Feelin’ saucy? Good. Today we’re breaking down some traditional Italian sauces. The good ones of course. Ya know, ones you’ll find all over the Mortadella Head menu… We’ll start with the basics, then work our way down to the more robust of sauces. (will need help ordering these) MARINARA – We’ve said it , […]
10 Traditional Italian Sauces Read More »
Per use through any Italian cookbook and you’ll notice a ton of the recipes use onions. Depending on the type of recipe and its ingredients will determine which will be the best to use. While there really isn’t a “wrong” onion to use, some onions are better suited for certain recipes. There are four
All About Onions: Which One Should I be Using? Read More »
During the summer, fresh basil is at its peak. When the leaves are that perfect shade of green and the smell is so vibrant you can smell it as you pluck them, you know it’s time to make use of them. Here at Mortadella, we love basil in a variety of ways: in dressings, caprese
How To: 1-2-3 Pesto Read More »
Italian language lesson of the day Cacio e Pepe. Literally meaning “cheese and pepper,” cacio e pepe is a wonderfully simple, yet delicious, Italian recipe. Though it uses just a few ingredients, there’s a very specific way to make it. Done right, you’ll have a lusciously creamy sauce. It might take you a few tries, but
Cacio e Pepe: Fun to Say, Delicious to Eat Read More »
One of the most delicious and simple appetizers from the Puglia region of Italy (think the heel of the boot) is focaccia. Focaccia is a bread made with olive oil and baked with even more olive oil and is mouth-wateringly tasty. There are many ways to prepare focaccia: you can make it simple with
Focaccia with wild oregano and cherry tomatoes Read More »