Anguilla alla bisentina (Braised Eel from Northern Lazio)

FrankLazio, secondi piatti11 Comments

Braised Eel

One of the best kept culinary secrets in Italy is the cuisine of northern Lazio in and around the city of Viterbo, an area known as the Tuscia. The style of cooking in this area is a kind of fusion between the lusty cooking of Roman to its south with … Read More

Salsicce alla romana coi broccoletti (Sausage and Broccoli Rabe)

FrankLazio, secondi piatti11 Comments

Sausage and Broccoli Rabe

Is there any meat more satisfying than sausages? If there is, I haven’t found it. And, in this typically Roman dish, Sausage and Broccoli Rabe, brings together that particularly happy marriage of pork and cruciferous greens.  The slight bitterness of the broccoletti sets off the savory richness of the sausage perfectly. … Read More

An Italian New Year’s: Cotechino con lenticchie (Cotechino with Lentils)

FrankEmilia-Romagna, secondi piatti, Winter39 Comments

Cotechino with lentils (Cotechino e lenticchie)

New Year’s Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called the cenone di San Silvestro or cenone di Capodanno, the word ‘cenone‘ being Italian for ‘big supper’. For me, following the typical Italian meal service, a perfect primo (first course) … Read More

Brasato al vino rosso (Beef Braised in Red Wine)

FrankLombardia, Piemonte, secondi piatti10 Comments

Brasato al vino rosso

There’s nothing like a good pot roast on a cold winter’s day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a ‘continental’ twist: the favorite cooking medium for Italian pot roast is red wine. … Read More

Pollo fritto per Chanukà (Hanukkah Fried Chicken)

FrankLazio, secondi piatti9 Comments

Hanukah Fried Chicken

Continuing with our Italian Hanukkah dinner, after the first course of riso coll’uvetta, proceed to the second course: Hanukkah Fried Chicken which is, of course, fried in olive oil. This dish is popular in Rome and all over Italy for this Jewish holiday. Ingredients Serves 4-6 One whole chicken For … Read More

Buseca alla milanese (Milanese-Style Tripe)

FrankLombardia, secondi piatti5 Comments


As we’ve mentioned before on this blog, Saturday is tripe day in Rome… sabato trippa, as the saying goes. The tripe served in our house is usually alla romana, but today I made something a bit different: buseca (which is Milanese dialect for tripe). While Roman-style tripe is quite assertive, … Read More

Ossobuco alla milanese

FrankFall, Lombardia, piatti unici, secondi piatti, Winter31 Comments

Ossobuco alla milanese

Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically served with risotto alla milanese, one of … Read More

Arrosto di maiale al latte (Pork Loin Braised in Milk)

FrankEmilia-Romagna, secondi piatti12 Comments

I first read about this simple recipe for Pork Loin Braised in Milk in Marcella Hazan‘s first cookbook The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating (1973), but you can find this well-known dish in many recipe books, including the venerable Artusi and … Read More