L'amore Italian Restaurant

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Three Kinds Of Italian Cheese You Need To Know

Italy is a country that is known for its delicious foods and drinks. When people think about Italy, they frequently imagine delicious pasta sauce, amazing pasta, fresh wine, and delicious cheese. If you are someone who loves cheese, you might be interested in the different types of cheese from Italy, when to use them, and why they taste so amazing. Learn more about three essential types of cheeses you need to know! 

Mozzarella

Mozzarella is easily one of the most popular types of Italian cheeses. In actuality, mozzarella has multiple subcategories of cheese. Not every type of mozzarella cheese is the same, but all mozzarella cheese is made from Buffalo milk. Then, professional cheesemakers use the milk to spin and cut it until it has a semi-soft texture with a high moisture content. Mozzarella cheese is frequently used on Caprese salads, lasagna, and pizza. It takes particularly delicious when it is combined with tomato and basil. 

Gorgonzola

Gorgonzola is another popular Italian cheese with which many people are familiar. Gorgonzola cheese comes from unskimmed cow’s milk. There are two types of Gorgonzola cheese. The first is a sweet type of Gorgonzola cheese, which is known as Dolce. The other type of Gorgonzola cheese is a bit sharper. It is called Piccante, but can also be called Naturale or Montagna Gorgonzola cheese. Gorgonzola is a popular addition to shorter pastas such as rigatoni and penne. It is not used as frequently with longer types of pasta like spaghetti. 

Parmigiano

You probably know this cheese better as parmesan. Parmesan cheese comes from Parma, Reggio, Modena, or Emilia. It has a rich, deep flavor with a flaky texture. While you might have powdered parmesan cheese sitting in your refrigerator at home, it usually tastes better when it is freshly grated. You will find this cheese added to numerous sandwiches, pasta dishes, and pizzas.

Get The Best Italian Cheese From An Authentic Restaurant

These are just a few of the many types of Italian cheeses you should know about. If you want to experience delicious, authentic Italian cheese, make sure you go to an authentic restaurant that knows how to source and use it properly! The right type of cheese can make all the difference.

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The Role of Capers in Italian Cooking

The caper, also referred to as Capparis Spinosa, grows on spiny perennials highlighted by sizable white and pink flowers.  Capers are officially classified as buds.  Though there are other parts of capers that grow on perennial bushes, the bud is the component most commonly used for culinary purposes.  Take a look at the ingredients listed on the top Italian dishes and sauces and you are sure to find capers listed for good reason: these diminutive buds pack a powerful punch of flavor.

The Origins of the Caper
Capers grow along walls and rocks throughout the Mediterranean region.  Most capers are either pickled or salted prior to consumption.  These small buds are commonly used as seasonings as well as garnishes in a wide variety of Italian dishes.  It is believed capers originated in especially dry parts of central and western Asia.  In fact, the Sumerian clay tablets mention capers in Gilgamesh’s writings.  Historians insist the ancient Greeks used capers for cooking as well as medicinal purposes. 

Capers in Italian Dishes
Caper flavor increases when its mustard oil is emitted from its buds.  This enzyme reaction spurs rutin that manifests in the form of crystallized white marks along the exterior of caper buds.  Capers are used in all sorts of pasta dishes, seafood/meat entrees, pizzas, and myriad other Italian dishes.  Capers are also used in tartar sauce, sometimes served with cured or cold-smoked salmon.  

It is particularly interesting to note restaurants as well as residents in southern Italy preserve capers in salt instead of brining them.  Head to Sicily and you will find capers are an important ingredient in the summer side dish known as Caponata.  This side dish features slow-cooked eggplant along with capers and other spices.  Take a trip to Naples and you will find capers are a key ingredient in Spaghetti Alla Puttanesca.  The capers in this dish are combined with anchovies, olives, and tomatoes. 

The Creative Uses of Capers
Capers are used beyond traditional entrees and the occasional eggplant side dish.  These flavorful buds are also used in tapenades, pestos, and salads.  In fact, some Italians add capers to crostinis.  Especially adventurous culinary creators will serve up capers with mixed berries combined with pickled and brined veggies for quite the daring antipasti platter. 

The extent to which capers are used in culinary creations ultimately hinges on the chef’s creativity and willingness to take chances.  Order a dish featuring capers and your taste buds are sure to be satisfied.

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7 Interesting Italian Food Facts You Probably Didn’t Know

Italian food is often discussed yet rarely understood.  There are plenty of half-truths and myths surrounding Italian cooking and food.  Let’s take a look at some intriguing Italian food facts you might not have known.

Garlic is not Used in Italian Food as Frequently as Most Assume
Though garlic bread is quite popular in Italian restaurants, garlic is not used in Italian food to the extent that most imagine.  Just about everyone agrees garlic bread tastes amazing yet real Italians typically eat plain bread, possibly with olive oil.  Contrary to popular opinion, real Italian bread is not to be soaked in garlic and butter.

There is no Italian Wedding Soup in Italy
No one is quite sure where the “Italian” part of Italian Wedding Soup originated.  It is likely Italian wedding soup resulted from the combination of American and Italian cuisine.  Though this soup, comprised of meat, veggies, and stock, tastes quite scrumptious, it is unavailable in the vast majority of restaurants in Italy.

Real Italians do not Order Pepperoni Pizza
Pepperoni pizza is certainly popular in America yet it is not a top-seller in Italy.  In fact, pepperoni, spelled with a single “P” after the initial “E” actually means bell pepper in Italian.  As a result, you could easily order pepperoni pizza in Italy and end up with pizza topped with peppers.

Italian Coffee is Different Than Most Imagine
Coffee with milk is typically consumed in the morning hours throughout Italy.  Espresso is the coffee of choice enjoyed after meals.

Bread is More Than an Appetizer
Bread is best used to soak up the additional sauce remaining on the plate after a dish of pasta.  Therefore, it is a mistake to strictly eat bread prior to beginning the meal.  Rather, bread should be saved until the final third of the dining experience of even the very end of the meal to mop up any leftover sauce.

Authentic Italian Pizza has Thin Crust
Pizza originated in Italy yet most are unaware the authentic version of this tasty delight does not have a thick crust.  Rather, real pizza has a thin crust.  So don’t be surprised if you are served up a pizza pie with smaller crust than expected – it is the Italian way.

Hundreds of Pasta Shapes Exist
All in all, more than 600 varieties of pasta are available across the globe.  This means there are all different pasta shapes available for myriad Italian dishes.  From curly spiral pasta to straight spaghetti, tubes/penne, ravioli pockets, and beyond, the list of pasta variations are seemingly endless.

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Important Differences Between Olive Oils Used in Italian Dishes

When it comes to olive oil, the generic brand available at the local store simply will not suffice.  True Italians know there are hundreds of varieties of olives used to make the many different olive oils.  The olive oil used in a particular meal largely hinges on the specific appetizers and entrée served.  Tasty olive oil is slightly pungent and bitter yet does not overwhelm the palate.

The fresh olives’ fruitiness should emerge along with subtle pepper flavor.  In combination, these elements should form a well-balanced flavor with a lovely aroma and lasting taste.

No two Olive Oils are Exactly the Same
Some olive oils have a clean and crisp mouthfeel while others are comparably sweet and smooth.  When the words “light” or “extra light” are used to refer to olive oil, they describe taste strength as opposed to the number of calories.

Filtered and Unfiltered Oil
Unfiltered olive oil that has a rustic look and small amounts of skin/pulp might look quite tasty and authentic yet this is not always the case.  Excessive filtration or filtration performed incorrectly has the potential to affect aroma and flavor yet filtration is generally viewed as a positive as it prolongs shelf life.

Extra Virgin Olive Oil
Extra virgin olive oil is made in a mechanical manner without chemicals.  This is the highest grade available to it is not processed as much as other varieties.  This comparably high quality of extra virgin olive oil creates a litany of health benefits.

Olive Pomace Oil
Olive pomace oil is the oil extracted with the use of solvents stemming from the olive pulp after it is crushed.  Olive pomace oil has more of a neutral and bland taste with an elevated smoke point, making it perfect for meats and other foods that are deep-fried.

Virgin Olive Oil
Virgin olive oil is not the highest quality, sometimes providing a sensory defect.  Give virgin olive oil a try and you might find it tastes slightly similar to mushrooms.  Some virgin olive oil tastes like vinegar.

Regular Olive Oil
Refined or pure olive oil, typically referred to as regular olive oil, is virgin oil put through a refining process either with chemicals or charcoal.  However, solvents are not used to create refined/pure olive oil.  In some instances, refined or pure olive oil is combined with virgin olive oil for improved taste.

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3159 E Lincoln Dr
Phoenix , AZ 85016
Phone: 602.381.3159

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Credit for most photos: Kay W. Eskridge: Images By Kay

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Lunch
TBD.
Dinner
Mon – Sat: 4pm–9pm
Saturday Dinner: 4pm–9pm

Sunday Closed

Happy Hour
Mon – Fri: 4:00pm–6:00pm
No happy hour on Saturdays

Holiday Closures: New Year's Day, Memorial Day, 4th of July, Labor Day, Thanksgiving Day, sometimes Christmas Eve (call to check), Christmas Day

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