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Posted 02/21/2014

Mozzarella in Carrozza

My father taught to cook three things: meat on the fire, beer fritters and Mozzarella in Carrozza. You could say this is the Italian version of the grilled cheese, and it truly is a great recipe to put to work for a kids party or used as an adult appetizer. This past week debi and I were invited on ABC’s The Chew to promote our new season of Extra Virgin, which premiered two weeks ago. Continue Reading…

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Posted 01/11/2012

Prosciutto, Taleggio and Radicchio Sandwich

In Italy Panini are everywhere. In every bar, at any roadside stand and gas station… It is our go to quick fix in between meals, and very often a preferred lunch substitute.

It is true that in general Italian Sandwiches are extremely simple; this has to do with the incredible amount of cold cuts, cured meats and cheeses that you can source throughout our peninsula. Good meats and good cheeses do not require much company when trapped between two slices of bread. In Tuscany for instance unsalted bread is the favorite way of preparing most of our panini, that allows us to enjoy the flavor of whatever we put inside at its best. Continue Reading…

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Posted 10/16/2010

Bruschetta Pizzaiola

Bruschetta by definition is just a toasted slice of bread with something on top. Pizzaiola is just an adjective that’s reminiscent of pizza. So, bruschetta pizzaiola is just a toasted slice of bread that is dressed like pizza. I personally hate oregano, so you’ll never see oregano either on my bruschetta or my pizzas, although you can add it if you like.

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Posted 04/14/2010

Fava Bean Purée and Bruschetta

Fava beans are one of the most common ways that Spring gets celebrated in Tuscany…
A handful of fresh raw beans, a chunk of salty pecorino cheese and a glass of red wine is what we call “Cacio e Fave”; since I can remember I have been seeing everybody around me doing it… my grandfather, my father, their friends and all the farmers and hunters I ever met. The taste of raw beans is definitely something that has to “grow” on you, this is not a kid friendly recipe, due to the bitter back flavor. Continue Reading…

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