When Italians settled in the United States about 100 years ago, some also settled in South America, especially Argentina. However, a critical difference is that the majority of Italian immigrants to the United States were from Southern Italy and the majority to South America were from Northern Italy. So the Italian food in both areas reflects that. I write about Italian food in South America and around the globe in my new book, Authentic Italian: The Real Story of Italy’s Food and Its People, available at Amazon.com.
One of the things I write about in the book is catupiry cheese, a soft cheese that tastes like a cross between ricotta and velvety burrata. Catupiry cheese was created in 1911 by a Brazilian Italian named Mario Silvestrini. For the most part, it is used in the same way we use cream cheese. However, it is different from cream cheese. It is also used on pizza and you can try it in the Triangle at Piola in North Hills in Raleigh. Piola is an Italian pizza chain from Treviso (near Venice in Northeastern Italy) with locations in Italy, South America and Raleigh.
Pizza from Piola with catupiry cheese
Another interesting South American Italian tradition that I mention in my book is eating ñoqui/ñoquis, or gnocchi, on the 29th of the month. Piola highlights this tradition. While Southern Italians eat gnocchi as well, it is associated more with Northern Italian cuisine, and that is probably why it is more popular in South American countries with Italian populations, like Argentina and Uruguay.
Gnocchi Legnano from Piola
Posted in America, Cheese, History, Italian, Local, North Carolina, Pasta, Pizza, Restaurant
Tagged Argentina, Authentic Italian, Brazil, catupiry, cheese, gnocchi, noqui, noquis, North Hills, Piola, pizza, Raleigh, Triangle, Uruguay
Ricotta and mozzarella are staples not in the Italian pantry but in the Italian refrigerator! But they are essential items, so I had to acknowledge them. These days, it is very hard to find quality ricotta and mozzarella. What you find in the average grocery store just doesn’t cut it. Ricotta should be thicker and creamy. It should be made from whole milk and not have gums. Mozzarella should be made from whole milk too. Ricotta that is done the old-fashioned way comes in these tins, like the one pictured below. If you can’t get it from an Italian grocer, then I would opt for one that doesn’t have gums.
What is it used for? What isn’t it used for? The obvious answer is lasagna, maybe. Ricotta is also served with pasta like fusilli or rigatoni. We also use ricotta in the stuffing for ravioli, manicotti and stuffed shells. We use it as part of the filling for calzones or in the Neapolitan savory pie, pizza chiena. It is also used in desserts like in the cannoli filling, in the filling for St. Joseph’s Day sfinci/sfinge, in the Neapolitan pastiera, or in ricotta cheesecake. Mozzarella is also used to make baked macaroni like ziti or lasagna. It’s an ingredient in the pizza chiena. Sometimes we eat mozzarella fresh with some tomato and basil. Or have it in the summer tomato salad. Or just eat it on its own, or as part of an antipasto platter.
–Dina Di Maio
When most people think of Italian cheese, they think of parmesan. But the go-to cheese for Southern Italians is pecorino romano. A popular brand is Locatelli, and in fact, we use the brand name in conversation much like Americans say “kleenex” for tissues. One thing is for sure–you will always find a block of pecorino romano in our refrigerator. And we grate it using a Mouli grater.
What is it used for? Mostly, we grate the cheese and use it to top off a bowl of pasta with tomato gravy/sauce. Or we use it to top off a bowl of soup like lentil or chicken soup. It’s used in other pasta dishes like lasagna or baked ziti. It’s used in meatballs. It’s used in my rice with eggs and cheese. We do not use it on top of seafood pasta dishes. (Another cheese that is not used as often but can be eaten or used to sprinkle on pasta is ricotta salata, similar to feta.)
–Dina Di Maio
Periodically, there’s an article about how Little Italy is dead or dying. Yes, it’s more of a tourist destination and less of a neighborhood where Italian people live. There are still some Italians there, and there are Italian-American-owned businesses there. A recent article in the New York Times made me want to write a series on Little Italy Isn’t Dead and feature some of the businesses there.
In 1892, Francesco and Pina Alleva from Benevento, Italy, (not far from Naples) opened the first cheese shop in the United States. Alleva Dairy is known for its fabulous mozzarella and ricotta and its sandwiches. The Alleva family sold the business in 2014 to the late John “Cha Cha” Ciarcia and his wife, Karen King. Actor Tony Danza is also a co-owner of the store.
Posted in Cheese, History, Italian, Local, New York
Tagged Alleva Dairy, Grand Street, Little Italy, mozzarella, Mulberry Street, New York, New York City, NYC, ricotta, Tony Danza
As 2017 ends, it’s a time to reflect on all the delicious meals and treats I had this year. I had some firsts this year that have become favorites: pupusas,
pasteis de nata (Portuguese egg custard tarts),
adjaruli khachapuri (a Georgian boat-shaped bread filled with sulguni cheese and topped with an egg and butter)
and hot pot.
hot pot at Good Harvest
It was a year of great food with the exception of two disappointing meals, one at one of those cheesy (pun intended) fondue restaurants that served mediocre cheese and another at the much-acclaimed Chef & the Farmer in Kinston, North Carolina. I had high hopes for Chef & the Farmer, especially since I lived in southeastern North Carolina for a number of years and know its farming history, but it turned out to be up there with my Dovetail experience a few years back as one of the worst restaurant meals I’ve ever had. Regardless, I ate well this year, especially on my New Jersey pizza tour.
I declared Star Tavern in Orange, NJ, and Brooklyn’s Coal-Burning Brick-Oven Pizza in Hackensack, NJ, as the best overall pizza in New Jersey with Papa’s Tomato Pies in Robbinsville, NJ, having the most traditional and flavorful crust.
I did a best ice cream in New Jersey tour too. My favorite ice cream was from
- Denville Dairy in Denville, NJ–the creamiest soft-serve ice cream.
- Magnifico’s in East Brunswick, NJ–best cherry-dipped cone.
- Cookman Creamery in Asbury Park, NJ–delicious vegan options.
I discovered Calandra’s Bakery and returned to my childhood with delicious pepperoni bread as well as many other great pastries.
There was a lot more, but these stand out as the most memorable of the year.
Posted in America, Asian, Bakery, Blog, Bread, Cheese, Chef, Ice Cream, Italian, Local, New York, North Carolina, Pie, Pizza, Restaurant, Vegetarian
Owner Joe Clemente hails from Brooklyn where his family had successful grocery businesses. In 2008, he opened Dolce & Clemente in Robbinsville, New Jersey. If you visit, it is in the same shopping center as De Lorenzo’s Tomato Pies, so you can shop before or after your pizza. They have a deli counter, bakery and prepared meal sections.
So much Italian bread
Plenty of taralli and even gluten-free pasta
Posted in Bakery, Bread, Cannoli, Cheese, Gourmet, Italian, Pizza, Store
Tagged cannoli, Dolce & Clemente, Dolce & Clemente's, Italian bread, Italian market, New Jersey, NJ, Robbinsville
Back in October 2013 in Dina’s Guide to NYC Italian Bakeries on my blog, I declared that Pasticceria Rocco on Bleecker Street in the West Village had the best New York-style cheesecake in the city. Four years later, do they still? I decided to compare theirs to Veniero’s for a West Village/East Village cheesecake challenge.
On a recent trip to Rocco’s, I got a slice as well as some taralli for the road. I love the creaminess of this cheesecake. In my book, it has the perfect consistency that I look for in cheesecake. In addition, it has the right amount of sweetness, which is not too much.
For the first time, I tried Veniero’s cheesecake. Veniero’s is located on E. 11th Street in the East Village. A nice creamy texture and good flavor, not too sweet. A serious contender, but for me, Rocco’s has a little something extra that makes it keep top spot on my list.
Of course, you can do your own cheesecake taste test and see which old world Italian bakery makes the best cheesecake to you.
Posted in Bakery, Cake, Cheese, Italian, New York
Tagged cheesecake, East Village, New York cheesecake, New York-style cheesecake, NY cheesecake, NY-style cheesecake, Pasticceria Rocco, Rocco, Veniero, Veniero's, West Village