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The Art of the Aperitivo

Memorie di Angelina is a food blog, of course, but in Italian culinary tradition you cannot separate food from drink. While Italians are not heavy drinkers as a rule, it is also true that, traditionally speaking at least, a meal is not a meal without a glass or two of wine. Spirits also play a […]

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Cool New Features, Courtesy of ZipList

Dear readers, A quick note to let you know that I’ve partnered with ZipList.com to bring you some neat new features: Print Recipe. This is a functionality that many of you have been clamoring for. While you can print recipes straight from the web, the print out will include pages of stuff that you probably […]

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How to Make Homemade Potato Gnocchi

Potato gnocchi are one of the easier types of ‘pasta’ to make at home and are most definitely worth the effort. The mini-hockey pucks that are sold commercially are, to put it bluntly, hardly worth eating—especially after you’ve tried the real thing. The best homemade potato gnocchi are as light and airy as a down pillow […]

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A Beginner’s Guide to Authentic Italian Food

Part I: The Varieties of Italian Cooking This post walks you through the principal types of Italian cooking you are likely to encounter from true Italian food, the kind they make in Italy, to Italian Diaspora cooking, which at its best has an authenticity all its own, to the more dubious ‘Italian-style’ cooking and just […]

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How to Make Mayonnaise the Italian Way

Mayonnaise may have been invented by the Spanish and popularized by the French, but Italians make maionese, too. The Italian method is not very different from elsewhere, but, not surprisingly, it is made either partially or entirely with olive oil (as was the original Spanish version) and is kept very basic: mustard and other flavorings are […]

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Tomato Sauce 101

I’m all for convenience when it actually makes life simpler, but it’s always been a mystery to me why people buy those jars of wretched “spaghetti sauce” that line our supermarket shelves when you can make real tomato sauce with only a tiny bit more time and effort. I suspect that many people are simply […]

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Pane casereccio (Homemade Bread)

I am not a baker. Never have been. I have always found stove-top cooking fun and easy but baking is a very different art. Cooking lets you stir and taste and adjust as you go along to get things to come out just right. But with baking—once you close that oven door, your success is […]

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How to Dress a Salad “all’italiana”

The proper dressing of a salad has got to be one of the most overlooked techniques in all of cookery. For many people, a salad is something so common that it hardly merits thinking about. But there is actually a kind of art to this everyday task that can really transform your salads from the pedestrian […]

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Part III: How to Cook Authentic Italian Food At Home

Well, now that you know all about the varieties of Italian cooking and how to tell real Italian cooking from the fake, you may want to take your knowledge to the next level: making authentic Italian food at home. The good news is, it is really very easy to do. Authentic Italian cooking, as I […]

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Part II: Learning to Tell Real Italian Food from Fake

In Part I of this series, we explored the varieties of cooking styles that call themselves Italian, some rightly, some wrongly. As you will have realized from reading that post, there is a lot of fakery out there, nowhere more so than right here on the internet. Since so many recipes call themselves ‘Italian’ when […]

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Part I: Varieties of Italian Cooking

  I sometimes feel sorry for Italians. While they are not generally a nationalistic people—Mussolini cured most of them of that affliction—they can be downright chauvinistic when it comes to their food. That’s perfectly understandable as far as I’m concerned, as Italians have given the world one of its great cuisines. And yet there may no be no other […]

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How to Make a Frittata

One of the wonders of Italian cuisine is its incredible variety, and much of that variety comes from the mix-and-match nature of so many of its dishes. You take a staple base ingredient like rice or pasta, and you pair that with all sorts of flavoring ingredients and come up with literally hundreds of variations […]

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Rouxbe Cooking School

Rouxbe Online Cooking School & Video Recipes  Dear readers, Recipes are great things, but without the right cooking skills you won’t get the most out of even the best recipes. That’s why I try to spend time in the posts here on Memorie di Angelina describing technique to you in some considerable detail—to try to […]

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The Italian Pantry

Every cuisine has a collection of dry, canned, preserved and fresh staple ingredients that form the backbone of its repertoire. These staples show up time and again in countless dishes and define the characteristic tastes and textures of the cuisine. Italian cuisine is no different, and enormous regional variations in the cuisine notwithstanding, the Italian […]

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Vegetable Broth

With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. Ingredients When I make vegetable broth, I always begin with the usual aromatic vegetables that go into a classic, traditional meat-based […]

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How to make béchamel sauce

Béchamel sauce, which is essentially nothing more than milk thickened with a roux, is widely used in northern Italian cooking. It is not usually used as a ‘sauce’ per se but rather as a component in baked primi like lasagne alla bolognese, cannelloni, polenta pasticciata or crespelle al forno, as well as most gratins. It is therefore an […]

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How to Make Polenta

Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the ancient Romans as pulmentum—was a porridge made from spelt. In […]

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How to make broth

Making broth is so easy to do, and the results are so wonderful and so almost infinitely useful, I really don’t understand why it’s almost disappeared from home cooking. Well, actually, I can guess: fewer and fewer people cook anything at all, let along things like homemade broth, which has an undeserved reputation for being […]

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