Minestrone: A Primer

Frankprimi piatti, reference, Soups27 Comments

Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons, served hot in the winter, warm in the spring … Read More

How to make fresh egg pasta

Frankpasta, reference31 Comments

When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all’uovo, I usually make life easy for myself by using my trusty KitchenAid mixer to form and knead the pasta dough and then the pasta attachments to roll out and … Read More

How to Roast a Pepper

Frankantipasti, reference3 Comments

A quick note today on the method for roasting peppers. And a very common—and very savory—antipasto: peperoni con alici, or Roasted Peppers with Anchovies. How to roast a pepper The lusty, smoky flavor of home-roasted peppers more than justifies the minimal effort required to make them. You begin by charring … Read More

Italian Food Culture: A primer

Frankreference25 Comments

Italian Food Culture

There is much more to Italian food culture than many people outside Italy realize. Mastering the art of Italian cooking is not just a matter of learning recipes but rather requires coming to understand a whole approach to the preparation and eating of food. This approach can be understood, among … Read More

Ada Boni: Il Talismano della Felicità

Frankreference22 Comments

Ada Boni

Writing only about two decades after Artusi, another giant of Italian gastronomy, Ada Boni, produced an even more monumental work entitled Il Talismano della Felicità, literally the “Talisman of Happiness”. Unlike Artusi, who was basically a talented amateur, Ada Boni was a professional food writer. In 1915, she founded a … Read More

Pellegrino Artusi, La scienza in cucina e l’arte di mangiar bene

Frankreference4 Comments

Pellegrino Artusi

his is an Italian cookbook like no other. Artusi–it is quite common to call this book by the author’s name rather than its title–is to Italian cooking what Escoffier’s Le Guide Culinaire is to the French: indispensable. The author, Pellegrino Artusi, was born in 1820 near Forli, in the region … Read More

Frittata di patate e cipolle (Flat Omelette with Potatoes and Onions)

Frankreference4 Comments

Besides her fabulous pastas, Angelina would make wonderful Italian flat omelettes or frittate. I loved them. This was one, stuffed with potatoes and onions, she would make often. Made from the humblest of ingredients, it left you soooo satisfied… A frittata is rather easy to make, with one slight tricky … Read More

Risotto: The Basic Recipe

FrankLombardia, primi piatti, reference, Risotto and Other Rice Dishes, Veneto8 Comments

Risotto: The Basic Recipe

Risotto is Italy’s unique contribution to rice cookery. At its most basic, the rice is toasted with a flavor base of sautéed onion, then simmered in broth that is added ladleful by ladleful. When the rice is nearly cooked, it is vigorously stirred with grated cheese (and sometimes a knob of … Read More