Raising sheephas always been one of the Abruzzo’s primary occupations so it is not surprising that both the meat and cheese they produce play an important role in the region’s hearty and rustic cooking.
Every country has its favorite customs to celebrate the New Year,including Italy. Insome places, old clothes, cracked dishes and even broken furnitureare tossed out the window at the stroke of twelve to symbolize clearing out the the old year and making way for the new. Anyone in Naples or Rome on New Year’s Eve should keep their eyes open to avoid bits of flying crockery or old socks.
Before the earthquake that devastated Amatrice and several other towns last August, the rural city northeast of Rome was perhaps best known for its iconic dish, Spaghetti all’Amatriciana. Ironically, the 50th Sagra degli Spaghetti all'Amatriciana was scheduled to occur the weekend of the tragedy.
Bombette are small rolls of thinly sliced pork wrapped around a tasty filling. These “little bombs” are popular at street fairs in Puglia where they are grilled over hot coals, served up in a paper cone, and eaten with bread. The hot bombette explode in your mouth releas- ing a wave of melted cheese and delicious flavors.
The shoulder is one of the tastiest cuts of pork, but it is often overlooked in favor of leaner cuts like the rib or loin. But for rich flavor and tender texture, nothing is better than a pork shoulder especially when made in the classic Italian way, braised with aromatic vegetables, rosemary and wine.
Michele Scicolone, gastronomy expert, and Lou di Palo and Louis Coluccio Jr., owners of two important Italian stores in NYC, were guests @ Casa Italiana Zerilli Marimò (NYU) as part of the GRI series "Genuinely Italian"
Louis Coluccio, grandson and son of the founders of D. Coluccio & Sons Italian Specialty Store, tells us the charming story of this family business and the role it plays in promoting the Italian Culinary Tradition in Bensonhurst, an Italian-American neighborhood in Brooklyn. It's a Saturday morning and the costumers are buying all they need for the upcoming week. As we take a look at their carriages, we chat with some of them...
"If some of today's most talented chefs would simply pay attention to this historic food--which, in excellent form, ruled Italian cuisine in America from the beginning of the 20th century to roughly 1975--there'd be a huge revival in this kind of cooking, with delightful quality upgrades". This article is a response to Michele Scicolone's "Italian American Food... Why DON'T it get NO Respect?", a piece on the seminary I organized within the Italian Wine Week