Maccheroncini al fumè (“Smoky Macaroni”)
Today’s recipe for “Smoky Macaroni” is a rare beast. Smoked foods in general are fairly unusual in Italian cookery outside […]
Maccheroncini al fumè (“Smoky Macaroni”) Read Post »
Marche
Pollo in potacchio
Pollo in potacchio is braised chicken dish that hails from Le Marche, a region that sadly I never got to
Pollo in potacchio Read Post »
Zuppa di cicerchie (Grass Pea Soup)
Yes, autumn is well and truly here. There’s a definitely chill in the air, the leaves are turning color, pumpkins
Zuppa di cicerchie (Grass Pea Soup) Read Post »
Agnello in umido (Lamb in Tomato Sauce)
Lamb may be my very favorite red meat. It’s more interesting than pork—as much as I enjoy it, too— and more
Agnello in umido (Lamb in Tomato Sauce) Read Post »
Olive ascolane (Ascoli Style Stuffed Olives)
Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in
Olive ascolane (Ascoli Style Stuffed Olives) Read Post »
How to Make Homemade Tonnarelli
Tonnarelli is the Roman name for the pasta you may know by its more popular Abruzzese name, spaghetti alla chitarra. It
How to Make Homemade Tonnarelli Read Post »