Pollo in potacchio

FrankMarche, secondi piatti40 Comments

Pollo in potacchio

Pollo in potacchio is braised chicken dish that hails from Le Marche, a region that sadly I never got to visit during my years in Italy. And truth be told, I know little of its cookery, other than olive ascolane from Ascoli, which we featured on the blog some time ago, … Read More

Zuppa di cicerchie (Grass Pea Soup)

FrankLazio, Marche, primi piatti, Puglia, Soups, Toscana, Umbria38 Comments

Zuppa di cicerchie (Grass Pea Soup)

Yes, autumn is well and truly here. There’s a definitely chill in the air, the leaves are turning color, pumpkins have been placed on doorsteps, and logs are piled high on back porches, ready for the fire. I don’t know about you, but when the temperatures drop, I start to … Read More

Agnello in umido (Lamb in Tomato Sauce)

FrankMarche, secondi piatti30 Comments

Agnello in umido

Lamb may be my very favorite red meat. It’s more interesting than pork—as much as I enjoy it, too— and more savory than beef. So I guess it’s no surprise that you’ll find a good number lamb dishes here at Memorie di Angelina, whether it be grilled chops or skewers, or fried and … Read More

Olive ascolane (Ascoli Style Stuffed Olives)

Frankantipasti, Marche, snack34 Comments

Olive asolane

Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche, but they have become a staple on the tables of pizzerias in Rome, where I lived for so many years, and elsewhere in Italy. They are perfect for … Read More

How to Make Homemade Tonnarelli

FrankAbruzzo, Lazio, Marche, pasta, primi piatti16 Comments

Homemade Tonnarelli

Tonnarelli is the Roman name for the pasta you may know by its more popular Abruzzese name, spaghetti alla chitarra. It is a fresh pasta that looks like square spaghetti. In Rome, this pasta is sold in any supermarket but elsewhere, you may find you have to make it yourself. Due to its … Read More