One of the very best seafood for grilling has got to be the octopus. It has incredible flavor, it is a pleasantly chewy but not tough—when properly prepared—and it crisps ...
Essential Reading
A Beginner’s Guide to Authentic Italian Food
What exactly is ‘authentic’ Italian food? It may be hard to define, ...
How to Make Mayonnaise the Italian Way
Mayonnaise may have been invented by the Spanish and popularized by ...
Gelato: The Basic Recipe
Let’s continue our exploration of Italian frozen desserts. We have already gone ...
How to make béchamel sauce
Béchamel sauce, which is essentially nothing more than milk thickened with ...
How to make fresh egg pasta
When making fresh home-made egg pasta, variously known in Italian as pasta ...
Italian Food Culture: A primer
There is much more to Italian food culture than many people outside ...
Ada Boni: Il Talismano della Felicità
Writing only about two decades after Artusi, another giant of Italian gastronomy, ...
Pellegrino Artusi, La scienza in cucina e l’arte di mangiar bene
This is an Italian cookbook like no other. Artusi–it is quite common ...
Latest Posts
Polpo alla griglia (Grilled Baby Octopus)
One of the very best seafood for grilling has got to be the octopus. It has incredible flavor, it is a pleasantly chewy but not tough—when properly prepared—and it crisps up beautifully under the grill’s intense heat. There’s a good reason why it’s a favorite summertime dish all around the Mediterranean basin. Unlike most other […]
Spinaci alla romana (Roman-Style Spinach)
We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch of its life and left […]
Mozzarella in carrozza (Fried Mozzarella Sandwiches)
Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during the cool winter months, but the arrival of warm weather doesn’t mean we give up cheese altogether. Far from it. Rather, aged cheese tends to give way to fresh cheeses like ricotta and—especially—mozzarella. […]
Fettuccine «Alfredo»: The Original Recipe
Fettuccine «Alfredo» has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his pregnant wife who had lost […]
Budino di ricotta (Ricotta Pudding)
This elegant but easy dessert is a kind of dressed up version of Angelina’s humble pizza dolce. The basic recipe for this ‘pudding’ calls for just ricotta, eggs and sugar, and it’s perfectly delicious at its simplest. But, if you like, you can add various the fillings and toppings according to the season and your […]
Quaglie coi piselli (Quail Braised with Peas)
I love chicken, but I find it a shame that so many people overlook all the other edible birds out there: duck, goose, turkey, pigeon, guinea fowl, Cornish hens and—last but not least—quail, just to name a few. Most of these can be hard to find these days, as supermarkets have, for the most part, […]
Tagliatelle alla crema di asparagi (Tagliatelle with Asparagus Purée)
Spring is a special time of year. There’s nothing that lifts a body’s spirits quite like the green shoots and gentle sun of spring. And then there’s the wonderful produce that starts to appear in our markets—tiny peas, artichokes, slender green asparagus, fava beans in their hefty pods, plump strawberries… Even in this age when […]
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