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Video: Un' Americana in Italia's 'Spirituality of Food'
We've featured and linked to Sky Dylan-Robbins' short, beautifully produced pieces on the food of Italy in the past, but the filmmaker has now compiled them into a full 40-minute documentary. It's split into four parts (oh, YouTube and your 10-minute cap on vids). Watch them all here.Culinary Ambassadors: Breakfast in Rome, Cappuccino e Cornetto
A typical breakfast in Rome is usually cappuccino e cornetto. No need to explain what a cappuccino is, but a cornetto is a sweet croissant, sometimes glazed on top.Italian White Wine You Might Not Be Drinking: Soave
I can't help it. I crack up every time I enter a wine store, intending to ask for Soave, the Italian white wine, which frankly deserves some respect. But all too quickly, I lapse into an early 1990s flashback, and I hear in my head: "Suave. Rico...Suave." And with that guttural crooning cheesiness taking over my brain, I collapse into a helpless fit of giggles and have to flee the store. As a longtime Prosecco enthusiast, a sommelier friend advised me that if I like Prosecco, then Soave was a wine well worth trying.Culinary Ambassadors: A School Lunch in Modena, Italy
Serious Eats' Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here's the latest, from BitchinFixins, stationed in Modena, Italy.Video: 'Caffe' from 'Un Americana in Italy'
Sky Dylan-Robbins, in her ongoing series Un'Americana in Italia, has been producing great videos about Italy's iconic foods. She just poured a fresh hot cup of video coffee. A great eye-opener to start the day.Where's the Love for Chestnuts?
[Photograph: Lee Zalben] Here's Some Love Chestnut Torte »Chestnut, Pumpkin, and Farro »Chestnut Honey » Rome in the fall and winter is a magical place. The air is cool and crisp and everywhere you go, the air seems to be roasted-chestnut-scented. Earlier this year, I spotted a chestnut vendor in Piazza Navona, which got me thinking more about chestnuts. We don't really eat them in the U.S. a whole lot. At Thanksgiving sometimes you seem them in stuffing or dressing, or during the year, in a salad every once in a while. There are only a few roasted chestnut street vendors left in Manhattan. In France and Italy they're used in a variety of confections and baked goods, but...Brazil Nuts: The Forgotten Nut
"I can't remember ever seeing Brazil nuts in anything besides a bowl of mixed nuts." Brazil nuts at Campo dei Fiori in Rome. [Photograph: Lee Zalben] I was in Italy not too long ago when I came across this interesting-looking snack. Intrigued by the words noci brasiliane, I realized I was looking at a granola bar made with Brazil nuts, something I'd never seen before. As the name would suggest, the Brazil nut tree grows in South America. The nuts are somewhat high in saturated fat, which I presume is why they're not promoted as being "heart healthy" the way peanuts and some tree nuts are. Brazil nuts have always intrigued me—the shell itself is so mysterious-looking. Then there's their...That's Nuts: Torrone, the Italian Nougat Confection
Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he'll chime in with some nuttiness. [Photographs: Lee Zalben] While I was in Alba for the White Truffle Festival this year (don't ask what The Peanut Butter Guy was doing at an Italian Truffle Festival), I had some time to indulge my sweet tooth with one of my favorite European confections. In Spain it's called turrón; in France it's called nougat; and in Italy it's called torrone (pronounced TUH-ro-nay). Torrone is a soft nougat made from honey, sugar, egg whites, and roasted nuts. The nuts vary from region to...Snapshots From Italy: The Bounty of Calabria
Gina is back in Italy for an overdue vacanza, so for the next few weeks, Seriously Italian is morphing back into Snapshots from Italy as she shares with you some of her favorite food outings. [Photographs: Gina DePalma] I've begun my trip with a visit to the province of Cosenza in Calabria, the southern "foot" of Italy's boot. My mother's family is based here, and it is a place I have been hearing and dreaming about since I was a tot. Seeing the town where my grandparents were born and married and where my mother spent a portion of her childhood was emotion-packed for sure; the journey was made even more meaningful by the staggeringly good food. At meal after...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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