Better known in the States by the name “salt cod”, baccala has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century. Until then, preserved cod from Norweigan waters and off the East Coast of North America made its way to the continent, in very limited quantities; Cabot’s discovery […]
Food
L’Aceto Balsamico Tradizionale
Balsamic is the vinegar with two faces. There is the generic kind that is easily obtained at the supermarket; high in acid and low on flavor, it gets much of its dark coloring and faint sweetness from the addition of liquid caramel, and is best relegated for use in marinades or vinaigrettes. Then, there is […]
Prosciutto di Parma
One of the most well-known time-honored foods of the Emilia Romagna region as well as the rest of Italy, Prosciutto di Parma’s history dates back more than 2,000 years. During classical times, hams from Parma were one of the delicacies featured on banquet tables. The special environmental, ecological and climatic conditions of the area of […]
Speck – Smoked Prosciutto
The Alto Adige region is heavily influenced by its German speaking neighbors, so its no surprise that the cuisine of this area is quite distinctive – its culinary specialties unlike those of the rest of the country. In the Alto Adige region, there is no ingredient more prominent than Speck – or smoked prosciutto. The […]