Spaghetti alla colatura di alici
If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as Apicius, you will have […]
Spaghetti alla colatura di alici Read Post »
If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as Apicius, you will have […]
Spaghetti alla colatura di alici Read Post »
Italian cookery can be confusing. As we’ve talked about before, it’s highly regional and even local, so much so that
Caponata napoletana Read Post »
Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs stuffed with
Fichi al cioccolato (Chocolate Covered Figs) Read Post »
A humble soup in the cucina povera tradition, zuppa pavese from the Lombardy city of Pavia has a regal history behind it.
Zuppa pavese (Pavia Style Soup) Read Post »
 Memorie di Angelina is dedicated to continental Italian cookery, but as long time readers will know, every Columbus Day we
Columbus Day Special: Spaghetti and Meatballs Read Post »
Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for poaching fish.
Pesce all’acqua pazza (Fish Poached in “Crazy Water”) Read Post »
 Swordfish is well liked here in the States and elsewhere for its mild taste and meaty texture. And the fish’s enormous size means that
Pesce spada con capperi alla calabrese (Calabrian Swordfish with Capers) Read Post »
Pasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and
Pasta con la ricotta (Pasta and Ricotta Cheese) Read Post »
As regular readers will know, I’m the traditionalist when it comes to Italian food. By and large, I stick with
Linguine al vino rosso (Linguini with Red Wine Sauce) Read Post »