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)
A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagna, whether it a southern style lasagna di Carnevale or a northern lasagne alla bolognese can be a bit on the heavy side, especially as the weather starts to … Read More
Spezzatino di vitello con piselli (Veal Stew with Peas)
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)
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)
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
Carciofi Imbottiti (Angelina’s Stuffed Artichokes)
It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there is an almost endless variety of stuffed artichoke recipes. Here is the way that Angelina made … Read More
Casatiello (Neapolitan Easter Bread)
One of my fondest taste memories from my childhood was a bread we used to call “Anzogna bread” (the name, I am told, is a dialect word for lard). My grandparents would buy it at a local bakery in the Italian neighborhood they lived in. These days, sadly, it’s very … Read More
Involtini di asparagi e pancetta (Asparagus and Pancetta Rolls)
For a quick and easy, but elegant, starter or even a light main course, these little roll-ups of asparagus and pancetta (Italian bacon) are hard to beat. And it’s tasty, too! Cured pork and asparagus is one of those taste combinations that were just meant to be. This is just … Read More
