The real mozzarella stands up

Article Abstract:

The mozzarella cheese to which Americans are accustomed is rubbery and lifeless. True fresh mozzarella in the Italian tradition is tender and sweet. Traditionally, it was made from buffalo's milk, but some very good fresh mozzarella is made in the US out of cow's milk. It is good served with fresh tomatoes or prosciutto, olive oil, and crusty bread.

Product information, Appreciation, Bison, Mozzarella cheese

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Spear tips: Asparagus can be enjoyed year-round, but springtime is its moment to shine

Article Abstract:

Production of asparagus is increasing and now available out of season. Whilst asparagus produced by different methods from new areas, such as Peru, is not of the same quality this may not be obvious when it is combined with other ingredients.

Management, Vegetable industry, Asparagus

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Pesto change-o

Article Abstract:

The origins and ingredients of traditional Ligurian pesto sauce are discussed. Cook and author Fred Plotkin describes his preferred ingredients and method of preparing pesto using a mortar and pestle.

Italy, Food and nutrition, Pestos

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