by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Though it used to be a dish with squid, celery and eggplant served in the taverns in port cities on Sicily which were called Caupone (which is where the name Caponata comes from), Caponata, as it’s known today, is mostly an Eggplant and vegetable relish with a sweet...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Is it a gimmick? Sounds too crazy to be true. Well, in some ways it is and in some ways, it’s not. You may think it’s nuts to eat fish cooked in crazy water, but as it turns out it’s a fantastic combination. Thanks to the secret of the ratio of water to wine the...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
From the town of Amatrice in central Italy comes an iconic pasta named for the town. It’s a dish with an earth-shattering history – literally. The pasta itself is traditionally made with Spaghetti rather than other shapes which have become more popular in recent...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
The traditional ragu is known to be red, but what if there were a ragu without a tomato product? Well, it would basically take us back to a time before the Italians were turned onto the tomato by the Spanish who brought it back from the Americas. This pasta uses the...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
There are an endless amount of ways to make Pasta e Fagioli. This is an old farmer’s dish created to use up scraps of pasta and beans. Each family has their way of making this dish and it can vary widely, from ones using basil and parmesan cheese to the...
