Parma ham & others
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Cornucopia* - 5 Mar 2008
Sicilian Ibraim ("Ibo") Selmy trained as a geologist. Luckily for us, his interest was more in people and food than in rocks. So in 2003, after 15 years in Washington, the Palermo-born Italian opened Cornucopia in Bethesda, a food store and cafe to sell the specialties of his native land. "It's about people, sharing time with them." read more...
Pasta e Fagioli - 5 Mar 2008
Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. read more...
Mozzarella with the mostest - 27 Nov 2007
There's mozzarella and mozzarella. (And then there's bufala mozzarella, made in the authentic fashion of Southern Italy from buffalo milk.) read more...
Pizza - 27 Nov 2007
It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Pork roasts - 24 Nov 2007
Pigs have been intensively farmed to produce a lean white meat. But in an effort to reduce its fat, pork has been turned into a meat that's tasteless and dry. Seek out a cut from a heritage breed, however, and you will have a different experience - pork as it should be. And it's a better life for the pig. read more...
Prosciutto & other cured hams - 22 Nov 2007
Prosciutto di Parma from Italy and Jamon de Serrano from Spain are among the most seductive of cured meats. read more...
Robert Weland - Chef of Poste - 16 Nov 2007
Chef Robert Weland makes his own charcuterie — and more — at his Penn Quarter restaurant, Poste. read more...
Jamie Leeds is rare among chefs. First, she owns two Hank’s Oyster Bars, one in Dupont Circle and the other in Old Town, Alexandria, with CommonWealth, a gastropub set to open in summer 2008. Plus, she’s a woman. And then there’s the fact that she has no formal culinary training.
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