(photo: penne lisce with tomato sauce, photo taken with iPhone hence grainy picture) Say it slowly, almost in a whisper: “L-I-S-C-E” (doesn’t it sound sexy).  OK, come back to reality now and specifically the Scordo Pasta Challenge.  The word lisce is translated as smooth and part of the exquisite and versatile pasta shape known as penne lisce.  Penne lisce differs […]

(photo: courtesy of Dr. K; pita bread puffing up in the oven) In the spirit of spreading love on Valentine’s Day I’d like to share a wonderful bread recipe and guest post by way of Dr. K.  This week the super home cook made homemade pita and the results are outstanding, as usual.  While pita isn’t an Italian food product […]

By now, you must be tired of hearing how easy it is to prepare Italian food at home and you’re probably ready to drown me in extra virgin olive oil (that actually wouldn’t be a bad way to go as long as I had some good bread with me).  However, I woke up this morning with a cold chill running […]

(photo: eat more real food like tomatoes, red onion, sardines packed in olive oil, fresh whole milk mozzarella, great bread, and red wine)  The web is on fire with talk about the recently revised dietary guidelines from the USDA.  The USDA, which updates their food recommendations every five years, now suggests reducing the intake of sodium, eating less food, and consuming more fresh […]

(Photo: Courtesy of Dr. K., whole wheat and durum ciabatta) The importance of quality bread cannot be overstated and I’m convinced that access to the very best bread would cause a food revolution in the United States (how’s that for a shocking claim on a Tuesday afternoon).  Like pasta (or noodles) and beans, bread is a staple food product found […]

(photo: Our cousin Diego in Calabria says, please donate to Scordo.com Vincenzo needs Un pò d’amore!)    Un pò d’amore… Scordo.com needs your love.  Well, specifically, we’re launching our first ever fundraiser to help off-set the costs of operating Scordo.com.  We’re not going to beg for money à la public radio and interrupt our programming or the great articles, photos, and advice you’ve […]

Pennsylvania Salami Makers: Homemade Soppressata or “Soupie” In Calabria, the salumi sopressata (see my guide to salumi) enjoys PDO or Protected Designation of Origin status meaning any salami labeled as Sopressata di Calabria must be entirely manufactured (prepared, processed AND produced) within the specific region according to traditional methods.  Sopressata received its name from the practice of pressing the salami […]

(photo: thanks to howtoeatlikeabird.com for providing the image) Fresh fish requires very little manipulation and (quality) whole fish can be roasted in the oven with olive oil, Kosher salt, and freshly cracked pepper (you can stuff the cavity of the fish with parsley and lemon slices if you want to get fancy).  Firm fleshed fish like cod, red snapper, sole, […]

For as long as I can remember my father has foraged for wild mushrooms both here in the United States and, of course, in Calabria.  And while my mother would use the mushrooms in pasta sauces and fried with bits of tomato and garlic it was the pickled mushrooms that drove (and continues to motivate) my father to acquire as many prized […]

(photo: courtesy of Dr. K., whole wheat bread toasted with a pesto and sun dried tomato topping) One of the most attractive principles of Italian cooking is that with a few simple, yet high quality, ingredients one can create wonderful dishes that are cheap, healthy, and exceptionally flavorful.  The simple bruschetta, with an almost limitless variation list, is the  epitome […]