Turkey is a popular meat in Italy, often providing a less expensive alternative to veal in dishes ranging from scalloppine to ossobuco. But a whole roast turkey, Thanksgiving style, is a rarity. Back in Rome, I remember we had to special order our bird from a local butcher and presented … Read More
Pizza di scarola (Escarole Pie)
The word pizza in Italian has a broader meaning than it does in English. Besides the savory disk we all know and love, it also refers to both savory and sweet confections that we would likely call ‘pies’ in English, including Angelina’s pizza dolce, which doesn’t even have a crust. Then … Read More
Trippa con patate (Tripe and potatoes)
Tripe is one of the most misunderstood parts of the cow. Although classified as an organ meat—part of the famous quinto quarto as the Romans say—well-cooked tripe has its own unique mild and subtle flavor, not at all like other organ meats such as liver or kidneys. Even for the … Read More
Torta di mele (Apple Torte)
Torta di mele a homely version of an apple torte that could hardly be easier. And believe me, if a non-baker like myself can make this with no trouble at all, you will, too. You just make a simple batter in your trusty mixer, fold in apple slices, pour everything … Read More
Welcome to our new home!
Dear readers, Welcome to Memorie di Angelina’s new home! I think you’ll be as excited as I am about this new site. The template is truly beautiful, clean yet lively. I think you’ll find it easier to navigate, faster to load and a lot of fun to use. Widgets are back, … Read More
A Beginner’s Guide to Authentic Italian Food
Welcome to our three part beginner’s guide to authentic Italian food! Here’s what you’ll find here: Part I: The Varieties of Italian Cooking This post walks you through the principal types of Italian cooking. Everything from true Italian food, the kind they make in Italy, to Italian Diaspora cooking, which … Read More
Columbus Day Special: Chicken Parmesan
It’s become a tradition on this blog to dedicate a post every Columbus Day to Italian-American dishes like the iconic “Sunday Sauce” or the San Franciscan fish stew Cioppino. This year, we present Chicken Parmesan. While Sunday Sauce and Cioppino remain pretty much staples of the Italian-American community, it’s hard to think … Read More
Scarola aglio e olio (Sauteed Escarole)
One of the oldest nicknames for the people of Campania was mangiafoglie, or ‘leaf eaters’, because they were known for their prodigious consumption of leafy green vegetables. It was probably a matter of necessity as much as preference back in the day. Wander around just about any open piece of … Read More
