Miyoko Schinner, the founder of Miyoko’s Creamery, is no longer CEO. The board of directors unanimously voted to part ways. It appears the board wanted the business to go in one direction and she in another. This is disappointing in a variety of ways and I cannot imagine how Miyoko herself is feeling about it….
Neapolitan Classics: Provola Affumicata (smokey provola cheese)
Provola affumicata is a typical smoked cheese from the Campania region and it is the classic cheese that we use in the dish pasta e patate (pasta and potatoes). This is very easy to make, stretchy, melty and requires no cooking. It does, however, require soaking. So your active time to make this will be…
Neapolitan Classics: Pasta e Patate
This is a very typical Neapolitan dish and almost embodies the essence of cucina povera. In Naples, you will find it at home and in many restaurants and trattorie. It is very easy to prepare and is inexpensive. Yes, this is, in fact, a recipe for pasta and potatoes. Carbohydrates are not bad for you. They…
Neapolitan Classics: Vegan Casatiello or Neapolitan Stuffed Easter Bread
This is a classic Neapolitan Easter bread, veganised!
Neapolitan Classics: Fusilli With Artichokes and Vegan Smoked Cheese
Artichokes are flower buds. Once they bloom, they become inedible, but before then, they’re a glorious and special food. They’re fresh now (Spring), so go to your local fruit & vegetable monger and get some. When I’m in Naples during the season, I don’t mind at all having artichokes every day and I always hope…