Lampascioni (Puglia)
When I first tasted these wild hyacinth bulbs I was over whelmed with the complexity of their flavor. Lampascioni are mostly found in...
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jordanfrosolone
- Nov 19, 2022
- 1 min
Falsmagro alla Siciliana (Sicilia)
Remarkably similar to braciolone, Falsomagro (Farsu Magru in Sicilian dialect) is a dish that dates back to 13th century Sicily. Today it...
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jordanfrosolone
- Nov 19, 2022
- 1 min
Mozzarella Nera di Bufala (Campania)
Although it is now illegal to import this type of mozzarella to the United States there was a time in and around 2015 and 2016 that the...
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jordanfrosolone
- Aug 21, 2022
- 1 min
Il Libro della Cucina Siciliana (SICILIA)
On a trip to Sicily in 2009, after a short nap upon arriving in Palermo, I woke up and immediately went on a walk down via Roma to the...
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jordanfrosolone
- Aug 20, 2022
- 1 min
CACIO E PEPE (LAZIO)
I love the simplicity and overtly Italian approach to Cacio e Pepe. I am hard pressed to find a single dish that has been more...
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jordanfrosolone
- May 10, 2022
- 1 min
ROCCO PETRUNTI (FROSOLONE, MOLISE)
Rocco Petrunti is a fifth generation artisanal knife maker from the small village of Frosolone in the region of Molise. I received my...
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jordanfrosolone
- Apr 25, 2022
- 1 min
PASTA STRUNCATURA (CALABRIA)
A great friend and importer of Italian foods named Gennaro D’Alessio first introduced me to pasta struncatura. He told me of a...
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jordanfrosolone
- Apr 2, 2022
- 1 min
DA BENITO E GILBERTO (ROMA)
I just returned from a trip to Italy and felt inspired to write my initial blog on my favorite restaurant in Rome. My first visit to Da...
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