I learned about this week’s dish, a Ligurian potato pie called frandura di Montalto, from fellow food blogger Josephine Wennerholm, author of one of my favorite Italian cookery blogs, Frascati Cooking That’s Amore. Jo, who lives in the Alban Hils outside Rome, says she learned about frandura on Italian TV … Read More
Maritozzi
Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe. But Rome has also made its mark in the world of sweets. While less well known than say Naples’ sfogiatelle or Sicily’s cannoli, Rome’s most iconic pastry called maritozzi is … Read More
Focaccia barese
Neapolitan pizza has taken over the world, but Italy abounds with lesser known regional flatbreads like focaccia genovese from Liguria, schiacciata from Tuscany, sfincione from Sicily, just to name a few. Today I’d like to show you one of my personal favorites, from Puglia’s capital city Bari: focaccia barese, also … Read More
Mousse di tonno (Tunafish Mousse)
Today we have a super quick “non recipe” for you: mousse di tonno or Tunafish Mousse. It involves no cooking at all and, assuming you have a food processor, takes practically no time at all to whip up. And it’s perfectly delicious. To make mousse di tonno, you simply purée … Read More
Piadina romagnola
When I think of the Italian flatbread called piadina romagnola, or just piadina for short, my mind inevitably brings me back to a trip in the early 90s to the beach at Rimini. I was actually living in Paris at the time, and the sun and surf and gentle breezes … Read More
Focaccia genovese
Back in the day, one of our favorite places for a nice affordable meal close by the apartment in central Rome was Taverna Parione. Located on a small side street off the tourist-mobbed piazza Navona, despite its location it was the real deal, with excellent food, especially the pizzas and … Read More
Fritole alla veneziana (Venetian Carnival Fritters)
In Italy, Carnival, that last blast of excess before the austerity of the Lenten season, is known for fried foods of all sorts, especially sweet ones. I grew up on Angelina’s chiacchiere, the fried dough ribbons typical of southern Italy and beyond, but in Venice and nearby Trieste, they make fritole, … Read More
Panelle (Sicilian Chickpea Fritters)
These Sicilian chickpea fritters, known as panelle in Italian, are often associated with Sicily’s capital city Palermo, where you can buy them sandwiched inside a sesame seed bun at street-side snack bars. But if you can’t get to Palermo any time soon, no worries. Panelle are pretty easy to make at … Read More
