Mousse di tonno (Tunafish Mousse)

Frankantipasti, snack36 Comments

Mousse di tonno (Tunafish Mousse)

Today we have a super quick “non recipe” for you: mousse di tonno or Tunafish Mousse. It involves no cooking at all and, assuming you have a food processor, takes practically no time at all to whip up. And it’s perfectly delicious. To make mousse di tonno, you simply purée … Read More

Cannoli siciliani

Frankdessert, Sicilia40 Comments

Cannoli

Cannoli are perhaps the most beloved of Italian pastries, a true icon of Italian cookery across the world. So why, you might ask, have I not written about cannoli in over 13 years of blogging? It’s a good question. Perhaps it’s because I don’t have much of a sweet tooth. … Read More

Patate in tecia

Frankcontorno, Friuli-Venezia Giulia35 Comments

Patate in tecia

It’s back to Trieste this week with a lovely side dish from the region of Friuli Venezia-Giulia. Chiara Giglio, a fellow blogger who hales from that fair city, left a comment on last week’s gulasch triestino post, mentioning that she liked to serve her goulash with a potato side dish … Read More

Gulasch triestino

FrankFriuli-Venezia Giulia, secondi piatti, Winter52 Comments

Gulasch triestino

Italians make goulash? Yes, indeed they do. As we’ve observed before, the regions of Italy that were once part of the Austro-Hungarian empire, in particular Alto-Adige and Friuli Venezia Giulia, and to a lesser extent Lombardia, retain many traces of its influence. And nowhere perhaps is this more apparent than … Read More

Passatelli in brodo

FrankEmilia-Romagna, pasta, primi piatti, Soups42 Comments

Passatelli in brodo

The region of Emilia-Romagna in north-central Italy is home to some of the most exquisite fresh egg pastas in the country: tortellini, tagliatelle, lasagne, cappelletti, gramigna, garganelli… as well also many more you probably haven’t heard of. The region boasts 23 different shapes of pasta in all! No wonder that, … Read More