Italian

chocolate, dessert, eggs, Italian

Bunet

This chocolate flan with an Amaretto twist originates from the Piemonte in Northern Italy and goes by the name of bunet meaning “hat”. Some people say it is because the dessert was traditionally served in a copper mould that resembled and was referred to as a bonèt ëd cusin-a (chef’s […]

basil, cheese, Italian, pasta, sauce

Pesto Genovese

When making their beloved pesto, Ligurians use sweet, delicate basil Genovese and remove any green sprouts from the center of the garlic cloves to avoid bitterness. The key to bright green color that stays: muddling the ingredients very finely in a marble mortar with a wooden pestle, since a blender’s […]