ViaMedina Signature

ViaMedina Signatures

When we get an idea in our heads, we just can't seem to let it go. 

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GORGONZOLA, CHOCOLATE CHIP COOKIES

Ok I know, there are a lot of gimmicks out there these days, and every one is serving the next weird combination in a mason jar or on a shovel or something so I would understand if you'd dismiss this recipe as another bit of...

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PASTA PARTY- CAULIFLOWER LEAF PASTA DOUGH/ CAULIFLOWER RAVIOLI IN BRODO

Any good myth of origin is always a kind of underdog tale-a rough and tumble fighter who rose up from nothing to become a champion despite ...

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#TBT SEA URCHIN PANNA COTTA

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PRESERVING TOMATOES PART 1: POMODORINI SOTT'OLIO WITH LEMON LEAVES

Tomato season has arrived in Tuscania, the sun is in full force and the plants are...

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TOASTED FLOUR GRISSINI (MAXIMISING FLAVOUR)

I started to think about the colour of the flour and how it could actually resemble a...

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FENNEL POLLEN: THE KANYE WEST OF INGREDIENTS

So here is the thing about Yeezy: he's overexposed, too expensive and a bit...

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BACON, EGG AND TOAST (CARBONARA)

Toasted flour pasta dough finds a rightful home, wrapped in...

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A BRIEF, INACCURATE AND MOST LIKELY FALSE HISTORY OF CARBONARA

The myths we recount about of origin of things are often as important as...

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ROSEMARY CANTUCCI

Outside of Italy, we tend to use biscotti to describe...

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SOIL BLOCK BROWNIE

Let it never be said that we here at ViaMedina don't appreciate...

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TOASTED FLOUR

The idea of a burnt pasta was a great one, and I really liked the way that the...

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ORECCHIETTE DI GRANO ARSO, GARDEN PEAS

If you read the burnt flour post, you'll know that I...

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OLIVE OIL PANNA COTTA (OR A BEGINNING OF SORTS)

If you have been keeping up with our daily posts, you may have noticed a theme emerging. For example...

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GRANO ARSO/BURNT FLOUR PASTA

One of the things that has always drawn me to Italian cuisine since I first began cooking was...