Torta Pasqualina (Easter Pie from Liguria)

Frankantipasti, Liguria, Spring38 Comments

Torta Pasqualina

Savory pies and enriched breads figure prominently on the Easter dinner table. We’ve already featured a couple Neapolitan examples on the blog: the casatiello and the incredibly rich pizza rustica. Today we head north to Liguria to present another classic savory pie served around Easter time: la torta pasqualina or, “Easter Pie”. … Read More

Carciofi coi piselli (Braised Artichokes and Peas)

Frankcontorno, Lazio, Spring12 Comments

Braised Artichokes and Peas

Two iconic spring vegetables, artichokes and peas, are braised together with an onion flavor base to make this simple but tasty side dish. Often made with a bit of pancetta and broth, you can omit the pancetta and substitute water for broth to make a vegan version which, to my mind, … Read More

Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)

FrankLazio, secondi piatti, Spring5 Comments

Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is … Read More

Le virtù (Abruzzese “Seven Virtues” Minestrone)

FrankAbruzzo, piatti unici, Soups, Spring2 Comments

Abruzzese minestrone

Le virtù, literally meaning “the virtues”, is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This version of minestrone takes it name from the  Seven Virtues of Catholic catechism. Custom has it that you need 7 different legumes and 7 different vegetables to make it, … Read More

Lasagne agli asparagi (Asparagus Lasagna)

FrankEmilia-Romagna, pasta, primi piatti, Spring73 Comments

Asparagus Lasagna

A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagna di Carnevale or lasagne alla bolognese can be a bit on the heavy side, especially as the weather gets warmer. That’s the beauty of vegetarian lasagne. If not … Read More

Spezzatino di vitello con piselli (Veal Stew with Peas)

Franksecondi piatti, Spring12 Comments

Spezzatino di vitello (Veal Stew)

You might not know it from the weather around here, but spring is finally here. And one of the great delights of this time of year in Italy is the appearance of tiny young vegetables the Italians call primizie. While in this era of year-round asparagus the seasons are not quite so discernible in … Read More

Quaglie coi piselli (Braised Quail with Peas)

Franksecondi piatti, Spring20 Comments

Braised Quail with Peas

I love chicken, but I find it a shame that so many people overlook all the other edible birds out there: duck, goose, turkey, pigeon, guinea fowl, Cornish hens and—last but not least—quail, just to name a few. Most of these can be hard to find these days, as supermarkets … Read More

Tagliatelle alla crema di asparagi (Tagliatelle with Asparagus Purée)

Frankpasta, primi piatti, Spring13 Comments

Tagliatelle with Asparagus Purée

Spring is a special time of year. There’s nothing that lifts a body’s spirits quite like the green shoots and gentle sun of spring. And then there’s the wonderful produce that starts to appear in our markets—tiny peas, artichokes, slender green asparagus, fava beans in their hefty pods, plump strawberries… … Read More