Italy

A Food-Lover’s Guide to Rome — Summer Vacations for Food-Lovers

A few weeks ago I wrote about taking my toddler to a restaurant helmed by a Michelin-starred chef. His first bite of pizza! In Rome! With a fancy-pants chef! (I got a little emotional.) I loved reading your comments and wanted to respond to your requests for more picks for the city known as Caput Mundi, or Capital of the World.

Rome has had more than 3,000 years to perfect its national treasure-level food culture, and the city's cuisine is now gloriously set in its delicioso ways. You'll find both new and 200-year-old kitchens serving iconic dishes such as cacio e pepe, limone gelato, and pizza bianca (more on these below).

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How 1,000 Farmers & 1 Female Winemaker Are Changing Pugliese Wine — Everyday Wine

When you think about Italian wine, Puglia is not a region that comes to mind. Tuscany, yes. Veneto, Piedmont, Emilio Romano ... but Puglia? Not so much. But Puglia is responsible for approximately 14 percent of Italy's wine production and is the country's second largest wine-producing region.

This statistic is slightly misleading, however, as only 3 percent of D.O.C. wines come from Puglia. What's the difference? D.O.C. means controlled designation of origin and is a measure of quality. It excludes cooking wines, wines used for vinegar, and some table wines. And if you've tried wine from Puglia before, chances are, you were drinking some of those poor-quality wines.

But one winery, bringing together more than 1,000 growers and a female winemaker, is looking to change that.

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I Took My Toddler to a Restaurant with a Michelin-Star Chef and Here’s What Happened — Family Vacation

(Image credit: Bo Bo/ Stocksy)

I didn't set out to give my son his first bite of pizza made by a Michelin-rated chef in Italy — it just happened.

It was my family's first visit to Rome and my husband and I had hungrily made a list of must-eat pizzerias, trattorias, and gelaterias we wanted to visit throughout our two-week stint. The fact that our almost 1-year-old was with us didn't sway our sweet, savory, or star-level proclivities toward the Eternal City's great food establishments. If we were going to travel across an ocean to one of the world's most delicioso districts, we were going to eat well — child or not!

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Recipe: Pasta alla Gricia — Recipes from The Kitchn

(Image credit: Jerrelle Guy)

Recently cacio e pepe, the classic Roman pasta of black pepper and Pecorino Romano cheese, has gained serious popularity. Its humble ingredients have transcended it to a full-blown culinary trend, popping up on restaurant menus and in food magazines and blogs not only in its traditional form, but also in unique interpretations like savory cookies, potatoes, and even ice cream.

But as much as I enjoy cacio e pepe, I haven't jumped on the bandwagon because my heart belongs to another classic Roman pasta. And no, it's not carbonara.

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New App Tells You If Your “Made in Italy” Product Is Actually from Italy — Food News

You might think you picked up Italian olive oil at the grocery store, but there's a chance it might be from another country. Unless you're an expert sleuth in label reading, it usually requires some research to understand what you're actually getting — until now, that is.

Enter Reliabitaly, a smartphone app created by a nonprofit organization of the same name that's targeting brands that claim to be "made in Italy" but are really anything but.

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The Story of One-Pan Pasta (and 5 Wintry Recipe Ideas) — Pasta Magic

(Image credit: Nealey Dozier)

Type "one-pan pasta" into your search engine and you'll unearth a bounty of recipes and blogs touting the merits of a now well-recognized method for cooking pasta: Cook dry pasta start to finish with its sauce and aromatics, water and all, in the same, single skillet. As it boils, the ingredients magically turn into perfectly cooked pasta and a simple pasta sauce — no huge pot of water necessary to boil pasta, no washing of multiple pans and colanders, no time-consuming sauce-making.

One-pan pasta is one of the best things to make any time of year, but especially during the holiday season. It's a cinch to make on the nights after or leading up to meals that take more prep, when you need to eat but don't want a big production (or a big mess).

<p><a href='http://www.thekitchn.com/the-story-of-one-pan-pasta-and-5-wintry-recipe-ideas-238138'><strong>READ MORE »</strong></a></p>
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