The Real Bruschetta

Bruschetta originated in Italy during the 16th century. However, origins of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread (a practice still in use today to taste good olive […]

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Fresh Eating—Feta or Quartirolo

Feta cheese is very popular practically everywhere. Although very likable I find it a bit too salty, and occasionally even difficult to digest. There is a very good alternative cheese: Quartirolo Lombardo is just like Feta cheese, just less salty. Quartirolo Lombardo is a typical table cheese that goes well with salads, cold dishes, fruits, […]

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Tomato Soup Revisited & Upgradedl

Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread. Excellent as a hot soup in winter, the tomato […]

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Time to Fry the Blooms

THE BLOOMS I truly love zucchini blooms, though there are many ways to consume them, my all time favorite is fried. They can be found and harvested in the spring / summer period, although greenhouse production makes them available every season of the year. The zucchini flower are male and female, easily distinguishable from each […]

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Mozzarella on a Carriage

For quite sometimes I wanted to make this nostalgic dish, which is not quite your ordinary “grilled cheese sandwich,” but a more elaborate and fulfilling version. I wanted to be the first one to give out this recipe, but I recently saw an article on the New York Times, where it is described quite accurately […]

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Whites–Mozzarella & Burrata

The origins of mozzarella are from way back, and most disagree about when this dairy was invented, but certainly it has a long history. Mozzarella, due to the need to be consumed very fresh, was produced in small quantities until the advent of the railways and was consumed exclusively near production sites. Going back we […]

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Green Asparagus, Avocado, and Eggs Poché

Green is the Color of Spring Spring is here and suddenly I need everything green, including food. What’s best than asparagus!  Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. Asparagus were cultivated and used in the Mediterranean area by the […]

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