Quick Note: Picchiapò

Franksecondi piatti23 Comments


We’re an old fashioned household in many ways. In the cooler months, making broth is a Sunday afternoon ritual in our house. And from broth comes boiled meat, an old fashioned treat that most people these days have never tasted. If it sounds to you like hospital food, think again. Italian … Read More

Polpettone in umido con funghi (Meatloaf in Tomato and Mushroom Sauce)

FrankFall, secondi piatti, Winter22 Comments

Meatloaf in Tomato and Mushroom Sauce

As the temperatures dip, I find myself seeking out comfort foods. And what says ‘comfort’ more than a good meatloaf? And, yes, Italians make meatloaf too. They call it a  polpettone or big meatball. Makes sense if you think about, doesn’t it? We’ve already seen Angelina’s southern Italian style meatloaf, stuffed … Read More

Bastille Day Special: Steak au poivre (Peppercorn Steak)

Franksecondi piatti14 Comments

 In cooking as in life, simpler is oftentimes better. French cooking may have a reputation for complication, but, in reality, many classic homestyle dishes from “over the Alps” (d’oltralpe, as the Italians refer to things French) are quite simple. To me, there is nothing that quite captures the spirit of simple, … Read More

Peposo (Peppery Tuscan Beef Stew)

Franksecondi piatti, Toscana39 Comments

Peposo (Tuscan Beef Stew)

This Tuscan beef stew has a long history. The story goes that it was invented by the furnace workers (fornaciai) who baked the terracotta tiles for the Brunelleschi’s famous Duomo in Florence. They mixed roughly cut up beef shank, salt, lots of black pepper and red wine—Chianti, of course—in terracotta … Read More

Beef Carpaccio: The Original Recipe

Frankantipasti, Veneto25 Comments

Beef Carpaccio: The Original Recipe

Beef carpaccio—known to Italians simply as carpaccio—is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese— is actually more precisely carne cruda all’Albese, a Piedmontese dish. The … Read More

Spiedini e arrosticini (Italian Kabobs)

FrankAbruzzo, secondi piatti, summer8 Comments

Arrosticini (Spiedino)

Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more grilling. In fact, grilling is a lot more pleasant in the cooler temperatures of the late summer and early fall than at the height of the summer—standing over a … Read More

Braciole alla napoletana (Neapolitan Beef Rolls)

FrankCampania, primi piatti19 Comments


Braciole—beef slices rolled up with a savory garlic, parsley and cheese filling—is one of those dishes common to both Italian-American and ‘Old World’  Italian cooking—of the Neapolitan variety. Italian-Americans will often add them to the pot when making Sunday Sauce, but they are equally good on their own, simmered in … Read More

Hamburger alla panna (Hamburger with Cream Sauce)

FrankFall, secondi piatti, Winter17 Comments

Hamburger in cream sauce

Hamburger in cream sauce is an Italian dish? Yes! Not everyone associates hamburgers with Italian cooking, but Italians have a long tradition of using ground beef in imaginative ways, for meatballs (polpette) and meatloaf (polpettone), as well as as a basis for the classic ragù alla bolognese. So it should … Read More