One of our standard pasta dishes here at Scordo is Pasta with Ricotta, Tomato Sauce, and Parmigiano Reggiano.  Our  ricotta is often homemade (see our recipe) and the tomato sauce comes by way of our canned tomatoes.  The pasta condiment produced here is the ideal representation of tomato, rich cream, and hearty flavors (think of it as lasagna or pasta al […]

Guide to Parmigiano Reggiano and Grana Padano Parmigiano Reggiano is a hard Italian, cow’s milk (during production the milk may not be older than one day), cheese produced in Parma, Reggio Emilia, Modena, and Bologna all south of the Po River in Emilia-Romagna as well as in the Mantova area in Lombardia north of the Po River.  Parmigiano referring to the […]

Unlike other parts of the world, Italy is blessed with varied micro-environments.  The micro-environments help preserve the varied culture, foods, and traditions of the 107 provinces or regions of Italy. Cheese is an ideal example of how each Italian region produces it’s own version of a basic food commodity.  The region of Calabria, and the birthplace of my parents, produces […]