| Vincent Scordo is an Italian American who writes all about Italian food and life. He believes in the Italian Life for Everyone! >> |
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(photo: clam sauce in pan including chopped clams, garlic, olive oil, red pepper, and parsley) Why I Would Want to Be Reincarnated as Pasta and the Scordo Pasta Challenge. In many Indian religious traditions, such as Hinduism, Jainism, and Sikhism, it is believed that when a human dies s/he is reborn into a new body. You’ll also find the same concept in [...]
(photo: two of the Gelato di Babbo flavors: key lime and coconut) Existential Thoughts on Gelato in America Update: Gelato giveaway from Gelato di Babbo and Scordo.com (see below for details and how to enter) I’ve recently realized that one needs the psychological resilience of a Cylon to get through the winter months here in the Northeast. And it’s not [...]
Everyone should love frittata – the glorified egg dish that is easy to prepare, cheap, and has enough flavor to wake up a Calabrian from an afternoon nap in the middle of August. Frittata can be prepared with herbs, vegetables, leftover pasta, and cheese. In fact, the very best frittata recipes are comprised of any high quality leftover you may [...]
(photo: a cheese festival in Modena Italy. thanks to wikivisual for the photo) Part of the negative aspects of the industrial food system in America are the disassociations between “real food” and “synthetic food.” Take, for example, the cheese associated with pasta, specifically what you would put on a bowl of penne rigate with tomato sauce. For many of us [...]
(photo: final dish: large rigatoni with braised short ribs in tomato sauce) Short (beef) ribs are cut from the plate and rib section of the animal and are one of my favorite additions to tomato sauce during the winter months. Short ribs are easy to prepare, relatively inexpensive (especially with the bone in), and make an ideal meat for [...]
(photo: speck, salame Calabrese, and lomo) Any time a new salumi company decides to open shop in the United States it’s cause for celebration. And If the same company decides it’s going to raise it’s own heritage hogs in an antibiotic-free (and soon to be organic and nitrate free) open pasture environment, then the salumi company should be praised. The Virginia [...]
By now you know of our connection to the region of Calabria in southern Italy and our familiar, immigrant, story. You know, for example, that our parents immigrated to the U.S. from a tiny hilltop village in southwest Calabria called Pellegrina in the 1970′s and that we’ve been influenced greatly by the traditions found in the region. However, we’ve never told [...]
Canned Tuna, Really? As Suzzane Hamlin points out in her well written 1997 article for the New York Times, canned tuna is the best selling seafood in the country. And your first reaction may be something akin to, “what, canned tuna, why don’t American’s buy fresh fish?” Well, high quality fresh fish is, indeed, best but if you don’t have [...]
(photo: penne lisce with tomato sauce, photo taken with iPhone hence grainy picture) Say it slowly, almost in a whisper: “L-I-S-C-E” (doesn’t it sound sexy). OK, come back to reality now and specifically the Scordo Pasta Challenge. The word lisce is translated as smooth and part of the exquisite and versatile pasta shape known as penne lisce. Penne lisce differs [...]
(photo: courtesy of Dr. K; pita bread puffing up in the oven) In the spirit of spreading love on Valentine’s Day I’d like to share a wonderful bread recipe and guest post by way of Dr. K. This week the super home cook made homemade pita and the results are outstanding, as usual. While pita isn’t an Italian food product [...]
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