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. … [Read More]

Salsa Pronta di Pomodorino Ciliegino

Sicilian Cherry Tomato SauceOne of the most frequent questions we get from our North End Market Tour participants is how to make a good tomato sauce. To be honest, the image of the Italian Nonna patiently stirring a big pot of sauce simmering on the back of the stove for hours and hours is a bit misleading. … [Read More]

Pizza Rustica – a Southern Italian Easter Tradition

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.  … [Read More]

Dandelion greens – a spring tonic

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 More]