by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Naples is perhaps the seediest of all Italian cities but it’s a city famous for many things including pizza, linguine and clams, spaghetti with garlic and oil and of course the taboo dish known as Puttanesca among many other taboo things. The dark side of this...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Imagine you’re sitting on a veranda overlooking the Tyrrhenian Sea and the Gulf of Salerno. There is a light ocean breeze blowing and you’re sipping on a glass of Vin Santo or even Spumante. In a small dish with an appetizer fork sits an irresistible piece of Amalfi...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
One of the most beloved foods the whole world over is the meatball. In southern Italy the middle east influences on the cuisine can be seen a mile away. Nuts and dried fruits are an integral part of the cuisine which is the direct result of so many various invading...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Want to be able to make a three Michelin star dish? Want to learn how to make a dish that is not only very special, but also easy? What about Tuna Carpaccio? Fresh sashimi grade tuna is gently pounded and placed on a plate, it’s then dressed with shallots, beets,...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Everyone needs to know how to make a simple and versatile tomato sauce. This one comes to us from southern Italy and is about as authentically Italian as any tomato sauce can be. It’s completely flexible, yet it has all of the elements that a great Italian tomato...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Why is Cacio e Pepe (Cheese and Pepper) seemingly so difficult to make? One of the reasons is because there are so few ingredients. When that is the case each of these components becomes very important. There is a balance to be had and some of that balance is...
