicker and chewier, similar to it's cousin the Detroit-style pizza. Not short on cheeses, this style of pie gushes with sauce and cheesy goodness in every bite. It's a bit thicker and heartier than than...
Drinking wine is one of life’s greatest pleasures, but nothing disrupts a great meal or relaxing evening quite like a stale, foul tasting glass of wine. We’ve put together this complete guide to keeping your wine fresh and delicious to help you avoid just such a situation, and you’ll be...
Calzones are basically folded pizzas and were originally created to eat while out and about. These were most commonly bought through street vendors. The literal meaning is "trouser leg" as in calzoni pants and possibly got its name from being the perfect snack to eat while walking around. This recipe...
This recipe is the perfect summer snack or starter, using fresh and ripe tomatoes. If you grow them in your garden, even better! Fast and easy, refreshing with a little tanginess, this is a go-to in our house during tomato season. Pro tip: Italians pronounce it as: Brus-ketta, not Bru-shetta....
What Is Low-Sugar Wine and What Are Its Benefits? Many people think that if they’re watching their sugar intake, they have to avoid wine altogether. While there are plenty of wines that are high in sugar, the good news is that there are also lots of wines that you can...
Arrabbiata was born in the early 20th century in Rome to provide something different for locals than the Amatriciana sauce that dominated the cafes at that time. Keeping the tomatoes and Pecorino, replacing the guanciale with spicy chiles, and using penne instead of bucatini pasta. Arrabbiata literally translates to "angry" and...
Steak Florentine is a staple dish in Tuscan cuisine that brings the quality of the ingredients together into an explosion of flavor. With the steak's crisp seared edges and a delicate center, it's the perfect representation when done correctly. We'll go into each step to a level that should get...
Amatriciana pasta originated in the small town of Amatrice (according to food historians) and is simply a variation of la Gricia, adding tomatoes. La Gricia (also in our recipes) is made simply from olive oil, guanciale, black pepper and Pecorino Romano cheese. It was known for being a Shepard's dish around the town...
Pasta alla Gricia is a classic Roman recipe with ancient origins. According to food historians, this recipe was developed around 400 A.D. and was a typical dish served in the taverns of Ancient Rome. It’s also often referred to as white Amatriciana. Serves: 4 Simple ingredients bursting with flavor: 1.5 cups...
Carbonara has a long history and although the exact origins are debated, (there are no written recipes of this dish until the 1940’s) this Roman classic is incredibly savory and full of body and flavor. It’s easy to make, using only a few simple ingredients. With most things, simplicity can...