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Traditional Italian Recipe: A Spinach Soufflé

Tortino

Some of my favorite parts of an Italian meal are the antipasti, or appetizers. Recently when I was in Rome, I went to one of my favorite traditional Roman restaurants and saw tortino di spinaci, or spinach soufflé, on the menu, so I ordered the rest of my meal to match the flavors of that amazing appetizer.

Tortino di Spinaci is too delicious to enjoy only once in a lifetime, so I knew right away that I’d have to come home and recreate this dish. Mama makes her soufflés with a delicious combination of spinach, gruyere and Parmigiano, which is how I made this recipe. Instead of serving it in the dish in which it was cooked, I pulled it out to show the delicious layers and colors, which is quite an impressive presentation to wow your guests. Read the rest of this page »

How to Eat Spaghetti Like an Italian

Spaghetti

It’s an age old dilemma; how does one eat spaghetti gracefully? Unless you plan on eating pasta with your hands or reenacting Lady and the Tramp, you might want to study up.

Managing the pasta can be a difficult process at first, but with some practice, you’ll be eating spaghetti like an Italian in no time. In our humble opinions, eating spaghetti is still easier than using chopsticks, so so you’ll be a pro before you know it!

Below are a few easy tips that will help you eat spaghetti politely and elegantly. Take a stab at it and let us know how it goes in the comments below! Read the rest of this page »

An Italian Recipe for Winter: Pasta With Lentils

Simona

Pasta con le lenticchie (Pasta with Lentils) – via Simona Carini

On New Year’s Eve a steaming pot of lentils with sausages and slices of cotechino was always on the dinner menu at home in Perugia. In preparing this festive comfort dish with the aromatic smell and strong flavor of cured pork meat, my mother followed a tradition meant to bring prosperity, as the lentils have come to symbolize coins. As a child, I didn’t know that the lentils we ate were quite special.

Umbria, the region in the heart of Italy of which Perugia is the capital city, is renowned for the cultivation of various legumes: the lentils from Castello di Norcia I ate as a child, lentils from the Altopiano di Colfiorito, cicerchia beans and others. Read the rest of this page »

How to Master the Art of Italian Coffee Culture

Coffee bar

If no meal in Italy is complete without wine, no day is complete without coffee. The cult of coffee is central to Italian life.  From stovetop moka pots, to affordable coffees sipped at the neighbourhood bar, there are almost as many ways to order coffee as there is to make pasta!

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As with anything in Italy, there is a right and a wrong way to do coffee.  This short guide to Italian coffee culture will help you find the drink to satisfy any caffeine craving.

Caffè – a shot of espresso served in a small ceramic cup.  Ordered first thing in the morning, taken during a 5-minute mid-morning break, after lunch, in the afternoon, after dinner, or any time. No need to call it an ‘espresso,’ it is simply “un caffè.”

Caffè macchiato- if you find a straight caffè too strong, you can asked for coffee ‘stained’ with milk.  A shot of espresso with a small amount of milk foam on top.

Caffè americano – the Italian-take on American style drip-coffee (which is sometimes called acqua sporca or dirty water). An Americano is made by adding hot water to a shot of espresso, diluting the concentration.

Caffè lungo – sometimes confused with an Americano, a caffè lungo is a ‘long’ pull on the espresso machine.  This allows more water to filter through the espresso, and results is a slightly diluted shot. Read the rest of this page »

Pici al Ragu di Carne: An Italian Pasta Recipe

In my recent travels through Tuscany, I visited this little village on top of a hill called Sant’Angelo in Colle in Montalcino, where Mazzoni Wines are produced. I had an amazing lunch at Trattoria il Leccio, where they specialize in the region’s famous pasta called “Pici,” which is a longer, thicker version of spaghetti with a wild boar ragu sauce.

Pici is a longer, thicker version of spaghetti.

Pici is a longer, thicker version of spaghetti.

I told the owner that I wrote a blog about Italian cooking and he invited me into the kitchen to see how Pici is made. His Nonna (grandmother) was in the kitchen making this regional pasta and she showed me the process and gave me tips on how to roll and stretch the pasta perfectly.

Over the burners on the stove was a large pot of ragu that had been simmering for hours. She walked me through a recipe and told me, “Devi avere pazienza,” or “Be patient.” The sauce takes over two hours to become so rich and delicious.

To bring a little bit of Montalcino to the United States, we’ve provided you with a traditional Pici recipe below. With this recipe, I hope you’ll make your own fresh pasta. There is a great tutorial here if you’ve never made Pici before. Don’t be afraid of the dough; not only will you impress your guests, but you’ll notice the difference in the taste and texture of this special dish.  Read the rest of this page »

5 Italian Customs Americans Should Adopt

If you’ve been to Italy, you know there are a few differences between American and Italian customs. While there are pros and cons to both cultures, we think the U.S. could take a few pages from Italy’s book when it comes to living La Dolce Vita (the sweet life).

Take a look at our top five Italian customs that we think should be adopted in American culture.

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via Shutterstock

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Orecchiette & Co.: Five Handmade Pasta Shapes

Simona’s rendition of scorze d’amelle

Orecchiette, strascinati, cavatelli. The musicality of the Italian language is displayed not only in inherently lyrical expressions, like poems and songs, but also in the names of everyday things, like pasta. Scorze d’amelle, scorze di nocelle. Simply saying these names tickles the imagination.

When I want to learn more about a pasta shape, my reference is the “Encyclopedia of Pasta” by Oretta Zanini De Vita. The book contains entries for 310 types of pasta. Each type is identified by a main name, and when applicable, alternative names. The same pasta shape can have different names in different regions, or different towns. Various sizes of the same shape may have different names. Sometimes the same name refers to two different types of pasta. Such proliferation can be a bit intimidating, if not maddening, for the visitor – or the writer trying to inform her readers. Read the rest of this page »

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