Filoscio napoletano, Naples’ beloved mozzarella omelette, is the perfect example of what Italians call un piatto salvacena or a “dinner […]
Filoscio napoletano (Neapolitan Mozzarella Omelette) Read Post »
This iconic pork and cabbage stew from Milan called cassoeula is as much a symbol of the city in its
Cassoeula (Milanese Pork and Cabbage Stew) Read Post »
There is a class of dishes common to Tuscany and Liguria curiously styled “in zimino” in which the main ingredient,
Baccalà in zimino (Cod Simmered in Swiss Chard) Read Post »
Well, autumn is well and truly upon us. And there’s no vegetable that marks the new season quite like the
Torta salata di zucca (Savory Pumpkin Pie) Read Post »
I’m not a big meat eater, but once in a while I really enjoy a nice juicy steak. That said,
Tagliata di manzo al pepe nero Read Post »
It’s been quite a while since we last published a frittata recipe. Five years to be exact. I’m not sure
Frittata al pomodoro (Tomato Frittata) Read Post »
A simple but elegant main course, polpo alla piastra su crema di piselli (Seared Octopus on Green Peas Purée) provides
Polpo alla piastra su crema di piselli (Seared Octopus over Green Pea Purée) Read Post »
Abbacchio alla romana, Roman Style Roast Lamb, or abbachio alla cacciatora as it is called by Romans themselves, is perhaps
Abbacchio alla romana (Roman Style Roast Lamb) Read Post »
It may come as a surprise to some, but Italians make stuffed cabbage. The dish, which they call involtini di
Involtini di verza con merluzzo e patate (Cod and Potato Stuffed Cabbage Rolls) Read Post »
