Nero d’Avola is anindigenous grape variety ofSicily named after the smalltown of Avola in the southeastin the province of Siracusa.
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According to an old story,a Sicilian silversmith whofound himself in financialdifficulties created thisrecipe, which has become aclassic. Trying to keep hispoverty a secret from hisnosy neighbors, he combinedcaciocavallo, atypical SouthernItalian cheese,with seasoningsusually associatedwith meatthat he could nolonger afford.
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Keste’ & Don Antonio, Two authentic pizzeria in Manhattan. Roberto and Giorgia Caporuscio with mentor Antonio Starita are out to conquer the US of A.
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Responding to increasing demand for the Italian delicacy in the US, Mondo Nutella (Nutella World)— Gigi Padovani’s insightful book about Europe’s favorite spread— has finally been translated into English.
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A unique experience of the senses will set your mind traveling back to the past.
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Take a break and check out this new establishment in Union Square serving lunch, dinner, snacks, coffee and cocktails. The service may be quick but the place is still authentically Italian.
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Between her participation as celebrity chef at the Milwaukee Festa Italiana and at the Chicago Taylor Street Festa Italiana, Rossella Rago, the host of the online cooking show and food webisode series, Cooking with Nonna and the recent winner of the Food Network – 24 Hour Restaurant Battle - Battle Italiano, took the time to talk Apulian food with i-italy.
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As for olive oil, whiskey, and more notoriously wine, the possibility of tasting water gives us the chance to learn to appreciate all its sensorial characteristics.
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If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums.
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Summer tomatoes, fresh basil, and milky mozzarella are all you need.
