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Tag Archives: food

Simple and Sweet Greatness: Torta Caprese

Torta Caprese (photo by Francesca Bruzzese)

As much as I ate and enjoyed Italian food when I was younger, I lived with the idea that American desserts were superior to Italian ones. Sure, Italians had cannoli and gelato, but those were nothing compared to raspberry topped cheesecakes, towering chocolate layer cakes and fudgy brownies. There were very rarely surprises and creativity in Italian desserts as far as I could see. The Italian restaurants I went to offered the same list of desserts (panna cotta, tiramisu, the occasional profiterole), and I was slightly disappointed when offered the usual cantuccio or two with coffee after lunch at my ...

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Discovering Bucatini all’Amatriciana

Bucatini all'Amatriciana (photo ©Francesca Bruzzese)

One of the best things about moving from Bologna to Rome was discovering a completely new cuisine. After all, Italian cuisine tends to be very loyal to regional tradition: for example, you’ll find lasagna in the North but are hard pressed to find it in the South. Each province’s culinary repertoire is dictated by the climate, seasonal produce, and history of the region among other things. Rome’s cuisine tends to be rustic, hearty, and simple in its ingredients. The use of offal or undesirable cuts of meat is due to Rome’s former abattoir, once the biggest in all of Europe, ...

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The Magic Culinary Touch of Chef Marisa Iocco

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“Cooking is an act of love — an ancient primal gesture,” Executive Chef Marissa Iocco opines. “Like all acts of love, it is deeply gratifying and like all ancient primal gestures, it’s good for the soul.” Executive Chef Marisa Iocco is a cook at heart as well as by vocation, but she doesn’t look the part. Slender, tall, sporty and tanned to perfection, as she sits in the sun on a glorious morning at one of the wooden tables in Old North Square, she could pass for a cyclist on a break. She is, in fact, taking a break — ...

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The Eternal Italian American Debate: ‘Gravy’ or ‘Sauce’

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In the first chapter of her excellent and enjoyable book “Gravy Wars,” Lorraine Ranalli states that the term gravy is “unique” to South Philly Italians. By “gravy” she means what most people call “sauce” — that tomato-ey stuff that goes on pasta. I met Lorraine a few years ago when she was at a reading with Lisa Cappuccio. I told her that up here in the North End, we — at least some of us – called it gravy too. She was surprised – just as I was surprised that she thought the word gravy was only used by Italian ...

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Winthrop’s Cafe Rossetti’s: Where People Meet to Eat

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Tucked away in a seaside town, you can find a teeny tiny family owned restaurant that is worth the trek outside of the city.

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Pauli’s North End – Wicked Fresh. Crazy Good.

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In the words of owner Paul Barker, Pauli's North End serves "wicked fresh food that always tastes crazy good."

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One of My Favorite Rome Restaurants – Orso 80

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If you’re traveling to Rome and looking for an authentic dining experience, look no further than Orso 80.

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Finally, Real Italian Salami Coming to United States

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A long-standing ban on the import of salami into the United States will be lifted on May 28, according to the Italian news agency ANSA.

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Dal Pescatore Owner Named World’s Best Female Chef

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An Italian woman has been named the world’s best chef by Restaurant Magazine.

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MITaly Holds Italian Dolci Event

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MIT’s Italian student association, MITaly, hosted an event centered on Italian sweets and desserts on Thursday, October 18. Held at MIT’s Strata Center, the event featured several tables focused on regional specialties like sfogliatelle (Campania), ciambelline al vino (Lazio), panettone (Lombardia) and many more. Students and faculty looking for a treat were handed little maps of Italy at the entrance and were invited to vote for their favorite dolce. We visited the Strata Center and took some pictures:

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Ciao Italia and Mary Ann Esposito’s Boston Connection

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Host of the longest running cooking show on television, Esposito has many special connections with Boston.

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One of World’s Finest Olive Oils Comes to Boston

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Americo Quattrociocchi has refined the art of olive oil production and is now looking to sell his excellent product in the United States.

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