Italian Recipe for Gnocchi Fritti
Filed Under Kitchen Tips, Recipes Italy
What's a piece of fried dough called in Emilia Romagna? A "gnocco fritto"! If you can't make it to Italy on a cooking vacation, don't worry, it's easy to prepare at home. And as it is traditionally eaten with cheese, Prosciutto di Parma, or other types of salamis, it is the perfect recipe to wrap up our cheese week here at The International Kitchen. Gnocchi Fritti Serves: 8 Prep time:… Read
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Eggplant Caponata with Toasted Almonds and Dark Cocoa Powder
Filed Under Food History, Kitchen Tips, Recipes Italy
Whether you want to serve a vegetarian entree, or a tasty side packed with vegetables, try this eggplant caponata dish from Sicily. Considered both a stew as well as a relish -- depending on how its served, and what it's served with -- this meal is considered an agrodolce, otherwise known as a sweet and sour sauce. This particular recipe hails from the kitchen of Chef Vincenzo of our Palermo… Read
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Italian Recipe for Tortelli alla Mantovana, or Pumpkin Ravioli
Filed Under Food History, Kitchen Tips, Recipes Italy
Pumpkin "tortelli," a type of raviolo, is one of the most traditional of dishes of the Italian city of Mantua (Mantova in Italian), and one of the most well-known throughout all of Italy, in part because of its association with the Christmas season: "tortelli alla mantovana" have long been part of Christmas Eve dinner. It is also an intriguing dish from a flavor standpoint: a mix of the sweetness of… Read
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Interview with Chef Massimo, King of Parma Hams
Filed Under Destination Features, Interviews Italy
Prosciutto, culatello, coppa, bresaola, chorizo, jambon - the list of amazing cured meats you can experience during a cooking vacation with The International Kitchen. But if you really want to experience cured meats from the master himself, take a visit to Emilia-Romagna to meet the King of Parma Hams, Chef Massimo Spigaroli. Massimo's workshop is the 700-year-old cellar below the Antica Corte Pallavicina, and his passion is pork. His culatelli… Read
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Lambrusco: Emilia Romagna's Favorite Sparkler
Filed Under Destination Features, Wines & Spirits Italy
It's one of the oldest wine varietals in the world, dating back to the time of the Etruscans and prized by the Romans. Slightly fizzy, delectably frothy, unexpected and fun, Lambrusco wines are gaining fame outside of Italy as a wine to watch. And as one of the signature wines of Emilia Romagna, you can expect it to pair wonderfully with a variety of cured meats and cheeses. Lambrusco wines… Read
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The Land of Cured Meats, Balsamic, and Ferrari
Filed Under Destination Features, Travel Tips, What's Up at TIK Italy
Welcome to the land of cured meats, parmesan cheese, Lambrusco wine, balsamic vinegar and Ferrari! I recently returned from a tradeshow in Emilia Romagna, the Italian region that excels in producing these top quality goods and more. While I have been to Rome, Venice, Tuscany, and the Amalfi Coast, I can say that Emilia Romagna offers a unique experience, which I encourage you to take advantage of through one of… Read
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