Here’s a simple chicken dish that I learned from my childhood next door neighbor Amelia who was originally from Genoa, Italy.  My mother prepared this dish at least once a weak during the winter months (my sister and I would jump with joy when we saw this dish at the dinner table).  Amelia had her own rosemary bush in her […]

(photo: great, bright, yellow color in the Gargiulo oil) Olive Oil Tasting There are a few Italian food products that take some getting used to; I would include items like amari or digestivi, authentic espresso, meats such as rabbit and goat, etc.  High quality extra virgin olive oil may also take some getting used to if the individual is not […]

Let’s do a straight recipe today – Italian Broccoli Bean Soup: Recipe: Italian Broccoli Bean Soup   Print Prep time 10 mins Cook time 1 hour 30 mins Total time 1 hour 40 mins   Cook: Vince from Scordo Recipe type: Soup Serves: 6-8 Ingredients 2 cloves garlic 1 medium onion Extra Virgin Olive Oil Broccoli (including peeled stems) Cranberry […]

(photo: by Piero Morello.  Children in Calabrian classroom.) One of the great appeals of living in a country like Italy is that daily life is truly enjoyed.  That is to say, a stroll by the sea, a day hunting with friends, or a simple prank in a classroom is seen as a form of fulfillment or happiness. The following photos […]

(photo: the Scordo vineyards wrapped in holiday cheer!) If you follow Scordo.com , chances are you probably visit the site directly every day to check if I’ve posted something new.  If there isn’t a new article when you visit the first time, then you may keep coming back to see if there’s new content. That’s not a great use of […]

(photo: Columbus Artisan line seasonal cacciatore) I’ve written about Columbus’ Artisan salumi line in the past (including their hot sopressata, cacciatore, finocchiona, crespone, salami secchi, and standard Sopressata) and their high-end line is outstanding as it’s made with a higher grade of pork, allowed to age 21-90 days, hand tied and stuffed, and made with natural casings.  Click here if […]

Young Scordo’s First Experience with Fennel Like most foods I love today, my first introduction to fennel was a catastrophe.  My mother recalls a Christmas Eve dinner back in 1981 when a young Scordo (viz., me) erupted in a temper tantrum to end all temper tantrums when it was suggested by an inebriated uncle that he try a piece of […]

I like to refer to Lasagna as the “secret weapon” pasta; that is to say, it’s easy to prepare, freezes well, and seems to be a perennial favorite (thus you can make and consume it often!).  And as Wisegeek.com suggests, the history of the name lasagna is also very interesting.  The word lasagna is derived from the Greek lasanon, which […]

(photo: the final dish including clams, parsley, garlic, olive oil, and red pepper flake) The following linguine with clam sauce recipe is basically pasta alio e olio (garlic and olive oil) with the addition of minced clams (I like the brand “Snows”).  Note: you can use fresh clams but I recommend steaming the clams and shucking them, as opposed to […]

(photo: closeup of tortellini, broth, and chicken) Tortellini in Brodo represents everything Italian food ought to be; that is to say, simple, satisfying, and elegant. (photo: closeup of pasta and chicken) Here, then, is my recipe made with, mostly, chicken brodo and spinach tortellini.  Tortellini is also a pasta so this counts towards the Scordo Pasta Challenge – shape #145) (photo: […]