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...
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)....
