Slow Food

Culture

Pecorino di Farindola, A Rare Cheese From The Mountains of Abruzzo

by Anna Lebedeva | Thu, 07/02/2015 - 05:14

“I just know when it is ready”, says Lucia D’Angelo lightly touching with the back of her hand the curdling ewe’s milk that is heating up slowly in a large…

Food & Drink

Sicilian 'Volcanic' Pistachio

by Silvia Donati | Wed, 02/25/2015 - 15:30

For our weekly Italian Delicacies series, we look at that nutty perfection that is Sicilian pistachio. I thought I knew pistachio until I went to Sicily and…

Food & Drink

Almond Perfection: Mandorla di Noto

by Silvia Donati | Thu, 02/12/2015 - 01:00

The classic ingredient of Sicilian pastry? Almond, of course! It is a tradition that goes back a long time; it was in fact the Arabs who came up with the idea…

Food & Drink

Caciocavallo di Ciminà: A Tasty, Ancient Cheese from Calabria

by Silvia Donati | Sun, 01/11/2015 - 03:00

Good caciocavallo cheese is made throughout Southern Italy. Calabria, and especially the area around the small village of Ciminà (700 inhabitants) within the…

Food & Drink

An Ancient Delicacy from the Amalfi Coast: Colatura di Alici

by Silvia Donati | Sun, 12/14/2014 - 02:00

Not many people seem to be familiar with a pasta dressing originating from the Amalfi Coast, specifically from the maritime village of Cetara: colatura di…

Food & Drink

New Scientific Method to Determine Quality and Origin of Olive Oil Devised

by Silvia Donati | Sun, 02/23/2014 - 02:00

Researchers at the University of Calabria have devised a technique based on magnetic resonance imaging (MRI) to establish the freshness and origin of olive…

Food & Drink

The Rise of Slow Food

by Gabi Logan | Wed, 10/10/2012 - 08:58

Elegantly prepared food using local ingredients that eaters love to eat but are also good for them . . . it may just sound like an expensive restaurant, but it…