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March 08, 2009


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I only knew of the ice cream stracciatella. The soup also sounds delicious.


Thanks so much for joining the festa, Simona! I would miss you if you weren't there :)
Maryann xox


Simona, I'm looking forward to seeing you at the festa, I'll have my spoon in hand ready to dig into your delicious stracciatella! Thanks so much for joining us!
xox, Marie


Simona, ciao...una minestrina coccolosa,ma gli americani conoscono le minestrine? baciusssssssssss


WOW,never knew about this.I had heard/read about the icecream,but this recipe is new to me.Looking forward to authentic straciatella icecream as well

Jeremy Parzen

believe it or not, I had an excellent stracciatella (soup) at the Cafè Cipriani in Dallas the other day... would love to try yours. What's the relationship between stracciatella and minestra del paradiso?


I really like the sound of your recipe.


Lori Lynn

The soup looks great, excellent addition to the Festa! I have to keep an eye out for the Ethiopian barley, that sounds really good too.


I adore stracciatella (soup) and have been nervous about making it. Whenever I return to the east coast,I go to an Italian deli and feast. I shall have to try this.

Simona Carini

Hi Ivy. I know, the ice cream is better known than the soup. It's always been one of my favorite flavors. However, I've never tried to make it at home. I should correct that.

My pleasure, Maryann. It's a fun event.

Same for me, Marie. I hope you'll like the soup.

Ciao Astro. Adesso che ci penso, non credo che conoscano la nostra minestrina, quella con le stelline o i pepini. Dovro' parlarne presto. Bacioni.

Hi Sweatha. I definitely must try my hand at making stracciatella ice cream.

Ciao Jeremy. Stracciatella in Dallas: that's interesting. I have never had minestra del paradiso. I looked at Artusi's recipe and saw where the differences are, but instead of telling you here, why don't I try to make it and then write about it? Thanks for the question!

Ciao Paz. It's very comforting.

Ciao Lori Kynn. I'd be interested to know if you can find it in a store.

Ciao Claudia and welcome. I hope you try to make it: it is very nice, especially in cold weather.


Che bello l'articolo sulla stracciatella. Beh, io sono tornata da pochissimi giorni a San Francisco (finalmente!) e sto cercando di rimettere in ordine la mia vita qui (e anche la casa!!). I hope to go back with a better pass to my blog. And I want to try the tools you suggested to track other blogs I like. What comes next as produce of the month? Oh, and don't miss my next post on the mozzarella I brought from Italy with a funny video, in a couple days!

Simona Carini

Ciao Cinzia and welcome back. Next month is fennel. You are so brave in bringing back mozzarella!


Hi have just found your blog and think it's great. I've just had Stracciatella for the first time yesterday and was hunting for a good recipe and came across your blog here and the cheese you mention above. I have been learning to make cheese at home here in Australia the past few years as an amateur home cheese maker for fun and pleasure. I'm an American living in Melbourne at the moment and love discovering new foods and the Montasio cheese sounds really interesting. Would there by any chance you might share the cheese making recipe for the Montasio above? I followed the link above but it lead to a fantastic picture of the cheese you made and I'd like to try my hand at it as I have access cow's milk here and can get two milking's, etc. from a local dairy which is the ways it's made in Italy, based on what I've read about the cheese from your links. Would greatly appreciate any recipe or thoughts you might have.


[email protected]

Simona Carini

Dear Ryan, I am glad you found my blog and I hope you try to make stracciatella: it's really good.
I am always thrilled when I find other people who make cheese at home.
It sounds like you have access to a nice source of milk: I am a bit envious.

In terms of the recipe for Montasio, I wish I could say that I learned it from some artisan cheese maker in Italy, but alas that is not the case. My interest in making cheese is recent and it developed in California. Nobody I know makes cheese in Italy and my theory is that there is little incentive, since good cheese is easily available (same for good gelato). Of course, I may be totally wrong.
The recipe I use comes from the book "Home Cheese making" by Ricki Carroll, the first book on cheese making book I got. She has several recipes on her web site, but not that for Montasio. I don't put cheese-making recipes on my blog because I follow them pretty much to the letter: I am not good enough to create my own cheese, or at least not yet. Also, as you know, cheese making requires a set of tools and specific preparation, so the actual recipe is only one piece of the whole picture and a book gives you the necessary background information.


R come 47 Ricette bellissime! La R di Roma è qui al gran completo: http://abcincucina.blogspot.com.es/2012/08/r-come-roma.html...

Grazie per la partecipazione e ora si continua il giro con la S di Siracusa!

PS come ho detto anche a Cindy, pensavo che la stracciatella se la fosse inventata mio padre :-))))

Simona Carini

Grazie Aioulik. Veramente anch'io non sapevo quanto fosse diffusa e quali fossero le sue radici fino a quando non ho deciso di scrivere il post. Sono un po' in affanno ma arrivero' anche in Sicilia :)

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