Articles Index
Many Minestroni
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
Pizza, Anyone?
Pizza and pizza-like creations are common throughout Italy Here you will find notes on pizza history, pizza recipes, pizza doughs, pizza toppings, pizza baking, and also pizza recipes.
Chianti - The Chianti Region - Chianti Classico Wine - Chianti Wine
Chianti is a well defined region between Florence and Siena, centered upon the territories of Radda, Gaiole, and Castellina in Chianti, three Florentine Communes that Florence combined into a single entity in 1384, calling it the Lega del Chianti, and charging it with the task of settling disputes with the City of Siena. Chianti is also the wine produced in the Chianti region, and, now, much of central Tuscany.
Italian Lamb and Kid - Agnello, Abbacchio e Capretto
Large sections of Italy, both in the mountainous north and the highlands of the south and the islands, are much better suited to sheep and goats than they are to cattle, and it therefore comes as no surprise that Italians have been tending flocks for thousands of years. In much of Italy, lamb and kid are among the most important meats, especially in spring at at Easter.
L'Arrosto Morto
The Tuscan technique for pot roasting on top of the stove differs considerably from what's practiced in the US and elsewhere.
Classic Italian Dishes
Almost every Italian city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe. Enjoy!
Roasting the Bird: Around About and Around the World - Stuffed Bird Recipes
A well roasted turkey, goose, or duck is synonymous with Christmas Dinner, Thanksgiving dinner, and many other holidays and festive occasions around the world. Here's a collection of recipes for roasted birds from around About and Around the World.
Andar per Antipasti:
No festive Tuscan meal would be complete without a platter of crostini to start it off.
On Mostarda
Mostarda is a classic North Italian fruit condiment that gains a healthy kick from powdered mustard or mustard essence. It's wonderful with boiled meats, or cheeses, and is quite easy to make. It's also an excellent gift.
Italian Wines For the Holiday Season
The holidays are rapidly approaching, and this means, in addition to deciding on menus, deciding on wines -- both to serve and to give to wine-loving friends.
Svizzere
In Italy hamburgers are called Svizzere, which means Swiss, and according to the Antonio Piccinardi it's a "Milanese term indicating a pan-fried ground meat patty, similar to a Hamburger." Svizzere were already quite common in Italy before companies like McD's began to introduce American-style fast food. And now in every Italian supermarket and butcher's shop you will find a considerable variety of ready to cook Svizzere, Which can be adapted in many ways.
Olive Oil: A Couple of Tablespoons a Day Will Keep (Many) Doctors Away
Olive oil is quite healthy: It lowers bad cholesterol, has antioxidants that can prevent cancer and improve organ function, and may even protect from age-related dementia. In short, a food that could be sold in the pharmacy.
Fiori di Zucca or Zucchina:
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Asparagus - That's Asparagi
Asparagus is the quintessential spring vegetable: Asparagus Background, preparation and lots of recipes.
Antonia Isola's Simple Italian Cookery
Antonia Isola's Simple Italian Cookery was the first Italian cookbook published in the US, in 1912. It's an interesting little volume, with tasty recipes that aren't too difficult, and a foodie on your gift list will certainly enjoy it.
La Cucina Marchigiana
Le Marche, or The Marches, on the Adriatic side of Italy, has a rich, veried cuisine that grows out of frugality and the need to draw the best from what little there was. In short, rustic, tasty recipes from one of Italy's less well-known regions.
The Frittata
One of the best ways to stretch an egg is a frittata, a close relative of the omelet in which the eggs are lightly beaten, poured into the pan with some sort of filler, and cooked. Quick, easy, versatile, and very, very tasty.
Fresh Tuna - Tonno Fresco
Fresh tuna is a wonderful treat, especially in the summer. About Italian tuna fishing traditions, and lots of tasty fresh tuna recipes.
About Ravioli, Tortellini, And Other Kinds of Stuffed Pasta
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
On Cooking and Serving Pasta
When one lives in a country one tends to assume that the national dishes are served the same way beyond the national borders -- this is not necessarily the case when it comes to pasta. The major difference between pasta as it is served in Italy and pasta as it is served elsewhere is that for an Italian pasta is generally a first course, to be followed by a second course of some kind...
Polenta, Angelo e Demone
Most People Think Of Pasta As The Quintessential Italian Dish, and this is true for much of the Peninsula, especially the south. Polenta, on the other hand, was the staple food of the poor in the North, especially those living out in the country. And it's still a staple today, North Italians still eat it today, because it' very tasty, extremely versatile, and an ideal accompaniment to all sorts of things.
Walnuts: Fruits of Fall
The Romans loved walnuts, and with good reason: Walnuts are still one of the nicer things about autumn, and an extremely versatile ingredient.
Panettone and Pandoro:
Italy has many Christmas sweets. Most are regional -- you'll get struffoli (fritters dipped in a honey syrup, decorated with spangles, and arranged in a wreath) in Naples, Panforte (a medieval fruitcake made with honey) in Siena, and caggionetti (fried ravioli stuffed with chestnuts, chocolate, and other delights) in the Abruzzo -- but Pandoro and Panettone, the Christmas cakes of Verona and Milano, have become universal.
Making Risotto
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Baccalà
Baccalà is salt cod sold by the slab, and you might think it an unlikely food to get excited over. But you'd be wrong, because well-cooked baccalà is a delight: Firm, slightly chewy, and not at all fishy in flavor. But very good, and easy to prepare too.