Italian Food: Most Popular Articles
These articles are the most popular over the last month.
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
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
Pizza: Background & More
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.
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.
Pasta Cooking
Cooking pasta is easy, but there are rules to pasta cooking that will lead to 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.
Spaghetti with Pesto Sauce
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is also one of one of the finest summer pasta sauces.
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is also one of one of the finest summer pasta sauces.
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.
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Pasta with Smoked Salmon
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.
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.
Farro: Grain of the Legions
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Making Pasta
Making pasta at home takes effort, but can be lots of fun.
Making pasta at home takes effort, but can be lots of fun.
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.
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.
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!
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!
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.
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.
Florentine Style Steak
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...
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...
About Ravioli, Tortellini...
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
Health Benefits of Olive Oil
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.
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.
Arancini di Riso
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.
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.
Four Cheese Sauce for Pasta
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.
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.
Cavolo Nero Principe D'Inverno
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.
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.
Home-Made Ricotta
Home-Made Ricotta Though ricotta is often referred to as a cheese, it is actually a cheese byproduct,
Home-Made Ricotta Though ricotta is often referred to as a cheese, it is actually a cheese byproduct,
Bucatini all'Amatriciana
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.
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.
Culatello
Culatello, the most prized cold cut of Parma
Culatello, the most prized cold cut of Parma
Polenta, Angelo e Demone
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.
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.
Risotto with Porcini Mushrooms
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
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.
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.
Tender Boiled Octopus
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.
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.
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
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.
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.
Making Polenta
Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. Though it can be bought ready-made, purists are correct in saying that what one makes at home is better. In short, how to make polenta.
Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. Though it can be bought ready-made, purists are correct in saying that what one makes at home is better. In short, how to make polenta.
Using a wood-fired pizza oven
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
Neapolitan Tomato Sauce
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.
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.
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.
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.
Angry 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.
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.
Lambrusco
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Spaghetti with Squid Ink
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.
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.
Josephine's Pickled Eggplant
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
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.
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.
Orecchiette
A distinctive Puglian type of pasta, and some great sauces
A distinctive Puglian type of pasta, and some great sauces
Eggplant Parmesan
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.
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.
Bolognese Sauce
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.
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.
Jewish-Style Artichokes
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.
Italian Regional Cuisines
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Pasta: Sauce or Gravy?
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Lemon Ice
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend
Spaghetti alla Carbonara
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.
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.
Lasagna with Ricotta
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...
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...
Finocchiona
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
South Italian Cooking
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Pickled Vegetables
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.
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.
Asparagus Risotto
Asparagus risotto is especially good in June, when asparagus is at its freshest. Most Italians use green asparagus, but if you have white asparagus, it is nice too.
Asparagus risotto is especially good in June, when asparagus is at its freshest. Most Italians use green asparagus, but if you have white asparagus, it is nice too.
Saltimbocca alla Romana
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.
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.
Drying Orange or Lemon Peel
How to Dry Orange or Lemon Peel at Home: It's quite easy.
How to Dry Orange or Lemon Peel at Home: It's quite easy.
DOCG, VdT, DOC: what does it mean?
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
Dino's Marinara Sauce Recipe
Dino Romano recently took me to task for linking to a modern Italian (in Italian) marinara sauce recipe that took liberties he was right to object to, saying: "Even Neapolitans, known for some departures when it comes to plain tomato sauce, wouldn't use parsley and oregano AND onion mixed with garlic in a sauce." Here is his marinara sauce recipe. Actually, two marinara sauces, one with whole tomatoes and the other with pureed tomatoes.
Dino Romano recently took me to task for linking to a modern Italian (in Italian) marinara sauce recipe that took liberties he was right to object to, saying: "Even Neapolitans, known for some departures when it comes to plain tomato sauce, wouldn't use parsley and oregano AND onion mixed with garlic in a sauce." Here is his marinara sauce recipe. Actually, two marinara sauces, one with whole tomatoes and the other with pureed tomatoes.
Sopressata
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...
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...
Alfredo Sauce and Cream Sauce
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.
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.
Fresh Porcini: What to do with
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.
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.
Brasato Al Barolo
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.
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.
Frutta e Verdura
Frutta e Verdura: Photos of Italian fruit and vegetables, from local produce markets.
Frutta e Verdura: Photos of Italian fruit and vegetables, from local produce markets.
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.
Zucchini and squash blossoms are (I think) one of the most delightful summer vegetables. They're good stuffed, but divine when fried.
Vinegar: Making it from Wine
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Spaghetti with Clams
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.
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.
Pappardelle With Mushrooms
Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
Trancia di Pesce Spada: Swordfish Steaks
Trancia di Pesce Spada: Swordfish Steaks, and a simple Sicilian recipe for grilled swordfish steaks.
Trancia di Pesce Spada: Swordfish Steaks, and a simple Sicilian recipe for grilled swordfish steaks.
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.
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.
Crema Pasticcera
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.
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.
Milanese Veal Cutlet
Milano's Cotoletta alla Milanese closely resembles Wienerschnitzel: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
Milano's Cotoletta alla Milanese closely resembles Wienerschnitzel: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
Crespelle -- Crepes
Crespelle are the Italian equivalent of crepes. Though the preparation now has a certain ring of elegance to it, and crespelle appear often on upscale menus, in the past crespelle were considered poor people's food.
Crespelle are the Italian equivalent of crepes. Though the preparation now has a certain ring of elegance to it, and crespelle appear often on upscale menus, in the past crespelle were considered poor people's food.
Classic Italian Dishes: Vegetables
Classic Italian dishes : classic italian dishes caponata siciliana caponata recipe hard boiled egg eggplant parmesan
Classic Italian dishes : classic italian dishes caponata siciliana caponata recipe hard boiled egg eggplant parmesan
Insalata Caprese
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Cassata alla Siciliana
This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream, among other things, it's actually much older: The word Cassata derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily; this particular recipe is from Trapani.
This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream, among other things, it's actually much older: The word Cassata derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily; this particular recipe is from Trapani.
Spaghetti alla Norma
When I was quite little my father worked on an excavation in Sicily, and Spaghetti alla Norma, spaghetti with rich, sensual tomatoey eggplant sauce, is one of the earliest dishes I remember. The Norma in question is Vincenzo Bellini's heroine, and the dish certainly does her justice.
When I was quite little my father worked on an excavation in Sicily, and Spaghetti alla Norma, spaghetti with rich, sensual tomatoey eggplant sauce, is one of the earliest dishes I remember. The Norma in question is Vincenzo Bellini's heroine, and the dish certainly does her justice.
Vitello Tonnato
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Salmoriglio Sauce
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.
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.
Spaghetti W/ Cheese & Pepper
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.
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.
Millefoglie
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!
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 Canned Tuna
Spaghetti with Tuna has a boring reputation. However, I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I'm out camping.
Spaghetti with Tuna has a boring reputation. However, I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I'm out camping.
Italian Finger Food
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
The Pasta Shapes Glossary
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
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.
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.
Pasta al Forno, or: Lasagna
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.
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.
Breaded Cod Fillets
Breaded Cod Fillets, or Merluzzo Impanato: These breaded cod filets are easy to do, and surprisingly tasty too.
Breaded Cod Fillets, or Merluzzo Impanato: These breaded cod filets are easy to do, and surprisingly tasty too.
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?
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?
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.
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.
Bresaola
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
Creamy Tomato Sauce
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta or potato gnocchi: A handy recipe for when you're in a rush, or if unexpected company stops in.
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta or potato gnocchi: A handy recipe for when you're in a rush, or if unexpected company stops in.
Tortellini alla Panna - Tortellini with Cream
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Rice Salad - Insala 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.
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.
Rice & Peas - 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.
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.
Fagioli: On Beans
Mention beans and many people think of winter dishes such as fagiuoli all'uccelletto (white beans cooked with garlic, sage, olive oil, tomato sauce, and, quite often, link sausages), which will stick to the ribs and keep the cold at bay. However they're harvested in summer and can be extraordinarily refreshing in hot weather too.
Mention beans and many people think of winter dishes such as fagiuoli all'uccelletto (white beans cooked with garlic, sage, olive oil, tomato sauce, and, quite often, link sausages), which will stick to the ribs and keep the cold at bay. However they're harvested in summer and can be extraordinarily refreshing in hot weather too.
Don's Steak Pizzaiola
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
How to Make Mostarda
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.
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.
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
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.
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.
Cappelletti
Cappelletti The word cappelletto means little hat, which is what this pasta should resemble; they're
Cappelletti The word cappelletto means little hat, which is what this pasta should resemble; they're
Pasta Recipes: Favotites
There are a great many pasta recipes on this site, and i have put together a number of collections of pasta recipes -- winter pasta recipes, summer pasta recipes, red sauced pasta recipes and so on. Here are some of my favorite pasta recipes, arranged roughly by how long it takes to make them: Quickest first.
There are a great many pasta recipes on this site, and i have put together a number of collections of pasta recipes -- winter pasta recipes, summer pasta recipes, red sauced pasta recipes and so on. Here are some of my favorite pasta recipes, arranged roughly by how long it takes to make them: Quickest first.
Lemon Sherbet
Lemon Sherbet: What could be more refreshing in summer? Gelato al limone is also excellent for perking up the appetite between courses in a formal meal.
Lemon Sherbet: What could be more refreshing in summer? Gelato al limone is also excellent for perking up the appetite between courses in a formal meal.
Making A Piadina Romagnola
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
A Rustic Peperonata
A Rustic Peperonata, or Peperonata Rustica: Peperonata is stewed peppers, and there are innumerable variations on the theme.
A Rustic Peperonata, or Peperonata Rustica: Peperonata is stewed peppers, and there are innumerable variations on the theme.
Classic Italian Puddings, Gelato & other Spoon Desserts
Classic Italian dishes : budino di cioccolato budino di riso classic italian dishes bianco mangiare bavarian cream
Classic Italian dishes : budino di cioccolato budino di riso classic italian dishes bianco mangiare bavarian cream
Tuscan Tomato Sauce, 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.
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.
Cacciucco alla Livornese
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
Roast Pork Shank Recipe
This pork shank recipe from Trentino Alto Adige takes a couple of hours to do, but is well worth the time when it's cold out: It will warm the kitchen as it cooks, and the heart at table.
This pork shank recipe from Trentino Alto Adige takes a couple of hours to do, but is well worth the time when it's cold out: It will warm the kitchen as it cooks, and the heart at table.
Anchovies by Another Name
Alici, or Anchovies, and an anchovy frittata
Alici, or Anchovies, and an anchovy frittata
Preparing Artichokes
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.
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 do Italians serve 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...
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...
Favorite Summer Pasta
Italian foods are seasonal, with rich foods during the winter to keep the chill at bay, and lighter, more refershing dishes in the summer to help us deal with the heat. Here are some summer pasta dishes I especially like.
Italian foods are seasonal, with rich foods during the winter to keep the chill at bay, and lighter, more refershing dishes in the summer to help us deal with the heat. Here are some summer pasta dishes I especially like.
Cannoli
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
La Crostata
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
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.
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.
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.
This recipe for baked Royal Dorade (or bass) was kindly given me by Prince Philippe Poniatowski, who makes superb Vouvray at Le Clos Baudoin.
Classic Italian Breads
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
Tomato - Pomodoro, in Italian
The tomato is now one of the most popular Italian vegetables, especuially in the south. Tomatoes have not always been this popular, however, and still aren't in some parts of Italy. You will find many more tomato based dishes in south Italy than in north Italy.
The tomato is now one of the most popular Italian vegetables, especuially in the south. Tomatoes have not always been this popular, however, and still aren't in some parts of Italy. You will find many more tomato based dishes in south Italy than in north Italy.
The wines of Valpolicella
Valpolicella may not enjoy the reputation of Tuscany or Piemonte, but some of the wines are spectacular.
Valpolicella may not enjoy the reputation of Tuscany or Piemonte, but some of the wines are spectacular.
Tuscan Bread Salad
Panzanella is a refreshing Tuscan summer bread salad. It is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout.
Panzanella is a refreshing Tuscan summer bread salad. It is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout.
An Italian Sausage Recipe
How to make Italian sausage at home, following this easy Italian sausage recipe. This fresh Tuscan sausage recipe is quite good.
How to make Italian sausage at home, following this easy Italian sausage recipe. This fresh Tuscan sausage recipe is quite good.
Panna Cotta
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Chicken Cacciatore
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
Pasta with Ricotta
Pasta with Ricotta Sauce is a quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad.
Pasta with Ricotta Sauce is a quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad.
White Sauce: Besciamella
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.
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.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
Roast Fish - Pesce al Forno
Roasting a fish is more a procedure more than a recipe, and these roast fish instructions will work well with any sort of fish that takes well to being roasted. Perfect roast fish!
Roasting a fish is more a procedure more than a recipe, and these roast fish instructions will work well with any sort of fish that takes well to being roasted. Perfect roast fish!
Classic Italian Lamb Dishes
Classic Italian dishes : classic italian dishes lamb dishes lamb recipes baby potatoes abbacchio alla romana
Classic Italian dishes : classic italian dishes lamb dishes lamb recipes baby potatoes abbacchio alla romana
Puttanesca Sauce
There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
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.
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.
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.
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.
Chopped Raw Beef
Chopped beef, or Carne Cruda: In other parts of the world finely minced raw beef is called steak tartare, and they crack an egg into it. In Piemonte they don't, preferring lemon juice and olive oil, and you should try this even if you think you don't like raw meat, as it can be a rare treat indeed.
Chopped beef, or Carne Cruda: In other parts of the world finely minced raw beef is called steak tartare, and they crack an egg into it. In Piemonte they don't, preferring lemon juice and olive oil, and you should try this even if you think you don't like raw meat, as it can be a rare treat indeed.
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.
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 Focaccia
The simplest focaccia topping is olive oil and coarse salt. But you can top a focaccia with many other things.
The simplest focaccia topping is olive oil and coarse salt. But you can top a focaccia with many other things.
Cinghiale: Wild Boar
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Walnut Liqueur - Nocino
Nocino, or Walnut liqueur, is quite tasty and extremely delicate. It's also easy to make, and a great gift.
Nocino, or Walnut liqueur, is quite tasty and extremely delicate. It's also easy to make, and a great gift.
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
No-Fail Gnocchi
This no-fail potato gnocchi recipe comes from Leatrice, who writes, I thought I'd send you a no-fail
This no-fail potato gnocchi recipe comes from Leatrice, who writes, I thought I'd send you a no-fail
A Selection of Classic Italian Stuffed Pasta Dishes
Classic Italian dishes : pasta dishes stuffed pasta national cuisine italian communities sans serif
Classic Italian dishes : pasta dishes stuffed pasta national cuisine italian communities sans serif
Trippa
Tripe's origins are humble, but it can be quite elegant
Tripe's origins are humble, but it can be quite elegant
Roman Gnocchi
Livio Jannattoni, one of the great Roman gastronomes, says he grew up eating potato gnocchi, and first
Livio Jannattoni, one of the great Roman gastronomes, says he grew up eating potato gnocchi, and first
Stuffed Olives Ascolana Style
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.
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.
Zampone and Cotechino:
Zampone and Cotechino, stuffed pig's trotter and a sausage made from the same filling: both from Modena
Zampone and Cotechino, stuffed pig's trotter and a sausage made from the same filling: both from Modena
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.
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.
How to Make Risotto
Risotto has a reputation of being difficult to make. Nothing could be further from the truth, as you'll discover in this step by step tutorial.
Risotto has a reputation of being difficult to make. Nothing could be further from the truth, as you'll discover in this step by step tutorial.
Stracciatella
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing.
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing.
Eggs with Tomatoes
Eggs sunny-side-up on a bed of tomatoes: Very tasty, and quick too!
Eggs sunny-side-up on a bed of tomatoes: Very tasty, and quick too!
Yogurt Gelato
Yogurt Ice Cream, or Gelato di Yogurt: Yogurt adds a pleasing liveliness to ice cream, and makes it very refreshing too. The recipe calls for fruit, which can be whatever you choose that's fresh and ripe. You can also make plain yogurt ice cream, which is perfect on a hot day.
Yogurt Ice Cream, or Gelato di Yogurt: Yogurt adds a pleasing liveliness to ice cream, and makes it very refreshing too. The recipe calls for fruit, which can be whatever you choose that's fresh and ripe. You can also make plain yogurt ice cream, which is perfect on a hot day.
Starting the Meal: Affettati
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.
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.
Pasta with Sun Dried Tomatoes
Sun dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence years ago told me he didn't know what to do with them. This pasta with sun dried tomatoes recipe is Calabrian.
Sun dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence years ago told me he didn't know what to do with them. This pasta with sun dried tomatoes recipe is Calabrian.
Italian Peasant Foods
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!
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!
Quattro Stagioni means... Pizza?
Quattro Stagioni means... Pizza? Dateline: 04/26/97 Pizza isn't exactly Tuscan, but it is popular, and
Quattro Stagioni means... Pizza? Dateline: 04/26/97 Pizza isn't exactly Tuscan, but it is popular, and
Squash and Zucchini Blossoms
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.
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.
Veal Saltimbocca
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
Torrone - Nougat
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.