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 […]
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 […]
Sabina Extra Virgin Olive Oil
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, […]
Make Buffalo Mozzarella on a Dairy Farm
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. […]
What Makes Malvasia Vin Santo Wine Perfect
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 […]
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 […]
Gli Strangozzi della Sabina | Pasta Recipe
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 […]
How to Make Italian Bucatini all’Amatriciana
As part of our Kitchen Series, we are giving you a look at what we discovered on one of our recent farm visits. We got a peek into the farmhouse kitchen and were asked to stick around for dinner where Lazio farmers were making the classic – Bucatini all’Amatriciana (bucatini pasta with pork cheek sauce). […]