Vignarola (Roman Spring Vegetable Medley)
This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and […]
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braised
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,
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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
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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
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Cacciucco (Tuscan Fish Soup)
One of the most iconic dishes in Tuscan cookery, cacciucco is a fish soup made in the costal areas of
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Gulasch triestino
Italians make goulash? Yes, indeed they do. As we’ve observed before, the regions of Italy that were once part of
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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
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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
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Spezzatino di maiale e zucca (Pork and Pumpkin Stew)
This week we have an especially appealing dish for these chilly autumn evenings: spezzatino di maiale e zucca, or Pork
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