Perline, Chilegine,Bocconcini, Ovoline, and Rotundine as beautifully written, are the names of Italy’s mozzarella shapes. Perline is the smallest, working its way up to the larger, Rotundine. And interestingly enough, Bocca means mouth, with bocconcini symbolizing, the perfect ball of mozzarella to fit inside ones mouth. Whether we…
Of course, most of us are like minded when it comes to the topic of aphrodisiacs, especially with Valentine’s Day a few days away. Many of us can’t help but snicker at the thought of their purpose. Aphrodisiacs like fruits, spices, or liquors that evoke sensual feelings present a fun diversion for adult couples. There…
A day well spent working the New York City Food and Wine Festival! I have always had a love for food television and was thrilled to be a part of an event that Food Network and the Cooking Channel were sponsors of; where all of the proceeds went to the NYC food bank and Share…
Sprout, micro, baby, mature; four vital stages in producing beautiful vegetables, fruits, and herbs. In recent years, scientists have found that micro greens are quite the super food, providing antioxidants and nutrients. In 2012, after studies from the United States Department of Agriculture were conducted, news was released stating that micro greens have increasingly higher…
Weather is the first factor to consider when growing grapes for wine. Currently France is experiencing a climate change effecting the areas well known for wine such as Bordeaux, Languedoc, and Champagne. California is also dealing with the current drought. Soil type and structure, grape type, climate, and…
lasagna Today I reminisced of a food memory I had of a best friend a few years ago. At the time I was having her over for dinner and wanted to make something appropriate for a vegetarian that she was at the time. I ended up making a white lasagna, which has a contrasting flavor…
If I could live in a world that revolved around pasta I would be the luckiest gal! I discovered this recipe while in the Italian restaurant at the Culinary Institute of America, Caterina D’ Medici. Pizzoccheri is its name, a pasta that originates in Lombardy, Italy, consisting of buckwheat tagliatelle folded with savoy cabbage, sprinkled…
Alcohol has a history all its own. From cocktails like the Cosmopolitan, to aperitifs like brandy and liqueurs like Fernet Branca, alcohol has been known to soothe the soul and warm the heart. The word “cocktail” has many derivatives. An article in Saveur magazine mentions that the word originated in the Hudson Valley region or…
I ventured through the lower east side where I came across an all dessert bar. This Small, white walled space housing two tables and a counter with stools, is run by pastry chef Chika. The counter seats watch over the two chefs that assemble the desserts to order each day. Each dessert comes with an…
I didn’t know how the purple potato would turn out in this dish with the idea I had in mind. In order to create the purple base of this plate in the manner I had previously imaged, I did a lot of tedious experimenting. It took a mandolin, 1.5 inch round cutter, and lots of…
Come indulge at mio piccolo Ciao Caffè Popup
ENJOY: Extruded dried pasta for sale | Italian bakes | espresso drinks
WHEN: Saturday april 11th, from 11 am-4 pm at Anthropologie, Hoboken
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