Castagnole
Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to […]
Emilia-Romagna
Passatelli in brodo
The region of Emilia-Romagna in north-central Italy is home to some of the most exquisite fresh egg pastas in the
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Piadina romagnola
When I think of the Italian flatbread called piadina romagnola, or just piadina for short, my mind inevitably brings me
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Gramigna con salsiccia
Gramigna is a delightful curlicue shaped pasta from the Emilia-Romagna region of Italy. The word means Bermuda grass in Italian
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Erbazzone (Savory Greens Pie)
Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with onion and pancetta and enriched with Parmesan cheese,
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Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)
As I’ve written about before, dessert in our house tends to be nothing but a piece of fruit. But once
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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
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Il Gran Bollito Misto (Mixed Boiled Meat)
We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls.
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Zuppa inglese (Italian Trifle)
Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the
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