Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded ...

All cheese deserves a seat at the table, but cotija and Parmesan enjoy particular fame. Here's what makes each of these umami ...

Pasta Queen Nadia Caterina Munno has revealed the truth about authentic Alfredo sauce. According to the expert, Americans ...

Legend has it tortellini were born in Bologna, the capital of the Emilia-Romagna region dubbed the “foodie valley”, where ...

The chef shares great recipes to prepare for New Year's Eve ... Place in a baking dish. 4. Shave Parmigiano Reggiano over the top of the mixture and bake for 15 minutes. After that, turn on ...

Everyone can agree that the pasta hails from Emilia-Romagna, arguably the gastronomic center for Italy's culinary heritage.

Pesto is not, as many think, the Italian for ‘paste’. It means to pound, grind or crush, from the Genoese pesta(re), and refers to the method of making the pesto, as we today call the sauce known by ...

Joe Isidori, an international restaurateur and Michelin award-winning chef, stopped by "Good Morning America" on Monday to share recipes ... Shave Parmigiano Reggiano over the top of the mixture ...

By Melissa Clark Eric Kim’s sheet-pan japchae.Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

The Calabrian dishes are family recipes, but the recipe for pasta alla carbonara found ... where you should have, at minimum, Parmigiano-Reggiano and Pecorino cheeses, semolina and fine-ground ...

PBS host Kathy McCabe provides tips and restaurant suggestions for visitors to Rome during the Jubilee of 2025 and suggests ...