New! Memorie di Angelina’s Flipboard Magazine

Franknews4 Comments

Dear readers, Just a quick note to let you know that we’ve launched yet another way to enjoy Memorie di Angelina. We now have a Flipboard Magazine! For those of you who are not familiar with Flipboard, it’s a visually stunning aggregator for mobile platforms like iOS and Android that … Read More

Bucatini all’amatriciana

FrankAbruzzo, Lazio, pasta, primi piatti36 Comments

Bucatini all'amatriciana

It could be said that bucatini all’amatriciana and spaghetti alla carbonara are the ‘Romulus and Remus‘ of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither actually comes from the city of Rome itself. L’amatriciana, … Read More

Memorie di Angelina inducted into the Tuscanycious Hall of Fame!

Franknews26 Comments

Dear readers, A quick note to let you know some wonderful news: Tuscanycious, the official food and travel website of the Tuscany Region, has just inducted our humble website into their Hall of Fame! In their words, “These websites have received a special badge because they share authentic Tuscan food and wine … Read More

Pollo alla panna (Italian Creamed Chicken)

Franksecondi piatti38 Comments

Italian Creamed Chicken

One of the hallmarks of Italian cooking is its utter simplicity, and few dishes exemplify this quality as well as this one. As the named implies, Italian creamed chicken  is essentially just chicken simmered in cream, the other ingredients do nothing more than provide a subtle enhancement for this heavenly marriage … Read More

Carote marinate (Marinated Carrots)

Frankantipasti, contorno17 Comments

Marinated Carrots

Carote marinate, or marinated carrots, are beautiful to look at and wonderfully versatile.  In season year ’round, they serve equally well as an antipasto or side dish, or as part of a buffet spread. Best of all, they take almost no effort to make and can—indeed, should—be made ahead of time. … Read More

Cavolfiore al gratin (Cauliflower Gratin)

Frankcontorno, secondi piatti26 Comments

Cauliflower Gratin

There’s something so comforting about creamy gratins. Who wouldn’t go for that bubbly, cheesy, warming goodness? Cauliflower Gratin is not exclusively Italian, of course—the Brits have their Cauliflower Cheese and the French their chou-fleur au gratin— but I think it is particularly nice made with Italian cheeses like Parmesan and … Read More

Pasta con la ricotta (Pasta and Ricotta Cheese)

FrankCampania, pasta, primi piatti, Puglia56 Comments

Pasta con la ricotta (Pasta and ricotta)

Pasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and a bit of parmesan cheese is vaguely reminiscent of southern-style lasagna. But unlike lasagna, it’ll be done in less than 30 minutes—the time it takes to bring the water to … Read More

Il Gran Bollito Misto (Mixed Boiled Meat)

FrankEmilia-Romagna, Piemonte, secondi piatti, Winter21 Comments

Mixed Boiled Meat

We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls. But in northern Italy, particularly in the Piemonte and Emilia-Romagna, they’ve transformed the dish into a regal spread. Traditionally, a true Gran Bollito Misto includes seven different cuts (tagli) of beef … Read More