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Cotechino

The Cotechino is universally recognized as the father of the Zampone or pig’s trotter stuffed with chopped, seasoned meat. Its name derives from “cotica” which means the pig’s rind. The idea of stuffing the meat of the pig in a small casing made from the pig’s intestines was a very antique and effective method for preservation. More …

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Italian Croissant

Making the Perfect Cornetti (Italian Croissant)

While croissants are known for being a staple in French cuisine, many are surprised to learn that they actually originated in Austria. Initially called kipfel, croissants are incredibly popular throughout Europe and often are enjoyed along with a cup of coffee. This popular pastry is traditionally made using a simple dough that is folded multiple …

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fresh pasta

How to Make Fresh Pasta

The first thing that comes to mind when you think of Italy is the incredible food. Pizza, wine, gelato, and cheese are all popular but arguably the most famous dish is pasta. It is estimated that Italians eat over sixty pounds of pasta per year (Americans eat about twenty pounds per person). The traditional dishes …

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