Spaghetti alla carbonara

FrankLazio, pasta, primi piatti46 Comments

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And … Read More

Bucatini all’amatriciana

FrankAbruzzo, Lazio, pasta, primi piatti46 Comments

Bucatini all'amatriciana

It could be said that bucatini all’amatriciana and spaghetti alla carbonara are the ‘Romulus and Remus‘ of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither actually comes from the city of Rome itself. L’amatriciana, … Read More

Spinaci alla romana (Roman-Style Spinach)

Frankcontorno, Lazio27 Comments

Spinaci alla romana (Roman-Style Spinach)

We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch … Read More

Fettuccine «Alfredo»: The Original Recipe

FrankLazio, pasta, primi piatti38 Comments

Fettuccine Alfredo has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his pregnant … Read More

Broccoli strascinati (Dry Sautéed Broccoli)

Frankcontorno, Lazio10 Comments

Dry Sauteed Broccoli

One of things that most fascinates me about cooking is how a very slight change in technique, even using the same ingredients, will produce a very different end result. We’ve already explored on this blog the ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in … Read More