Food & Wine

Il Prezzemolo, Parsley: An Herb for Everything

July 2016 |
Il prezzemolo, Petroselinum hortense Hffm, del quale si vantano diverse applicazioni medicinali, è soprattutto un condimento: vale a dire che sotto il suo sapore e profumo, si nascondono proprietà di estrema importanza per...

Garlic

March 2016 |
This month's La Gazzetta focuses on gardening and the first thing that comes to mind when I think back to my family's wonderful vegetable garden is garlic--that amazing aromatic herb. We can trace the use of garlic by humans to over 7,000 years ago...

The Culinary Legacy of the Quagliata Family

July 2015 |
The Quagliata famiglia has created a legacy in fine Italian dining here in Norhteast Ohio. The Quagliata enterprise begins with Dora Petti, who emigrated from Matrice (Molise), Italy to Canada and the U.S., where, in 1936, she married Angelo...

Caffè Florian in Venice

June 2015 |
When you're in Venice, why not splurge? Caffè Florian is a must-see, just like riding a gondola is a must-do. The oldest caffè in Italy, and one of the oldest in Europe, Caffè Florian is definitely one of a kind. Located in St...

The Sweet Carnival in Venice

February 2015 |
Never before in this period does the proverb "Semel in anno Licet insane" (once a year you are allowed to go crazy) seem to fit the reality of what happens when a whole city falls into celebration; not only with its masks and wonderful costumes,...

Sicilian Cannoli

November 2014 |
Cannoli are among the most popular specialities of Italian and Sicilion pastry desserts. Without a doubt, it is a dessert that can satisfy the sweet tooth of any Italian! So much so that the Ministry of Agricultural, Food and Forestry Policies...

Youngstown Memories of Torrone

November 2014 |
Il torrone è uno dei dolci natalizi più diffusi in tutta Italia e vanta origini molto antiche. Conosciuto già all'epoca dei Romani, prende il nome dal verbo latino "torrere", che significa "tostare", con riferimento alla...

Caciocavallo

September 2014 |
Caciocavallo, made from unpasteurized cow, sheep, or less frequently used buffalo milk, is a well-known cheese of Southern Italy and Sicily. Picture two oversized, pear-shaped cheeses, about 4 pounds each, joined at the neck by rope. This cheese...

In Italy It's All about the Food

August 2014 |
Mention Italy and one of the first things anyone talks about is the food. Italians certainly pride themselves in this single most important aspect of their culture, and each region in Italy is known for its own specialty meals. While it would take...
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