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 name given to a group of Italian hard cheeses predominately made from ewes’ milk. Its name derives from […]
Here we have a selection of some of the best Italian recipe blogs, offering some delicious ideas and fun anecdotes… WWW.TAVOLATALK.COM As well as a large selection of delicious recipes from all over Italy, this informative website also features posts on current trends and ideas in Italian cuisine. Blogger Toni Lydecker, who splits her time […]
Guanciale is a Roman speciality of cured, peppered pig’s jowl. James Gingell tells us how to use it in everyday cooking… There are eight cuts taken from in Lazio. Originally a dish claimed and a pig, and guanciale is one that celebrated by the Abruzzesi, it was ‘stolen’ the Italians do particularly well. by the […]
Emilia-Romagna has a reputation for food which is unsurpassed in all of Italy. Mario Matassa looks at the excellent produce that comes from Parma, with plenty of ideas on how best to enjoy its famous prosciutto… The range and quality of products that stem from the region of Emilia-Romagna is staggering and it is little […]