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Torta di porri (Tuscan Leek Pie)

In antipasti, snack by Frank Fariello12 Comments

This recipe for Tuscan leek pie comes from the Florentine chef and food historian Giuliano Bugialli. He is one of my favorite Italian cookbook authors but is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, some beautifully illustrated, some …

Frank FarielloTorta di porri (Tuscan Leek Pie)
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Carabaccia (Tuscan Onion Soup)

In primi piatti, Soups by Frank Fariello25 Comments

Carabaccia is an ancient soup, going back to the Renaissance. They say it was a favorite of Leonardo da Vinci—and that, as for so many other classic dishes,  the recipe was brought by Catarina de’  Medici to France, where it evolved into the soupe à l’oignon we all know and love today. You …

Frank FarielloCarabaccia (Tuscan Onion Soup)
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Peposo (Peppery Tuscan Beef Stew)

In secondi piatti by Frank Fariello29 Comments

This Tuscan beef stew has a long history. The story goes that it was invented by the furnace workers (fornaciai) who baked the terracotta tiles for the Brunelleschi’s famous Duomo in Florence. They mixed roughly cut up beef shank, salt, lots of black pepper and red wine—Chianti, of course—in terracotta …

Frank FarielloPeposo (Peppery Tuscan Beef Stew)
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Trippa con patate (Tripe and potatoes)

In secondi piatti by Frank Fariello10 Comments

Tripe is one of the most misunderstood parts of the cow. Although classified as an organ meat—part of the famous quinto quarto as the Romans say—well-cooked tripe has its own unique mild and subtle flavor, not at all like other organ meats such as liver or kidneys. Even for the …

Frank FarielloTrippa con patate (Tripe and potatoes)
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Focaccia al rosmarino (Rosemary Flat Bread)

In snack by Frank Fariello21 Comments

A short post this week. Things are crazy. Here’s another great snack you can make starting with a basic pizza dough, whether homemade or store-bought: spread it out on a cookie sheet or shallow rectangular baking pan, poke it all over with your fingers, then top with rosemary, sale grosso, …

Frank FarielloFocaccia al rosmarino (Rosemary Flat Bread)
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Tomato Sauce 101

In pasta, primi piatti, reference, sauces by Frank Fariello40 Comments

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 …

Frank FarielloTomato Sauce 101
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Zuppa inglese (Italian Trifle)

In dessert by Frank Fariello34 Comments

Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a …

Frank FarielloZuppa inglese (Italian Trifle)
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Zuppa di porri (Leek Soup)

In primi piatti, Soups by Frank Fariello20 Comments

‘Tis the season for soups! When the temperatures dive, there is simply nothing that takes the chill off like soup. The wonderful thing about soups is their enormous variety: they can be thick and stick-to-the-ribs, whole meals in themselves, or they can be light, even austere, just enough to whet …

Frank FarielloZuppa di porri (Leek Soup)
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La ribollita (Tuscan Minestrone)

In primi piatti, Soups by Frank Fariello13 Comments

We’ve already gone over the basic recipe for minestrone on this blog. Once you’ve mastered that, it is a lot of fun to explore the many varieties of minestrone from all over Lo Stivale (meaning ‘the boot’ one of the many nicknames Italians give to their country). Perhaps the most …

Frank FarielloLa ribollita (Tuscan Minestrone)
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Stracotto alla fiorentina (Florentine-Style Beef Stew)

In secondi piatti by Frank Fariello12 Comments

Some readers may remember last winter’s post on brasato al vino rosso, the wonderful red wine pot roast from northern Italy, in particular Lombardia and Piemonte—where it is often made with Barolo, the local big red, and called brasato al Barolo. Well, here is another typical pot roast, this time …

Frank FarielloStracotto alla fiorentina (Florentine-Style Beef Stew)
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Quick Note: Crema di cannellini (White Bean Soup)

In primi piatti, Soups by Frank Fariello20 Comments

Here’s a quick and easy weeknight supper for you: a purée of cannellini beans, seasoned with garlic and rosemary, and thinned out with water or broth to create a soup. Nothing could be simpler or more satisfying. And if you are using canned beans—which you can, why not?—the soup can …

Frank FarielloQuick Note: Crema di cannellini (White Bean Soup)
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Panzanella (Tuscan Bread Salad)

In antipasti, piatti unici by Frank Fariello16 Comments

Panzanella, a Tuscan bread salad, is a great way to use old bread and avoid cooking in hot weather at the same time. And it is so simple to make, too. Take some slices or chunks of stale bread and dunk them in water until they begin to soften. This …

Frank FarielloPanzanella (Tuscan Bread Salad)
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Pollo fritto alla toscana (Tuscan-Style Fried Chicken)

In secondi piatti by Frank Fariello14 Comments

Is there anyone who doesn’t like fried chicken? Nice and crispy on the outside, tender and juicy on the inside… I can get hungry just thinking about it! Tuscans have a particularly savory and simple way to fry chicken. Ingredients Serves 4-6 1 young frying chicken Flour, q.b. 3 eggs, beaten, …

Frank FarielloPollo fritto alla toscana (Tuscan-Style Fried Chicken)
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Maiale Ubriaco (“Drunken” Pork)

In Uncategorized by Frank Fariello12 Comments

They don’t make pork like they used to. Modern pork is raised lean for health reasons but in the process a lot of flavor got lost. But there are ways to make up for the lack of intrinsic flavor, like this simple Tuscan method for making pork chops called maiale …

Frank FarielloMaiale Ubriaco (“Drunken” Pork)
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Bistecca alla fiorentina (Steak Florentine)

In secondi piatti by Frank Fariello17 Comments

One does not always associate steak with Italian cooking, but one of the glories of Tuscan cuisine is, indeed, a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally Steak Florentine. The dish is so typical that if you ask for a fiorentina in a …

Frank FarielloBistecca alla fiorentina (Steak Florentine)
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In antipasti by Frank Fariello13 Comments

  When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always feel like cooking. Or perhaps you’ve had a heavy lunch or midday dinner and feel like a light dinner. Or you’re looking for something to serve an easy and …

Frank FarielloPinzimonio
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Pollo alla diavola (“Devil-Style” Chicken)

In by Frank Fariello15 Comments

  Pollo alla diavola, or Devil’s Chicken, is a simple and delicious way to grill chicken.    Begin by butterflying a young chicken: cut away the chicken’s back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with a sheet of waxed paper and, …

Frank FarielloPollo alla diavola (“Devil-Style” Chicken)
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Fagioli all’uccelletto (Beans Braised in Tomato and Sage Sauce)

In contorno by Frank Fariello8 Comments

Tuscans love beans. They eat them as part of many of the famous Tuscan soups like ribollita, they eat them in a salad with tuna as an antipasto, and, of course, they eat them as a contorno, or side dish, especially with grilled meats like the mythical bistecca alla fiorentina. …

Frank FarielloFagioli all’uccelletto (Beans Braised in Tomato and Sage Sauce)