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)

Frankantipasti6 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

Columbus Day Special: Chicken Parmesan

FrankItalian-American, secondi piatti17 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, snack46 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