Insalata di polpo (Octopus Salad)

Frankantipasti, Campania, Liguria, Sicilia, Veneto31 Comments

Insalata di polpo (Octopus Salad)

Octopus seems to be enjoying something of a boomlet in popularity at the moment. Until very recently I could mostly find fresh octopus only at specialty Spanish or Italian fishmongers, but these days it seems to be everywhere, even making an occasional appearance at the fish counter in my local … Read More

Fritole alla veneziana (Venetian Carnival Fritters)

Frankdessert, Friuli-Venezia Giulia, snack, Veneto34 Comments

Fritole

In Italy, Carnival, that last blast of excess before the austerity of the Lenten season, is known for fried foods of all sorts, especially sweet ones. I grew up on Angelina’s chiacchiere, the fried dough ribbons typical of southern Italy and beyond, but in Venice and nearby Trieste, they make fritole, … Read More

Zuppa di cardi (Cardoon Soup)

Frankprimi piatti, Soups22 Comments

Zuppa di cardi (Cardoon Soup)

Cardoons are one of my favorite vegetables, but they’re frustratingly hard to find here in the US. So whenever I spy a bunch in the market, I grab them, no questions asked. I find their subtle flavor, reminiscent of artichokes, delightful. If you’ve never tasted a cardoon, you’ve been missing … Read More

Tiella di patate e funghi (Potato and Mushroom Casserole)

FrankBasilicata, Calabria, contorno, Puglia41 Comments

Patate e funghi al forno (Potato and Mushroom Casserole)

Southern Italian cookery, in particular the cooking of Puglia, Basilicata and Calabria, is rife with baked vegetable casseroles . They are often called tielle after baking dish in which they are cooked and then served, much like the word “casserole” in English. We’ve featured the iconic tiella pugliese, a veritable one-dish … Read More

Pollo in potacchio

FrankMarche, secondi piatti40 Comments

Pollo in potacchio

Pollo in potacchio is braised chicken dish that hails from Le Marche, a region that sadly I never got to visit during my years in Italy. And truth be told, I know little of its cookery, other than olive ascolane from Ascoli, which we featured on the blog some time ago, … Read More

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Frankpasta, primi piatti, Sicilia, Veneto28 Comments

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Have you ever tried squid ink? I’d venture that many of our readers, Italian food lovers that you are, haven’t, but it’s really getting to know. Squid ink has a unique “earthy” flavor, silky mouth feel and alluring jet black color that couples perfectly with pasta. I find it irresistible. … Read More

Salmone in crosta (Salmon en croûte)

Franksecondi piatti47 Comments

Salmone in crosta (Salmon en croute)

Salmone in crosta, or Salmon en Croûte, is one of those dishes that every cook should have up their sleeve. Its combination of mildly sweet salmon, savory braised leeks and buttery puff pastry is perfectly delicious. And it makes an elegant presentation at the table. But you needn’t tell your … Read More

Riso alla pilota (Pilot’s Rice)

FrankLombardia, primi piatti, Risotto and Other Rice Dishes49 Comments

Riso alla pilota

A rustic rice dish from Mantova in the cucina povera tradition, riso alla pilota is named after the piloti or laborers who operating the pila, the mill where rice would be hulled and polished back in the day. (There are still some old pile you can visit today, like this one.) The Po … Read More