In our house, salads, of one sort of another, make an appearance 3-4 times per week.  We often consume peppery arugula with crispy fennel, romaine with feta, ripe tomatoes, and black olives, or Boston lettuce with red onion. The salads often follow a hearty bowl of soup made with farro, rice, or cut pasta and is served alongside fresh bread. […]

If you’re lucky enough to get a hold of fresh fava beans during the Spring season, then we suggest you highlight the taste of the beans themselves with little manipulation; hence our Sauteed Fava Beans recipe.  Fava beans (also referred to as broad beans) are the king of all beans with a lovely sweet/nutty and rich buttery flavor and are […]

The variety of kale known as Lacinato is critical to Italian food history and specifically to the second-most-populous region of Italy known as Campania (Napoli being the most well known city in the province).  Lacinato kale has a bitter and sweet flavor profile and is comprised of a rich blue green color.  Lacinato kale is traditionally used in minestrone soupand […]

Ask any person from Calabria over the age of 50 to describe a dish from the region that both represents the best and worst of the southern most province in Italy and s/he would probably utter, “minestra.”  That is to say, minestra (a type of thick soup with a substantial base including potatoes, vegetables, beans, tomato pieces, etc. <minestrone is […]

We love soup at Scordo.com and we’re not very picky when it comes to the variety. However, we do have a couple of pet peeves about soup preparation: Soup must be homemade (we’re vehemently opposed to canned soup). Homemade soup must start with water and not pre-packaged chicken, beef, or vegetable stock (there are some exceptions), but we generally like to […]