Melanzane al cioccolato (Chocolate Eggplant)

FrankCampania, dessert40 Comments

Melanzane al cioccolato (Chocolate Eggplant)

Chocolate Eggplant? It sounds like a culinary joke or some newfangled fusion dish. In reality, melanzane al cioccolato is a perfectly orthodox if unusual dish from Campania, more specifically the Amalfi coast, traditionally made for the Ferragosto holiday on August 15. I have to admit, although I had heard of this … Read More

Agnello e piselli (Lamb and Peas)

FrankCampania, Puglia, secondi piatti28 Comments

Lamb and Peas

I love second courses that pair meat and vegetable in a single dish. Not only is the combination invariably delicious, but it saves the cook from making an extra dish. In this speciality from Puglia and Campania, lamb—the ne plus ultra of spring meats—is paired with peas—one of the classic … Read More

Baccalà lesso (Boiled Salt Cod)

FrankCampania, secondi piatti22 Comments

Baccalà lesso

Lent—la Quaresima in Italian—is the roughly six week period on the Catholic calendar between Ash Wednesday and Easter. Traditionally a period of self-sacrifice and fasting, in the old days the faithful were expected to abstain from eating meat and rich foods, and live on simple vegetable, fish and grain dishes. A whole range … Read More

Jeanne Caròla Francesconi: La Cucina Napoletana

FrankCampania, reference33 Comments

Jeanne Carola Francesconi

As I’ve written many times, Jeanne Caròla Francesconi (b. 1903, d. 1995) is my muse for Neapolitan cookery—apart from my grandmother Angelina, of course. And I’m certainly not alone. Often called the doyenne of Neapolitan cuisine, her classic 1965 work, La Cucina Napoletana, is the most iconic cookbook on the subject, perhaps second … Read More