by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Northern Italy, specifically the region of Emilia Romagna is the most famous of all the regions for its exceptional food. In fact, even the Madonna in Bologna is a little plumper than normal. Why? Because this region’s food is so delicious. In this Omelette Chef...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
What is the closest you can get to eating a Pizza Margherita within minutes without having to have an oven or go to a pizzeria? It’s a Margherita Omelette using canned organic tomatoes, fresh basil, mozzarella and 100% extra virgin olive oil from California....
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Tomato Concasse is at its core a tomato that has been peeled, deseeded and cut into pieces but still left “raw”. In this way the undesirable skin, as well as a lot of the moisture is taken out of the tomatoes leaving the meat of the fruit (yes, a tomato is a fruit)....
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
This pasta is the meeting of north and south Italy. Pappardelle which is a typically northern pasta along with the famous Parmigiano-Reggiano teams up with Lemon, Mint, Basil, Hot Chili and Extra Virgin Olive Oil to produce one of the easiest, fastest and most...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Known the world over as the most famous pizza coming out of Naples, Italy the Margherita is also perhaps the most beloved combination of ingredients for pizza. Using fresh tomatoes with eggs is not an easy task because of the water in the tomatoes. However using...
