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Italian Food: Most Popular Articles

These articles are the most popular over the last month.
A hearty soup made with winter greens and root...
An easy recipe for a hearty, nourishing Winter Vegetable Minestrone.
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.
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.
Favorite Lenten Recipes
Lent is the 40 days before Easter, and is designated by the Catholic Church as a period of spiritual renewal, a time to prepare to celebrate Christ's resurrection. Contrary to popular opinion it's not a time of penance, but the Church does ask that people avoid meats out of respect for Jesus's sacrifice on the Cross, and to share the hardships of the poor. This is not to say one must go hungry; fish are allowed, as are vegetables and eggs, and there are many options to choose from.
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.
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...
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...
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.
37 Italian Ravioli, Tortellini, and Stuffed...
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
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.
Neapolitan Lemon-Ricotta Carnival Cake...
Recipe for a traditional Carnival-time lemon-ricotta cake from Naples.
How to Make Homemade Pasta at Home
Pasta need not be pale yellow or cream colored. If you add puréed vegetables, chocolate, or other ingredients to your dough you can obtain a wide range of delightful hues. Here we have green, orange, black, red, brown,and speckled. Page 2.
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.
Try a Glass of Italian Lambrusco Wine This Summer
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
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,
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.
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.
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.
Farro: Grain of the Legions
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
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
Recipe for baked cannelloni filled with spinach...
Recipe for baked cannelloni pasta filled with spinach and ricotta.
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...
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.
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.
Culatello
Culatello, the most prized cold cut of Parma. Page 36.
Cappelletti
Cappelletti The word cappelletto means “little hat,” which is what this pasta should resemble; they're
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
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.
Funghi Porcini
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
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.
Easy Mozzarella Lasagna Recipe - Lasagne alla...
Lasagna is a huge and varied universe. This lasagna with mozzarella recipe is easy, quick to put together, and also quick to cook if you use sheets of lasagna that need not be preboiled.
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.
Pasta:
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
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!
How to Make a Beautiful Procini Mushroom Risotto
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
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.
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.
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.
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.
Home-Made Ricotta
Home-Made Ricotta Though ricotta is often referred to as a cheese, it is actually a cheese byproduct,
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 Bake Pizza in a Wood Fired 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. Page 2.
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.
How to Dry Orange or Lemon Peel at Home: It's...
How to Dry Orange or Lemon Peel at Home: It's quite easy.
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.
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.
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.
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.
Frutta e Verdura
Frutta e Verdura: Photos of Italian fruit and vegetables, from local produce markets.
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.
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?
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.
Carnevale!
Carnevale! According to le Monnier's Dictionary of the Italian Language, Carnevale derives from Carne
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
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
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.
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.
Ribollita & Minestra di Pane Recipes - Tuscan...
Minestra di pane is one of the best uses for sliced Tuscan bread (crusty, firm of crumb, and without salt) I have ever come across. Tuscans make this hearty winter soup with cavolo nero, black leaf kale, a long-leafed variety of winter cabbage whose leaves are a very dark purplish green. When it's reheated the next day, Minestra di Pane becomes Ribollita, and is even better!
Orecchiette
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Recipe for Sicilian-Style Stuffed Eggplants
Recipe for Sicilian-style stuffed eggplants (melanzane a barchetta).
6 Unspoken Italian Coffee Rules
Six rules for ordering and drinking coffee in Italy.
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.
Lemon Ice Recipe
Lemon Ice: Aggie, who has kindly shared several recipes, says:
Five Ways to Use Prosciutto
Five ways to use prosciutto in your kitchen, plus ideas for more.
Trippa
Tripe's origins are humble, but it can be quite elegant
Spaghetti with Canned Tuna Recipe - Spaghetti...
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.
Pasta and Bean Soup Recipe - Pasta e Fagioli -...
Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular pasta e fagioli recipe is Tuscan.
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.
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.
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
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
Debunking the Top 10 Myths About Pasta
Clearing up the top 10 myths about pasta and how to cook it.
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.
Chicken Cacciatore - Pollo alla Cacciatora
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.
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.
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.
Lentil Soup with Rice and Spinach - Minestra di...
Lentil Soup with Rice and Spinach, or Minestra di Riso con Lenticchie e Spinaci: Rice is one of the finest ingredients for a soup, far superior (I think) to noodles at providing body, and works especially well with lentils.
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.
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.
Lentils!
Lentils are extremely versatile and quite tasty. They're also a requirement on New Year's Eve in Italy, and delicious at any time.
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.
How to Make Focaccia - An Illustrated Recipe
The simplest focaccia topping is olive oil and coarse salt. But you can top a focaccia with many other things. Page 6.
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!
Finocchiona: Tuscan Fennel Salami
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
Carciofi alla Giudia - Roman Jewish Artichoke...
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.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
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.
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?
Finocchiona:
Finocchiona is a Tuscan salami made with fennel. Page 37.
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.
Veal Saltimbocca
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
Finocchio
Bulb fennel is one of the great treats of winter.: bulb fennel anise oil de agostini winter vegetables raw vegetables
Spaghetti with Tuna Sauce Recipe - Spaghetti al...
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
How to Make the Perfect 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.
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.
10 Favorite Traditional Italian Easter Recipes
Natale con i tuoi, la Pasqua con chi vuoi -- "Christmas at home and Easter with whomever you wish"is
Acquacotta Recipe - Cooked Water - A Tuscan...
Acquacotta literally means cooked water, and is one of the classic soups of the Tuscan Maremma, eaten by herders and farmers. In short, peasant food.
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.
How to Chop Onions, Garlic, and Herbs
Chopping Garlic: Peel the Clove. Italian Food. Page 6.
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.
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.
Italian Regional Cuisines
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
A recipe for Venetian Carnival fritters
A recipe for sweet fritters made in Venice during Carnevale.
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.
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!
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.
Neapolitan Meatballs with Raisins and Pine Nuts...
Raisins often go into meat dishes in southern Italy, and here is a Neapolitan recipe for meatballs with raisins and pine nuts, served in a quick tomato sauce.
Cannoli
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
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.
Schiacciata alla Fiorentina - Orangy Florentine...
Schiacciata alla Fiorentina is a traditional orangy Florentine Easter cake. It's wonderful filled with whipped cream, crema pasticcera, or or chantilly.
Zeppole -- Fritters for Saint Joseph's Day
Zeppole -- Fritters for Saint Joseph's Day From Cosa Bolle in Pentola , the newsletter: One of the disadvantages
Vinegar: Making it from Wine
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
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.
Chris's Wedding Soup Recipe
Hi, Kyle. Thought I'd contribute this wedding soup recipe. This is the one I grew up with, so it's of course the only one I can eat! I don't know if you need this at all, but I felt compelled to send it in. Best, Chris Castellani
La Crostata
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
Preparing Artichokes the Italian Way
Begin by rubbing your hands with a cut lemon to keep the artichoke's juices from staining them. Next, start pulling away the tough outer leaves, working around the artichoke, until you reach the tenderer inner leaves, which will snap off much more easily. Exactly how many leaves one must remove is something learned with experience, but don't be surprised if you discard a third of the leaves. Page 2.
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.
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.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Central Italian Cooking
Central Italy comprises four regions: Tuscany, Umbria, Le Marche, and Lazio, which hosts Rome, the Capital city. Quick overviews of the cuisines, and links to regional recipes.
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.
More Healthy Recipes For Lent
Well, Lent has begun, and though few people observe it in this modern age, it's supposed to be a time of spiritual renewal during which people renounce rich foods and meats, not as a penance, but to show respect for Jesus's sacrifice on the Cross, and to share the hardships the poor have to deal with year round. As one of the nuns who served John Paul II observed, for the devout Lent is actually a period of joyful anticipation.
Classic Italian Puddings, Gelato & other...
Classic Italian dishes : budino di cioccolato budino di riso classic italian dishes bianco mangiare bavarian cream
Artusi's Minestrone Recipe
Minestrone, a thick, hearty vegetable soup, is one of Italy's signature dishes. Minestrone never comes out the same way twice, and it's always good.
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.
Zampone and Cotechino:
Zampone and Cotechino, stuffed pig's trotter and a sausage made from the same filling: both from Modena. Page 4.
Luganega Sausages
Luganega sausages, one with fennel and the other with hot pepper. Page 16.
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.
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.
Trancia di Pesce Spada: Swordfish Steaks
Trancia di Pesce Spada: Swordfish Steaks, and a simple Sicilian recipe for grilled swordfish steaks. Page 59.
Cacciucco alla Livornese - Livorno's Zesty...
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.
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.
Naples At Table
Naples At Table From Cosa Bolle in Pentola, my free newsletter : Last summer I was contacted by Arthur
An Italian Sausage Recipe - La Salsiccia di Lucca
How to make Italian sausage at home, following this easy Italian sausage recipe. This fresh Tuscan sausage recipe is quite good.
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.
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.
Breaded Cod Fillet Recipe - Merluzzo Impanato
Breaded Cod Fillets, or Merluzzo Impanato: These breaded cod filets are easy to do, and surprisingly tasty too.
Pappardelle Pasta With Mushroom Sauce -...
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...
Rice Pudding Recipe - Budino di Riso
Rice pudding is one of the most classic North Italian family type desserts -- quick, easy to make, and
Make an Italian Easter Grain Pie
Neapolitan Cuisine has many dishes identified with one festival or another, which in the past were made only then: le lasagne del Carnevale, for Carnival, struffoli at Christmas, and a several Easter pastries, the most important of which is the Pastiera, a centuries-old dish that appears in innumerable versions, each made according to a closely guarded family recipe...
Preparing Live Clams (or Mussels), and a Pasta...
Transfer the Clams or Mussels to a Large Pot. Page 4.
Fegato alla Veneziana Recipe - Venetian Style...
Fegato alla Venziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it.
Minestra Maritata, or Wedding Soup
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
Barbara Lucchi's Ciambella Romagnola Recipe -...
A Ciambella Romagnola, Romagna's traditional ring cake, is wonderful for breakfast, dipped into warm milk or caffè latte. It's also quite nice at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or a fruit sauce or glaze.
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!
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
Tiramisu
People occasionally ask me which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
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.
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.

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