| 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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Early on in life I was exposed to the critical Italian food philosophy of “bread is king” That is to say, a dinner or lunch didn’t pass by where bread wasn’t present on the table (specifically, Filone – Every Day Italian Bread). In fact, dinner couldn’t begin until bread was brought to the table; as my father and grandfather suggested [...]
If you travel to any panificio or bakery in Italy (and even some States side establishment) you’re bound to run across pizzete or small pizzas that are made with a simple tomato sauce and high quality extra virgin olive oil. Most Italian bakeries make pizzete early in the day and thereafter top, and re-heat, them with each customer order. [...]
Friselle bread, at times referred to as freselle, frisedde, fresedde, frise, are made from durum wheat. Friselle are baked twice and usually have a rough side and smooth side. Friselle are found throughout all of Italy but especially popular in southern Italy (Apulia, Calabria, Campania, etc.). Friselle have a very long shelf life and were especially popular during difficult, economic, [...]
One of the most ubiquitous panini (plural for sandwich) in all of the Italy is prosciutto and cheese. In fact, I made so many of the aforementioned panini in Italy one summer (helping Zia Teresa in her small shop) I thought all Italians survived on prosciutto (or prosciutto cotto <steam cooked Parma ham>) and cheese alone. Italian’s fascination with panini are easily understand and well placed when [...]
(photo: courtesy of Dr. K.; from a clockwise position: raw onions, reduced onions, water added to reduced onions, onions prior to cooking, and finished product). When our die hard fan Dr. K. mentioned he tried a new recipe from Michael Ruhlman’s excellent new cookbook Twenty I was eager to hear which dish he attempted. And when Dr. K. sent us photos [...]
Over the last few years there’s been renewed interest on the topic of what makes people happy (or happiness studies). ”Renewed” is probably the wrong word since humans have been chasing fulfillment and happiness since we picked up traits such as language, consciousness, and the need to write things down and keep records. The interest in happiness I’m talking about [...]
To say that bread is an important part of day-to-day life in Italy would be an understatement. In fact, it’s more likely that the Italian political and economic system will be reformed over the next couple of years than it is that Italians will change their longstanding relationship with pane or bread. Most modern Italians still buy artisanal bread [...]
(photo: beautiful bread is a work of art and our reader Dr. K is a maestro! photo courtesy of Dr. K.) I have to admit that I get very jealous of folks who bake with great success as I’ve been slow to experiment with baking bread, for example. And it’s also why I’m incredibly thankful for skilled Scordo readers like [...]
(photo: courtesy of Dr. K., notice the great exterior crust and color) Dr. K.’s Bread Baking and Some Detail Behind the Recipe It’s been a while since we featured a guest post from our good friend Dr. K who’s wowed us in the past with bread recipes such as Whole Wheat Pita and Coccodrillo Ciabatta. In turn, we’re delighted to [...]
Pizza Sauce Recipe I’ve always stuck to the claim that you can make pretty good pizza at home. My critics argue that making “pizzeria” type pizza in a home environment is impossible given that a home stove cannot reach the 900+ degree Fahrenheit temperature a proper wood burning stove can and, moreover, impart the appropriate flavor and heat to pizza dough. I [...]
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