Pecorino Romano with Honey // Don Beta, Volterra IT

A tasting of three pieces of Pecorino Romano aged for different lengths of time and drizzled with honey. Ristorante Don Beta is Continue reading →

Ricotta Salata // White Truffle Festival, Volterra IT

Aged white sheep’s cheese made from whey. I had been reading about all of the wonderful local food festivals in Tuscany in Continue reading →

California’s Bounty // Juniper & Ivy, San Diego CA

A beautiful, colourful bowl filled with crisp stone fruits, tree nuts, a variety of cow cheeses, carrot cakes, dried fruits, and Continue reading →

RECIPE // Goat Cheese Trio

Goat cheese marinated and served three ways: 1) with sun-dried tomatoes, roasted garlic, and fresh herbs; 2) with mushrooms, parsley, and minced garlic; Continue reading →

Fried Mozzarella di Bufala // Nonna Betta, Rome IT

Thick pieces of fresh mozzarella di bufala deep-fried in a deliciously light batter. While passing through the Jewish Quarter in Continue reading →

Fresh Ricotta // Da Enzo de 19, Rome IT

A cake of soft, fresh, creamy white cheese made with sheep’s milk from Lazio. Inspired by the principles laid out in Continue reading →

Fresh Burrata with Sicilian Aubergine // Obikà, Rome IT

Fresh burrata cheese (that is so soft it comes in a bowl!) accompanied by a wonderful Sicilian casserole of aubergine, Continue reading →

Burrata with Black Truffle // Longman & Eagle, Chicago IL

Housemade burrata cheese, braised celery, barigoule carrot, and porcini marmalade in a black truffle vinaigrette served with crunchy toasted baguette. Continue reading →