Italian Food: Most Popular Articles
These articles are the most popular over the last month.
Making Risotto
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Bruschetta
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Chestnuts: a rare treat, and versatile too. About Chestnuts in Italy
Selecting and roasting Chestnuts: steep mountain slopes roasting chestnuts fire font chestnut groves food crops
Selecting and roasting Chestnuts: steep mountain slopes roasting chestnuts fire font chestnut groves food crops
Making Pasta
Making pasta at home takes effort, but can be lots of fun.
Making pasta at home takes effort, but can be lots of fun.
Classic Italian Dishes
Italian cooking is very difficult to pin down -- almost every 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.
Italian cooking is very difficult to pin down -- almost every 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.
Il Panettone Milanese - Milanese Panettone Recipe - Il Panettone Milanese
Milano's classic Christmas Cake!: christmas desserts purpose flour panettone italianfood panet
Milano's classic Christmas Cake!: christmas desserts purpose flour panettone italianfood panet
Italian Christmas Cakes...
Almost every town in Italy has some sort of Christmas cake, cookie, or pie. Here's a quick rundown of some of the best known, in order (roughly) of popularity. After all, all Christmas sweets are treats.
Almost every town in Italy has some sort of Christmas cake, cookie, or pie. Here's a quick rundown of some of the best known, in order (roughly) of popularity. After all, all Christmas sweets are treats.
Thanksgiving Dinner Ideas
Italians don't have a Thanksgiving celebration per se, perhaps because the growing season never stops: Even in the midst of winter there's something to harvest, broccoli raab in the south, or kale and cabbage in the north. Of course Italians are happy to celebrate any holiday, and here are some ideas to add to a Thanksgiving meal should you celebrate the holiday.
Italians don't have a Thanksgiving celebration per se, perhaps because the growing season never stops: Even in the midst of winter there's something to harvest, broccoli raab in the south, or kale and cabbage in the north. Of course Italians are happy to celebrate any holiday, and here are some ideas to add to a Thanksgiving meal should you celebrate the holiday.
Using a wood-fired pizza oven
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
Lambrusco
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Polenta, Angelo e Demone
Polenta is easy to make, and the home made variety does taste better than what you can buy in a store. Never made it? Here's how.
Polenta is easy to make, and the home made variety does taste better than what you can buy in a store. Never made it? Here's how.
Arancini di Riso
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
Boning a Bird
Boning the bird is an important step in many recipes, and though butchers were quite willing to do it in the past, finding someone who will do it in a modern supermarket can be very difficult. Fortunately it's not too difficult. Unlike some techniques, which make a cut down the spine, this technique leaves the skin intact, making the bird much easier to stuff thereafter. The technique will work with chickens, ducks and turkeys.
Boning the bird is an important step in many recipes, and though butchers were quite willing to do it in the past, finding someone who will do it in a modern supermarket can be very difficult. Fortunately it's not too difficult. Unlike some techniques, which make a cut down the spine, this technique leaves the skin intact, making the bird much easier to stuff thereafter. The technique will work with chickens, ducks and turkeys.
Turkey Collection
A well roasted turkey, goose, or duck is synonymous with Christmas Dinner, Thanksgiving dinner, and many other holidays and festive occasions around the world. Here's a collection of recipes for roasted birds from around About and Around the World.
A well roasted turkey, goose, or duck is synonymous with Christmas Dinner, Thanksgiving dinner, and many other holidays and festive occasions around the world. Here's a collection of recipes for roasted birds from around About and Around the World.
Cannoli
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Farro: Grain of the Legions
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Risotto with Porcini Mushrooms
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
The Whole Spread
A Fabulous Fruit Bar!
A Fabulous Fruit Bar!
Struffoli
Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Christmas wouldn't be Christmas in Naples without struffoli.
Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Christmas wouldn't be Christmas in Naples without struffoli.
Baked Sweet Potatoes
This recipe has nothing to do with Italy, but I often enjoyed Jack Seelye's cooking. He says, "I've been annoyed that it is hard to find candied orange or lemon zest in local stores, except at Christmas for fruitcakes. Recently I had a hard time finding crystallized ginger. But since I have a supply, I used it yesterday in my baked sweet potato with lime recipe. It was the hit of Thanksgiving dinner!"
This recipe has nothing to do with Italy, but I often enjoyed Jack Seelye's cooking. He says, "I've been annoyed that it is hard to find candied orange or lemon zest in local stores, except at Christmas for fruitcakes. Recently I had a hard time finding crystallized ginger. But since I have a supply, I used it yesterday in my baked sweet potato with lime recipe. It was the hit of Thanksgiving dinner!"
About Potato Gnocchi
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Pasta with Smoked Salmon
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Pasta Cooking
Cooking pasta is easy, but there are rules to pasta cooking that will lead to perfectly cooked pasta every time.
Cooking pasta is easy, but there are rules to pasta cooking that will lead to perfectly cooked pasta every time.
Pizza: Background & More
Italy has many traditional pizza toppings, for example the quattro stagioni, which I have never come across in pizzerias elsewhere. Here's a quick rundown.
Italy has many traditional pizza toppings, for example the quattro stagioni, which I have never come across in pizzerias elsewhere. Here's a quick rundown.
Italian Immigrant Cooking
A fine chicken-based example of immigrant cooking, with the tables reversed: Rather than the Italians who traveled elsewhere bringing their recipes with them, here we have people coming to Italy to do things Italians are no longer willing to do, and bringing their dishes and techniques with them. Chicken, in this case.
A fine chicken-based example of immigrant cooking, with the tables reversed: Rather than the Italians who traveled elsewhere bringing their recipes with them, here we have people coming to Italy to do things Italians are no longer willing to do, and bringing their dishes and techniques with them. Chicken, in this case.
Funghi Porcini
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
La Vigilia Napoletana
The Neapolitan Christmas tradition is one of the richest and most glorious in Italy, beginning with a fish-based Christmas Eve feast and continuing through Santo Stefano, the 26th.
The Neapolitan Christmas tradition is one of the richest and most glorious in Italy, beginning with a fish-based Christmas Eve feast and continuing through Santo Stefano, the 26th.
Insalata Caprese
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Creamy Tomato Sauce
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
Caponata alla Siciliana
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
Turkey Stuffed with Fruit
Most Italian stuffed bird recipes call for a boned bird. This one doesn't, and the filling, mostly apples and prunes, goes beautifully with the pancetta that adds savor to the breast meat. A very enjoyable stuffed turkey, which will be perfect in a holiday meal.
Most Italian stuffed bird recipes call for a boned bird. This one doesn't, and the filling, mostly apples and prunes, goes beautifully with the pancetta that adds savor to the breast meat. A very enjoyable stuffed turkey, which will be perfect in a holiday meal.
Four Cheese Sauce for Pasta
Pasta ai Quattro Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Pasta ai Quattro Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Bolognese Sauce
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
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
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
About Ravioli, Tortellini...
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
Eggplant Parmesan
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. Eggplant Parmesan is a superb Neapolitan combination of tomatoes, eggplant, and cheese.
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. Eggplant Parmesan is a superb Neapolitan combination of tomatoes, eggplant, and cheese.
Never Cooked Italian?
One of the drawbacks of living in Italy is that one tends to take Italian culture for granted and assume everyone else is familiar with it too. If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes -- the few times I have eaten in Italian restaurants abroad the meals haven't been anything like what I'd serve at home in Tuscany.
One of the drawbacks of living in Italy is that one tends to take Italian culture for granted and assume everyone else is familiar with it too. If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes -- the few times I have eaten in Italian restaurants abroad the meals haven't been anything like what I'd serve at home in Tuscany.
Home-Made Ricotta
Home-Made Ricotta From Cosa Bolle in Pentola , the Newsletter : Moving decisively towards food, Diana
Home-Made Ricotta From Cosa Bolle in Pentola , the Newsletter : Moving decisively towards food, Diana
Panna Cotta
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Torrone - Nougat
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.
Salumi
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
Drying Orange or Lemon Peel
How to Dry Orange or Lemon Peel at Home: It's quite easy.
How to Dry Orange or Lemon Peel at Home: It's quite easy.
Florentine Style Steak
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
How to Make Focaccia
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.
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.
Bucatini all'Amatriciana
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Stuffed Artichokes - Le Mamme
Stuffed artichokes are standard winter fare in Italy, and people use many different fillings to stuff artichokes.
Stuffed artichokes are standard winter fare in Italy, and people use many different fillings to stuff artichokes.
Spaghetti with Pesto Sauce
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is one of one of the finest summer pasta sauces.
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is one of one of the finest summer pasta sauces.
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.
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.
Penne with Vodka Sauce
Penne alla Vodka, Penne with a creamy, tomatoey Vodka Sauce, is very easy to prepare. Quick, too.
Penne alla Vodka, Penne with a creamy, tomatoey Vodka Sauce, is very easy to prepare. Quick, too.
Mostarda di Cremona
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.
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.
A Persimmon Salad
A Persimmon Salad: When I wrote about persimmons a while back I mentioned that there aren't that many Italian recipes for them. John writes...
A Persimmon Salad: When I wrote about persimmons a while back I mentioned that there aren't that many Italian recipes for them. John writes...
Pasta and Bean Soup
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.
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.
Dino's Marinara Sauce Recipe
Dino Romano recently took me to task for linking to a modern Italian (in Italian) marinara sauce recipe that took liberties he was right to object to, saying: "Even Neapolitans, known for some departures when it comes to plain tomato sauce, wouldn't use parsley and oregano AND onion mixed with garlic in a sauce." Here is his marinara sauce recipe. Actually, two marinara sauces, one with whole tomatoes and the other with pureed tomatoes.
Dino Romano recently took me to task for linking to a modern Italian (in Italian) marinara sauce recipe that took liberties he was right to object to, saying: "Even Neapolitans, known for some departures when it comes to plain tomato sauce, wouldn't use parsley and oregano AND onion mixed with garlic in a sauce." Here is his marinara sauce recipe. Actually, two marinara sauces, one with whole tomatoes and the other with pureed tomatoes.
Pasta al Forno, or: Lasagna
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Torta di Ricotta -- Ricotta Pie
Torta di Ricotta -- Ricotta Pie From Cosa Bolle in Pentola , the Newsletter : I've had a number of requests
Torta di Ricotta -- Ricotta Pie From Cosa Bolle in Pentola , the Newsletter : I've had a number of requests
Vegetarian Lasagna
There are as many variations on lasagna as there are cooks. This vegetarian lasagna recipe is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
There are as many variations on lasagna as there are cooks. This vegetarian lasagna recipe is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
Orecchiette
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Crema Pasticcera
Crema pasticcera, pastry cream, is one of the basic ingredients used in Italian pastries and cakes: it's the creamy custardy filling of the layer cake, or the cream you find in your morning pastry, or the creamy base of your pudding. In short, Italian desserts wouldn't be quite the same without it.
Crema pasticcera, pastry cream, is one of the basic ingredients used in Italian pastries and cakes: it's the creamy custardy filling of the layer cake, or the cream you find in your morning pastry, or the creamy base of your pudding. In short, Italian desserts wouldn't be quite the same without it.
On Oil for Frying
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Siena's Panforte, A Christmas Delight
Siena's Panforte -- A Christmas Delight C HRISTMAS M EANS M ANY T HINGS -- it's a religious holiday,
Siena's Panforte -- A Christmas Delight C HRISTMAS M EANS M ANY T HINGS -- it's a religious holiday,
Cardi: Cardoons
Cardi: Cardoons Not too long ago there was a thread devoted to Cardoons on the Rec.Food.Cooking newsgroup,
Cardi: Cardoons Not too long ago there was a thread devoted to Cardoons on the Rec.Food.Cooking newsgroup,
How to Make Risotto
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve. There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can use the two pot technique.
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve. There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can use the two pot technique.
Spaghetti with Clams
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
The heart of the spread, with the pineapple starburst in the foreground.
All Kinds Of Beautifully Arranged Fruit
All Kinds Of Beautifully Arranged Fruit
Turkey Roll
Turkey roll is quick to make, elegant, and quite nice in summer or winter. It is also an excellent option if you want to serve turkey for a festive occasion but your party is small.
Turkey roll is quick to make, elegant, and quite nice in summer or winter. It is also an excellent option if you want to serve turkey for a festive occasion but your party is small.
Limoncello
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
Spaghetti Aio Oio
Spaghetti Aio Oio, with garlic and olive oil, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
Spaghetti Aio Oio, with garlic and olive oil, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
Lasagna with Ricotta
Lasagna with Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...
Lasagna with Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...
Saltimbocca alla Romana
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Tiramisu
A couple of people have asked me for which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
A couple of people have asked me for which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
Italian Regional Cuisines
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Boning a Chicken Part 2
We're more than half done! Freeing the legs, another technique for the legs, and turning the bird right-side out.
We're more than half done! Freeing the legs, another technique for the legs, and turning the bird right-side out.
Spaghetti W/ Cheese & Pepper
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of starchy pasta water. The recipe will serve 6.
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of starchy pasta water. The recipe will serve 6.
Pickled Vegetables
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months.
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months.
Brasato Al Barolo
Brasato al Barolo, beef braised in Barolo wine, is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo, to come out right. Save it for a special occasion, and you'll be quite pleased with the results.
Brasato al Barolo, beef braised in Barolo wine, is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo, to come out right. Save it for a special occasion, and you'll be quite pleased with the results.
South Italian Cooking
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
A Selection of Classic Italian Stuffed Pasta Dishes
Classic Italian dishes : pasta dishes stuffed pasta national cuisine italian communities sans serif
Classic Italian dishes : pasta dishes stuffed pasta national cuisine italian communities sans serif
Baked Pasta Dishes
Classic Italian dishes : baked pasta recipes classic italian dishes sugo alla bolognese pasta dishes summer dish
Classic Italian dishes : baked pasta recipes classic italian dishes sugo alla bolognese pasta dishes summer dish
Spaghetti alla Carbonara
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into cooked, crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into cooked, crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Hearty Italian Soups
Classic Italian dishes : hearty chickpea soup classic italian dishes pellegrino artusi italian soups sauerkraut soup
Classic Italian dishes : hearty chickpea soup classic italian dishes pellegrino artusi italian soups sauerkraut soup
The Carnival Recipe Index
Venezia: A Carnival Mask
Venezia: A Carnival Mask
The wines of Valpolicella
Valpolicella may not enjoy the reputation of Tuscany or Piemonte, but some of the wines are spectacular.
Valpolicella may not enjoy the reputation of Tuscany or Piemonte, but some of the wines are spectacular.
Don's Steak Pizzaiola
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
DOCG, VdT, DOC: what does it mean?
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
Panettone and Pandoro
Italy has many Christmas sweets. Most are regional -- you'll get struffoli (fritters dipped in a honey syrup, decorated with spangles, and arranged in a wreath) in Naples, Panforte (a medieval fruitcake made with honey) in Siena, and caggionetti (fried ravioli stuffed with chestnuts, chocolate, and other delights) in the Abruzzo -- but Pandoro and Panettone, the Christmas cakes of Verona and Milano, have become universal.
Italy has many Christmas sweets. Most are regional -- you'll get struffoli (fritters dipped in a honey syrup, decorated with spangles, and arranged in a wreath) in Naples, Panforte (a medieval fruitcake made with honey) in Siena, and caggionetti (fried ravioli stuffed with chestnuts, chocolate, and other delights) in the Abruzzo -- but Pandoro and Panettone, the Christmas cakes of Verona and Milano, have become universal.
Vitello Tonnato
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Cappelletti
Cappelletti The word cappelletto means little hat, which is what this pasta should resemble; they're
Cappelletti The word cappelletto means little hat, which is what this pasta should resemble; they're
How To Make Crema Pasticcera
Step by step instructions for making crema pasticcera, or pastry cream, one of the basic ingredients used in Italian and French pastries and cakes.
Step by step instructions for making crema pasticcera, or pastry cream, one of the basic ingredients used in Italian and French pastries and cakes.
Vinegar: Making it from Wine
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Classic Italian Breads
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
White Sauce: Besciamella
According to Pellegrino Artusi, a good béchamel sauce, also known as white sauce, and a properly cooked meat sauce are the principal secrets of refined cooking.
According to Pellegrino Artusi, a good béchamel sauce, also known as white sauce, and a properly cooked meat sauce are the principal secrets of refined cooking.
Biscotti & Other Cookies
Biscotti, fritters & more : almond biscotti anise cookies sicilian almond tasty coffee struffoli
Biscotti, fritters & more : almond biscotti anise cookies sicilian almond tasty coffee struffoli
Neapolitan Tomato Sauce
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Classic Italian Puddings, Gelato & other Spoon Desserts
Classic Italian dishes : budino di cioccolato budino di riso classic italian dishes bianco mangiare bavarian cream
Classic Italian dishes : budino di cioccolato budino di riso classic italian dishes bianco mangiare bavarian cream
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
Zeppole -- Fritters for Saint Joseph's Day From Cosa Bolle in Pentola , the newsletter: One of the disadvantages
Northern Italian Cuisines
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Tuscan Orange and Fennel Salad
A tasty, refreshing salad for the winter months.
A tasty, refreshing salad for the winter months.
Italian Finger Food
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Classic Italian Biscotti & Other Cookies
Classic Italian dishes : classic italian dishes italian biscotti bianchi e neri sicilian almond layer cakes
Classic Italian dishes : classic italian dishes italian biscotti bianchi e neri sicilian almond layer cakes
The Pasta Shapes Glossary
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Lasagne Bolognese Style
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.
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.
Puttanesca Sauce
There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
Yogurt Gelato
Yogurt Ice Cream, or Gelato di Yogurt: Yogurt adds a pleasing liveliness to ice cream, and makes it very refreshing too. The recipe calls for fruit, which can be whatever you choose that's fresh and ripe. You can also make plain yogurt ice cream, which is perfect on a hot day.
Yogurt Ice Cream, or Gelato di Yogurt: Yogurt adds a pleasing liveliness to ice cream, and makes it very refreshing too. The recipe calls for fruit, which can be whatever you choose that's fresh and ripe. You can also make plain yogurt ice cream, which is perfect on a hot day.
Alfredo Sauce and Cream Sauce
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Il Pandoro Veronese -- Verona's Pandoro
Il Pandoro Veronese -- Verona's Pandoro Pandoro symbolizes Christmas like few other cakes: It even looks
Il Pandoro Veronese -- Verona's Pandoro Pandoro symbolizes Christmas like few other cakes: It even looks
Cosa Bolle In Pentola # 72
The Newsletter: christmas eve dinner seven fishes santa giustina central tuscany seven virtues
The Newsletter: christmas eve dinner seven fishes santa giustina central tuscany seven virtues
Sopressata
Larry asked, much to long ago, if I had a recipe for sopressata. Like many other Italian words, sopressata's meaning varies considerably from place to place. In much of the Peninsula it's a raw, pork-based salami that's been squashed slightly during the curing phase and is thus flat; the spicing varies from place to place according to local tradition. In Tuscany, on the other hand...
Larry asked, much to 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...
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
Sweet Black and White Truffles
Sweet Black and White Truffles, or Tartufi Dolci Bianchi e Neri: The Langhe are the land of truffles, especially white ones, and there's a steady stream of festivals that draw truffle lovers from mid-October through December to enjoy them... These are sweet!
Sweet Black and White Truffles, or Tartufi Dolci Bianchi e Neri: The Langhe are the land of truffles, especially white ones, and there's a steady stream of festivals that draw truffle lovers from mid-October through December to enjoy them... These are sweet!
Scampi
Scampi, and a very simple recipe for them.
Scampi, and a very simple recipe for them.
How old is that Grana or Parmigiano?
Grana Padano & Parmigiano Reggiano: How Old is that Wedge You're Buying? From Cosa Bolle in Pentola :Moving
Grana Padano & Parmigiano Reggiano: How Old is that Wedge You're Buying? From Cosa Bolle in Pentola :Moving
Some Background
Italians have a long tradition of stuffing birds. However, they generally bone them first, and use a filling that stretches the meat: A chicken or duck stuffed the Italian way will easily serve 8.
Italians have a long tradition of stuffing birds. However, they generally bone them first, and use a filling that stretches the meat: A chicken or duck stuffed the Italian way will easily serve 8.
Pies & Tarts
Cakes, pies and other desserts: cassata alla siciliana pastiera napoletana ricotta pie pear pie baked desserts
Cakes, pies and other desserts: cassata alla siciliana pastiera napoletana ricotta pie pear pie baked 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.
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.
Prosciutto Toscano
When I was younger, a friend of mine's mom would make prosciutto in the back room of their apartment under the eves in downtown Siena, and I remember how good that room smelled as I watched her scoop handfuls of salt over the ham one day. I haven't ever tried making it myself for want of space, but here is how.
When I was younger, a friend of mine's mom would make prosciutto in the back room of their apartment under the eves in downtown Siena, and I remember how good that room smelled as I watched her scoop handfuls of salt over the ham one day. I haven't ever tried making it myself for want of space, but here is how.
La Crostata
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
Chicken Liver Crostini
No festive Tuscan meal would be complete without chicken liver crostini, thin slices of toasted bread spread with a tasty chicken liver pate that even makes converts out of liver haters.
No festive Tuscan meal would be complete without chicken liver crostini, thin slices of toasted bread spread with a tasty chicken liver pate that even makes converts out of liver haters.
Carnevale: And, of course, people eat...
Venice: A Carnival Mask
Venice: A Carnival Mask
Venezia: A Mask, and More About Carnevale
Venice: A Carnival Mask
Venice: A Carnival Mask
Il Natale in Toscana
A traditional Tuscan Christmas dinner, with a hearty soup followed by boiled meats, roasts, and much much more.
A traditional Tuscan Christmas dinner, with a hearty soup followed by boiled meats, roasts, and much much more.
Turkey Basil
Turkey and basil work surprisingly well together; the combination is quite refreshing, and if need be you can use chicken too.
Turkey and basil work surprisingly well together; the combination is quite refreshing, and if need be you can use chicken too.
Chicken Cacciatore
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Spaghetti with Meatballs
Spaghetti with Meatballs When I was little, I always wondered why I never encountered the spaghetti with
Spaghetti with Meatballs When I was little, I always wondered why I never encountered the spaghetti with
How To Select A Fish
A fresh fish has bright red gills.
A fresh fish has bright red gills.
Cenci! Or Frappe...
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini (ribbons), while Ada Boni, who borrows Pellegrino Artusi’s recipe, uses the more poetic "Lover’s Knots." They are very pretty when carefully made, so she is probably right.
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini (ribbons), while Ada Boni, who borrows Pellegrino Artusi’s recipe, uses the more poetic "Lover’s Knots." They are very pretty when carefully made, so she is probably right.
Radicchio Rosso: The Marvel from Treviso
It makes winter worth getting excited over!: pietro aretino belgian endive naturalis historia pasta pasta veneto region
It makes winter worth getting excited over!: pietro aretino belgian endive naturalis historia pasta pasta veneto region
Tortellini alla Panna - Tortellini with Cream
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Lemon Ice
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
A flower, carved from a watermelon.
A Carved Watermelon
A Carved Watermelon
Making Polenta
Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. Though it can be bought ready-made, purists are correct in saying that what one makes at home is better. In short, how to make polenta.
Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. Though it can be bought ready-made, purists are correct in saying that what one makes at home is better. In short, how to make polenta.
Fried Cardoons
This recipe for fried cardoons is from Artusi's Scienza in Cucina. Artusi doesn't say how many cardoons; I'd figure about a pound as a side dish to serve 4. Artusi also gives a good batter for frying vegetables.
This recipe for fried cardoons is from Artusi's Scienza in Cucina. Artusi doesn't say how many cardoons; I'd figure about a pound as a side dish to serve 4. Artusi also gives a good batter for frying vegetables.
Minestra Maritata, or Wedding Soup
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
Why all this Merriment at Carnevale?
In Venice, the back alleys are, well, wet.
In Venice, the back alleys are, well, wet.
Venice: A Carnival Mask, and Le Gran Lasagne del Carnevale
Venezia: Carnival Mask
Venezia: Carnival Mask
A watermelon basket filled with grapes and surrounding fruit.
A Watermelon Basket, Filled With Grapes and Surrounded By Fruit
A Watermelon Basket, Filled With Grapes and Surrounded By Fruit
Polenta and Black Leaf Kale
Though Italians generally associate cavolo nero with Tuscany, it's grown throughout the land, and this recipe is from the Valle d'Aosta. It's generally served as a one-course meal.
Though Italians generally associate cavolo nero with Tuscany, it's grown throughout the land, and this recipe is from the Valle d'Aosta. It's generally served as a one-course meal.
Trippa
Tripe's origins are humble, but it can be quite elegant
Tripe's origins are humble, but it can be quite elegant
Vegetable-Based Pasta Sauces
Pasta and Pasta Sauces: pasta sauces pasta fish boscaiola sauce sauce pasta pasta primavera
Pasta and Pasta Sauces: pasta sauces pasta fish boscaiola sauce sauce pasta pasta primavera
Venezia: A Bridge Over a Canal, and Carnevale Is Celebrated All Over!
Venezia: Bridge over a Canal
Venezia: Bridge over a Canal
No-Fail Gnocchi
Leatrice writes, I thought I'd send you a no-fail potato gnocchi recipe that's shockingly easy. Generally I'm not a "short-cut cook" but I think you'll agree that this is the way to go. The recipe was passed on to me from my sister-in-law, who is married to a Sicilian, and it was given to him by his Italian restaurant-owner friends. GNOCCHI (depending on how much you like to eat, serves 2):
Leatrice writes, I thought I'd send you a no-fail potato gnocchi recipe that's shockingly easy. Generally I'm not a "short-cut cook" but I think you'll agree that this is the way to go. The recipe was passed on to me from my sister-in-law, who is married to a Sicilian, and it was given to him by his Italian restaurant-owner friends. GNOCCHI (depending on how much you like to eat, serves 2):
Pasta Primavera
Pasta Primavera: This recipe, which Italians call either garden or greengrocer's pasta (all'orto or dell'ortolano, respectively) is extremely refreshing and very nice in the summer months.
Pasta Primavera: This recipe, which Italians call either garden or greengrocer's pasta (all'orto or dell'ortolano, respectively) is extremely refreshing and very nice in the summer months.
Focaccia
Focaccia: This is a simple savory bread warm from the oven, to be enjoyed with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the sun sets over the mountains). It's also a wonderful base for a sandwich, and is one of the finest nibble-foods there is.
Focaccia: This is a simple savory bread warm from the oven, to be enjoyed with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the sun sets over the mountains). It's also a wonderful base for a sandwich, and is one of the finest nibble-foods there is.
How do Italians serve pasta?
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels. Which kind should you use?
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels. Which kind should you use?
Carnevale: A Mask, and Lasagne alla Ricotta
Venezia: A Mask, at Night
Venezia: A Mask, at Night
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.
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.
Venezia: Ponte dei Sospiri, and Recipes for Frittelle
Il Ponte dei Sospiri, the bridge of sighs Venice's prisoners would cross after their sentencing, often going to their deaths. Also, a recipes for Carnival fritters.
Il Ponte dei Sospiri, the bridge of sighs Venice's prisoners would cross after their sentencing, often going to their deaths. Also, a recipes for Carnival fritters.