This iconic pork and cabbage stew from Milan called cassoeula is as much a symbol of the city in its own rustic way as the more refined risotto alla milanese or a cotoletta. Cassoeula belongs to the same category of pork dishes as minestra del morti or the Soup of … Read More
Lasagnette alla cacciatora col pollo (Pasta Cacciatore)
It may come as a surprise to non-Italians, but if you ask the average Italian what they think of pasta and chicken, you’re likely to get a negative reaction. A very negative one in fact. That’s certainly the view among my Italian acquaintances. To them, a dish like Chicken Alfredo … Read More
Spezzatino di maiale e zucca (Pork and Pumpkin Stew)
This week we have an especially appealing dish for these chilly autumn evenings: spezzatino di maiale e zucca, or Pork and Pumpkin Stew, featuring two seasonal ingredients playing a lovely duo of savory and sweet notes. Although the Italian word spezzatino is usually translated as “stew”, the technique here is … Read More
Minestra dei morti (Soup of the Dead)
Modern Milan, political capital of Lombardy and financial capital of Italy, conjures up images of sharply dressed business people, trendy fashion shows and elegant shops. Lombardy is one of the riches areas of Italy and, indeed, the world. So it may come as a surprise that the region’s traditional cuisine is actually fairly rustic, with … Read More
Cicoria e fagioli (Chicory and Beans)
Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good southern Italians, she was what we might call today a ‘flexitarian‘—living mostly on vegetables, saving meat for Sundays and other special occasions. Her lunch would often consist of chicory or escarole or some other … Read More
Peas and Eggs (Piselli cacio e uova)
Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to feature a classic Italian-American dish. This year we’re sharing an old family recipe, one that I’m sure will be familiar to many readers “of a certain age”: Peas and Eggs. … Read More
Carbonade valdostana
Val d’Aosta is a tiny region nestled among the Italian Alps in the northwest corner of Italy, at the intersection of France, Switzerland and Italy. It is the smallest and least populous region of Italy, and French is one of its official languages, along with the Italian. The region is known … Read More
Columbus Day Special: Spaghetti and Meatballs
Memorie di Angelina is dedicated to continental Italian cookery, but as long time readers will know, every Columbus Day we feature an Italian-American dish. This year’s feature: Spaghetti and Meatballs, which might be the most famous Italian-American dish of all time, a staple of ‘red sauce joints’ all over the … Read More