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Italian Food: Most Popular Articles

These articles are the most popular over the last month.
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.
Lasagne alla Bolognese - A Classic, Hearty...
A recipe for a classic, hearty Northern Italian-style lasagna (Lasagne alla Bolognese).
Limoncello-Ricotta Cake
Recipe for a lemon and ricotta cake from Naples, traditionally made during Carnival time.
Italian Food - Search Results
Having trouble? Here are some helpful suggestions: Check your spelling. Avoid punctuation, and make sure
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.
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 Cook Octopus So That it Stays 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.
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 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...
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.
Fried Dough for Carnevale
A recipe for fried dough strips, an Italian Carnival treat.
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.
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 Bake Pizza in a Wood Fired Oven
There are two kinds of pizza: Pizza baked in an electric or gas oven, and Pizza baked in a wood-fired pizza oven, which is far superior. Setting up an oven is quicker and easier than you might think, and you'll be amazed by the pizzas that it will yield. You can also use a pizza oven to bake bread and roast meats, fish, and vegetables.
How to Make Homemade Pasta at Home
Making pasta at home takes effort, but can be lots of fun.
A recipe for Venetian Carnival fritters
A recipe for sweet fritters made in Venice during Carnevale.
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 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
Culatello
Culatello, the most prized cold cut of Parma. Page 36.
Crespelle verdi con bietole e gorgonzola -...
A recipe for Italian-style crepes (crespelle) made with Swiss chard and Gorgonzola cheese.
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.
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.
How to Dry Orange or Lemon Peel at Home: It's...
How to Dry Orange or Lemon Peel at Home: It's quite easy.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.
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.
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.
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.
Cappelletti
Modenese little hats, tasty meat-filled pasta for broth
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,
Carnevale!
Carnevale means fun and merriment -- and mouthwatering meals and pastries
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 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 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.
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...
Step-by-Step: How to Make Besciamella (White...
Step-by-step instructions (with photos) for making besciamella (béchamel), a simple white sauce used in many Italian recipes.
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.
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 Mostarda - A Spicy Italian 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.
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.
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.
Spaghetti alla Carbonara
How to make classic Spaghetti alla Carbonara, with information on the dish's origins and wine pairing suggestions.
Italian Fruits and Vegetables
Frutta e Verdura: Photos of fruits and vegetables from Italian produce markets
Mozzarella Lasagna Recipe
This lasagna with mozzarella recipe is easy, quick to put together and cook if you use sheets of lasagna that need not be pre-boiled.
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.
Pasta:
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Tuscan-Style Ragu' (Meat Sauce)
How to make a meaty Tuscan-style ragu' sauce.
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.
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.
The Truth About Extra-Virgin Olive Oil
All about extra-virgin olive oil fraud and how to find, buy, store and use true extra-virgin olive oil.
Mortadella di Bologna
Mortadella di Bologna. Italian Food. Page 14.
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.
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.
Farro: Grain of the Legions
Farro fed the Legions, and is still one of the healthiest grains there is.
DOCG, VdT, DOC: what does it mean?
What the abbreviations on Italian wine labels mean
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.
Creamed Spinach Dip Recipe - Purea Di Spinaci -...
Spinach might seem like an unlikely base for a dip, or even less likely as a party food, but this creamy spinach dip will be quite nice either during a party or as an antipasto. Use several different kinds of bread to give your guests variety to choose from.
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!
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.
DIY Limoncello
How to make limoncello, Italian lemon liqueur.
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!
It's Easy to Make Your Own Ricotta at Home
How to make your own fresh ricotta at home.
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?
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.
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.
11 "Italian" Foods You Won't Find in Italy
A list of 'Italian' dishes not typically found in Italy.
Home-Made Ricotta
How to make ricotta quickly and easily at home
Cannoli
Palermo's classic Carnival pastry is delightful year round
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.
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.
Garlic Sauce Recipe - Agliata - Italian Garlic...
Garlic Sauce, or Agliata: Agliata is a garlic sauce that dates to the middle ages, and is simplicity in itself.
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.
How to Make a Beautiful Procini Mushroom Risotto
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Finocchiona: Tuscan Fennel Salami
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
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!
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.
Orecchiette
A distinctive Puglian type of pasta, and some great sauces
Savory Neapolitan Stuffed Cannoli Recipe -...
Stuffed Cannoli, or Cannoli Farciti: Most cannoli are sweet. Not all, however, this savory cannolo recipe is from Cavalcanti, the great 19th century Neapolitan gastronome; the recipe will serve 6, and will be a delightful part of a platter of mixed fried foods for a larger party.
6 Underrated Italian Ingredients
An introduction to six underrated or little-known Italian ingredients that you should be using in your cooking.
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!
La Crostata
With jam, the flavors of home. With fruit, fit for a king!
Finocchio
Bulb fennel is one of the great treats of winter.
Radish and Olive Salad Recipe - Ravanelli con...
Radishes are not the most common salad vegetable in Italy, but you will find them in well stocked markets, and here's a recipe that combines the bitterness of radishes with the sweetness of Valerian and the savory notes of black olives.
Cenci! Or Frappe, Chiacchere, or...
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags),
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.
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 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.
Cinghiale: Wild Boar
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Castagnole - Carnival Fritters
The word castagna means chestnut, and these fritters do vaguely resemble a chestnut in size and shape. Since they're fairly firm, they can be made in advance if need be.
Italian Regional Cuisines
Italian Cooking is extremely regional, with new specialties every few miles. An overview of this wonderful state of affairs.
How to Stock Your Pantry for Italian Cooking
The Basic Italian Pantry: 10 essential ingredients for Italian cooking.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
Spaghetti with Tuna Sauce Recipe - Spaghetti al...
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
Millefoglie Recipe - Mille-Feuille
Millefoglie, which the French call Mille-Feuille, is one of the most delightful cakes around: Flaky puff pastry interlayered with rich crema chantilly (or chocolate, or both). Libidenous! Wonderful! The perfect birthday cake!
Spaghetti with Clams in a White Sauce -...
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Canocchie, or Mantis Shrimp
Canocchie, or mantis shrimp. In many parts of Italy they're called Panocchie. Also, a simple canocchia or mantis shrimp antipasto. Page 15.
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.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
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.
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.
Radicchio Rosso: The Marvel from Treviso
It makes winter worth getting excited over!
Trippa
Tripe's origins are humble, but it can be quite elegant
Lemon Ice Recipe
Lemon Ice: Aggie, who has kindly shared several recipes, says:
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.
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.
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.
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.
Making Broth - Italian Broth Recipe - To Make...
Broth is one of the great inventions of all time. It serves as in ingredient in all sorts of things, from stew to risotto, and in its own right a bowl of broth is the perfect supper after a filling midday meal. A good bowl of broth will warm you in the winter, refresh you in the summer, and is perfect year round if you’re on a diet.
About Potato Gnocchi and a Basic Recipe
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.
Finocchiona:
Finocchiona is a Tuscan salami made with fennel. Page 37.
How to Chop Onions, Garlic, and Herbs
Forget blenders and choppers! If the recipe doesn't call for a huge amount, it's quicker and easier to use a knife and a chopping board. And much faster to clean up after, too.
Got Cabbage?
Cabbage is the one of the most popular winter vegetables in Italy, and rightly so: It comes into season during the winter months, is inexpensive, is nutritious, is quite tasty, and is also versatile, working well in antipasti, soups, risotti, and main courses. Who could ask for more? Here is a quick rundown of favorite Italian cabbage recipes, starting with antipasti.
Rice Pudding Recipe - Budino di Riso
Rice pudding is one of the most classic North Italian family type desserts -- quick, easy to make, and
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
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.
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.
Simple Italian Bread Soup Recipe - Zuppa di Pan...
Zuppa di pan cotto is an extremely simple Italian bread soup, true peasant food that was a perfect way to use up leftover bread much too precious to be thrown away or given to the livestock. And now, a very easy, quite healthy recipe
Pasta al Forno
Italy has many recipes for lasagna, and other kinds of baked pasta, which are collectively called pasta al forno in Italian. Here you will find a rundown of Italian lasagna recipes and baked pasta recipes, with timballo and timpano recipes too
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.
Debunking the Top 10 Myths About Pasta
Clearing up the top 10 myths about pasta and how to cook it.
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
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.
Don's Steak Pizzaiola Recipe - Easy Steak...
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Lasagne Bolognese Style, Lasagne al Forno
If you order lasagna in a restaurant in Tuscany you will be served lasagna alla bolognese, made with meat sauce and bechamel sauce. Making lasagna completely from scratch is time consuming because you have to make the meat sauce. However, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
Mostarda di Cremona Recipe
Mostarda di Cremona is what most Italians think of when they hear the word mostarda. It's voluptuous, and though something of an acquired taste (like fine whisky, for that matter), can be addictive. Since the fruit is not finely sliced, you should select pieces that look perfect.
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.
DIY Wine Vinegar
Wine vinegar is easy to make, and this DIY recipe yields a homemade wine vinegar that's much tastier and cheaper than mass-produced, store-bought vinegars.
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.
Ceci!
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Anchovies by Another Name
Alici, or Anchovies, and an anchovy frittata. Page 6.
Minestra Maritata, or Wedding Soup
Wedding soup is a mistranslation -- the name comes from the fact that meat and greens go well together.
Sicilian Arancini with Meat Sauce Recipe -...
Arancini di riso are rice balls stuffed with a filling -- meat sauce in this case -- and fried. Sicilian street food at its finest, and they will be quite nice at parties too.
Italian Chopped Raw Beef Dish (Carne Cruda)
Carne Cruda is a raw beef dish Italian answer to steak tartare. Instead of an egg, this dish is served with lemon juice and olive oil.
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.
Luganega Sausages
Luganega sausages, one with fennel and the other with hot pepper. Page 16.
Bresaola - About Bresaola - Italian Air-Cured...
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
Recipe for baked cannelloni filled with spinach...
Recipe for baked cannelloni pasta filled with spinach and ricotta.
A Selection of Classic Italian Stuffed Pasta...
Classic Italian dishes : pasta dishes stuffed pasta national cuisine italian communities sans serif
Mayonnaise Recipe - Maionese
People generally associate mayonnaise with the French, but mayonnaise is popular in Italy too. An easy mayonnaise recipe.
Preparing Live Clams (or Mussels), and a Pasta...
Preparing live clams or mussels is quite easy, though it does take a little time to do. And the fresh shellfish will taste much better than anything from a can. So it's well worth the effort. Also, a tasty recipe for spaghetti with clams.
Pasta alla Carrettiera Recipe - Cart-Driver's...
Pasta alla Carrettiera means Card-Driver's Sauce, and is the sort of thing one expects to find in a truck stop -- simple, tasty, and satisfying. It's usually pasta served with a spicy tomato sauce, though there are also unusual variations on the theme.
How to Make Focaccia - An Illustrated Recipe
Focaccia, or schiacciata, is a simple savory flatbread that's a fine change of pace from regular bread. It's also a wonderful base for a sandwich, and, when made with a topping, is one of the finest nibble-foods there is.
Starting the Meal: Affettati Misti
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- a word that literally translates as before the pasto, or meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of cold cuts, which are known as affettati misti.
Il Panettone Milanese - Milanese Panettone...
Milano's classic Christmas Cake!
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.
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.

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