What is Parmigiano Reggiano?

Quick Navigation THE HISTORY OF PARMIGIANO REGGIANOHOW PARMIGIANO REGGIANO IS MADEPROTECTING A TIME-HONORED HERITAGE: THE PARMIGIANO REGGIANO CONSORTIUMPARMIGIANO REGGIANO VS. PARMESAN CHEESE Parmigiano Reggiano is one of the most popular cheeses on the planet, with a rich history that spans more than nine centuries. This hard, granular cheese is widely hailed for its unique texture […]

The Story of Your Nonna Box

Each month, your Nonna Box arrives with its delicious and story-filled products ready to transport you to Italy via your kitchen. It’s a seamless and tasty experience, and yet so many stars must align before you ever receive your box. Indeed, a couple months ago I struggled to snag the last imported batch of pizzoccheri anywhere in […]

Meet our Tuscan nonna

“I left Radda in Chianti this morning on the 7 a.m. coach and I arrived in Montepulciano around 11:30 a.m. Last night, I couldn’t sleep for excitement,” scrawled Nonna Gabriella in her diary on September 10th, 1955. She was traveling to this “foreign place,” as she described it, for a handicraft exhibition, but little did she know it would […]

Culinary love affair with Liguria

Last week, we began our culinary love affair with Liguria by introducing three of the coming box’s products — and this week we’re continuing the get-to-know-you session. First, meet, pesto. Pesto Genovese to be exact. You two have probably rendezvoused before over a bowl of fettuccini, but did you know that the nut- and basil-based green sauce originates from […]

Risotto alla milanese con ossobuchi

Risotto alla milanese con ossobuchi

A wonderful fusion of two of Lombardy’s savory traditional dishes, Risotto alla milanese con ossobuchi is something your palate should definitely try. After all, nothing says Milanese soul food like this hearty plate of saffron-tinged risotto topped with ossobuchi, or cross-cut veal shanks. One of the key ingredients is, of course, a flavor-absorbing rice called carnaroli, which we […]

Peperoni alla Leccese

Compared to other Italian regions, the concept of cucina povera is most obvious in Puglia. Its cuisine is as rustic as it can get. Indeed, the region is a big player in agriculture, with farmlands going back hundreds of years. So it’s no wonder local cuisine often use fresh ingredients from the land. A perfect […]

Penne alla Calabrese

penne alla calabrese

In Calabria, maccaruni d’a zita was always served at wedding luncheons. Today, this pasta is more popularly called penne Zita, which can be used for this Penne alla Calabrese recipe. The differences between regular penne and penne Zita is that the latter has a smoother surface and is slightly bigger in diameter. According to tradition, […]

Grilled Prawns

Seafood dishes have always been a big part of Italian cuisine, especially in the coastal areas. And one delectable seafood dish that you simply shouldn’t miss are these seared crustaceans, a.k.a. Grilled Prawns. Easy Grilled Prawns Recipe The secret to this recipe are the garlic, pepper, and other Italian spices, as well as the marinade. […]