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 […]
Sabina Extra Virgin Olive Oil was an Italian staple nearly 2000 years ago. And still remains a favorite in Lazio.Here’s why. A Brief History of Sabina Olive Oil It may sound a cliché but little has changed in terms of olive farming in Sabina (just north of Rome) since the ancient world. Renowned since antiquity, […]
Strangozzi are a long, rectangular pasta made of water, flour and a bit of salt. They are about 3-4 cm wide and resemble the shape of old-fashioned leather shoelaces. They are typically eaten with ragù (meat sauce), Norcia truffles, porcini mushrooms or mild-medium spicy tomato sauce. Strangozzi, also known as stringozzi, are a handmade pasta […]
If you haven’t tasted mozzarella di bufala or burrata yet, then you need to book your trip to Italy now. This decadent mozzarella is made from buffalo milk and is a common tabletop staple in southern Italy. This mozzarella is so famous, that there are small specialty shops dedicated to it all around the country. […]
The process Malvasia grapes go through to make Vin Santo dessert wine is absolutely gorgeous! These are some photos from Italy Food Root’s trip to a Tuscan vin santinaia where the Malvasia grapes are laid out by hand to appassire (dry out) on bamboo trays to dry for 1 whole year. The grapes are handled […]
What do Italians eat for their New Year Dinner? Lentils & Pig Trotter What’s pig trotter? Pig trotter (zampone) is pig foot stuffed with various minced pork pieces – shoulder (spalla), jaw muscles (massetere), pig cheek area (gola), tender pig rind (cotenna) mixed with herbs, wine and cinnamon. What makes pig trotter so special? Very […]
