by Kate Zagorski
The word ‘prosciutto’ simply means ham in Italian and may be with ‘crudo’ (dry-cured) or ‘cotto’ (cooked). Generally, the word denotes the cured variety, the production of which dates back to ancient times, when the process of salting and drying was used to preserve meat. Nowadays there are many types of prosciutto, ranging from salty to sweet, from delicately smooth to more robust textures.
Guanciale is the “localest” (yep, my English teacher would freak out right now) Roman ingredient. It’s pure seductive deliciousness with a unique flavour. You might think it’s like bacon, but it’s not, it’s guanciale! And it’s a different!
By Kate Zagorski
Pasqua is an important event in the Italian calendar in terms of both religion and food. As with all major holidays, the Italians prepare special cakes and pastries just for Easter and, while the recipes and customs may differ from region to region, the majority of dishes will feature eggs (symbol of new life) or lamb (in reference to the lamb of God).
In Rome, Easter Sunday usually kicks of with an abundant breakfast of salami, cheese and eggs before moving on to a large lunch, usually roast lamb, and finishing up with a slice of colomba, the traditional Easter cake.
Antipasto literally this word means “before the meal“, and that it exactly what it is. It is that wonderful moment after you chose what you want to eat, and before your main course arrives.
