Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery, than the artichoke. One of the most iconic Roman artichoke dishes is called, appropriately enough, carciofi alla romana or ‘Roman Style Artichokes. Stuffed, trimmed but whole, with garlic and herbs, … Read More
Zuppa di lenticchie e porri (Lentil and Leek Soup)
Regular readers of this blog will know that lentils are my favorite legume. I adored my grandmother Angelina’s pasta e lenticchie as a kid, and I still love just about anything made with lentils, including of course soup. Zuppa di lenticchie or lentil soup is a winter standby in Italian … Read More
Pasta ai peperoni (Pasta and Peppers)
September is here and, for many in the northern hemisphere, the return to work this means autumn is already here. And here in US, last Monday was Labor Day, which. marks the unofficial end of summer. And yet foodwise September is a transitional, you might even say schizophrenic, month. We … Read More
Fagiolini e patate (Green Bean and Potato Salad)
It’s a testament to the vastness of Italian cookery that, even after 14 years of blogging, I find that I’ve managed to miss an uber-popular dish like this staple of summer tables, fagiolini e patate or Green Bean and Potato Salad. Well, better late than never… If you haven’t tried … Read More
Focaccia barese
Neapolitan pizza has taken over the world, but Italy abounds with lesser known regional flatbreads like focaccia genovese from Liguria, schiacciata from Tuscany, sfincione from Sicily, just to name a few. Today I’d like to show you one of my personal favorites, from Puglia’s capital city Bari: focaccia barese, also … Read More
Orecchiette con pomodorini e rucola (Orecchiette with Cherry Tomatoes and Arugula)
Here’s my candidate for the quickest and easiest pasta of all time, orecchiette con pomodorini e rucola, or Orecchiette Pasta with Cherry Tomatoes and Arugula. As many of you will know, orecchiette, literally meaning “little ears”, is perhaps the most iconic fresh pasta of Italy’s Puglia region. Many if not … Read More
Spaghetti all’assassina (“Killer” Spaghetti)
If you follow Italian food trends, you’ve probably heard of spaghetti all’assassina aka “Killer” Spaghetti. From its humble beginnings as a local favorite in Puglia’s capital city of Bari, the dish has morphed into an international hit among foodies in the past couple of years. I’m a bit late to … Read More
Carciofi alla giudia (Roman Jewish-Style Artichokes)
Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking. Even if a lot of Roman cookery—especially the pasta dishes like cacio e pepe, carbonara and amatricana—have become international staples, other iconic Roman dishes, especially the vegetable dishes like this one, remain stuck in … Read More