Baccalà con i ceci (salt cod stewed with chickpeas) is one of the classic cucina povera dishes of traditional Roman cookery. Although not particularly well known among tourists, it’s a typical Friday special in homes and home style trattorias catering to a more local clientele. So when I came across … Read More
Tagliata di manzo con rucola e parmigiano
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
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
Orata alla barese (Sea Bream Bari Style)
The sea is never too far away in Puglia, and seafood is everywhere—nowhere more so than its capital and principal port of Bari. So it should come as no surprise that orata alla barese or Sea Bream Bari Style, is one of the city’s signature dishes. Orata alla barese riffs … Read More
Agnello brodettato (Roman 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)
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
Capesante alla veneziana (Venetian Style Scallops)
Scallops happen to be one of my very favorite seafoods. But in the years I was living in Italy, I didn’t eat them very much. If fact, if memory serves, I don’t recall seeing them on menus or in the markets in Rome, where I lived.* Seafood is ubiquitous in … Read More
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
