Vero Italiano: formaggio
For the latest in Mario Matassa’s series on the secrets of Italian food, we turn to the subject of cheese, focusing on fontina, ricotta, parmesan, pecorino and mascarpone Photos by Mario Matassa According to my More...
Pecorino Cheese Recipes: Classic from Abruzzo
This month James Gingell looks at the success of Pecorino cheese, and how best to utilise this ingredient in your Italian kitchen. Plus, a few recipes to get you started in true Abruzzo style… Pecorino is the More...