The Culture and History of Homemade Grappa Homemade Grappa is traditionally made from grape stalks, seeds and stems (essentially the remaining components of the wine making process) and has been around since the Middle Ages.  Grappa was understood very little outside of Italy until after the War when some mass production started to take place.   Like many Italians, my […]

Let’s do a straight recipe today – Italian Broccoli Bean Soup: Recipe: Italian Broccoli Bean Soup   Print Prep time 10 mins Cook time 1 hour 30 mins Total time 1 hour 40 mins   Cook: Vince from Scordo Recipe type: Soup Serves: 6-8 Ingredients 2 cloves garlic 1 medium onion Extra Virgin Olive Oil Broccoli (including peeled stems) Cranberry […]

(photo: Columbus Artisan line seasonal cacciatore) I’ve written about Columbus’ Artisan salumi line in the past (including their hot sopressata, cacciatore, finocchiona, crespone, salami secchi, and standard Sopressata) and their high-end line is outstanding as it’s made with a higher grade of pork, allowed to age 21-90 days, hand tied and stuffed, and made with natural casings.  Click here if […]

(photo: grapes ready to be crushed) Late September is one of my favorite times of the year here in Northern New Jersey.  The temperature and humidity dip, leaves begin to change color, and I begin to relish my days spent outdoors in the sun and cool air (it’s amazing what happens to one’s sense of appreciation when certain things won’t […]

One of the first things I learned to make from scratch was salad dressing.  Our family, of course, always made a simple red wine, olive oil, salt/pepper salad dressing, but the proportions and blending of the simple ingredients remained a mystery to me for a very long period of time.  In fact, it wasn’t until I moved away to attend […]

OK, so you know how sometimes you find a new love, maybe you start playing tennis on a given weekend in the Spring and have a realization about how invigorating it feels to drive a crisp forehand over the net or maybe, on a whim, you decide to try the local Sushi place and realize how nice raw salmon tastes […]

(photo: Nonno Scordo’s vineyard overlooking the sea near Bagnara Calabra)  Ciro is the most well known Calabrian wine here in the US and it’s for good reason.  The region of Ciro is situated on the eastern tip of Calabria, about a 4 hour trip north from Reggio Calabria.   Ciro is designated a DOC wine or Denominazione di Origine Controllata, […]

(photo: Scordoni awaits grapefruit juice and a quick stir) I didn’t always like Campari; in fact, I thought the liquor was bitter, fowl, and just unappetizing.  I remember ordering a Negroni (made with gin, sweet/red vermouth, Campari, and bitters) at a fancy New York restaurant and thinking this drink is strong, but it’s really not doing much for me on […]

(Photo: Tommaso staring down a fried sardine: this is one metaphysical moment) A simple rule for buying fish goes as follows: buy what’s fresh, as opposed to what you want.  The idea may sound counterintuitive but freshness is king when it comes to seafood.  I’m mentioning the whole buying fresh seafood concept today because I headed to my favorite fish shop thinking salmon for dinner […]

Embrace the Bitter- Introduction to Italian Digestives and Amari Drinks Do you do bitter?  No, no I’m not asking you if you like to complain or wake up each morning looking for a fight with the world (or worse your spouse)!  What I’m asking is if you’ve ever had the pleasure of experiencing what the Italians refer to as Amari?  Amari […]