The real cacio e pepe

The real cacio e pepe

To say that cacio e pepe is having a moment would be an understatement. The dish has been popular in central Italy for centuries, but until the last decade or so it was mainly a simple meal to be eaten at home or in a casual trattoria. Perhaps because of an increased...
Italian cheese map

Italian cheese map

Each Italian region, city and village possess a vast array of typically local cheeses: each product represents the area’s deep cultural and farming heritage. There is no way to define an exact number: Italy churns, melts, pulls, stretches and ripens milk into...
Summer Salads

Summer Salads

Rome is in the middle of what seems to be a never ending heatwave. I’ve spent most of my summers in New Jersey, where it gets undeniably hot, but summer in Rome is a whole different beast. Non si respira. You can’t breathe. Fortunately, I get to escape to...
Caciocavallo impiccato, my new obsession

Caciocavallo impiccato, my new obsession

I was recently in Irpinia filming new episodes of my show ABCheese, and discovered a sensational, yet underrated area of Italy. I also discovered caciocavallo impiccato. But more on that later. Visiting small, family-run farms always means getting to know the farmers,...