'Pecorino' on Serious Eats

Seriously Italian: In Praise of Pecorino

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Pecorino from Pienza tastes different from that made in Maremma, which is distinctive from what you find in Chianti, and so on. My mouth is watering for Pecorino Toscano this week, probably because I featured it in the dessert I prepared at the Pebble Beach Food & Wine Festival last weekend. Not that I needed a reminder—we’ve always featured this DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) sheep’s milk cheese on our menu at Babbo, and... More

Serious Grape: A Week of Food and Wine Pairings

So I decided to give you a week's worth of food and wine pairing suggestions, all of which began with an inspiring recipe on this site. I don't adhere to many traditional "wine and food pairing rules," like no red wine with fish, so I'm including a white wine and a red wine recommendation for each. And, because food and wine pairing can be intimidating, I'm going to explain exactly why I chose the wines I did. More

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