freshly made Primosale, almost ready for it's first flipWhen testing my rennet before making mozzarella, I found myself with a cup of fresh curds on my hands. Not wanting to toss them, I decided to try to make primosale (pronounced pre-mow-sa-lay, means "first salt") using the small molds we had...
Movies A wise man once said, "Ignorance is bliss, knowledge is responsibility." These movies provide amazing insight into some of the critical issues of our day and time. Take your newfound knowledge and act!
I can hardly believe that it’s already been a week since we were with the sheep. Anversa degli Abruzzi is a small town tucked neatly into the Sagittario Valley between the picturesque mountainsides of Abruzzo, Italy. It was our mission to take Nunzio Marcelli’s sheep flock from Anversa to the top...
Pig Heart - freshly cut on the right, cleaned on the left That's right - Heart! Another offal nutritional superstar, heart is rich in iron, niacin, pantothenic acid, phosphorous, riboflavin, selenium, thiamin, vitamin B6, vitamin B12, and zinc. You can check out heart's nutritional information here. Handling and cleaning the actual...
In the area of Salento, Puglia, we visited a Buffalo Mozzarella maker and farm. La Masseria San Biagio is an old farmhouse that now supports a water buffalo herd and creamery as well as extensive wild herb and vegetable gardens, a young fruit orchard, and an educational farm.
