Fort Worth Weekly
Marcella Hazan was a great expert on Italian cuisine, and I remember reading in her
The Classic Italian Cook Book that farmers would forage for truffles with the help of their dogs, who would sniff out the precious mushrooms. She said that a farmer with a reliable dog would not sell the animal for any price. What’s clear from
The Truffle Hunters, if you see it at one of the Tarrant County theaters where it opens this weekend, is that these dogs are more than just employees to their owners. They’re beloved friends, and that makes this as much a film about people and their pets as they are about the
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It turns out there’s no such thing as Italian cuisine not with 20 diverse regions in the country and a population of almost 60 million. Northern Italy has a whole different set of influences than Southern Italy, and Sunday gravy is simply not the national dish. Here’s a look at some of Italy’s most prominent regions and a typical dish from each. MBM
REGION: EMILIA-ROMAGNA
WHERE IT IS: North central
WHAT IT IS KNOWN FOR: Known as “Italy’s food basket,” this is foodie heaven, with bragging rights for prosciutto, mortadella, Parmigiano-Reggiano cheese and Balsamic vinegar. Many consider this region to offer “classic Italian” dishes.