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Italian Food: Most Popular Articles

These articles are the most popular over the last month.
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
Spinach and Ricotta Lasagne
A quick and easy recipe for authentic Italian-style Spinach and Ricotta Lasagne.
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.
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...
Everything you wanted to know about Parmesan...
All your questions about Parmesan cheese - answered.
Italian Easter Food Traditions
An article about Italian Easter food traditions, with links to recipes.
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.
Neapolitan Easter Cake (Pastiera napoletana)
A recipe for light and fragrant Neapolitan Easter Cake (pastiera napoletana) made with ricotta and orange-blossom essence.
Anthony Iannacone's Pizza Rustica Napoletana...
Anthony Iannacone is an old fried with whom I have corresponded for years. His family is from Campania,
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 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.
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.
Classic Northern Italian Lasagna alla Bolognese
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
How to Make a Creamy Italian Four Cheese Sauce
Pasta ai Quattro Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
A Sicilian pasta dish with fried eggplant and...
A recipe for Sicilian-style Pasta alla Norma, with fried eggplants and ricotta salata cheese.
Neapolitan Lemon-Ricotta Carnival Cake...
Recipe for a traditional Carnival-time lemon-ricotta cake from Naples.
Try a Glass of Italian Lambrusco Wine This Summer
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
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...
How to Make Homemade Pasta at Home
Making pasta at home takes effort, but can be lots of fun.
Mildred's Pizza Rustica: A Rich Easter Treat
Aiana kindly writes: Are you ready? It's a tradition. It goes by many names but it's definitely an Easter Tradition. It's called Pizza Rustica,Pizza gain, Meat pie. It's contents differs from Family to Family . While it has spilled over into other Regions, It originated in Naples. This is my mother Mildred's Recipe.
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.
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.
Culatello
Culatello, the most prized cold cut of Parma. Page 36.
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.
Pani Pasquali:
Recipe requests vary with the time of year. Before Christmas it's the Seven Fishes, and come spring people ask for Easter breads of one sort or another. These are not the standard breads one buys day-to-day in Italian bakeries, but rather something more: Breads that contain cheese, breads that contain sausage or salami, breads that contain hard-boiled eggs...
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.
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.
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.
The Pasta Shapes Gallery
There are a great many kinds of pasta in Italy. Here's an expanding list of the most popular kinds, with suggested recipes, possible substitutions, and alternate names for them.
Cappelletti
Cappelletti The word cappelletto means “little hat,” which is what this pasta should resemble; they're
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
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.
Northern Italian Cuisines
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
How to Make 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.
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...
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.
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.
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 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.
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.
6 Unspoken Italian Coffee Rules
Six rules for ordering and drinking coffee in Italy.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
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.
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?
Pane di Pasqua -- Easter Bread
Pane di Pasqua, or Easter Bread: There are many variations on the theme of Easter Bread. This one is, according to Luisa, who posted it to a recipe collection on Galactica.it, either Neapolitan of from the Neapolitan hinterland. The quantities are somewhat more aproximate than one finds in professionally written recipes; I'd figure a quarter pound in all of pancetta and ham (100 g in all), about a quarter pound (100 g) of olives, and a quarter cup of capers.
Fresh Homemade Ricotta
Make-your-own fresh ricotta at home.
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.
How to Make a Beautiful Procini Mushroom Risotto
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
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 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,
Frutta e Verdura
Frutta e Verdura: Photos of Italian fruit and vegetables, from local produce markets.
La Crostata
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
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.
Easter Lamb and Asparagus Frittata (Brodetto...
A quick and easy dish for an Easter lamb and asparagus frittata.
Five Ways to Use Prosciutto
Five ways to use prosciutto in your kitchen, plus ideas for more.
Pasta:
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
La Pasqua Napoletana - Neapolitan Easter
La Pasqua Napoletana Pasca vo' 'a menestrella mmaretata cu 'a gallenella, 'a 'nnoglia e 'e saciccielle,
Farro: Grain of the Legions
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Lemon Ice Recipe
Lemon Ice: Aggie, who has kindly shared several recipes, says:
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
How to Dry Orange or Lemon Peel at Home: It's...
How to Dry Orange or Lemon Peel at Home: It's quite easy.
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.
Home-Made Ricotta
Home-Made Ricotta Though ricotta is often referred to as a cheese, it is actually a cheese byproduct,
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.
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.
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!
Debunking the Top 10 Myths About Pasta
Clearing up the top 10 myths about pasta and how to cook it.
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.
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
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.
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.
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.
A hearty soup made with winter greens and root...
An easy recipe for a hearty, nourishing Winter Vegetable Minestrone.
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.
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.
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.
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.
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.
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
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.
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
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.
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.
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.
Torta di Ricotta -- Ricotta Pie
2 very different pies made with ricotta. But both tasty
Cannoli
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
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.
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.
Finocchiona: Tuscan Fennel Salami
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
A Recipe for a Minestrone with Pesto
An Italian recipe for minestrone soup with pesto sauce.
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.
Italian Passover Recipes
Italy has a very long Jewish tradition, and as you might expect, the Italian Seder differs in some ways from the Ashkenazi Seder. Page 2.
Airy, cream-filled pâte à choux...
A tempting treat for the Feast of San Giuseppe: Choux doughnuts filled with pastry cream and topped with a candied amarena sour cherry.
Felice Pesah!
People rarely associate Judaism with Italy, probably because Rome has hosted the seat of the Catholic Church for close to 2000 years. Jews arrived long before Peter and Paul, however. Indeed, Jewish traders built one of the first (if not the first) synagogues outside of the Middle East in Ostia Antica during the second century BC. Much was alas lost in WWII, but Italian Jewish communities are slowly rebuilding, and maintaining the traditions, which differ in many ways from the Ashkenazim.
Orecchiette
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Finocchiona:
Finocchiona is a Tuscan salami made with fennel. Page 37.
Cinghiale: Wild Boar
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Neapolitan Easter Soup Recipe - Minestra di...
Minestra di Pasqua, or Neapolitan Easter Soup, is the traditional beginning of the Neapolitan Easter meal. This recipe is after Cavalcanti, the great Neapolitan gastronome of the mid-1800s.
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!
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.
Finocchio
Bulb fennel is one of the great treats of winter.: bulb fennel anise oil de agostini winter vegetables raw vegetables
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.
A Savory Neapolitan Easter Bread
A Savory Neapolitan Easter Bread: Cristina writes, "I have been making an Easter Bread from Naples called
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.
Il Panettone Milanese - Milanese Panettone...
Milano's classic Christmas Cake!: christmas desserts purpose flour panettone italianfood panet
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.
Torta Pasqualina & Torta di Cipolle, Onion Pie
Torta alla Pasqualina & Torta di Cipolle, Onion Pie: Turning to recipes, a long while back Anna requested a Ligurian Torta Pasqualina. Pasqua means Easter, which means we're out of season, but the recipe does offer an excuse for an interesting digression: it calls for a dozen eggs. While this might strike a modern reader as reason to wonder about cholesterol levels...
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!
Cornetti & Brioches: Breakfast in Italy
The perfect way to start the day!: breakfast pastry grated zest teaspoon vanilla unleaded gasoline butter or margarine
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.
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.
Sautéed Artichokes and Potatoes - Carciofi...
Artichokes and potatoes are a fine combination, and there are many different renditions of it. In this case, they're sautéed.
Cheesy Easter Pie
This is actually a rich, cheesy bread, rather than a pie, and a delight with salami and a good zesty red wine.
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.
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.
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.
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.
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.
Cassadetti & Cassata alla Siciliana
Kit Cat wrote, "I am seeking the recipe for Cassadetti (I may not be spelling it correctly). It is a
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.
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!
Agnellini Pasquali: Sicilian Easter Marzipan...
Agnellini Pasquali: Sicilian Easter Marzipan Lambs.
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.
Neapolitan Ricotta Pie: Torta di Ricotta...
Torta di ricotta, or ricotta pie, is an Italian cheesecake. There are many variations to torta di ricotta, some simple and others quite complex. Here's a Neapolitan torta di ricotta that's on the complex side.
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.
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!
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.
Italian Regional Cuisines
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Salmoriglio Sauce - Salsa al Salmorilgio
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Veal Saltimbocca
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
Vitello Tonnato Recipe - Chilled Veal in Tuna...
Vitello tonnato, chilled veal in a tuna sauce, is one of the classic summer dishes, and is the traditional centerpiece of the Ferragosto dinner in Milano.
Tiramisu
People occasionally ask me which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
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.
Pignolata Siciliana Recipe - Sicilian Pignolata...
It comes from the city of Messina in Sicily (Italy). : 2 cups flour 4 eggs 2 cups peanut oil 1/4 tsp.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
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.
Spaghetti with Tuna Sauce Recipe - Spaghetti al...
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
Roman Easter Soup Recipe - Brodetto Pasquale
Brodetto Pasquale is the classic beginning to a Roman Easter dinner.
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
Seafood Cannelloni Recipe - Canelloni di Mare
Seafood Cannelloni: Quick, easy, and quite delicate: A good choice for a special occasion. A fine manicotti dish.
Salsa Rosé For Pasta or Gnocchi - A Creamy...
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.
Starting the Meal: An Antipasto Misto
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- literally, before the meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of pickles and other firm vegetables, which are known as an antipasto misto.
Reef Spaghetti - Spaghetti allo Scoglio
Reef spaghetti, or spaghetti allo scoglio, is the classic seafood pasta made with all sorts of crustaceans and shellfish. It's very popular, especially in festive occasions. Exactly what goes into it depends upon what's available at the fishmonger's, but here's a suggestion.

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