Spätzle may be from southern Germany, but they also make these tiny dumplings in nearby Alsace, Switzerland and Austria. And in some parts of Italy, too, specifically the northeastern region known as Südtirol in German and Trentino-Alto Adige in Italian. The region was part of Austria until the First World … Read More
Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes)
I am taking some poetic license with today’s recipe. You see, stinco di maiale is actually the shank of the animal. It is a fairly easy to find cut in Italy, sold in many supermarkets already skinned and trimmed and ready for the oven. Here is the US, I’ve never been able to … Read More
Strudel di mele (Apple Strudel)
I first learned to make Strudel when I was living in Vienna, its birthplace. Strudel is also made in Italy, in particular in the Northeastern regions that were under Austrian rule, and most especially the region known to Italians as Alto Adige and to German speakers as Südtirol, which was … Read More
Frittelle di mele (Tyrolean Apple Fritters)
I’ve written about it before—I don’t have much of a sweet tooth. Dessert at home is usually a piece or two of seasonal fresh fruit. But sometimes I crave something more elaborate. I love fruit tarts or torts or fruits poached in red wine, for example, but when I’m really feeling indulgent, there’s … Read More
Torta di mele (Apple Torte)
Torta di mele 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 trusty mixer, fold in apple slices, pour everything … Read More
Canederli (Tyrolean Bread Dumplings)
Canederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just knödel. During my years in Vienna it was one of my favorite things to eat, so when I re-discovered them in Italy, on … Read More
