Pecorino mon amour

Pecorino mon amour

Pecorino is a cheese produced in the most remote rural zones of the Italian peninsula.  Sheep are often the only animals which can be raised in much of the harsh Italian landscape.  Therefore, we have dozens of varieties of Pecorino.  Every valley, every plane and...
Prosecco, maybe not everyone knows that…

Prosecco, maybe not everyone knows that…

Prosecco is more than just another wine and its history is as interesting as the story of its name. In the Triestine dialect, prosecco means “chopped wood”. Once upon a time, woods were chopped down to create a space where wine could be cultivated.  This place...
T-bone or Fiorentina Steak?

T-bone or Fiorentina Steak?

Are the T-bone and Florentine steak (bistecca alla fiorentina) the same thing? I must confess that I’ve been wondering about this for a long time.  Although I’m Italian, the first time I tried one of these was a T-bone in 1994 in Washington, D.C., in a restaurant in...
Carpaccio, simple and aristocratic

Carpaccio, simple and aristocratic

Carpaccio is an aristocratic dish, possibly because the first person lucky enough to taste it was an aristocrat, Contessa Amalia Nani Mocenigo, in the heart of Venice, in Harry’s Bar, one of the most prestigious hostelries of the area around Saint Mark’s Square. It...