One of the most iconic dishes of Roman cookery, straccetti con la rughetta, or ‘little rags’ of beef with arugula, […]
Straccetti di manzo con la rughetta (Beef ‘Rags’ with Arugula) Read Post »
Homemade polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to
How to Make Homemade Polenta Read Post »
One of the best kept culinary secrets in Italy is the cuisine of northern Lazio in and around the city
Anguilla alla bisentina (Braised Eel from Northern Lazio) Read Post »
Is there any meat more satisfying than sausages? If there is, I haven’t found it. And, in this typically Roman
Salsicce alla romana coi broccoletti (Sausage and Broccoli Rabe) Read Post »
Continuing with our Italian Hanukkah dinner, after the first course of riso coll’uvetta, proceed to the second course: Hanukkah Fried
Pollo fritto per Chanukà (Hanukkah Fried Chicken) Read Post »
One of the dishes I miss most from my Roman days is the winter salad known as puntarelle,  a kind of chicory
Mock «puntarelle» alla romana Read Post »
Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for
Lesso di manzo rifatto (“Re-made” Boiled Beef) Read Post »
As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish
Risotto alla crema di scampi (Risotto with Puréed Shrimp) Read Post »
A quick post on this well-known but relatively new variant on penne all’arrabbiata: make your arrabbiata with less peperoncino than
Penne alla vodka (Penna with Vodka Sauce) Read Post »
