Balsamic Vinegar (or Aceto Balsamico) takes center stage for the Pelloni Family and their family operation, La Vecchia Dispensa, in Modena, Italy. They still make balsamic the traditional way; by fermenting the must of Trebbiano grapes in barrels of costly woods – oak, mulberry, chestnut, cherry and juniper – which over the years gradually gives the vinegar its inimitable fragrance and flavor.
Many have heard about the healthy benefits of honey. After the honey bees gather their nectar they add an enzyme called glucose oxidase to it as a way to preserve the honey. When that enzyme comes in contact with body fluids, it slowly releases hydrogen peroxide.
All raw honey contains a certain amount of glucose oxidase. But, the honey made from the nectar of the Tea Tree (or Manuka Tree) blossom also contains another element — an element with phytochemical-derived anti-viral and anti-bacterial properties beyond compare.
It turns out that the popular myth that Marco Polo, a Venetian merchant, brought pasta back from the Far East and introduced it to Italians for the first time in 1295 is not true. Although the Chinese were eating pasta as early as 5,000 B.C., the early Etruscans made pasta as early as 400 B.C., centuries before Marco Polo returned from his travels along the Silk Road. Learn more…
Balsamic Vinegar (Aceto Balsamico) is a true treasure – one of those great culinary wonders of Italy that just hasn’t been replicated anywhere else. Produced in rural attics and cellars throughout Emilia-Ramagna and Modena Italy – there is nothing like the sweet smell of cooking grape must in the fall, or the rich aroma of fermenting balsamic barrels during the hot summers. Sweet, syrupy, heavenly … balsamic.
Since the late 1950s, the Albertengo family bakery has specialized in the traditional holiday cakes of the region, and their Panettone and Pandoro are considered second to none. It all starts with exceptional ingredients and the family yeast starter, or the “mother.” Today, it’s the “mother,” along with their unique combination of ingredients, which makes Albertengo’s Italian Christmas Breads so special – and delicious.
October is here, and that means the baking season is upon us. Don’t sell your favorite recipes short. Get the best this season — and taste the different.
Imagine a shelf-stable oil that not only tastes good, but is almost as high in omega-3 fatty acids as flaxseed oil, has high levels of vitamin E, and can be grown in such a way that it might just be our nation’s solution to growing bio-fuels without disrupting our current food supply chain. Imagine….
Oils made from pecans, macadamia nuts, avocados, pistachios, walnuts and other nuts and seeds can contribute significantly to a healthy diet, and make some of the tastiest finishing oils imaginable.
A short chemistry lesson to help you understand why one honey is dense and spreadable, while another honey is loose and pourable, and possibly even why you prefer one honey over another. Every honey is different, depending on where is was “made”, with what raw ingredients, and when.
We’ve come a long way with the production of honey. In the last century we have learned a lot more about the science of bees and honey, and all that scientific ‘know how’ has led to the understanding that all sweeteners are definitely not created equal.
Honey vs. cane sugar – the battle rages on. Winnie-the-Pooh didn’t have a brain, a fact he readily admitted. But, he didn’t need one to know how good honey was, nor how to find it. Pre-historic cave drawings in Europe seem to indicate that men were stealing honey from bees in the wild since before 8000 B.C.
The texture and color of honey depends not only on the variety, but also on the location the honey is made (where the bees did their work), and the season the honey was produced. Is your Honey Funny? Or is that they way real honey is supposed to be?
Want to cook sweets and avoid the negative health effects of refined sugar? Honey is an great alternative. But baking and cooking with honey instead of sugar can be tricky. Here are a few tips on Cooking with Honey.
Yes, that little squeeze bear, as cute and as innocent looking as Pooh, may not be all that it’s cracked up to be. While the production of honey pales in comparison to that of sugar, billions of pounds are produced every year — so it is definitely a big business. Where does your honey come from?…
Modern science is finally beginning to catch up to the wisdom of the ancients and, of course, Pooh. There is an increasing body of research supporting the positive nutritional value of honey, especially single varietal (mono-floral) honeys that have received minimal processing. But it is the culinary uses of honey that I think about a day to day basis.
Julian Wolfhegen founded the Tasmanian Honey Company in 1980. A consummate environmentalist, Julian’s interest in bees and honey came as he was searching for a more meaningful life path – one that was both ecologically and philosophically sustainable. Learn more about the Tasmanian Honey Company
Why is it that eating a dish in Italy is never quite the same as eating the same dish here at home? Ambiance and freshness aside, there are nuances of flavor that just seem impossible to replicate – no matter how hard we try. Meet Secret Italian Ingredient #2.
Behold the humble anchovy! A superfood to some, a culinary delight to some, a fish to fear for still others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye. Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer a path to cross the culinary chasm to anchovy enlightenment.