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
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
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
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
Parmigiana bianca di zucchine
The Italian dish we all know and mostly love called la parmigiana is world famous. But did you know that you can make a parmigiana with vegetables other than eggplant? Regular readers may have already read about making parmigiane with zucchini and artichokes. Today I want to share yet another … Read More
Orata alla barese (Sea Bream Bari Style)
The sea is never too far away in Puglia, and seafood is everywhere—nowhere more so than its capital and principal port of Bari. So it should come as no surprise that orata alla barese or Sea Bream Bari Style, is one of the city’s signature dishes. Orata alla barese riffs … Read More
Focaccia barese
Neapolitan pizza has taken over the world, but Italy abounds with lesser known regional flatbreads like focaccia genovese from Liguria, schiacciata from Tuscany, sfincione from Sicily, just to name a few. Today I’d like to show you one of my personal favorites, from Puglia’s capital city Bari: focaccia barese, also … Read More
Baccalà al forno con patate (Oven-Roasted Salt Cod with Potatoes)
As many of our readers doubt already know, Christmas Eve dinner among Italians traditionally features a seafood menu. And it just wouldn’t be Christmas Eve unless at least one dish on that menu includes baccalà, or dried and salted cod. Besides being a fixture on festive tables, baccalà is immensely popular … Read More