Tagliata di Cavallo alla Griglia con Rucola, Parmigiano e Balsamico (Italian Grilled Horse Tagliata with Arugula, Parmigiano and Balsamic) This Italian recipe is built around ingredient quality, controlled technique, and the regional logic of the original preparation. Tagliata — thinly sliced grilled steak fanned over a plate — is one of Italy's simplest and most effective ways to showcase a good cut of meat. Using horse instead of beef follows a long tradition in parts of No

How Mozzarella Is Made: From Fresh Milk to Burrata and Stracciatella Mozzarella looks simple. Milk, salt, cultures, rennet and water. Yet behind that white, glossy surface is one of the most technically demanding transformations in Italian cheesemaking. Proper mozzarella is not simply fresh cheese formed into a ball. It belongs to the great Italian family of pasta filata, or stretched-curd cheeses, whose identity depends on controlling milk quality, coagulation, acidity, temp

The Story Neapolitan Cosacca Pizza: tomato, aged cheese, basil and extra-virgin olive oil. Neapolitan Cosacca is one of the most disciplined pizzas in the Neapolitan repertoire. Ingredients For the Dough 17.6 oz (500 g) Italian Tipo 00 flour 10.6 oz (300 ml) cool water 0.5 oz (14 g) fine sea salt 0.02–0.04 oz (0.5–1 g) fresh yeast For the Topping 14.1 oz (400 g) crushed San Marzano tomatoes 3.5 oz (100 g) finely grated Pecorino Romano 4 tsp (20 ml) extra virgin olive oil Fine