Frittata di salsiccia, patate e funghi (Sausage, Potato and Mushroom Frittata)

Franksecondi piatti19 Comments

Frittata di salsiccia patate e funghi

The Italian flat omelette known as the frittata, like pasta, is endlessly adaptable. The eggs provide a vehicle for just about any combination of meat, fish or vegetable your heart desires. So once you master the basic technique, a whole world of culinary possibilities opens up for you. One of … Read More

Gramigna con salsiccia

FrankEmilia-Romagna, pasta, primi piatti27 Comments

Gramigna con salsiccia

Gramigna is a delightful curlicue shaped pasta from the Emilia-Romagna region of Italy. The word means Bermuda grass in Italian and I suppose the pasta does rather resemble it, if you make liberal use of your imagination. There are various ways to dress gramigna, but surely the best known is … Read More

Chicken Francese

FrankItalian-American, secondi piatti54 Comments

Chicken Francese

October is Italian-American Heritage month, and long time readers will know that each year, around this time, we feature an Italian-American dish. This year, we’re serving up Chicken Francese, a perennial favorite you’ll find on the menu of just about every Italian-American restaurant in the country. Despite its fame, the … Read More

Trippa alla fiorentina (Florentine Style Tripe)

Franksecondi piatti, Toscana32 Comments

Trippa alla fiorentina (Florentine Style Tripe)

It seems many of us have lost our taste for “variety meats” these days. It wasn’t that long ago—as I remember, well into my young adulthood—that you could find fresh veal and chicken liver, kidneys, tongue and yes, tripe in more or less any supermarket. Now you have to search … Read More

Penne al baffo

Frankpasta, primi piatti32 Comments

Penne al baffo

Penne al baffo is one of those quick and easy pasta dishes that epitomize casual Italian cookery at its delicious best. Shallots and ham are quickly sautéed, tomato passata and cream are added and reduced into a lovely coral colored sauce. Your pasta, cooked to slightly less than al dente, … Read More

Peperoni alla piemontese

Frankantipasti, Piemonte38 Comments

Peperoni alla piemontese

This simple but flavorful antipasto hails from the prosperous region of Piemonte in northwest Italy. The region has a relatively obscure but fascinating cuisine, perhaps best known for its iconic bagna cauda. This dish, peperoni alla piemontese, or Bell Peppers in the Style of Piemonte, features an anchovy sauce very … Read More

Polpo alla luciana (Santa Lucia Stewed Octopus)

FrankCampania, secondi piatti31 Comments

Polpo alla luciana

I love octopus. And in my opinion this iconic Neapolitan dish, polpo alla luciana or Stewed Octopus in the style of Santa Lucia, with is one of the loveliest ways to prepare it. And surely one of the simplest. You simmer the octopus whole in a typically Neopolitan soffritto of … Read More

Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)

Frankprimi piatti, Soups, Toscana36 Comments

Cacciucco di ceci

Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and down the Italian peninsula, and one of the most famous. I’ve been meaning … Read More