Agnello brodettato (Roman Easter Lamb Stew)

FrankLazio, secondi piatti, Spring50 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, Toscana31 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

Ossobuco di tacchino (Turkey Ossobuco)

Franksecondi piatti28 Comments

Ossobuco di tacchino (Turkey Ossobuco)

Let’s talk turkey, shall we? For most Americans, it wouldn’t be Thanksgiving without roast turkey. And for many others around the world, the same goes for Christmas. A splendid roast bird does make for a striking centerpiece for our dinner tables. But if we’re honest, how many of us really … Read More