Fritole alla veneziana (Venetian Carnival Fritters)

Frankdessert, Friuli-Venezia Giulia, snack, Veneto34 Comments

Fritole

In Italy, Carnival, that last blast of excess before the austerity of the Lenten season, is known for fried foods of all sorts, especially sweet ones. I grew up on Angelina’s chiacchiere, the fried dough ribbons typical of southern Italy and beyond, but in Venice and nearby Trieste, they make fritole, … Read More

Panelle (Sicilian Chickpea Fritters)

Frankantipasti, Sicilia, snack43 Comments

Panelle (Sicilian Chickpea Fritters)

These Sicilian chickpea fritters, known as panelle in Italian, are often associated with Sicily’s capital city Palermo, where you can buy them sandwiched inside a sesame seed bun at street-side snack bars. But if you can’t get to Palermo any time soon, no worries. Panelle are pretty easy to make at … Read More

Frittelle di pasta cresciuta con zucchine (Zucchini Fritters)

Frankantipasti, Campania, snack42 Comments

Pasta cresciuta con le zucchine (Zucchini Fritters)

Who doesn’t like fried dough? Certainly no Neapolitan I know. Neapolitan cookery is replete with all sorts of frittelle, or fritters, made from dough. World-renowned zeppole are a favorite treat at street fairs, and for good reason. And the lesser known fried pizzelle fritte and calzoncini are just as delicious. Today we’ll look at … Read More

Cavolini di Bruxelles fritti (Fried Brussels Sprouts)

Frankantipasti, contorno, secondi piatti37 Comments

Cavolini di Bruxelles fritti (Deep Fried Brussels Sprouts)

As the holidays draw to a close, we all want to eat a bit lighter. But with temperatures reaching record lows and snow falling, let’s not make it too light, shall we? Enter Ada Boni, the doyenne of traditional Italian home cooking and author of the iconic Talismano della felicità, … Read More

Salvia fritta (Fried Sage Leaves)

Frankantipasti32 Comments

Salvia fritta (Fried Sage Leaves)

You may love sage like I do, for flavoring stews and beans, or sautéed with melted butter over stuffed pasta. But have you ever considered enjoying sage for its own sake? If you’ve ever experienced the peppery, rather bitter taste raw sage, the thought might not appeal to you. But … 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

Eggplant Cordon Bleu (Cordon bleu di melanzane)

Franksecondi piatti, Sicilia, summer26 Comments

Eggplant Cordon Bleu

Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana di melanzane, or Eggplant Parmesan. The parmigiana is a lot of work, though, a dish for special occasions, so I’m always looking for different ways to prepare eggplant. One of the … Read More

Olive ascolane (Ascoli Style Stuffed Olives)

Frankantipasti, Marche, snack34 Comments

Olive asolane

Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche, but they have become a staple on the tables of pizzerias in Rome, where I lived for so many years, and elsewhere in Italy. They are perfect for … Read More

Alici indorate e fritte (Fried Fresh Anchovies)

FrankCampania, secondi piatti16 Comments

Batter Fried Fresh Anchovies

When they think of anchovies, most people, at least here in the US, think of salt-cured anchovy fillets packed in oil. If you’re a bit more au fait with Italian cookery, you may even know about anchovies sotto sale, or packed in salt. You may also know cured anchovies are a fantastic way to … Read More

Fritto misto di mare

FrankCampania, secondi piatti33 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

Cotolette di melanzane (Eggplant Cutlets)

Frankantipasti, contorno, secondi piatti, summer14 Comments

Eggplant Cutlets (Cotolette di melanzane)

We all know that breaded cutlets and chops, whether veal, pork, lamb or—that all American favorite—chicken, make for awesome eating. But did you know that vegetables can prepared as cutlets, too? And if you ask me, eggplants are the perfect veg for the purpose; they turn out round perfectly round cutlets, … Read More

Supplì (Roman Rice Croquettes)

Frankantipasti, Lazio28 Comments

Supplì (Roman Rice Croquettes)

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane (meat stuffed olives), they are a fixture on pizzeria menus all over town, a little something to nibble on while you wait for your pizza. Supplì are obviously very close cousins—more like siblings, really—of Sicilican arancini, but while … Read More

Frittelle di mele (Tyrolean Apple Fritters)

FrankAlto Adige, dessert18 Comments

Frittelle di mele (Tyrolean Apple Fritters)

I’ve written about it before—I don’t have much of a sweet tooth. Dessert at home is usually a piece or two of seasonal fresh fruit. But sometimes I crave something more elaborate. I love fruit tarts or torts or fruits poached in red wine, for example, but when I’m really feeling indulgent, there’s … Read More

Fiori di zucca fritti (Angelina’s Fried Zucchini Blossoms)

Frankantipasti21 Comments

Fried Zucchini Blossoms

Zucchini is everywhere in our markets in the summer, but zucchini blossoms are another story. They are awfully hard to find. Forget about supermarkets, a better bet is your local farmers market—and even then you may need some luck. So your best bet is to grow your own zucchini, and then you’ll … Read More

Zucchine «a scapece» (Piquant Fried Zucchini)

Frankantipasti, Campania, contorno, summer33 Comments

There are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least respect, maybe because zucchini plants are so incredibly prolific. New zucchini can literally sprout from one day to another, and the production can really get out of hand. I remember that … Read More

Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)

FrankLazio, secondi piatti, Spring5 Comments

Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is … Read More

Carciofi fritti alla romana (Roman-Style Fried Artichokes)

Frankcontorno, Lazio23 Comments

Carciofi fritti

Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and deserve ‘star’ treatment as an antipasto or even a light vegetarian second course. Lesser known but every bit as delicious, … Read More

A Neapolitan Christmas: Capitone fritto (Fried Eel)

Frankantipasti9 Comments

Fried Eel

It wouldn’t be Christmas Eve without fish, and capitone fritto, or fried eel is one of the most popular choices in Italy, where the tradition goes back for millennia. While eel is almost unheard of in the US outside sushi circles, there’s a good reason for its popularity: eel has a meaty … Read More

Crocchette di patate (Potato Croquettes)

Frankantipasti, Campania, contorno, primi piatti, snack32 Comments

Croquette di patate (Potato Croquettes)

Crocchette di palate, or potato croquettes, are wonderfully versatile. They are probably most often served as an antipasto, but they can also do fine service as a lovely contorno, especially with fried meat or fish dish, or as part of a fritto misto, or as a first course instead of pasta, … 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

Columbus Day Special: Chicken Parmesan

FrankItalian-American, secondi piatti15 Comments

Chicken Parmesan

It’s become a tradition on this blog to dedicate a post every Columbus Day to Italian-American dishes like the iconic “Sunday Sauce” or the San Franciscan fish stew Cioppino. This year, we present Chicken Parmesan. While Sunday Sauce and Cioppino remain pretty much staples of the  Italian-American community, it’s hard to think … Read More

Pizzette fritte (Fried Pizza Rounds)

Frankantipasti, Campania, snack42 Comments

Pizzette fritte (Fried Pizza Rounds)

I’ve said before and I’ll say it again: is there anything more primally satisfying than fried pizza dough? If there is, I haven’t come across it yet. The Neapolitans have come up with all sorts of tidbits made from fried dough, of which we’ve already seen two examples, zeppole and … Read More

Calzoncini napoletani (Neapolitan Miniature Calzones)

Frankantipasti, Campania, snack18 Comments

Calzoncini (Miniature Calzones)

 It probably won’t come as a surprise that Neapolitan cooks have come up with a vast variety of ways to fry and bake dough. Pizza is, by far, the most famous internationally and most people will have heard of calzones, and zeppoles, but there is much more to the Neapolitan … Read More

Bignè di san Giuseppe (St. Joseph’s Day Cream Puffs)

Frankdessert, Lazio, snack33 Comments

Bignè di san Giuseppe

Being a Catholic country, Father’s Day is Italy is celebrated on March 19, the feast of St. Joseph. The feast is associated with a number sweet and savory dishes, but none more so perhaps than the  fancy, sweet version of zeppole usually called, appropriately enough, zeppole di san Giuseppe. Romans  … Read More

Chiacchiere (Fried “Ribbons”)

FrankCampania, dessert51 Comments

Chiacchiere (Fried Ribbons)

I wasn’t much on sweets even as a kid, but these little sugar-dusted ribbons of fried dough—variously known as chiacchiere, nastrini, stracci, cenci, frappe and a myriad of other names—were my one weakness in the sweets department. They are a traditional treat for Carnival, a time for over-indulgence, culinary and … Read More