Zucchine a fiammifero (Zucchini Matchsticks)
As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly […]
Zucchine a fiammifero (Zucchini Matchsticks) Read Post »
As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly […]
Zucchine a fiammifero (Zucchini Matchsticks) Read Post »
Our Gelato: The Basic Recipe post is one of the most popular here on Memorie di Angelina, especially around this
Gelato di mirtilli (Blueberry Gelato) Read Post »
It might have been a mistake, but I happen to like a Negroni sbagliato, or “mistaken Nigroni”, even better than
Negroni sbagliato Read Post »
Pollo al mattone, which I would translate roughly as “chicken under a brick”, is an ingenuous way of grilling chicken.
Pollo al mattone (Chicken under a Brick) Read Post »
Bottarga—cured fish roe typical of Sardinian and Sicilian cookery—is an unusual but tasty treat. It has a unique flavor that reminds
Spaghetti con la bottarga Read Post »
Sicilian Watermelon Pudding, or gelo di melone, is made from watermelon juice, perfumed with cinnamon and jasmine blossoms, thickened and mixed with
Gelo di melone (Sicilian Watermelon Pudding) Read Post »
Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana
Eggplant Cordon Bleu (Cordon bleu di melanzane) Read Post »
Potato salad is a summer staple on American tables, but if you’re interested in a different take, here’s an idea
Insalata di patate e tonno (Potato Tuna Salad) Read Post »
Along with gelato, sorbetto is *the* classic Italian frozen dessert. And perhaps the most basic. Sorbetto di limone is essentially
Sorbetto di limone (Lemon Sorbet) Read Post »