Peperoni imbottiti alla napoletana

Frankantipasti, Campania, summer30 Comments

Peperoni imbottiti alla napoletana

Although they’re available year round, peppers are indubitably at their best during their traditional summer season. Italian cookery has embraced this New World import with a passion only exceeded perhaps by the tomato. It includes an almost infinite number of recipes for the pepper: fried, pickled, gratinéed, or paired with … Read More

Carne cruda all’albese

Frankantipasti, Piemonte, secondi piatti28 Comments

carne cruda

It might be controversial in some circles, but I absolutely love Steak Tartare. There’s something about raw meat that scratches a primal culinary itch every now and again. Italians have their own take on the dish from the region of Piemonte called carne cruda (meaning simply “raw meat”), which is … Read More

Peperoni sott’aceto (Pickled Peppers)

Frankantipasti33 Comments


Back in the day, this was the time of year for putting up summer produce to be enjoyed during the autumn and winter. Tomatoes would be home canned, either whole or as passata. Fruits like cherries would be preserved in sugar. Eggplant and other summer vegetables would be preserved sott’olio, … Read More