Cremolata di pesche (Peach Cremolata)

FrankCampania, dessert, Puglia, Sicilia35 Comments

Cremolata

Perhaps due to Italy’s hot summers, Italian cuisine, especially southern Italian cuisine, offers a dazzling variety of frozen desserts. Gelato is probably the most popular type, but then there’s also sorbetto and granita as well. And each type comes in a wide variety of flavors. We’ve covered many of these … Read More

Fave e cicoria (Fava Bean Purée with Chicory)

FrankBasilicata, Puglia33 Comments

Fave e cicoria (Fava Bean Puree with hicory)

La cucina povera, or the cuisine of the poor, has become quite fashionable in recent years. Based on ‘humble’ ingredients (some of which have ironically become quite expensive) and simple cooking techniques, these traditional peasant dishes were born out of necessity. And yet they still appeal to us today, partly out … Read More

Cialledda (Bread and Tomato Salad)

Frankantipasti, Puglia32 Comments

Cialledda

One of things I find fascinating about Italian cookery—cookery in generally, really—is how you can take a culinary idea and, with a few subtle changes in ingredients or technique, get very different results. The frugal idea of mixing stale bread with chopped up tomatoes to make a salad, for example, gave … 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