Recently I talked about the excellent pizza napoletana in Naples, and I mentioned one of my loves, pizza bianca. Note the spelling: pizza biancA, not pizza bianco as I’ve seen others write.
The literal translation of pizza bianca is “white pizza” but you might see the term “Pizza Bianca” or “Pizze bianche” on a typical pizzeria [...]

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A few weeks ago, when I went to the Naples area to visit family, I made sure we spent a few hours in the center of Naples looking at presepe, saints, and of course, eating delicious napoletana pizza.
I’ll try not to turn this post into a rant, but I think we need to spend some [...]

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Yesterday I posted the Fig & Chocolate Oatmeal Bars recipe from the new cookbook, “Cookie Swap” by Julia Usher. Today Julia shares some of her decorating tips for cookies and how her career path led her from engineer to that of cookbook author and food writer.
SARA ROSSO: Julia, you’ve had such an interesting career path: [...]

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The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. I’ll wait while you go read those posts and catch up.

Making Italian Prosciutto Crudo, Cured Ham in Parma: The Salting
Making [...]

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Part 2 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma.

Part 1: Making Prosciutto di Parma: the Salting
Part 2: Making Prosciutto di Parma: the Drying and Sugna
Part 3: Making Prosciutto di Parma: the Maturing

After the salting process, [...]

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