Le virtù (Abruzzese “Seven Virtues” Minestrone)

Le virtù, literally meaning “the virtues”, is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This thick soup takes it name from the ...

Carciofi fritti

Carciofi fritti alla romana (Roman-Style Fried Artichokes)

Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and ...

Babà (Neapolitan Rum Cake)

I remember this indulgently delicious rum-soaked Neapolitan dessert from my childhood, when it made frequent appearances on the Sunday dinner table along with other typical southern Italian sweets. The last ...

Essential Reading

How to Make Homemade Potato Gnocchi

Gnocchi are one of the easier types of ‘pasta’ to make at ...

A Beginner’s Guide to Authentic Italian Food

What exactly is ‘authentic’ Italian food? It may be hard to define, ...

Tomato Sauce 101

I’m all for convenience when it actually makes life simpler, but it’s ...

Pane casereccio (Homemade Bread)

I am not a baker. Never have been. I have always found ...

How to Dress a Salad “all’italiana”

The proper dressing of a salad has got to be one of ...

How to Make a Frittata

One of the wonders of Italian cuisine is its incredible variety, and ...

The Italian Pantry

Every cuisine has a collection of dry, canned, preserved and fresh staple ...

Gelato: The Basic Recipe

Let’s continue our exploration of Italian frozen desserts. We have already gone ...

How to Make Polenta

Polenta is one of the most emblematic dishes of the northern Italian ...

How to make broth

Making broth is so easy to do, and the results are so ...

Buying canned tomatoes

Here’s a special note for readers in the US, where buying canned ...

Minestrone: A Primer

Many people think of minestrone as the kind of hearty fare best ...

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 ...

Risotto: The Basic Recipe

  It’s actually not the kind of thing that Angelina made, she ...

Latest News

Lasagne agli asparagi (Asparagus Lasagna)

  A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagne alla bolognese can be a bit on the heavy side, especially as the weather gets warmer. That’s the beauty of vegetarian lasagne; if not exactly dietetic, they are lighter than […]

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Spezzatino di vitello con piselli (Veal Stew with Peas)

You might not know it from the weather around here, but spring is finally here. And one of the great delights of this time of year in Italy is the appearance of tiny young vegetables the Italians call primizie. While in this era of year-round asparagus the seasons are not quite so discernible in our supermarkets, a few vegetables […]

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Cavolfiore in salsa di acciughe (Cauliflower in Anchovy Sauce)

A quick note with a recipe for what is probably the most versatile of winter vegetables: cauliflower. It lends itself to practically every cooking technique you can think of: steaming, braising, boiling, frying, baking, roasting… And its mild flavor lends itself to pairing with all sorts of other foods and sauces. Here is one of […]

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Torta di porri (Leek Pie)

The Florentine chef and food historian Giuliano Bugialli is one of my favorite Italian cookbook authors, but he is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, some beautifully illustrated, some not, but all grounded in solid scholarship and a deep knowledge of his […]

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Frittatine in trippa (Frittata in Tomato Sauce)

Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, this time from Lazio and […]

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“Thoughts on the Table” Podcast: Interview with Yours Truly!

Folks, I sat down recently with Paolo Rigiroli of the Thoughts on the Table podcast to talk about the story behind Memorie di Angelina, the Italian-American experience, authenticity in Italian cooking, and lots more. If you’d like to listen in, you can find our conversation on iTunes or on Paolo’s great blog, Quatro Fromaggio and other […]

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Spaghetti alla carbonara

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And it’s a popular dish to […]

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