Cocktail di gamberetti (Shrimp Cocktail in the Italian Manner)

Frankantipasti46 Comments

New Year’s Eve in Italy, as for so many other special occasions, means a special meal, the cenone di Capodanno, or ‘big supper’. Like Christmas Eve, this meal is often “lean” or fish based—at least before midnight, when it’s time to break out the cotechino sausage and lentils for good fortune. (In modern times, however, … Read More

Filetti di baccalà (Fried Salt Cod Filets)

FrankLazio, secondi piatti39 Comments

Filetti di baccalà

During my years in Rome, I mostly lived on the small but charming piazza di san Paolo alla Regola, not too far from the famous Campo de’ Fiori and its mercato. Along the via dei Giubbonari on the way to the campo, where I usually bought my fruits and vegetables notwithstanding the astronomical prices, there … Read More

Baccalà lesso (Boiled Salt Cod)

FrankCampania, secondi piatti22 Comments

Baccalà lesso

Lent—la Quaresima in Italian—is the roughly six week period on the Catholic calendar between Ash Wednesday and Easter. Traditionally a period of self-sacrifice and fasting, in the old days the faithful were expected to abstain from eating meat and rich foods, and live on simple vegetable, fish and grain dishes. A whole range … Read More

Impepata di cozze (Peppered Mussels)

Frankantipasti, Campania, secondi piatti20 Comments

Impepata di cozze (Peppered Mussels)

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To make this  Neapolitan classic, you simply steam mussels in their own juices with nothing but generous amounts of freshly ground black pepper. Garnish them, if you like, with some chopped parsley and lemon … Read More

Fritto misto di mare

FrankCampania, secondi piatti30 Comments

Fritto misto di mare

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I’ve never actually tried fried shoe, but I couldn’t agree more when it comes to seafood. It tastes especially delicious when it’s fried—good enough to convince even the piscatorially … Read More

Tomato Tonnato

Frankantipasti, secondi piatti, summer42 Comments

Tomato tonnato

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but I had never thought about other uses for tonnato sauce until I saw a Facebook post by fellow blogger and Tuscanycious honoree Judy Witts Francini. (You definitely shouldn’t miss her fabulous Divina Cucina website.) Judy’s post mentioned she was going … Read More