Brutti ma buoni

Frankdessert, Lombardia, Piemonte, Toscana21 Comments

brutti ma buoni

Brutti ma buoni, meaning “ugly but good”, is the jocular name Italians give to these nut and meringue cookies originally from north-central Italy (their precise origin is disputed) but now popular all over the country. The recipe is simple enough, though you need to take some care so they come … Read More

Zeppole di San Giuseppe

Frankdessert30 Comments

Zeppole di San Giuseppe

Father’s Day in Italy is coming up on March 19, la festa di San Giuseppe (St. Joseph’s Day. This holiday has given rise to any number of special dishes, some of which such as bignè di San Giuseppe and the pasta con la mollica we’ve already featured on this blog. … Read More

Sporcamuss

Frankdessert, Puglia30 Comments

Sporcamuss

I had the delightful confection called sporcamuss in Bari during our trip last April to Puglia. Even though I don’t have much of a sweet tooth, it was love at first bite. Perhaps because it leaned into the rich and creamy with only a passing nod to the sweet? Whatever … Read More

Timballo teramano

FrankAbruzzo, pasta, primi piatti30 Comments

Timballo teramano

Timballo teramano, one of the signature dishes of the Abruzzo region of Italy, is a kind of lasagna, but a very special one, made with the ultra-thin regional version of crepes called scrippelle instead of pasta. The filling can vary from locality to locality and even family to family, but … Read More

Baked Clams Oreganata

Frankantipasti, Italian-American30 Comments

Baked Clams Oreganata

It’s that time of year again. As longtime readers will know, once a year during the month of October— Italian-American Heritage and Culture Month—this otherwise continental Italian cooking blog take a moment to feature a classic dish from the Italian diaspora in the United States. This year we’re featuring Baked … Read More

Maritozzi

Frankdessert, Lazio, snack40 Comments

Maritozzi

Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe. But Rome has also made its mark in the world of sweets. While less well known than say Naples’ sfogiatelle or Sicily’s cannoli, Rome’s most iconic pastry called maritozzi is … Read More