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Italian Food: Most Popular Articles

These articles are the most popular over the last month.
How To Fry Zucchini Blossoms
Zucchini and squash blossoms are (I think) one of the most delightful summer vegetables. They're good stuffed, but divine when fried.
Sicilian Watermelon Jelly (Gelu di muluni)
How to make a refreshing chilled watermelon and jasmine jelly, Sicilian-style.
How to Make Homemade Pizza from Dough to Toppings
Italy has many traditional pizza toppings, for example the quattro stagioni, which I have never come across in pizzerias elsewhere. Here's a quick rundown. Page 3.
Culatello
Culatello, the most prized cold cut of Parma. Page 36.
How to Get Perfectly Cooked Pasta Every Time
Cooking pasta is easy, but there are rules to pasta cooking that will lead to perfectly cooked pasta every time.
Apple Risotto Recipe - Risotto alle Mele -...
Apples are extraordinarily versatile in the kitchen, and though they are most commonly associated with pork in savory dishes (in Italy too), they work quite nicely in this apple risotto, which is certain to delight children of all ages.
How to Pick, Prepare, and Serve the Perfect...
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
"Caffe' sospeso"
An article about how a century-old Naples tradition of paying-it-forward in coffee shops has spread around the world.
Josephine Caravetta's Pickled Eggplant Recipe
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
How to Make Traditional Caponata alla Siciliana
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
Try a Glass of Italian Lambrusco Wine This Summer
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Classic Northern Italian Lasagna alla Bolognese
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
How to Make a Creamy Italian Four Cheese Sauce
Pasta ai Quattro Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
How to Boil Octopus so as to make it Tender
How to Boil Octopus so as to make it Tender, or Lessatura del Polpo per Ridurlo Tenero: Octopus is delightful, but it can be devilish to cook, going from soft and tender to rubbery and back as it sits in the pot; the trick is to either remove it before it goes rubbery or have the patience to wait until it passes through that phase. Here's a trick for boiling it that will yield tender octopus every time.
37 Italian Ravioli, Tortellini, and Stuffed...
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
Reef Spaghetti - Spaghetti allo Scoglio
Reef spaghetti, or spaghetti allo scoglio, is the classic seafood pasta made with all sorts of crustaceans and shellfish. It's very popular, especially in festive occasions. Exactly what goes into it depends upon what's available at the fishmonger's, but here's a suggestion.
How to Make the Perfect Italian Spaghetti al...
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is also one of one of the finest summer pasta sauces.
How to Bake Pizza in a Wood Fired Oven
There are two kinds of pizza: Pizza baked in an electric or gas oven, and Pizza baked in a wood-fired pizza oven, which is far superior. Setting up an oven is quicker and easier than you might think, and you'll be amazed by the pizzas that it will yield. You can also use a pizza oven to bake bread and roast meats, fish, and vegetables.
How to Make Mostarda - A Wonderful Condiment...
Though the Italian Mostarda does contain mustard, it's only distantly related to the yellow stuff in the squeeze bottle. Rather, it's fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed or essence, and is one of the standard condiments served with boiled meats in northern Italy. It's easy to make at home, and also makes an excellent gift.
How to Make Your Own Giardiniera (Italian...
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months.
Lemon Ice Recipe
Lemon Ice: Aggie, who has kindly shared several recipes, says:
How to Cook the Perfect Risotto: The Basics
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
24 Classic Italian Baccalà (Salt Cod)...
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.
Northern Italian Cuisines
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
How to Make Homemade Pasta at Home
Making pasta at home takes effort, but can be lots of fun.
5 Underrated Italian Wines
An introduction to five underrated or lesser-known Italian wines.
How to Make Tuscan Sopressata at Home
Larry asked, much too long ago, if I had a recipe for sopressata. Like many other Italian words, sopressata's meaning varies considerably from place to place. In much of the Peninsula it's a raw, pork-based salami that's been squashed slightly during the curing phase and is thus flat; the spicing varies from place to place according to local tradition. In Tuscany, on the other hand...
Spaghetti with Squid Ink Recipe - Spaghetti al...
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it's worth the trip.
Funghi Porcini
Porcini are one of God's great gifts to Humanity, a mushroom delicate enough to flavor a sauce, yet vigorous enough to stand up to a grilled steak with Barolo. How to buy and how to cook.
Classic Sicilian Arancini di Riso (6 Delicious...
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
The Pasta Shapes Gallery
There are a great many kinds of pasta in Italy. Here's an expanding list of the most popular kinds, with suggested recipes, possible substitutions, and alternate names for them.
Cappelletti
Modenese little hats, tasty meat-filled pasta for broth
Finocchiona:
Finocchiona is a Tuscan salami made with fennel. Page 37.
Neapolitan Tomato Sauce Recipe - Salsa di...
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Classic Roman Spaghetti Aio Oio
Spaghetti Aio Oio, with garlic and olive oil, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
The Origins of Tiramisu
Some say Tiramisu was invented in Siena, in the late 1600s, to satisfy Grand Duke Cosimo's sweet tooth, and that it subsequently became a hit with the courtesans. Others say it was invented much later by a restaurant next door to a House of Ill Repute in Treviso, and became popular in the 70s. Who's right?
How to Make Authentic Italian Bruschetta
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.
Everything You Need to Know about Polenta
Polenta is easy to make, and the home made variety does taste better than what you can buy in a store. Never made it? Here's how. Page 2.
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.
Salumi
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
How to Dry Orange or Lemon Peel at Home: It's...
How to Dry Orange or Lemon Peel at Home: It's quite easy.
How to Make A Piadina Romagnola
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, and it's easy to make!
The Perfect Italian Pastry Cream
Crema pasticcera, pastry cream, is one of the basic ingredients used in Italian pastries and cakes: it's the creamy custardy filling of the layer cake, or the cream you find in your morning pastry, or the creamy base of your pudding. In short, Italian desserts wouldn't be quite the same without it.
Canned Cherry Tomato Recipe - Pomodorini in Salsa
Cherry tomatoes are quite nice in a salad. But they're also nice canned, and when canned are a perfect ingredient to add to sauces, or even top a pizza.
Southern Italian Cooking: Regional Cuisines and...
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
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.
Airy, cream-filled pâte à choux...
A tempting treat for the Feast of San Giuseppe: Choux doughnuts filled with pastry cream and topped with a candied amarena sour cherry.
Frutta e Verdura
Frutta e Verdura: Photos of Italian fruit and vegetables, from local produce markets.
Pasta:
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
How to Make Classic Eggplant Parmesan Like an...
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. Eggplant Parmesan is a superb Neapolitan combination of tomatoes, eggplant, and cheese.
2 Tablespoons of Olive Oil a Day Might Keep the...
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.
Bolognese Sauce, Sugo Alla Bolognese
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
La Crostata
With jam, the flavors of home. With fruit, fit for a king!
Cavolo Nero:
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.
Mozzarella Lasagna Recipe
This lasagna with mozzarella recipe is easy, quick to put together and cook if you use sheets of lasagna that need not be pre-boiled.
Prosciutto Toscano
When I was younger, a friend of mine's mom would make prosciutto in the back room of their apartment under the eves in downtown Siena, and I remember how good that room smelled as I watched her scoop handfuls of salt over the ham one day. I haven't ever tried making it myself for want of space, but here is how.
How to Make a Beautiful Procini Mushroom Risotto
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
DOCG, VdT, DOC: what does it mean?
What the abbreviations on Italian wine labels mean
Italian Rice Salad Recipe - Insalata di Riso
Rice salad, or insalata di riso, is one of those classic Italian summer dishes that varies greatly from cook too cook. This recipe is especially rich to give an idea of what can go into it. Feel free to tone it down or substitute other things to your taste.
Home-Made Ricotta
How to make ricotta quickly and easily at home
Finocchiona: Tuscan Fennel Salami
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
Tuscan Tomato Sauce Recipe - Pomarola
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola (Marinara in the US) and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.
Alfredo Sauce Recipe and Penne alla Fiesolana
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Preparing Live Clams (or Mussels), and a Pasta...
Preparing live clams or mussels is quite easy, though it does take a little time to do. And the fresh shellfish will taste much better than anything from a can. So it's well worth the effort. Also, a tasty recipe for spaghetti with clams.
Lasagna with Parsley Riccotta, Beef, and Pork
Lasagna with Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...
Stuffed Olives Ascolana Style Recipe - Olive...
Stuffed Olives Ascolana Style, or Olive all'Ascolana: These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large and flavorful. These stuffed olives are generally classified as an antipasto, but will also work well as a first course, or as part of a platter of mixed fried foods, and are an excellent finger food.
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
"Lo Sfincione" - The Original Sicilian Pizza
A recipe for traditional sfincione, or Sicilian-style pizza.
The Sformato
A Sformato is similar to a soufflé, though not as airy. Sformati are amazingly versatile, ranging from hearty comfort food to light vegetarian delights to tasty desserts.
Debunking the Top 10 Myths About Pasta
Clearing up the top 10 myths about pasta and how to cook it.
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
Fresh Figs, Anyone?
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
How to Chop Onions, Garlic, and Herbs
Forget blenders and choppers! If the recipe doesn't call for a huge amount, it's quicker and easier to use a knife and a chopping board. And much faster to clean up after, too.
The Most Comprehensive List of Classic Italian...
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!
Baked Royal Dorade
This recipe for baked Royal Dorade (or bass) was kindly given me by Prince Philippe Poniatowski, who makes superb Vouvray at Le Clos Baudoin.
Pasta al Forno
Italy has many recipes for lasagna, and other kinds of baked pasta, which are collectively called pasta al forno in Italian. Here you will find a rundown of Italian lasagna recipes and baked pasta recipes, with timballo and timpano recipes too
Ten "Italian" Foods You Won't Find in Italy
When most Americans think of Italian food, I'm willing to bet that many (if not all) of the items on
Millefoglie Recipe - Mille-Feuille
Millefoglie, which the French call Mille-Feuille, is one of the most delightful cakes around: Flaky puff pastry interlayered with rich crema chantilly (or chocolate, or both). Libidenous! Wonderful! The perfect birthday cake!
Spaghetti with Clams in a White Sauce -...
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Italian Peasant Foods, Cucina Povera
The Italian equivalent of peasant foods would be cucina povera. Frugal recipes that were once belt tigthening, but that cooks are now revisiting in a slightly richer modern key. Fine eating!
Branzino, also known as Spigola: Sea Bass
Branzino, or European Sea Bass. In England it's simply called bass. Also, a recipe for Filetti Di Branzino in Crosta di Patate - Sea Bass Fillets in a Mashed Potato Crust. Page 13.
Walnut Liqueur Recipe - Nocino
Nocino, or Walnut liqueur, is quite tasty and extremely delicate. It's also easy to make, and a great gift.
Farro: Grain of the Legions
Farro fed the Legions, and is still one of the healthiest grains there is.
Cannoli
Palermo's classic Carnival pastry is delightful year round
Preparing Artichokes the Italian Way
Italians prepare artichokes by stripping away the outer leaves to reveal the tender inner leaves surrounding the artichoke's heart. It's an easy preparation that opens the doors to many dishes.
How To Make Crema Pasticcera, or Pastry Cream,...
Step by step instructions for making crema pasticcera, or pastry cream, one of the basic ingredients used in Italian and French pastries and cakes.
Orecchiette
A distinctive Puglian type of pasta, and some great sauces
Italian Summer Recipes
During the summer months Italians enjoy lighter, quicker dishes that are quite refreshing. Here you will find lings to a great many lighter, refreshing Italian dishes.
How to Make Focaccia - An Illustrated Recipe
Focaccia, or schiacciata, is a simple savory flatbread that's a fine change of pace from regular bread. It's also a wonderful base for a sandwich, and, when made with a topping, is one of the finest nibble-foods there is.
Starting the Meal: Affettati Misti
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- a word that literally translates as before the pasto, or meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of cold cuts, which are known as affettati misti.
Neapolitan Lemon-Ricotta Carnival Cake...
Recipe for a traditional Carnival-time lemon-ricotta cake from Naples.
Radish and Olive Salad Recipe - Ravanelli con...
Radishes are not the most common salad vegetable in Italy, but you will find them in well stocked markets, and here's a recipe that combines the bitterness of radishes with the sweetness of Valerian and the savory notes of black olives.
Blueberry-Blackberry Jam Recipe - Confettura di...
Blueberry-Blackberry jam is an inspired combination, and en excellent excuse to go berry picking in August, when blackberries and blueberries are at their richest.
How to Roast a Whole Piglet
The best known Italian roast pig is porchetta: A boned whole pig very well seasoned and spit roasted for hours. It's classic festival food, and a standby at markets and fairs. But unless you're feeding a huge gathering, and have quite a bit of experience managing a fire pit, roasting it's not practical. A piglet is, on the other hand, if you're feeding a large group -- say 20-30 people.
Fresh Black Currant Liqueur Recipe
Iwan writes, "This is my favourite home made liqueur:" : 1 bottle Currant Liqueur :1/3 quart (1/3 liter)
The Top 10 Myths about Pasta
It seems like one of the easiest things in the world to cook: You boil some water, throw in some pasta, set the timer for the minutes indicated on the package,
Venetian Rice and Peas Recipe - Risi e Bisi
Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Vitello Tonnato Recipe - Chilled Veal in Tuna...
Vitello tonnato, chilled veal in a tuna sauce, is one of the classic summer dishes, and is the traditional centerpiece of the Ferragosto dinner in Milano.
How to Make Authentic Italian Bucatini...
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Zucchini with Meat Stuffing Recipe - Zucchine...
Zucchine Ripiene di Carne: Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a meat filling, will also work for an elegant meal. They will be good both hot and cold.
How To Salt Anchovies
The summer anchovy harvest was vital to Ligurian fishermen, who salted much of the catch to carry them through less abundant times. Here is how they salted (and salt) their anchovies. It's not difficult, and the results are superb.
About Potato Gnocchi
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Fig Marmalade, or Marmellata di Fichi
Fig Marmalade is truly summer captured and put in a jar.
Starting the Meal: An Antipasto Misto
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- literally, before the meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of pickles and other firm vegetables, which are known as an antipasto misto.
Trancia di Pesce Spada: Swordfish Steaks
Trancia di Pesce Spada: Swordfish Steaks, and a simple Sicilian recipe for grilled swordfish steaks. Page 59.
Luganega Sausages
Luganega sausages, one with fennel and the other with hot pepper. Page 16.
Fresh Porcini: What to do with them? Or, How To...
Porcini are Italy's most valued wild mushrooms by far, and when fresh are a great treat: you can grill them, stew them, make sauce with them, and more.
Italian Bread Soups
Italy has a rich, and varied tradition of bread soups, Here is a selection of Italian bread soup recipes, some for the summer and others for the winter.
Finocchio
Bulb fennel is one of the great treats of winter.
A Tuscan Antipasto Misto: What's On The Plate
Tuscan festive meals usually start with a mixture of antipasti, consisting of cold cuts, crostini, and generally something else, either pickles or cheese or perhaps both, and perhaps a sauce or two. If you're in a home the antipasti will be presented in platters, which people pass about, picking and choosing. In a restaurant this is obviously less practical, and you will likely get a plate of antipasti like the one shown here.
Conserve: Jams
Fruit preserves to carry summer over into winter.
20 No-Cook Summer Dishes
Simple Italian meals for hot summer days that don't require any cooking.
Limoncello
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
Veal Saltimbocca alla Romana with Prosciutto...
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
How to Make Creamy Italian Pasta al Salmone...
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Got Cabbage?
Cabbage is the one of the most popular winter vegetables in Italy, and rightly so: It comes into season during the winter months, is inexpensive, is nutritious, is quite tasty, and is also versatile, working well in antipasti, soups, risotti, and main courses. Who could ask for more? Here is a quick rundown of favorite Italian cabbage recipes, starting with antipasti.
Anchovies by Another Name
Alici, or Anchovies, and an anchovy frittata. Page 6.
Cinghiale: Wild Boar
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Zeppole -- Fritters for Saint Joseph's Day
Zeppole, the fritters Naples makes for San Giovanni
Friselle Pugliesi
Friselle are ring-shaped Puglian rolls (for want of a better size indicator). They're half baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to bake until done, then dried completely. The result is something that one could crack a tooth on. So what do you do with them?
Spaghetti with Tuna Sauce Recipe - Spaghetti al...
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
Salmoriglio Sauce - Salsa al Salmorilgio
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
White Sauce Recipe - Besciamella - Bechamel...
According to Pellegrino Artusi, a good béchamel sauce, also known as white sauce, and a properly cooked meat sauce are the principal secrets of refined cooking.
Pasta alla Carrettiera Recipe - Cart-Driver's...
Pasta alla Carrettiera means Card-Driver's Sauce, and is the sort of thing one expects to find in a truck stop -- simple, tasty, and satisfying. It's usually pasta served with a spicy tomato sauce, though there are also unusual variations on the theme.
Simple Creamy Spaghetti alla Carbonara with...
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into cooked, crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Spiedini, Or Italian Kebabs:
The classic Italian grigliata is a platter of mixed grilled meats. However, there are other options, including spiedini, or Italian kebabs. You can make them just as you like, and with spiedini you don't have to worry about something popular being snapped up before th platter makes full circle.
Pasta al Cartoccio
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
No-Fail Gnocchi Recipe - Easy Potato Gnocchi
Leatrice writes, I thought I'd send you a no-fail potato gnocchi recipe that's shockingly easy.
Manicotti with Béchamel Sauce Recipe -...
Cannelloni -- manicotti in the US -- must have come into existence in the Teens, because Artusi, who was ever quick to add a recipe to his book, doesn't mention them, whereas Ada Boni, writing in 1929, does. Here's a classic, quite simple cannellone recipe featuring cream sauce and a meat filling.
Lasagne Bolognese Style, Lasagne al Forno
If you order lasagna in a restaurant in Tuscany you will be served lasagna alla bolognese, made with meat sauce and bechamel sauce. Making lasagna completely from scratch is time consuming because you have to make the meat sauce. However, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
How to Make a Classic Spicy Italian Penne...
Arrabbiata means angry, and if made right this pasta is spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, some of the versions printed in cookbooks also call for onions.
Roman Spaghetti with Cheese and Pepper Recipe -...
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of starchy pasta water. The recipe will serve 6.
6 Unspoken Italian Coffee Rules
Six rules for ordering and drinking coffee in Italy.
Don's Steak Pizzaiola Recipe - Easy Steak...
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Mostarda di Cremona Recipe
Mostarda di Cremona is what most Italians think of when they hear the word mostarda. It's voluptuous, and though something of an acquired taste (like fine whisky, for that matter), can be addictive. Since the fruit is not finely sliced, you should select pieces that look perfect.
Radicchio Rosso: The Marvel from Treviso
It makes winter worth getting excited over!
How to Make Italian Barolo Wine Braised Beef
Brasato al Barolo, beef braised in Barolo wine, is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo, to come out right. Save it for a special occasion, and you'll be quite pleased with the results.
Scorfano, or Scorpionfish
Scorfano, or Scorpionfish, and a tasty recipe for stewed scorpion fish. Page 55.
Picnic Foods
With the arrival of the summer months, Italians flee the cities whenever possible -- down to the shore to catch some rays, or up into the mountains to escape the heat. Food plays an important part in this, especially in escapes to the hills, where, come lunch time folding chairs, picnic tables, and coolers appear, and everyone settles in the shade of the trees....
Sicilian Arancini with Meat Sauce Recipe -...
Arancini di riso are rice balls stuffed with a filling -- meat sauce in this case -- and fried. Sicilian street food at its finest, and they will be quite nice at parties too.
Vinegar: Making it from Wine
Wine vinegar is easy to make, and the home made wine vinegar is much better than commercially made wine vinegar
Recipe for baked cannelloni filled with spinach...
Recipe for baked cannelloni pasta filled with spinach and ricotta.
Mayonnaise Recipe - Maionese
People generally associate mayonnaise with the French, but mayonnaise is popular in Italy too. An easy mayonnaise recipe.
Sott'Oli & Sotto Aceti: Capturing Summer...
Sott'oli & Sotto Aceti: Pickling vegetables or packing them in oil: preserving summer bounty for the winter months.
Coffee Granita (Italian Ice)
How to make Sicilian-style coffee granita (Italian ice) at home.
6 Underrated Italian Ingredients
An introduction to six underrated or little-known Italian ingredients that you should be using in your cooking.

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