Vegetable sauces are becoming my pasta go-to PARTANNA CALARMARATA As of late, on any weeknight I’m ready for pasta doused in a blender veggie sauce. While I sit here tapping at my keyboard talking about it, I’m craving a bowl. I can’t get enough of this simple dish that also low-key makes me feel nutritious!…
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There is no excerpt because this is a protected post.
There is no excerpt because this is a protected post.
and Ferrarini secured the goods Ferrarini has been around since the 1950’s, putting Il Prosciutto Cotto di Alta Qualità on the map. This is their version of “cooked ham,” hence the word cotto. They also produce other products that I got to work with, like Mortadella and Prosciutto di Parma DOP. Because I am so very passionate about regional…
If this is your only excuse to transport yourself to the ocean, then make it. For me, shrimp scampi feels beach-ready. Any good scampi will rely on fruity, robust olive oil at its base, then be loaded with garlic. This version comes from the dirty martini angle, featuring Ceringola olives and savory dry vermouth. The…
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Caffé Leccese is about to replace your iced latte order + the first ever national Moka Pot day! The only place I’d want to have my first Caffé leccese outside of Lecce, Puglia, is Bread and Salt Bakery in Jersey City. I’ve gone back multiple times for their version made with homemade almond crema whirled…
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