Authentic Bruschetta: A Basic Recipe

Frankantipasti, snack, summer21 Comments

Authentic Bruschetta

Bruschetta is a dish of such astonishing simplicity that you might say it’s not even worth blogging about. After all, the basic recipe for authentic bruschetta is nothing more or less than grilled bread, rubbed with garlic and drizzled with olive oil, seasoned with a sprinkling of salt. And besides, there are … Read More

Mozzarella in carrozza (Fried Mozzarella Sandwiches)

Frankantipasti, Campania, piatti unici, snack26 Comments

Mozzarella in carrozza

Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during the cool winter months, but the arrival of warm weather doesn’t mean we give up cheese altogether. Far from it. Rather, aged cheese tends to give way to … Read More

Casatiello (Neapolitan Easter Bread)

Frankantipasti, Campania, Spring56 Comments


One of my fondest taste memories from my childhood was a bread we used to call “Anzogna bread” (the name, I am told, is a dialect word for lard). My grandparents would buy it at a local bakery in the Italian neighborhood they lived in. These days, sadly, it’s very … Read More

Pane casereccio (Homemade Bread)

Frankreference120 Comments

Pane casereccio (Homemade Bread)

I am not a baker. Never have been. I have always found stove-top cooking fun and easy but baking is a very different art. Cooking lets you stir and taste and adjust as you go along to get things to come out just right. But with baking—once you close that … Read More

Pane Burro e Alici (Bread Butter and Anchovies)

Frankantipasti, snack, summer25 Comments

Pane burro e alici (Butter and Anchovies on Bread)

I don’t know about you, but when temperatures rise into triple-digits (on the Fahrenheit scale) as they have lately in much of the Northern Hemisphere, even my enthusiasm for cooking begins to lag. That, and our impeding house move, has meant that any cooking that I do indulge in these … Read More

Zuppa dei valdesi (Piedmontese Bread Soup)

FrankPiemonte, primi piatti, Soups20 Comments

Piedmontese Bread Soup

A reader who I’ll call “Nancy T.” wrote me recently to tell me about a bread soup dish called zuppa that her Piedmontese grandmother used to make. The word is one of several in Italian that mean ‘soup’ (see our Glossary for details). A zuppa is rustic soup, typically the kind that … Read More

Canederli (Tyrolean Bread Dumplings)

FrankAlto Adige, Fall, gnocchi, Non-Italian, primi piatti, Winter25 Comments

Tyrollean Bread Dumplings

Canederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just knödel. During my years in Vienna it was one of my favorite things to eat, so when I re-discovered them in Italy, on … Read More

Pappa al pomodoro (Tuscan Tomato and Bread “Soup”)

Frankprimi piatti, Toscana4 Comments

Pappa al pomodoro

In the days when freshly baked bread was a staple of everyday life, a plethora of recipes grew up for using leftover stale bread. This classic Tuscan recipe is, to my mind, the very best of the lot—pappa al pomodoro, literally “mush with tomatoes”. (Sounds better in Italian, doesn’t it?) … Read More