Tagliata di manzo con rucola e parmigiano

Franksecondi piatti26 Comments


Like many people, we do a lot of grilling in the summertime. More often than not, especially when I’m grilling for a crowd, I opt for a grigliata mista or mixed grill, with its tempting spread of sausages, pork, lamb, chicken and more. But when I’m grilling for myself and … Read More

Parmigiana bianca di zucchine

Frankantipasti, secondi piatti33 Comments

Parmigiana bianca di zucchine

The Italian dish we all know and mostly love called la parmigiana is world famous. But did you know that you can make a parmigiana with vegetables other than eggplant? Regular readers may have already read about making parmigiane with zucchini and artichokes. Today I want to share yet another … Read More

Agnello brodettato (Roman Easter Lamb Stew)

FrankLazio, secondi piatti, Spring46 Comments

Agnello brodettato (Roman Style Easter Lamb Stew)

In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the spring. Roman cookery in particular has a wonderful assortment of lamb dishes like the grilled rib chops known as scottadito, the lamb roasted with potatoes known as abbacchio al forno con le patate,  as well … Read More

Cacciucco (Tuscan Fish Soup)

Franksecondi piatti, Toscana29 Comments


One of the most iconic dishes in Tuscan cookery, cacciucco is a fish soup made in the costal areas of Tuscany, most famously in and around the port city of Livorno. Like many Italian fish “soups”, cacciucco is really more of a stew, made from a large variety of fish, … Read More

Gulasch triestino

FrankFriuli-Venezia Giulia, secondi piatti, Winter54 Comments

Gulasch triestino

Italians make goulash? Yes, indeed they do. As we’ve observed before, the regions of Italy that were once part of the Austro-Hungarian empire, in particular Alto-Adige and Friuli Venezia Giulia, and to a lesser extent Lombardia, retain many traces of its influence. And nowhere perhaps is this more apparent than … Read More