Bagna cauda is considered to be an Italian comfort food and is usually served during the autumn and winter months. The traditional Italian appetizer is usually served communally in a large pan in the middle of the table and comes with vegetables for dipping. The vegetables that are usually served with the dip include zucchini, cauliflower, endive, sweet peppers, cucumber, cabbage and fennel. The vegetables are always served raw, which adds a nice crunch to the contrast to the silky smoothness of the dish.

Bagna cauda is generally not familiar to those outside of Italy, and is still unknown in many parts of the United States. Just like in Italy, it is as much a regional dish in the United States and the ingredients can vary depending on which part of the country it is made. Throughout history, bagna cauda has come to exist by using a variety of different local and foreign ingredients and has since become a distinctive dish which is traditionally served during holiday feasts and for other special occasions.

Bagna cauda in St. Louis, Missouri comes in two completely different types. The traditional version which made with olive oil, while the other nontraditional version includes butter and heavy cream mixed in with the garlic, olive oil and anchovies. The dish is not only served with traditional Italian vegetables for dipping, but many restaurants in the area also serve pieces of crusty bread on the side.

Many can find the delicious dip served in numerous Italian restaurants, bars and family dinner tables during the Christmas holidays and of course during football season in and around the St. Louis area. Bagna cauda is sometimes just called “bagna” in and around Saint Louis. The dip just like salsa and tortilla chips in the Southwestern areas of the United States is a family favorite.

Many of us have fond childhood memories of family members making this aromatic dip and filling our bellies with this warm comfort food on a cold night. Holidays and family get-togethers would not be the same without a pan or fondue pot filled with this traditional Italian dip. No matter if one comes from an Italian family or loves trying unique dishes, bagna cauda will soon become a favorite dip to share with family and friends.

The modern version of the cassata is a golden sponge cake that is soaked in orange or cherry flavored liqueur. The cake is then layered with a ricotta cheese filling or cannoli cream. After the layers are stacked and filled, the cake is then covered with a thin layer of marzipan and topped with candied fruit. Because Cassata can also be derived from the Latin word ‘caseus,’ it can also be considered the world’s first cheesecake.

What makes the cake unique is the decorating that goes into this rich, delectable dessert. Some consider the intricate designs that are piped onto the cassata as an exquisite work of art. The delicate designs were first put on these cakes during the 1600’s. In art, this period is called the Baroque era and the Roman Catholic Church encouraged this type of art, because it appealed to people of all social classes. These Baroque inspired decorations also employed candied fruits, apricot preserves and marzipan which were molded into miniature cherries, pears and kumquats.

For the average home cook, making cassata can be a difficult process. The time it takes to decorate the cake can be overwhelming for those that are not skilled in intricate piping techniques and are not familiar working with marzipan. Since making the dessert is somewhat time-consuming many Italian bakeries in the United States only make them during Easter. Even then, many bakeries will only make a certain amount and they can sell out of cassata quickly.

The cassata is a common site at many of the bakeries in Sicily and is very popular. Not only are these cakes beautiful in design and form, they are a rich in history and taste. Although cassata has an arguable history of origin and the recipe has changed from cultural influences through the years, few will deny the pleasure of eating this sweetest of Sicilian desserts.

Mozzarella in the Italian language is a general term for cheese. This term is used for cheeses that are made using a spinning and cutting process. If the word mozzarella is broken down into a verb in the Italian language it is mozzare, which means to cut.

Mozzarella was first made in Naples, Italy with the milk of local water buffalo. Since the milk that was used was not pasteurized, the cheese spoiled in a few days. Hence, why mozzarella was not a well-known cheese out side of southern Italy until the invention of refrigeration. Now mozzarella is readily available all over the world.

There are four different types of mozzarella that are now made all over the world. The first is Mozzarella di Bufala or commonly known in English as Buffalo Mozzarella. This type of cheese is made from water buffalo milk. The second is mozzarella fior di latte that is made from the milk of cows. This mozzarella can be made with pasteurized or unpasteurized cow milk. Low moisture mozzarella is made from whole or part skim milk. Low moisture mozzarella is one of the most common forms of mozzarella that is used in the United States. Then there is smoked mozzarella, which is a low moisture cheese that has been smoked with natural wood chips. After being smoked it has a light brown color and is then lightly salted.

Fresh mozzarella has a very different texture and tastes then the more common low moisture mozzarella that is consumed in the Unites States. Fresh mozzarella has a mild milky flavor and the texture is soft and spongy. This form of mozzarella has a short shelf life. While the low moisture mozzarella can last up to a month and has a firmer texture.

Mozzarella cheese has changed the face of Italian cuisine forever. Many Italian dishes such as pizza and lasagna would not be the same without it. The thought of making any of these dishes without this tasty cheese would be a Cardinal sin that even the Pope would not forgive. No matter if the mozzarella is smoked or fresh, the culinary world would not be the same without it.

In ancient times the Greeks were one of the first civilizations to eat a cheese spread, which they called moretum that was sometimes made with basil leaves. This was one of the first recipes that used basil in this way. Later on through culinary history the Italians took this basic recipe and then added pine nuts, garlic, olive oil and grated hard cheeses such as Parmesan. This is now the most widely used recipe in making Italian style pesto.

Using a mortar crushes pesto that is made in the traditional style. Now since the invention of the food processor and other electric choppers many use this type of equipment to achieve a smooth texture when making pesto. This is also one of the quickest and most efficient methods in making this fresh herb sauce in modern times.

Italian pesto is made with basil, olive oil, pin nuts, garlic and hard cheese. While, the Sicilian pesto is made with same ingredients, with the exception that sun dried tomatoes or red bell peppers are added. Commercial varieties of pesto sauce that are cheaper are sometimes made with either cashew nuts or walnuts instead of pine nuts and less expensive oils.

There are many Italian dishes that use pesto sauce. One of the most common dishes that use pesto is caprese. This dish is slices of tomatoes, fresh mozzarella cheese and pesto sauce that is layered and served as a cold salad. Other types of Italian cuisine that include pesto are pastas, salads, pizza and brushcetta.

Pesto sauce can be used in a variety of ways in the kitchen. Many cooks add it to soups, sandwiches and vegetarian dishes. This basil infused sauce adds a unique fresh flavor to many dishes adding an Italian flair.

Now that Italian pesto sauces have started becoming more commonplace in the American diet, many have now discovered what Italians have known for centuries. The fresh taste of basil that is infused in pesto and the smooth creamy texture adds depth to many recipes. The uses of pesto in Italian or Sicilian recipes are virtually endless.

Garlic is grown around the world. The top producer in the world of garlic is the country of China, but is grown by many different countries including the United States. Garlic is grown in every state of the U.S. except for the state of Alaska because of the climate. The state of California touts itself as producing the most garlic in the United States.

This pungent bulb has been used throughout history, it is even mentioned in the Bible. We also know that the Greeks and Romans were huge fans of garlic by many of the recipes that include this flavorful bulb. Garlic was a staple in many dishes in ancient times. Not only was it consumed by the higher classed citizens in ancient Rome and Greece it was also eaten by many of the lower classes.

Many of us love the taste of garlic in many dishes, especially in Italian and Sicilian cuisine. But one thing that we all have in common after consuming garlic laden dishes is halitosis. This is commonly known as bad breath. This pungent bulb has been the cause of many dinner dates ending in a handshake instead of a good night kiss over the centuries.

Leaving this wonderful, flavor filled bulb out of any part of Sicilian or Italian cuisine would be considered a sin to many in the culinary world. Just the thought of leaving it out of a tomato sauce would send many gastronomes into heart failure. Garlic has become one of those staple ingredients that define many of the dishes in Sicilian and Italian cooking.

Not matter if garlic is cooked or eaten raw, it has become a common ingredient in many types of cuisine throughout the world. With its pungent distinct smell and wonderful flavor it has inflicted halitosis around the world. So next time on a romantic date with a sweetheart eating a garlic laden tomato sauce, remember to bring some mints.

Even though many people refuse to try this tiny delicacy bursting with flavor, surprisingly many do not realize that some of their most favorite dishes contain anchovies. Some of the most common dishes that include anchovies include; Caesar dressing, remoulade, tomato sauces and olive tapenade. These dishes would not have near the flavor without anchovies. After understanding the importances of what anchovies add to these dishes many have become fans of the fish.

Besides the great flavor that anchovies add to the many unique dishes in Sicilian cooking, not many people know the history behind the fish. During Roman times, the anchovy was highly prized for many different reasons. The first most recognized reason was that anchovies were considered an aphrodisiac when consumed alone or in a dish. Secondly, the fish was highly prized was for a sauce called garum, the anchovy was the base for this fermented fish sauce. Garum was as expensive in ancient times as caviar is today. When this anchovy based sauce was served during Roman times, it was a sign of affluence signified the hosts were very wealthy.

The strong taste associated with the anchovy occurs when the oily fish goes through the curing process and for this reason, the pungent aroma and salty taste is why most people dislike them. In Sicily however, anchovies can be found fresh during certain months. When the anchovy is eaten fresh, it has a much milder flavor that most gastronomes enjoy more readily over the cured version of the delicate fish.

Before disregarding this tiny strongly flavored fish, one should step back and take into consideration what the anchovy has contributed to Sicilian cuisine over the centuries. Without this added little bonus in many dishes, the food would not taste the same.