Pasta con la mollica (Pasta with Breadcrumbs)

FrankBasilicata, Calabria, pasta, primi piatti, Puglia, Sicilia42 Comments

Pasta con la mollica (Pasta with Breadcrumbs)

All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave … Read More

Tiella di patate e funghi (Potato and Mushroom Casserole)

FrankBasilicata, Calabria, contorno, Puglia41 Comments

Patate e funghi al forno (Potato and Mushroom Casserole)

Southern Italian cookery, in particular the cooking of Puglia, Basilicata and Calabria, is rife with baked vegetable casseroles . They are often called tielle after baking dish in which they are cooked and then served, much like the word “casserole” in English. We’ve featured the iconic tiella pugliese, a veritable one-dish … 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

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, Puglia29 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 piatti26 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

Taralli pugliesi

Frankantipasti, Puglia, snack32 Comments

Taralli pugliesi

It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty Puglian snack. Flour, white wine and olive oil are mixed to make a simple dough, formed into rings and, much like bagels, briefly simmered and … Read More

Bucatini alla pizzaiola

FrankCampania, pasta, primi piatti, Puglia21 Comments

Bucatini alla pizzaiola

Most of us don’t much like to use the oven in the dog days of summer, but you might want to make an exception for bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for … Read More