(photo: the varying parts of a pig, photo courtesy of Meat Salt Time by Tony Seichrist)  I have to admit, I have an addiction.  Specifically, my addiction is centered on the mighty pig and it’s cured off-spring, Salami!   Salumi (the plural for salami) is made from either a single, whole, cut (e.g., Prosciutto) or ground parts of the pig. […]

Our good friend Dr. K has passed along his homemade chèvre (goat milk) cheese recipe and I’m excited to be able to share it with our loyal Scordo.com readers.   Goat cheese is made in Calabria, of course, and it’s some of the best produced cheese on the planet.  In Aspromonte, close to our family’s village in Pellegrina, you’ll find Caprino […]

Updated: October, 2012 The following post is a long time in the making and is a non comprehensive and wholly unscientific list of some of the Top Italian Themed Food and Lifestyle Sites and blogs on the web (English language only), at least from our perspective. Living the Italian life comes so easily to dyed in the wool Italians but is difficult […]

Zucchini Flower Blossom Fritters Our mother has been using the same Zucchini Flower Blossom Fritters recipe for nearly 30 years here in the United States, which includes grated Parmigiano-Reggiano and plenty of finely chopped parsley.  Our mother’s technique also includes “flattening” out the batter when it hits the hot oil so that thin frittelle are produced.  Note, you can also simply batter […]

(photo: just out of the oven baked mackerel) I’ve written about my love of fish on multiple occasions here on Scordo.com, expounding on sardines, smelts, tuna, branzino, and salmon.  Yet I was sad to discover that while I hold all of the aforementioned fish in high esteem, I’ve only written about fresh mackerel on one other occassion (leaving one of […]

We’ll be back soon because we’re living the Italian way (that is to say, we’re enjoying some time off).  In the meantime, please see our top posts!

(photo: street scene in Bagnara Calabra, courtesy of myworldshots.com ) I’m going to make a statement that may upset serious cooks, but here goes: It’s almost impossible to cook foods from other places in the world outside of their place of origin.  I’m not stating an absolute truth because you can get pretty damn close to replicating a pizza from […]

Interview with PBS Host Mary Ann Esposito and Ciao Italia Every big idea or theory has an associated sound bite.  The French philosopher Rene Descartes is remembered for his famous line, “I think, therefore I am.”, the chef Jacques Pepin loves to utter, “fast food my way”, and the chef, turned uber capitalist Lidia Bastianich (see the mega Italian Mall, […]