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Pasta alla gricia: The Mother of Roman Pastas

In Lazio, pasta, primi piatti by Frank12 Comments

What was Italian cuisine like before the tomato arrived from America? Pasta …

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Homemade Giardiniera

In antipasti, Preserves, reference by Frank21 Comments

There are many ways in Italian cookery to put up food, relics …

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Gelo di melone (Sicilian Watermelon Pudding)

In dessert, Sicilia, summer by Frank24 Comments

Sicilian Watermelon Pudding, or gelo di melone, is made from watermelon juice, perfumed with …

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Eggplant Cordon Bleu (Cordon bleu di melanzane)

In secondi piatti, Sicilia, summer by Frank25 Comments

Eggplants may be my favorite summer vegetable. Perhaps that’s because I have …

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Insalata di patate e tonno (Potato Tuna Salad)

In antipasti, contorno, summer by Frank22 Comments

Potato salad is a summer staple on American tables, but if you’re …

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Cialledda (Bread and Tomato Salad)

In antipasti, Puglia by Frank23 Comments

One of things I find fascinating about Italian cookery—cookery in generally, really—is …

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Sorbetto di limone (Lemon Sorbet)

In dessert, summer by Frank26 Comments

Along with gelato, sorbetto is *the* classic Italian frozen dessert. And perhaps …

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Frittata con asparagi e pancetta (Asparagus and Pancetta Frittata)

In secondi piatti by Frank27 Comments

Eggs complement asparagus so well—think of asparagi alla milanese, topped with a …

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Olive ascolane (Ascoli Style Stuffed Olives)

In antipasti, Marche, snack by Frank32 Comments

Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, …

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Cipolline novelle con piselli (Spring Onions and Peas)

In contorno by Frank23 Comments

This recipe shows how switching things around a bit in a recipe can result …

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Ragù d’agnello e peperoni (Lamb and Red Pepper Ragù)

In Abruzzo, pasta, primi piatti by Frank23 Comments

One of my regrets from my years in Italy is that I …

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Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)

In dessert, Emilia-Romagna by Frank27 Comments

As I’ve written about before, dessert in our house tends to be …

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Asparagi all’agro (Asparagus with Lemon and Olive Oil)

In antipasti, contorno by Frank18 Comments

Asparagus with Lemon and Olive oil, or asparagi all’agro, is one of …

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Agnello e piselli (Lamb and Peas)

In Campania, Puglia, secondi piatti by Frank16 Comments

I love second courses that combine meat and vegetable in a single …

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Ravioli nudi (Spinach and Ricotta Dumplings)

In gnocchi, Lombardia, primi piatti, Toscana by Frank30 Comments

Ravioli nudi, or “nude ravioli”, also known as gnudi, malfatti, gnocchi verdi, or …

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Alici indorate e fritte (Fried Fresh Anchovies)

In Campania, secondi piatti by Frank15 Comments

When they think of anchovies, most people, at least here in the …

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Vellutata di cavolfiore (Cream of Cauliflower Soup)

In primi piatti, Soups by Frank26 Comments

Here’s a dish that’s perfect for a spur of the moment meal, …

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Uova alla fiorentina, Bugialli’s Original Eggs Florentine

In secondi piatti, Toscana by Frank20 Comments

Delicious as it may be, the dish known in most of the …