This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and tender lettuce, flavored in typically Roman style with a bit of guanciale. If there’s one Roman dish that says “spring on a plate”, this is it. Admittedly, prepping the vegetables, … Read More
Carciofi alla romana (Roman Style Artichokes)
Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery, than the artichoke. One of the most iconic Roman artichoke dishes is called, appropriately enough, carciofi alla romana or ‘Roman Style Artichokes. Stuffed, trimmed but whole, with garlic and herbs, … Read More
Polpo in umido con le patate (Octopus and Potato in Tomato Sauce)
After last week’s magnum opus, I want to share a simple, easy to prepare recipe with you this week. If you’re a seafood lover, this will be pure comfort food: polpo in umido con le patate, or Octopus and Potato Stew. The dish is often associated with the region of … Read More
Agnello brodettato (Roman Easter Lamb Stew)
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the spring. Roman cookery in particular has a wonderful assortment of lamb dishes like the grilled rib chops known as scottadito, the lamb roasted with potatoes known as abbacchio al forno con le patate, as well … Read More
Cacciucco (Tuscan Fish Soup)
One of the most iconic dishes in Tuscan cookery, cacciucco is a fish soup made in the costal areas of Tuscany, most famously in and around the port city of Livorno. Like many Italian fish “soups”, cacciucco is really more of a stew, made from a large variety of fish, … Read More
Gulasch triestino
Italians make goulash? Yes, indeed they do. As we’ve observed before, the regions of Italy that were once part of the Austro-Hungarian empire, in particular Alto-Adige and Friuli Venezia Giulia, and to a lesser extent Lombardia, retain many traces of its influence. And nowhere perhaps is this more apparent than … Read More
Zuppa alla canavesana (Piedmontese Bread and Cabbage Soup)
When the weather starts to turn really cold, as it’s beginning to do around these parts, we naturally turn to warming dishes like the one we’re offering up this week: Zuppa alla canavesana, a hearty cabbage and bread soup from the Canavese area near Torino in the region of Piemonte … Read More
Ossobuco di tacchino (Turkey Ossobuco)
Let’s talk turkey, shall we? For most Americans, it wouldn’t be Thanksgiving without roast turkey. And for many others around the world, the same goes for Christmas. A splendid roast bird does make for a striking centerpiece for our dinner tables. But if we’re honest, how many of us really … Read More
