In this 2 minute recipe, buttery, creamy, silky stracciatella cheese unites with sweet figs and honey to create an irresistible appetizer or dessert. Oh, man, get your taste buds ready for some delicious, simple, real food!
What is stracciatella? Well, if you’ve ever been to Italy or have bought a cone of gelato in an Italian gelato shop you probably know that Stracciatella is a delicious flavor of gelato that contains fior di latte (milk-based gelato) and chocolate chunks. Although delicious, that’s not the stracciatella I’m talking about here. I’m talking about a special artisan CONTINUE READING
Cooking octopus seems difficult, right? After all, you typically find this delicious delicacy in fancy restaurants at an extravagant price or in gourmet food & wine magazines. Want to know a secret? It’s as easy as cooking pasta. You just plop the octopus in boiling water, let it cool, then slice it up. That’s it. You can serve it alone with a drizzle of good extra virgin olive oil, lemon juice, salt, pepper and chopped parsley or add sweet Tropea onions to give a touch of color and a burst of flavor.
You can also easily roast octopus in a cast iron pan or poach then bbq your octopus to give it a charred taste. In Italy, octopus is found in various recipes like CONTINUE READING
Being that Mr. Italicano and I spent the weekend with friends on a sailboat in the Italian region of Liguria, it was only fitting that I posted this delicious recipe for homemade pesto alla genovese since it is a typical Ligurian delicacy, by now known and celebrated throughout the world.
If you are planning a trip to Italy and are thinking about making your way to Liguria to check out the Cinque Terre, I highly recommend taking another few days to do these following three things: CONTINUE READING
On a side note, for all you Italian language learners out there, my title should really be “bruschette” because you change the “a” to an “e” to make it plural, yet I never know if it’s better to use the real word or the Americanized term so people get what I am talking about. Bruschetta=1,bruschette=more than one. Final note, the real way to pronounce bruschetta is like this: “brew—sket—ta”. Here’s a trick to remembering this pronunciation: “you are drinking a brew, when out jumps a skeleton from the closet who yells ta-da!” brew-sket-ta. Random, I know, but these little tricks help with remembering languages at the beginning, at least for me. 🙂
Back to those lovely little tomatoes I was telling you about. Italians are experts at growing and conserving tomatoes for the entire year. Some of the most popular ways to conserve tomatoes are CONTINUE READING
For all you ladies out there, let me ask you a question. Have you ever bought a beautiful dress and a pair of heels that you absolutely love but have only worn once or twice? Maybe you splurged on the items or found them on sale, maybe you bought them for a wedding or a special date. Regardless of how much you love them, they sit at the back of your closet collecting dust while slowly making their way to becoming vintage. It’s a waste that can be avoided. You just need reasons to dress.That tagline is also the blog name of my newly acquainted fashion blogger friend Angie Nardiello (in the black dress) who suggested that we get dolled up and enjoy an aperitivo (aperitif) together.
Photo Credit: A Reason To Dress
Angie is a Canadian expat who I met through our lovely mutual American friend Adrienne (pink dress). Within the first five minutes of meeting her, she suggested putting together this summer cocktail style evening. Adrienne was to host at her beautiful house, Angie was to coordinate our outfits and I was to prepare the menu.
Photo Credit: A Reason To Dress
Here are some tips to executing a beautiful summer aperitivo:
What is stracciatella? Well, if you’ve ever been to Italy or have bought a cone of gelato in an Italian gelato shop you probably know that Stracciatella is a delicious flavor of gelato that contains fior di latte (milk-based gelato) and chocolate chunks. Although delicious, that’s not the stracciatella I’m talking about here. I’m talking about a special artisan CONTINUE READING
