The Making of Parmigiano-Reggiano D.O.C.

  Parmigiano-Reggiano D.O.C.- what can I say?  One of the best hard cheeses on the planet.  Not the imitations sometimes labeled Parmesan or Italian Hard Cheese found in many grocery stores throughout the States and certainly not the appalling, grated, shelf-stable, tasteless stuff packed in tubular cardboard packages.  I’m talking about the amazing cheese made […]

How To Cook Polenta

On a recent trip to the renovated 12th century Bruzella Mill in the Muggio Valley of Ticino, Switzerland, I was fortunate enough to learn how to cook polenta by one of the millers.  Below is her (time-consuming) method.  Small batches (2 to 6 people) can take 30 minutes.  Large batches, an hour. Huge vats, I […]

Pasta Making Class in Tuscany

My pasta making skills are, at best, marginal.  I adore the taste and ever-so-slightly doughy texture of fresh pasta.  Living for many years in a New Jersey suburb next to a town named Verona and a mere 15 miles from Little Italy in New York City meant never having to make my own. One of […]