Sciusceddu alla messinese

Frankprimi piatti, Sicilia, Soups59 Comments

Scisceddu alla messinese

Sciusceddu alla messinese comes to us from Sicily, and specifically from Messina, where this unusual primo piatto is a fixture on Easter dinner tables. It has all the hallmarks of an Italian Easter dish. It’s rich, meat centric—although the meat is usually veal rather than the more typical lamb—and enriched … Read More

Salmone in crosta (Salmon en croûte)

Franksecondi piatti47 Comments

Salmone in crosta (Salmon en croute)

Salmone in crosta, or Salmon en Croûte, is one of those dishes that every cook should have up their sleeve. Its combination of mildly sweet salmon, savory braised leeks and buttery puff pastry is perfectly delicious. And it makes an elegant presentation at the table. But you needn’t tell your … Read More

Struffoli (Angelina’s Honey Balls)

FrankCampania, dessert79 Comments

Stuffoli

Struffoli, small balls of dough fried and then covered in honey, is the quintessential Christmas sweet of Naples and its region of Campania. Although I don’t have much of a sweet tooth, it is very dear to my heart; it was one of nonna Angelina’s signature dishes, and it never … Read More

Melanzane al cioccolato (Chocolate Eggplant)

FrankCampania, dessert40 Comments

Melanzane al cioccolato (Chocolate Eggplant)

Chocolate Eggplant? It sounds like a culinary joke or some newfangled fusion dish. In reality, melanzane al cioccolato is a perfectly orthodox if unusual dish from Campania, more specifically the Amalfi coast, traditionally made for the Ferragosto holiday on August 15. I have to admit, although I had heard of this … Read More