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Italian Food: Most Popular Articles

These articles are the most popular over the last month.
The pasta and broccoli cook together in the...
The pasta and broccoli cook together in the same pot -- for a self-made sauce!
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.
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
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.
Italian Food - Search Results
Having trouble? Here are some helpful suggestions: Check your spelling. Avoid punctuation, and make sure
Tuscan beef stew braised in red wine with...
A history of and recipe for Peposo, a traditional Tuscan beef stew with red wine, garlic, and black pepper.
Try a Glass of Italian Lambrusco Wine This Summer
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
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.
Italian Christmas Cakes, Cookies, and 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.
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.
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.
Ravioli With a Ricotta Filling - Ravioli di...
In discussing ravioli, Artusi, the late dean of Italian gastronomes, says that Romagnans, "because the
Italian 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.
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...
30-Minute Stovetop Lasagna (Lasagne in padella)
A simple recipe for no-bake, stovetop lasagna that you can have on the table in 30 minutes or less!
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...
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.
Il Panettone Milanese - Milanese Panettone...
Milano's classic Christmas Cake!
Modenese little hats, tasty meat-filled pasta for broth
37 Italian Ravioli, Tortellini, and Stuffed...
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
How to Make 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.
Chestnuts: a rare treat, and versatile too....
Selecting and roasting Chestnuts
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.
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.
How to Make Homemade Pasta at Home
Making pasta at home takes effort, but can be lots of fun.
11 Ways to Eat Like an Italian
A list of 11 ways to eat like an Italian.
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.
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
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.
How to Dry Orange or Lemon Peel at Home: It's...
How to Dry Orange or Lemon Peel at Home: It's quite easy.
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.
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.
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.
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.
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.
Culatello, the most prized cold cut of Parma. Page 36.
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.
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.
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Italian Fruits and Vegetables
Frutta e Verdura: Photos of fruits and vegetables from Italian produce markets
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.
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.
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.
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.
Preparing Artichokes the Italian Way
Italians prepare artichokes by stripping away the outer leaves to reveal the tender inner leaves surrounding the artichoke's heart. It's an easy preparation that opens the doors to many dishes.
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...
Bulb fennel is one of the great treats of winter.
Marrons Glaces Recipe
A recipe for Italian-style candied chestnuts.
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.
Recipe for a Winter Salad of Fennel, Grapefruit...
A recipe for a refreshing winter salad made with fennel, arugula, avocado and pink grapefruit.
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.
Spaghetti alla Carbonara
How to make classic Spaghetti alla Carbonara, with information on the dish's origins and wine pairing suggestions.
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.
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.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.
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,
La Crostata
With jam, the flavors of home. With fruit, fit for a king!
Traditional Neapolitan Christmas Struffoli Treats
Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Christmas wouldn't be Christmas in Naples without struffoli.
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.
Italian Stuffed Artichoke Recipe - Le Mamme...
Italians call the large (4-inch diameter) round artichokes that work best for stuffing mamme because
Panettone Alla Milanese Recipe - Milanese...
Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. However, you may want make a Panettone, and this is a relatively easy home recipe.
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?
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 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.
Palermo's classic Carnival pastry is delightful year round
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.
How to Make a Beautiful Procini Mushroom Risotto
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Classic Italian Cakes
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
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.
Vin Brulè Recipe
There's nothing quite so warm and welcoming when it's cold out than a steaming mug of vin brulè, or heated, spiced wine. The people of the Val Camonica, up in the snowy Alps, make it all winter long to keep the chill at bay.
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.
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!
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.
DOCG, VdT, DOC: what does it mean?
What the abbreviations on Italian wine labels mean
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.
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.
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.
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!
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.
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.
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.
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.
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.
Fried Cardoon Recipe - Fritto di Cardoni
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.
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.
Finocchiona is a Tuscan salami made with fennel. Page 37.
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.
Cachi -- Persimmons
Persimmons and thoughts on the Italian language -- there is a connection.
Limoncello-Ricotta Cake
Recipe for a lemon and ricotta cake from Naples, traditionally made during Carnival time.
Apple Risotto Recipe - Risotto alle Mele -...
Apples are extraordinarily versatile in the kitchen, and though they are most commonly associated with pork in savory dishes (in Italy too), they work quite nicely in this apple risotto, which is certain to delight children of all ages.
Cinghiale: Wild Boar
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
Finocchiona: Tuscan Fennel Salami
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
Fusilli Bucati:
Fusilli Bucati: Corkscrews with holes running down the middles of the strands, and an interesting artichoke sauce to go with them. Page 26.
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.
Walnut Liqueur Recipe - Nocino
Nocino, or Walnut liqueur, is quite tasty and extremely delicate. It's also easy to make, and a great gift.
Minestra Maritata, or Wedding Soup
Wedding soup is a mistranslation -- the name comes from the fact that meat and greens go well together.
A distinctive Puglian type of pasta, and some great sauces
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!
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.
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.
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.
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.
Debunking the Top 10 Myths About Pasta
Clearing up the top 10 myths about pasta and how to cook it.
A Northern Italian recipe for stuffed turkey...
A traditional Northern Italian recipe for mushroom-and-ham-stuffed turkey-breast rolls.
Home-Made Ricotta
How to make ricotta quickly and easily at home
How to Bone a Chicken, Turkey, or Other 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.
Fresh Porcini: What to do with them? Or, How To...
Porcini are Italy's most valued wild mushrooms by far, and when fresh are a great treat: you can grill them, stew them, make sauce with them, and more.
Making Olive Oil the Traditional Way in Tuscany
With a modern olive press the olives enter at one end, and the oil emerges from the other. Traditional presses are more labor intensive, but when carefully used give wonderful, richly aromatic olive oils. Francesco Nardi's press is one of the oldest in Tuscany, and his extravirgin olive oil is superb.
Cannelloni & Manicotti
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
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.
Fusilli: Corkscrews, and a Zucchini Sauce for Them. Page 27.
Impruneta's Peposo: An Illustrated Recipe
Peposo is Impruneta's signature stew, a zesty, peppery beef stew that can easily match any chili out there. And it's easy to make, too!
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!
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.
Mayonnaise Recipe - Maionese
People generally associate mayonnaise with the French, but mayonnaise is popular in Italy too. An easy mayonnaise recipe.
Farro: Grain of the Legions
Farro fed the Legions, and is still one of the healthiest grains there is.
Radicchio Rosso: The Marvel from Treviso
It makes winter worth getting excited over!
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.
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.
Il Natale in Toscana
A traditional Tuscan Christmas dinner, with a hearty soup followed by boiled meats, roasts, and much much more.
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.
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.
People occasionally ask me which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
Torrone Recipe - 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.
Seafood Cannelloni Recipe - Canelloni di Mare
Seafood Cannelloni: Quick, easy, and quite delicate: A good choice for a special occasion. A fine manicotti dish.
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 with Clams in a White Sauce -...
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
How to Chop Onions, Garlic, and Herbs
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.
Lemon Ice Recipe
Lemon Ice: Aggie, who has kindly shared several recipes, says:
Classic Italian Poultry Dishes
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
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 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.
Classic Italian Pies & Tarts
Classic Italian dishes : cassata alla siciliana classic italian dishes torta di tagliatelle torta di ricotta tagliatelle pasta
Truffle Sauce Recipe - Salsa Tartufata
Truffle sauce is a delightfully decadent way to spice up a roast or pan-sautéed chops.
6 Unspoken Italian Coffee Rules
Six rules for ordering and drinking coffee in Italy.
Cooking Pasta: How Much Water?
Given the crisis, people are looking for ways to save, and cooking pasta in less water is one possibility. It works, though the texture of the pasta cooked this way is less chewy than that cooked in the standard gallon of boiling water per pound of pasta.
Classic Italian Lamb Dishes
Classic Italian dishes : classic italian dishes lamb dishes lamb recipes baby potatoes abbacchio alla romana
Zampone and Cotechino:
Zampone and Cotechino, stuffed pig's trotter and a sausage made from the same filling: both from Modena. Page 4.
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.
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.
How to make a Spinach (or any other kind of)...
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty, and therefore perfect for either a family meal or when company comes calling.
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.
Classic Italian Pork Dishes
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
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.
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.
Limoncello Cream
Limoncello Cream: This is a very nice variation on the standard Limoncello from Sorrento. I enjoyed it at a dinner in the hinterland of Verona.
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.
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.
Rice Pudding Recipe - Budino di Riso
Rice pudding is one of the most classic North Italian family type desserts -- quick, easy to make, and

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