Incredible as it may seem, after nearly six years of blogging on Italian cooking—my blogiversary is coming up later this […]
Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni) Read Post »
It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way
It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about patate
Patate al forno (Italian Oven Roasted Potatoes) Read Post »
Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’
Gnocchi alla romana (Roman Semolina Gnocchi) Read Post »
Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flipping of pans
Frittata di zucchine al forno (Baked Frittata with Zucchini) Read Post »
A lighter summery alternative to classic meatloaf, polpettone di tonno, or Italian tuna loaf, is every bit as tasty if you ask me.
Polpettone di tonno (Italian Tuna Loaf) Read Post »
I really like the tiella, the iconic baked casserole dish of the Puglia region of Italy. You can assemble a
Tiella di patate, cipolle e pomodori (Potato, Onion and Tomato Casserole) Read Post »
Seafood tends to be expensive, but, for some reason, mussels remain very affordable. Plus, they’re delicious and very quick to
Cozze al gratin (Mussels Gratin) Read Post »
This recipe for torta di porri (Tuscan leek pie) comes from the Florentine chef and food historian Giuliano Bugialli. He
Torta di porri (Tuscan Leek Pie) Read Post »
