Lidia’s Kitchen: Drying Persimmons
Bologna: Tortellini Smoked Caciocavallo A pasta filata cheese—which means it has been stretched and shaped by hand—the gourd-shaped caciocavallo is made from cow’s milk, with a taste that deepens with age. Young caciocavallo is smooth and mild, Umbria: Maccheroni alla chitarra Sardegna: Pane Carasau
Umbria: Sausages
10
2008
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a t t h e table
lightly salty, and perfect in salads and sandwiches. After three months of aging, it has a tangy, meat flavor with hints of anise and almonds.