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Cicoria e fagioli (Chicory and Beans)

In Campania, contorno, piatti unici, primi piatti, Soups by Frank29 Comments

Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good southern Italians, she was what we might call …

FrankCicoria e fagioli (Chicory and Beans)
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Jeanne Caròla Francesconi: La Cucina Napoletana

In Campania, reference by Frank27 Comments

As I’ve written many times, Jeanne Caròla Francesconi (b. 1903, d. 1995) is my muse for Neapolitan cookery—apart from my grandmother Angelina, of course. And I’m …

FrankJeanne Caròla Francesconi: La Cucina Napoletana
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Impepata di cozze (Peppered Mussels)

In antipasti, Campania, secondi piatti by Frank18 Comments

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To make this  Neapolitan classic, you simply steam mussels …

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Cacio e pepe, a Roman classic

In Lazio, pasta, primi piatti by Frank35 Comments

When you’re in a real hurry or just too tired to cook anything too elaborate, here’s a great solution: cacio e pepe, literally ‘cheese and …

FrankCacio e pepe, a Roman classic
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Strudel di mele (Apple Strudel)

In Alto Adige, dessert, Friuli-Venezia Giulia, Veneto by Frank28 Comments

I first learned to make Strudel when I was living in Vienna, its birthplace. Strudel is also made in Italy, in particular in the Northeastern …

FrankStrudel di mele (Apple Strudel)
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Insalata di arance e finocchi (Orange and Fennel Salad)

In antipasti, contorno, Fall, Sicilia, Winter by Frank22 Comments

It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post once again features a …

FrankInsalata di arance e finocchi (Orange and Fennel Salad)
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Salsicce all’uva (Sausages and Grapes)

In Fall, secondi piatti, Toscana, Umbria by Frank23 Comments

The use of fruits in savory dishes was once common place in Italian cooking, as it was in European cooking generally.  Giuliano Bugialli, for example, tells …

FrankSalsicce all’uva (Sausages and Grapes)
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Peas and Eggs (Piselli cacio e uova)

In Campania, contorno, Italian-American, piatti unici, primi piatti, secondi piatti, Soups by Frank23 Comments

Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to feature a classic Italian-American dish. …

FrankPeas and Eggs (Piselli cacio e uova)
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Fritto misto di mare

In Campania, secondi piatti by Frank15 Comments

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, …

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Spaghetti alla colatura di alici

In Campania, pasta, primi piatti by Frank12 Comments

If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as Apicius, you will have noticed that an ingredient called …

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Caponata napoletana

In antipasti, Campania, summer by Frank16 Comments

Italian cookery can be confusing. As we’ve talked about before, it’s highly regional and even local, so much so that some people say that there …

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Homemade Limoncello

In beverage, Campania, summer by Frank20 Comments

Everyone likes limoncello. For me, just a sip brings back memories of summer and sand and seafood by the shore. The best limoncello exquisitely balances the pungency …

FrankHomemade Limoncello
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Tomato Tonnato

In antipasti, secondi piatti, summer by Frank27 Comments

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but I had never thought about other uses for tonnato sauce until I saw …

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Grigliata mista di carne (Mixed Grilled Meats)

In secondi piatti, summer by Frank5 Comments

Italians love to grill just like other folks, but the Italian approach to grilling is a bit different than what you may be used to. …

FrankGrigliata mista di carne (Mixed Grilled Meats)
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Cotolette di melanzane (Eggplant Cutlets)

In antipasti, contorno, secondi piatti, summer by Frank12 Comments

We all know that breaded cutlets and chops, whether veal, pork, lamb or—that all American favorite—chicken, make for awesome eating. But did you know that …

FrankCotolette di melanzane (Eggplant Cutlets)
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Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

In pasta, primi piatti by Frank20 Comments

Incredible as it may seem, after nearly six years of blogging on Italian cooking—my blogiversary is coming up later this month—I realize I’ve never written …

FrankCannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)
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Supplì (Roman Rice Croquettes)

In antipasti, Lazio by Frank22 Comments

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane (meat stuffed olives), they are a fixture on pizzeria menus all over town, …

FrankSupplì (Roman Rice Croquettes)
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Panna cotta

In dessert, Piemonte by Frank18 Comments

It may come as a surprise that this famous, elegant dessert from the Piemonte region of Italy is so very easy to make. Panna cotta, or …

FrankPanna cotta