Carciofi alla romana (Roman Style Artichokes)

Frankantipasti, contorno, Lazio22 Comments

Carciofi alla romana (Roman Style Artichokes)

Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery, than the artichoke. One of the most iconic Roman artichoke dishes is called, appropriately enough, carciofi alla romana or ‘Roman Style Artichokes. Stuffed, trimmed but whole, with garlic and herbs, … Read More

Bigoli in salsa

Frankpasta, primi piatti, Veneto22 Comments

Bigoli in salsa

Venice isn’t really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine of Venice and Surrounding Northern Regions, now sadly out of print, “In and round Venice, a series of polenta dishes will be mentioned first, then some rice dishes and at … Read More

Uova sode alla piemontese

Frankantipasti, Piemonte25 Comments

Uova sode alla piemontese

Uova sode alla piemontese (Stuffed Eggs Piemonte Style), also known as uova ripiene al tonno, is an exquisitely simple yet elegant dish. Just hard boiled eggs filled with tuna whipped with the egg yolks, capers and anchovies, and sometimes olives. The recipe is about as effortless as you can imagine, … Read More

Zeppole di San Giuseppe

Frankdessert30 Comments

Zeppole di San Giuseppe

Father’s Day in Italy is coming up on March 19, la festa di San Giuseppe (St. Joseph’s Day. This holiday has given rise to any number of special dishes, some of which such as bignè di San Giuseppe and the pasta con la mollica we’ve already featured on this blog. … Read More