View Post

Sugo finto (“Fake” Sauce)

In pasta, primi piatti, sauces, Toscana by Frank44 Comments

Another of the many Italian dishes in the cucina povera tradition, sugo …

View Post

Torta Pasqualina (Easter Pie from Liguria)

In antipasti, Liguria, Spring by Frank38 Comments

Savory pies and enriched breads figure prominently on the Easter dinner table. …

View Post

Italian Charoset for Passover

In dessert, Piemonte by Frank28 Comments

It may come as a surprise, but Italy has a long tradition …

View Post

The Digestivo: A Beginner’s Guide to Italian After Dinner Drinks

In beverage, drink, reference by Frank48 Comments

This blog is mostly dedicated to food, but food and drink are …

View Post

Petti di pollo al burro (Butter-Braised Chicken Breasts)

In secondi piatti, Toscana by Frank64 Comments

In Italian Food, the 1954 book that introduced the English to real Italian …

View Post

Riso in cagnone (Rice with Butter and Cheese)

In Lombardia, Piemonte, primi piatti, Risotto and Other Rice Dishes by Frank38 Comments

I was an atypical child. The other kids would come home from school …

View Post

Angelina’s Polpettone (Angelina’s Meatloaf)

In Campania, secondi piatti by Frank41 Comments

Yes, Italians make meatloaf. They call it polpettone, or a ‘big meatball’, which …

View Post

Cantucci (Tuscan Almond Cookies)

In dessert, Toscana by Frank23 Comments

Cantucci, also known as biscotti di Prato, are perhaps the best known of …

View Post

Patate alla lucana (Basilicata Potato Casserole)

In Basilicata, contorno by Frank36 Comments

Italian cuisine is not generally known for potato gratin dishes. But here’s …

View Post

Calamari in zimino (Squid Braised in Greens)

In Liguria, secondi piatti, Toscana by Frank31 Comments

If you’ve read our Glossary of Italian Cooking Terms, you’ll know that …

View Post

Cocktail di gamberetti (Shrimp Cocktail in the Italian Manner)

In antipasti by Frank34 Comments

New Year’s Eve in Italy, as for so many other special occasions, …

View Post

Filetti di baccalà (Fried Salt Cod Filets)

In Lazio, secondi piatti by Frank39 Comments

During my years in Rome, I mostly lived on the small but charming piazza di …

View Post

Minestra di broccoli e arzilla (Skate and Romanesco Broccoli Soup)

In Lazio, primi piatti, Soups by Frank44 Comments

I lived in Rome for over ten years, but in all that …

View Post

Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes)

In Alto Adige, Fall, Friuli-Venezia Giulia, secondi piatti, Winter by Frank36 Comments

I am taking some poetic license with today’s recipe. You see, stinco di …

View Post

Minestra dei morti (Soup of the Dead)

In Lombardia, piatti unici, primi piatti, secondi piatti, Soups by Frank35 Comments

Modern Milan, political capital of Lombardy and financial capital of Italy, conjures up images …

View Post

Farinata di cavolo nero (Tuscan Kale and Polenta Soup)

In polenta, primi piatti, Soups, Toscana by Frank55 Comments

When I think of Tuscan cuisine, first and foremost, even before the …

View Post

Schiacciata all’uva (Tuscan Grape Focaccia)

In dessert, Fall, snack, Toscana by Frank39 Comments

No one understands simplicity quite like the Tuscans. As Leonardo da Vinci …

View Post

Columbus Day Special: Chicken Scarpariello

In Italian-American, secondi piatti by Frank44 Comments

Memorie di Angelina is a blog about the home cooking of continental …

View Post

Peperoni ripieni di carne (Italian Meat Stuffed Peppers)

In antipasti, secondi piatti by Frank43 Comments

This iconic summer dish—and, as far as I’m concerned, it’s still summer—is …

View Post

Pasta alla gricia: The Mother of Roman Pastas

In Lazio, pasta, primi piatti by Frank30 Comments

What was Italian cuisine like before the tomato arrived from America? Pasta …

View Post

Homemade Giardiniera

In antipasti, Preserves, reference by Frank25 Comments

There are many ways in Italian cookery to put up food, relics …

View Post

Gelo di melone (Sicilian Watermelon Pudding)

In dessert, Sicilia, summer by Frank24 Comments

Sicilian Watermelon Pudding, or gelo di melone, is made from watermelon juice, perfumed with …

View Post

Eggplant Cordon Bleu (Cordon bleu di melanzane)

In secondi piatti, Sicilia, summer by Frank26 Comments

Eggplants may be my favorite summer vegetable. Perhaps that’s because I have …

View Post

Insalata di patate e tonno (Potato Tuna Salad)

In antipasti, contorno, summer by Frank23 Comments

Potato salad is a summer staple on American tables, but if you’re …

View Post

Cialledda (Bread and Tomato Salad)

In antipasti, Puglia by Frank29 Comments

One of things I find fascinating about Italian cookery—cookery in generally, really—is …