Vincent is back on the island of Sicily to learn first hand from master cheese creator Georgio. Forty pounds of cheese is used to produce the top layer of curd that becomes the familiar Ricotta we all know and love.
Ask the Chef September 20, 2019 5:51 pm
Here’s a question that comes up frequently—both in the office and with friends. It seems even non-foodies have made the shift to using (…)