Get out your vegetable peeler, it’s time to have some fun! Perhaps you have only used your peeler to shave off potato and carrot skins, but there is a great trick you can do with this common kitchen tool. You can turn ordinary veggies into silky, mouthwatering ribbons that are perfect for green salads, grain salads, pasta or egg-based dishes.
I first used this trick to make a delicious shaved asparagus and pesto dish that I topped with monkfish, although shrimp or another fish of choice could easily be used. And, why stop there? Carrots and zucchini are just as easy to CONTINUE READING
After a two month cooking class tour in the USA, I’m back in Italy! Needless to say, Mr. Italicano and I are quite happy to be together again. One of the first things I eagerly did upon my return was head to my beloved weekly market in Correggio, the small town where we live in the region of Emilia-Romagna. I walked my bike through the crowded cobblestone street while letting the melodic shouts of bargaining waft past me just like the smell of the freshly baked bread from the nearby forno :: bakery.
I made my usual rounds: first to my favorite fishmonger :: pescivendolo, because if you arrive later than 9a.m. their selection of seafood is usually cleaned out. Two handfuls of fresh anchovies and a perch fillet later, I set off to CONTINUE READING
I apologize for the absence in the past month! If you’ve been following italicana kitchen on Facebook, Instagramor Twitter then you’ve probably been following my USA food tour. I’ve been reporting back on Radio Bruno, an Italian radio station,on new food and wine trends in America, I’m organizing private pasta-making classes in people’s homes using the lovely Smeg stand mixer, which I absolutely adore, and I’m doing pasta-making demonstrations at various Williams-Sonoma stores and The Culinary Stone in Seattle,Spokane and Coeur d’Alene.
If you are in the Seattle or Spokane area, contact me to organize a homemadepasta-making class! I’ll be in Seattle until READ MORE!
Making gnocchi is easy to do; making greatgnocchi is hard. There are many factors that could make your 4 ingredient recipe go awry. Luckily I have some tips and tricks straight from my Italian mother-in-law, Patrizia, that will make your gnocchi melt in your mouth every time.
When I ask a foreigner to talk to me about Italian food, the person almost always tells me about oversized bowls of pasta, wood fire pizzas and the incredible flavor of the fresh ingredients. Without a doubt, Italy has a grand cuisine based on tradition, but not only. You can also find extreme innovation and creativity in the alta cucina, or gourmet cuisine.
It’s difficult to eat poorly in Italy, and therefore during my first years of living in Emilia-Romagna I was never that enthused to spend a lot of money for small portion sized gourmet dishes. In Italy, the fact is that you can eat extremely well spending only a small amount of money.
Working as a food blogger, I eat constantly for my job. I create my own recipes, I try traditional dishes and I’ve even had the opportunity to taste gourmet plates. I finally understand why people READ MORE
I first used this trick to make a delicious shaved asparagus and pesto dish that I topped with monkfish, although shrimp or another fish of choice could easily be used. And, why stop there? Carrots and zucchini are just as easy to CONTINUE READING
