Tiramisù is one of those desserts everybody’s tried, and it seems just about everyone loves. But did you know that there are seasonal riffs on the classic recipe? Tiramisù alle fragole, or Strawberry Tiramisù, makes that iconic springtime fruit the star of your dessert. The technique is just like the … Read More
Zucchine a fiammifero (Zucchini Matchsticks)
As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly endless variety of recipes for their beloved cucurbita pepo: They can be sautéed in garlic and olive oil, stewed in tomato sauce, stuffed, fried then marinated in vinegar, napped with … Read More
Lampi e tuoni (Neapolitan Style Pasta and Chickpeas)
Pasta and chickpeas is one of those combinations that was just meant to be. You can find scores of renditions up and down the Italian boot, though mostly in the southern regions. Today we’re taking a look at Naples’ take on the dish which goes by the name lampi e … Read More
Roccocò napoletani (Neapolitan Christmas Cookies)
Made with mixed spices, nuts and candied fruits, the Neapolitan cookies known as roccocò napoletani are vaguely reminiscent of our fruit cake, but, in my humble opinion, much more appealing in both in taste and texture. Roccocò are rather crunchy on the outside but, when properly made, soft and chewy … Read More
Scarola imbottita al forno (Oven-Baked Stuffed Escarole)
The people of the Campania region and its capital Naples are great lovers of leafy green vegetables. Even before they became famous for pizza and pasta, Neapolitans were so enamored of their greens that other Italians would call them mangiafoglie, or “leaf eaters”. That love of leafy greens has come … Read More
Spätzle di zucca (Winter Squash Spätzle)
Spätzle may be from southern Germany, but they also make these tiny dumplings in nearby Alsace, Switzerland and Austria. And in some parts of Italy, too, specifically the northeastern region known as Südtirol in German and Trentino-Alto Adige in Italian. The region was part of Austria until the First World … Read More
Peperoni sott’aceto (Pickled Peppers)
Back in the day, this was the time of year for putting up summer produce to be enjoyed during the autumn and winter. Tomatoes would be home canned, either whole or as passata. Fruits like cherries would be preserved in sugar. Eggplant and other summer vegetables would be preserved sott’olio, … Read More
Melanzane imbottite alla napoletana (Neapolitan Style Stuffed Eggplant)
Eggplant might just be my favorite summer vegetable, and we’ve prepared it every which way on this blog: grilled, sautéed, marinated, breaded and fried and of course baked, as a classic parmigiana di melanzane. We’ve even shown you how to prepare eggplant as a chocolate covered dessert! But for some … Read More
