Articles
This section archives every article published on our site – from the resourceful guides found in In The Kitchen to the enchanting insights from our featured, Italian food writers. Italian cuisine is our passion and we’re ready to pass it on to you.
Orecchiette? We’re All Ears!
Orecchiette pasta’s round shape led to its name, which means “little ears.” The ridged exterior and cup-like interior captures chunky sauces and scoops up small vegetables, making orecchiette perfect to serve with sautés—sautés that begin, of course, with extra virgin olive oil, of which Puglia, Italy, is the largest...
Pecorino Cheese - The Ongoing Renaissance
Pecorino is the name given to all Italian cheeses made from sheep's milk. There are seemingly infinite regional and local varieties of pecorino with hundreds of different types made throughout the central and southern regions of Italy.
Baked Olives - Serving Warmed Olives with Fresh Seasoning
Add a special touch to your next get-together or cocktail hour by just simply adding fresh herbs and serving your favorite olives warm.
Olive Spreads
Olive Spreads are a delicious and versatile way to use the many types of olives available at DeLallo. Although there is no single term in Italian for an olive paste, they are used often in Italian cuisine -- on crustini, in panini or in sauces and salads. Get some terrific recipe ideas here, including the classic French recipe for tapenade and...
Ossobuco alla milanese - Veal Shank Milanese Style
Ossobuco alla milanese is a cherished trademark of Milan, popular in the winter, when its rich and filling qualities are appreciated.
Baccalà: Step by Step. How to Prepare your Christmas Eve Baccala
Prepare and soak your baccala at least 3 days prior. Learn How to Prepare your Christmas Baccala, Step by Step.
Cod, stockfish, baccalà: same fish, different stories
Baccalà is a traditional Christmas Eve favorite in Italy—it’s great as an appetizer or as a main course.
Pasta Surprises—The Unexpected Delights of Filled Pasta
Feeling inspired to make some filled pasta at home? Check out our photo tutorial on making pasta fresca. Or travel to Bologna and tour a famous pastificio.
Salumeria: A Triumph of Gastronomical Proportions
A primer on Salumeria: the Italian term that refers to that vast, mouth-watering array of air-cured, preserved, and, in some cases, cooked meat. From prosciutto to mortadella, information on the dried meats (and their origins) that make an impact on Italy and your kitchen.
