| 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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The micro-regionality of Italian life is mind blowing. Take for example, regional dialects which until recently varied drastically every few kilometers and often divided villages. In the southewestern region of Calabria near Bagnara Calabra a handful of regional dialects are still spoken and while the 4-5 villages comprising the Comune di Bagnara Calabra (RC) are separated by only 3-5 kilometers you’d be hard pressed to [...]
It seems that fried foods have a special place in most of the worlds culinary traditions and Italy is no exception. Travel to any southern or northern province in Italy and you’re bound to find an abundance of frittura or fried delicacies from expertly fried fish (such as the ubiquitous Fried Calamari or Frittura di Calamari) to arancini, mozzarella in [...]
Italian Holiday and Winter Food Treats: Cherry Panettone, Cerignola Bomba Pugliese (Spicey Spread), Fig Syrup, and Frantoi Cutrera Extra Virgin Olive Oils The Christmas season is a wonderful time to celebrate food in Italy. In fact, almost every region of Italy produces holiday specific delicacies from special stuffed pastas to incredible desserts such as Panettone, Paneforte, and Torrone. One of our favorite holiday [...]
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 [...]
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) [...]
My sweet grandmother (or Nonna Rosa) taught me some invaluable lessons about cooking at home and at the top of her list of practical cooking advice is the seminal claim: learn to love your toaster oven. Yes, the often misunderstood kitchen appliance confined to summer cabins and the senior citizen set was the kitchen tool of choice for Nonna. Why [...]
When it comes to grilled cheese the basics are essential. One needs good bread, good cheese, a good cooking fat, and the right type of cooking heat. If you’ve ever had a bad grilled cheese sandwich, Italian style or not, then the panino was probably lacking in one or more of the items above! Our grilled cheese, Italian style, features good [...]
Like many Italian families in southern Italy, we make our own salumi from pigs raised on family land. My grandfather would often slaughter a carefully raised pig and thereafter make wonderful cacciatore, coppa, salt pork, etc. (and today our cousin Guiseppe continues the family tradition). Herb and Kathy Eckhouse correctly realized that the tradition and process mentioned above could be [...]
So, I was all set to fry up a batch of chicken cutlets (which our family was going to consume with a crispy and acidic salad) when, lo and behold, I discovered we had no breadcrumbs in our pantry! While I panicked my wife suggested I do something with the can of artichoke hearts sitting next to our empty container of breadcrumbs. [...]
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 [...]
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