Everytime I have cooking lessons with my students, their most common questions are: What is the best Italian dressing for a good salad? What are the tricks to make a good tiramisù? About the first question, in Puglia we use the local extra virgin olive oil, salt and vinegar from white wine, for us aceto balsamico is too sweet (and more…
In 1662 Leonardo Di Nucci was a shepherd moving his herds along the tratturi. The wide tracks that weave through Abruzzo and Molise down to the plains of Puglia. The Di Nucci family have been making award winning artisan cheese here in the Apennine hills, in Alto Molise, ever since. Today, the 11th generation of the family use the same…
