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
Calamari in zimino (Squid Braised in Greens)
If you’ve read our Glossary of Italian Cooking Terms, you’ll know that the term ‘in zimino‘ refers to a whole class of dishes in which the main ingredient (usually seafood) is braised in spinach or swiss chard. And perhaps no dish represents this class better than this one, calamari in zimino, from … Read More
Pesto genovese (Genoese Basil Sauce)
I’m old enough to remember when pesto genovese, the Genoese basil sauce, was a novelty in the US. These days everyone knows about pesto, to the point where it’s become a stand-by, especially in the summer when fresh basil is everywhere. Truth be told, though, as common as it is, … Read More
Fagiolini in salsa di acciughe (Green Beans with Anchovy Sauce)
Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, … Read More
Farinata genovese (Genovese Chickpea Flatbread)
One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious … Read More
Cioppino, an Italian-American Classic
As regular readers will know, this blog is focused on authentic Italian home cooking, the kind that you might eat in Italy itself. But it is also, in some sense, about the Italian diaspora, so it is only fitting that, from time to time—at least once a year—we feature an … Read More
Coniglio alla ligure (Ligurian Braised Rabbit)
Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the … Read More
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