Memorie di Angelina

A quick post as we prepare to batten down the hatches before Sandy hits town: Here’s a homely version of an apple torte that could hardly be easier. And believe me, if a non-baker like myself can make this with no trouble at all, you will, too. You just make a simple batter in your […]

One of the things that make Italian cuisine so fascinating is its vast variety of flavors and cooking styles.  Going from one region of Italy to another, in culinary terms (and not only) is something like going from one country to another—not surprising, I suppose, if you consider that the unification of Italy is only […]

  I love fennel. It may, in fact, be my favorite winter vegetable. Personally, I mostly like fennel eaten raw, either dipped in bagna cauda or in some seasoned olive oil as part of a pinzimonio, or—best of all—just as is, as ‘dessert’. Its refreshing anise taste and crisp texture seems to act as a […]

Not everyone associates hamburgers with Italian cooking, but Italians have a long tradition of using ground beef in imaginative ways, for meatballs (polpette) and meatloaf (polpettone), as well as as a basis for the classic ragù alla bolognese. So it should really come as no surprise that they’ve also applied their culinary creativity those patties […]

When you want something filling and warming but don’t feel like spending a lot of time in the kitchen, cheese fondue is your ticket. ‘Fondue’ means melted in French and, indeed, cheese fondue is basically melted cheese, flavored with just a hint of garlic and thinned out a bit with white wine and kirsch, into […]

It’s hard to believe, but in all the years that I’ve been writing this blog, somehow I’ve managed to avoid writing a post about Italian beef stew. I suppose that’s a tribute to the vast variety of Italian cooking or perhaps a reflection of the somewhat secondary role that beef plays in Italian cuisine. Or […]

   Is there anything quite so comforting, after a chilly day’s outing, as a cup of hot chocolate? It almost makes me look forward to the cold weather. But, if you ask me, most hot chocolate you can find commercially, either entirely pre-made or from a mix, is either too thin or too bland or […]