GRITS AND POLENTA Many folks ask us to define the differences between grits and polenta. As we noted, most grits, in the American South, are traditionally made from dent corn. In Italy, most polenta is made from flint corn. Italians began to cultivate flints from the Caribbean around 1500 and developed a then new European… Continue reading What’s the difference between Polenta & Grits?
Food tastes so much better when it is fresh! And it’s healthier! In order to get fresh it must be in season! I’ve noticed in the Usa we can find just about anything in our supermarkets but if it’s not in season it’s already old already! This is because we transport our produce mostly from California and Florida to… Continue reading Fruits and Vegetables in season now!
The real deal: California Olive Ranch, Cobram Estate, Lucini. Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic are also noted by Eat Grown Local. The brands that failed to meet the extra virgin olive oil standards, according to a UC Davis 2012 study: Bertolli, Carapelli, Colavita, Star, Pompeian. Eat Grown Local also reports: Filippo Berio, Mazzola, Mezzetta,… Continue reading Which extra virgin Olive oil to buy? Read this and find out!
Pasta De Cecco and Del Verde are actual Abruzzesi dried pasta producers, and their US counterparts are true to the quality of the original Italian product. Barilla, on the other hand, is an entirely different (and lower-quality) product here in the States. I am personally offended by this total lack of respect for US dried… Continue reading Which pasta should I buy? Read this and find out!