Insalata di polpo (Octopus Salad)

Frankantipasti, Campania, Liguria, Sicilia, Veneto26 Comments

Insalata di polpo (Octopus Salad)

Octopus seems to be enjoying something of a boomlet in popularity at the moment. Until very recently I could mostly find fresh octopus only at specialty Spanish or Italian fishmongers, but these days it seems to be everywhere, even making an occasional appearance at the fish counter in my local … Read More

Salsa di noci (Ligurian Walnut Sauce)

Frankgnocchi, Liguria, primi piatti25 Comments

Gnocchi salsa di noci (Gnocchi with Walnut Sauce)

 I would venture to say that, other than producing Christopher Columbus, Liguria is probably best known as the home of pesto genovese, or basil pesto. But the region produces another kind of pesto, known as salsa di noci or Walnut Sauce, that  deserves much more attention. The most typical use of salsa … Read More

Torta Pasqualina (Easter Pie from Liguria)

Frankantipasti, Liguria, Spring38 Comments

Torta Pasqualina

Savory pies and enriched breads figure prominently on the Easter dinner table. We’ve already featured a couple Neapolitan examples on the blog: the casatiello and the incredibly rich pizza rustica. Today we head north to Liguria to present another classic savory pie served around Easter time: la torta pasqualina or, “Easter Pie”. … Read More

Calamari in zimino (Squid Braised in Greens)

FrankLiguria, secondi piatti, Toscana31 Comments

Calamari in zimino

If you’ve read our Glossary of Italian Cooking Terms, you’ll know that the term ‘in zimino‘ refers to a whole class of dishes in which the main ingredient (usually seafood) is braised in spinach or swiss chard. And perhaps no dish represents this class better than this one, calamari in zimino, from … Read More

Pesto genovese (Genoese Basil Sauce)

FrankLiguria, pasta, primi piatti15 Comments

Pesto genovese

I’m old enough to remember when pesto genovese, the Genoese basil sauce, was a novelty in the US. These days everyone knows about pesto, to the point where it’s become a stand-by, especially in the summer when fresh basil is everywhere. Truth be told, though, as common as it is, … Read More

Fagiolini in salsa di acciughe (Green Beans with Anchovy Sauce)

Frankcontorno, Liguria7 Comments

Green beans with anchovy sauce

Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, … Read More

Farinata genovese (Genovese Chickpea Flatbread)

Frankantipasti, Liguria, snack27 Comments

Chickpea Flatbread

One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious … Read More

Cioppino, an Italian-American Classic

FrankItalian-American, Liguria, Soups24 Comments

Cioppino

As regular readers will know, this blog is focused on authentic Italian home cooking, the kind that you might eat in Italy itself. But it is also, in some sense, about the Italian diaspora, so it is only fitting that, from time to time—at least once a year—we feature an … Read More