Vampires at the Table in Italy – How to Avoid Overcooking Garlic

L’ammazzavampiri  (an Italian garlic canapé) is said to be so heavy on the garlic that it takes its name from the Italian verb ammazzare meaning “to intentionally put to death” hence the name l’ammazzavampiri  “the vampire killer”. A traditional bruschetta l’ammazzavampiri  begins with slices of pane casareccio, a durum wheat bread from the town of Genzano in Lazio. Any firm, rustic bread with a chewy, …

The Portly Porcini

The portly porcini is indisputably the King of Italian mushrooms. The essence of autumn in Italy is distilled in its earthy character. Every fall the woodsy scent of the forest calls Italian mushrooms lovers to search for this flavorful fungus with the firm, fleshy texture that goes so well with everything from pasta to robust …