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POLENTA – Types, how to use and how to cook

POLENTA

Polenta, most commonly known as cornmeal mush, is one of the major foods in the Italian Alps where food was simple and sometimes sparse. Although it came to Italy from Mexico in the 16th century, the origin of the word is far more ancient. It dates from Roman times and is derived from Roman puls,…

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LAST MINUTE ANTIPASTI FOR HOLIDAY ENTERTAINING

Parties are part of the fun of the holiday season, and there’s no question that large gatherings are the traditional way to bring family and friends together. But it seems that nowadays most people work longer hours, have overcommitted lifestyles and don’t always have the time to prepare elaborate events….

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Italian Magic Potions to Begin or Top Off A Lusty Meal

Over the past decade Italian food, wine and life style have permeated our lives. Have you ever wondered about all those beautiful Italian bottles lined up behind the bar, or picked up a wine list to see the headings “Aperitif”, “Grappa”, or “Amaro”?

These are consumed in a ritual fashion either before or after the meal to prepare for or aid the digestive process….

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Festa di San Giuseppe and Zeppole

In Italy la festa dei papa, the equivalent of Father’s Day, falls on March 19, the feast of San Giuseppe (St. Joseph), the husband of Mary and the stepfather of Jesus. Italians celebrate with special foods and gifts from the children to their Babbo (Daddy in Tuscany,…

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National Pistachio Day

Wednesday, February 26th is National Pistachio Day here in the States, and although we love pistachios in any way, shape and form, there is no place on earth that produces pistachios superior to those from Bronte, in Sicily.

Sicily is the only place in Italy where pistachios grow,…

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