Interview with Italian Chef Sara Mercaldi
We asked Sara Mercaldi, an Italian chef specializing in regional Apulian cuisine, a few questions about her work. And she was more than happy to answer. This farm-to-table chef grows her own food, cooks it and even invents new recipes using all local ingredients. Where did you learn to cook? I learned to cook from […]
Farm-to-Table Puglia Chef Sara!
Farm-to-Table Chef Sara Out in Her Fields! 34 year old Chef Sara Mercaldi not only dishes out Apulian classics such as orecchiete con le cime di rape (orechiette pasta with bitter greens) and calamarata cozze & fiori di zucca (calamarata pasta with mussels & zucchini flowers) but she goes beyond what she’s learned from 2 […]
Mortadella Bologna IGP (PGI)
When you think of food from Bologna, dishes like tagliatelle, tortellini, or even balsamic vinegar might spring to mind. The Emilia-Romagna region has fertile terrain and a rich culinary tradition, making it a true food haven. But insiders know there’s one star you can’t overlook: Mortadella Bologna IGP, a delicacy that’s now winning hearts far […]
Pasta with Broccoletti Recipe
Broccoletti (similar to cime di rape in Puglia or Friarelli in Campania) grow really well in Lazio throughout late autumn and winter as they like colder temperatures. We always plant them as they’re so versatile: they can be used in pasta dishes or a side dish with meat dishes or sausages. It’s a comfort food […]
Stuffed Artichoke Hearts Recipe | Carciofi “alla Romana”
“Mammole” artichokes with their purple tops and small leaves are one of our region’s most typical products. As soon as I see them popping up on the farm, I know Spring has finally arrived. This recipe is really simple but for such a robust looking vegetable they’re surprisingly delicate so make sure to take extra […]
What does PAT certified mean?
Here is a brief explanation of what PAT certified labels mean in Italy.
What does PDO / DOP certified mean?
If you’ve ever wondered what is DOP certified food, then you’ve stumbled on the right article. Here’s what DOP means. The acronym PDO stands for ‘Protected Designation of Origin’, called in Italian DOP (Denominazione di Origine Protetta). When you see a food labeled PDO or DOP, you know it is has been certified within an […]
What does PGI / IGP certified mean?
If you’re wondering what IGP certified labels on your Italian food mean, here’s a brief explanation. ‘Protected Geography Indication’ (PGI), called Indicazione Geografica Protetta (IGP) is a European quality certification, similar to PDO or DOP, which ensures that only products from a specific geographical area can use that area’s name. What makes PGI/IGP different from […]
Mortadella Bologna IGP (PGI)
When you think of food from Bologna, dishes like tagliatelle, tortellini, or even balsamic vinegar might spring to mind. The Emilia-Romagna region has fertile terrain and a rich culinary tradition, making it a true food haven. But insiders know there’s one star you can’t overlook: Mortadella Bologna IGP, a delicacy that’s now winning hearts far […]
Pasta with Broccoletti Recipe
Broccoletti (similar to cime di rape in Puglia or Friarelli in Campania) grow really well in Lazio throughout late autumn and winter as they like colder temperatures. We always plant them as they’re so versatile: they can be used in pasta dishes or a side dish with meat dishes or sausages. It’s a comfort food […]
Stuffed Artichoke Hearts Recipe | Carciofi “alla Romana”
“Mammole” artichokes with their purple tops and small leaves are one of our region’s most typical products. As soon as I see them popping up on the farm, I know Spring has finally arrived. This recipe is really simple but for such a robust looking vegetable they’re surprisingly delicate so make sure to take extra […]
What does PAT certified mean?
Here is a brief explanation of what PAT certified labels mean in Italy.