Toni Lydecker's Tavola Talk Blog

Hog Wild over Pancetta and Guanciale

There’s nothing like pork fat to give a delicious push to soups, sauces, pasta, beans, or whatever else you’re making. In Italian cooking that comes most commonly from pancetta, unsmoked pork belly (the same cut used for bacon) typically seasoned with spices such as black pepper and cloves, then rolled into a cylindrical shape and [...]

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Sat, October 20 2012 » Meat, Pasta » No Comments

Celebrate Columbus Day with Portofino Pizza

Don’t forget, Christopher Columbus was Italian. Although his voyages were sponsored by the Spanish, some of the expenses were underwritten by investors from his hometown, Genoa, ¬†one of Italy’s great maritime republics at the time. So I’m thinking there’s no better way to commemorate “Cristoforo Colombo’s”¬†sighting of the Americas than eating Italian over the Columbus [...]

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Thu, October 4 2012 » Baked Goods and Sweets, Eggs and Cheese, Italian food, Italian lifestyle, Pizza, travel » No Comments