Caponata alla siciliana

FrankSicilia, starters/antipasti, summer36 Comments

Caponata alla sicliana

I have to admit, Sicilian food has always been something of a mystery to me. Many Sicilian dishes remind me of Angelina’s Campanian cooking—and Sicilians actually lay claim to melanzane alla parmigiana, one of her signature dishes—but there is something  ‘different’ about some of the taste combinations you’ll find in Sicilian … Read More

How to Make a Frittata

Frankreference, snack, starters/antipasti13 Comments

How to Make a Frittata

One of the wonders of Italian cuisine is its incredible variety, and much of that variety comes from the mix-and-match nature of so many of its dishes. You take a staple base ingredient like rice or pasta, and you pair that with all sorts of flavoring ingredients and come up … Read More

Bagna cauda

FrankPiemonte, starters/antipasti20 Comments

Bagna cauda

Bagna cauda or, more properly, bagna caôda, means ‘hot sauce’ in English. It refers to a typical Piedmontese dish for communal eating that is popular in cold weather months, a kind of cross between fondue and pinzimonio, if I can put it that way. It is, quite simply, a collection … Read More