Casa Mia Blog
Although mushrooms lend themselves to boundless preparations, Italian homemakers normally only buy them to make risotto and pasta sauces. But there is so much more that mushrooms can add to the autumn table!
Prior to the last decade, Sicilian wineries were not even on the map for international travel. Now, more and more food and wine lovers are flocking here every year in search of high-quality Sicilian wines.
There are more than 300 tomato varieties in Italy, where annual consumption averages 10 kilos per head. Here are my 10 favorite.
This was not my first time there, but during my last vacation in Puglia I learned that this Italian region has an abundance of secluded beahes, stellar gastronomy, unique wine and friendly locals.
There is so much flexibility with squash blossoms and although simplicity reigns, it is fun to explore with different batters and fillings. Here’s a recipe!
I really had one thing on my mind, and one thing only, when we decided to visit Florence… meat. Red, rare, meat. Florentine steak to be more precise. Our one goal was to taste the steak of all steaks. The Queen.
Given the summer exodus, many people wonder what’s open in Rome during August. Heres our list of restaurants updated for 2019
Cocktails in Catania, for sipping your way through the city of Saint Agata, known for great street food and a night life that never sleeps.
Hosteria da Amedeo is a family-run restaurant at its fourth generation: Emanuele and his mother Stefania, respectively Maitre D and kitchen supervisor.
Welcome back to the “Our Italians” series of interviews. In these we focus on food artisans, experts and producers in Italy or abroad. Today we meet Paolo and Daniela Fagotti, owners of Casa Ceccatelli in Greve in Chianti.
During the annual transumanza––herding sheep to high altitude summer pastures––shepherds snack on tascapane, a pocket made of bread, crumb removed and filled with something savory.
Food and cinema: a long-time winning combination. Thanks to these cult films, in fact, some dishes have become actual symbols of Italian culture.
Roman cuisine proudly boasts of many traditional pasta dishes: Cacio e Pepe, Amatriciana, Arrabbiata, Gricia, all of whom I care for deeply. But, carbonara has my heart. Carbonara is the unequivocal love of my life.
Welcome back to the “Our Italians” series of interviews. In these we focus on food artisans, experts and producers in Italy or abroad. Today we meet Chef Mario Traina.
With its unique flavor and unmistakable aroma, Ischia-style rabbit stew is a traditional island specialty. Here are our favorite places in Ischia that serve coniglio all’ischitana.