Lard used to be a dirty word. And its Italian cousin, lardo, would prompt puzzled looks followed by the inevitable “What’s that?” But now, lardo—cured pork fat—is cool, thanks to chefs such as Cafe ...

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

In South Philly, where partisans yell insults across the street as they line up for cheesesteaks, hitting two sandwich shops in the same day wouldn't fly. And maybe it shouldn't, given how bloated ...

Larderia Mafalda makes one product and makes it very well. “We are the oldest lardo producer in Colonnata — since 1930,” says Carlo Danesi, director of production at Larderia Mafalda in Colonnata, ...

Rick Gencarelli is building a fire. The Lardo and Grassa chef, whose Greek-inspired restaurant, Bluto’s, opened quietly last Friday, has spent the past few days relearning a valuable lesson: Tending a ...

PORTLAND, Ore. (KOIN) — If you’re walking on Southeast Belmont Street in Portland, you might smell fresh pita bread being made at a new restaurant in town. Rick Gencarelli, a co-owner of Bluto’s, said ...

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything. Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 3 ...

Long Island is known for its ties to literary heavyweights. Among them, Walt Whitman, F. Scott Fitzgerald, Jack Kerouac, Nelson DeMille and Vincent Lardo. Not familiar with that last name? Not ...