It seems like the current darling of the cheese world is fresh burrata. Born in the 20th century and although a newcomer, or at least among world cheese, it originated in the region of Puglia as a way to use up the leftover scraps of mozzarella….
In Boston’s North End it wouldn’t be Easter without a savory ricotta tart called pizza rustica or pizza chiena in Neapolitan dialect. A slightly sweet, flaky egg-enriched crust surrounds a salty filling of ricotta or basket cheese, Parmigiano and mozzarella cheese, with chopped pieces of prosciutto, salami and mortadella. …
What a nice surprise to find dandelion greens at the greengrocer – a sure sign of spring! In Italy, dandelion is considered a spring tonic for its diuretic and purgative action. After a winter of heavy foods, the slightly bitter taste is most satisfying and refreshing. Lucky are those who can soon dig them in their backyards….
Read an article published in the Spring 2011 issue of Edible Boston by downloading and viewing the PDF here.
History and Lore:
Pomegranates are the fruit of a small, shrubby tree, native to the Mediterranean, where it still grows wild. The fruits resemble large, brick red, leather-skinned apples with turret-like crowns. When opened, they reveal a myriad of clear-to-ruby-red, glassy-looking seeds or kernels called arils, compartmentalized and protected between tough white membranes….