Caciocavallo (kah-ch’yoh-kah-VAH-loh). With a name like this it has to be good (to borrow a slogan). Caciocavallo, also known as “Horse Cheese,” is an interesting cheese. One theory behind how this cheese got its name is that it was designed to be carried on horseback, since it is usually sold in pairs, which could be slungMore »


Giardiniera (jahr-dee-N’YEHR-ah) is one of those situations where even if you stumble through the pronunciation, it still comes out sounding really good, as in appetizing. Here’s another way you can master all those consonants wrapped in vowels. Just say “jar-dee-nearer” and it will be close enough. The giardiniera family can be quite interesting. If itMore »

Bruschetta Crostini

Bruschetta and Crostini are essentially in the same family of Italian appetizers, yet each has its own distinct personality. Add one or the other to your antipasti menu (if you add both it might confuse your customer). Generally speaking, if you are more into Italian fine dining, crostini would be more appropriate. For Italian casualMore »