| 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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Our growing family recently crossed the Hudson River and took a short drive into the isle of Manhattan for lunch with our cousin and his fiance. Cousin M. is a lover of food and the culinary world in NYC so we take his general advice on all things food related very seriously. Cousin M. suggested the restaurant Telepan on [...]
Amarena cherries are a product of the marvelous Emilia-Romagna region of Italy where other noteworthy products include tradizionale balsamic vinegar, Ferrari, culatello (the king of salumi), Parma ham, Parmigiano Reggiano, etc. Amarena cherries are harvested in the wild and known for having both a sweet and subtle bitter flavor, like many Amari drinks produced in Italy. The Amarena cherries we [...]
Italian Seafood Stew (Cioppino) is made throughout southern Italy and is typically comprised of shrimp, mussels, clams, swordfish, and any firm white fleshed fish. Seafood stew is wonderful any time of the year; we like to make the dish with a bit of spice during the summer months and even add a bit of pancetta or sausage during the cold winter [...]
The Greek philosopher and mathematician Pythagoras spent time in deep thought on the Ionian coast in Calabria, specifically in Crotone, and outside of his ideas in math and science he was known to have espoused the Pythagorean diet or what later become known as vegetarianism. The Pythagorean diet excluded meat, fish, and even beans and was tied more to religious and spiritual beliefs than pro-animal/health concerns. Hence [...]
Chicken Marsala (Pollame alla Marsala) is a popular Italian-American restaurant dish and it takes its name from Marsala wine, a fortified dry/sweet wine used for the sauce which is produced in western Sicily. Chicken Marsala is easy to prepare and universally loved by Italian food fans. Our version includes high quality chicken, stock mushrooms, and freshly chopped parsley. Chicken Marsala (Pollame alla Marsala) [...]
When folks find out we publish articles on authentic Italian recipes and food and live in the New York metropolitan area the inevitable question follows: can you give me a recommendation on a good Italian restaurant? The short answer is no and for several reasons: 1. we don’t believe our area (northern NJ) has many, if any, solid Italian restaurants (outside of [...]
One of our favorite ways to enjoy a perfectly, pan fried, chicken cutlet is with a great salad. In fact, we often place our salad right on top of our chicken cutlet and let our homemade vinaigrette penetrate into the crust of the cutlet – leading to a great combination of crunchy bread coating, steamy and moist chicken, and acidic/extra virgin olive oil flavors [...]
Our standard pickled eggplant recipe, or Melanzane Sott’Olio, is a staple in our household, but when we crave a slightly more refined version, with a bit less work, we turn to sweet and sour eggplant or melanzane in agrodolce. Most melanzane in agrodolce begin by frying the eggplant but our version includes a quick boil and steeping technique that yields wonderfully delicate [...]
For cheap, healthy diet, know how to cook – sent to us via our friend Dr. K. this is a great article from Philly.com that is research based and firmly concludes that, “Those who know how to cook are at a distinct advantage when it comes to nutrition on the cheap.” Pasta alla Norma – a link sent to us [...]
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, [...]
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