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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Carnevale -- Let the Fun Begin!
Carnevale Carnevale comes 40 days before Easter (see precise dates here ), in the depths of winter. This
Carnevale Carnevale comes 40 days before Easter (see precise dates here ), in the depths of winter. This
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.
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.
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.
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.
Auguri per San Valentino!
Valentino was, according to legend, a Christian priest who was consigned to a Roman noble by the Emperor
Valentino was, according to legend, a Christian priest who was consigned to a Roman noble by the Emperor
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
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.
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.
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.
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.
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.
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
Baccalà
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.
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.
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.
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.
Rose Cake Recipe
This rose cake is beautiful to look at, easy to make, and open to a great many variations. Who could ask for more?
This rose cake is beautiful to look at, easy to make, and open to a great many variations. Who could ask for more?
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.
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.
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.
Tender Boiled Octopus
How to Boil Octopus so as to make it Tender, or Lessatura del Polpo per Ridurlo Tenero: Octopus is delightful, but it can be devilish to cook, going from soft and tender to rubbery and back as it sits in the pot; the trick is to either remove it before it goes rubbery or have the patience to wait until it passes through that phase. Here's a trick for boiling it that will yield tender octopus every time.
How to 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.
Sopressata
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...
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...
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...
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.
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
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
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.
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 |
Spaghetti with Squid Ink
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.
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.
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
Veal Saltimbocca
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
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.
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.
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.
Carnevale!
Carnevale! According to le Monnier's Dictionary of the Italian Language, Carnevale derives from Carne
Carnevale! According to le Monnier's Dictionary of the Italian Language, Carnevale derives from Carne
Panna Cotta
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Roast Pork Shank Recipe
This pork shank recipe from Trentino Alto Adige takes a couple of hours to do, but is well worth the time when it's cold out: It will warm the kitchen as it cooks, and the heart at table.
This pork shank recipe from Trentino Alto Adige takes a couple of hours to do, but is well worth the time when it's cold out: It will warm the kitchen as it cooks, and the heart at table.
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.
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.
Pappardelle With Mushrooms
Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
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.
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.
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!
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
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
Preparing Live Clams
Simply put, you soak them in salted water.
Simply put, you soak them in salted water.
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.
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...
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!
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
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.
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.
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
San Valentino!
San Valentino! In the Golden Legend, Jacopo de Voragine writes that Valentino, a Christian priest of
San Valentino! In the Golden Legend, Jacopo de Voragine writes that Valentino, a Christian priest of
Cornetti & Brioches: Breakfast in Italy
The perfect way to start the day!: breakfast pastry grated zest teaspoon vanilla unleaded gasoline butter or margarine
The perfect way to start the day!: breakfast pastry grated zest teaspoon vanilla unleaded gasoline butter or margarine
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.
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.
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.
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.
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
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.
Agnolotti
Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.
Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.
Cannelloni with Béchamel
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.
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.
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.
Fish-Based Pasta Sauces
Pasta and Pasta Sauces: spaghetti allo scoglio smoked salmon pasta pasta sauces pasta al salmone signature sauce
Pasta and Pasta Sauces: spaghetti allo scoglio smoked salmon pasta pasta sauces pasta al salmone signature sauce
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
Cenci! Or Frappe...
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags),
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags),
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.
Josephine's Pickled Eggplant
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Pecorino Romano
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
Pasta w/ Salmon and Walnuts
Short Pasta with Salmon and Walnuts, Pasta Corta con Salmone e Noci: Pasta with smoked salmon is a classic romantic dish, but it can be a little boring. Here's a more interesting variation that also includes walnuts, presented by Beppe Bigazzi on an Italian cooking show.
Short Pasta with Salmon and Walnuts, Pasta Corta con Salmone e Noci: Pasta with smoked salmon is a classic romantic dish, but it can be a little boring. Here's a more interesting variation that also includes walnuts, presented by Beppe Bigazzi on an Italian cooking show.
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.
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
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.
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.
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
Pasta with Ricotta
Pasta with Ricotta Sauce is a quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad.
Pasta with Ricotta Sauce is a quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad.
Melanzane - Eggplant, or Aubergines
We've come a long way since the days Italian thought eggplant was poisonous. Eggplant is now one of the most popular summer vegetables in Italy.
We've come a long way since the days Italian thought eggplant was poisonous. Eggplant is now one of the most popular summer vegetables in Italy.
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.
Pasta: Sauce or Gravy?
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Angry 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.
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.
Cacciucco alla Livornese
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
Breaded Cod Fillets
Breaded Cod Fillets, or Merluzzo Impanato: These breaded cod filets are easy to do, and surprisingly tasty too.
Breaded Cod Fillets, or Merluzzo Impanato: These breaded cod filets are easy to do, and surprisingly tasty too.
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.
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.
Veal Cutlets with Lemon Sauce
Lemony veal cutlets or scaloppini are simple, quick, and tasty too. Do go easy on the garlic, however.
Lemony veal cutlets or scaloppini are simple, quick, and tasty too. Do go easy on the garlic, however.
Bresaola
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
How do Italians serve pasta?
When one lives in a country one tends to assume that the national dishes are served the same way beyond the national borders -- this is not necessarily the case when it comes to pasta. The major difference between pasta as it is served in Italy and pasta as it is served elsewhere is that for an Italian pasta is generally a first course, to be followed by a second course of some kind...
When one lives in a country one tends to assume that the national dishes are served the same way beyond the national borders -- this is not necessarily the case when it comes to pasta. The major difference between pasta as it is served in Italy and pasta as it is served elsewhere is that for an Italian pasta is generally a first course, to be followed by a second course of some kind...
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.
Health Benefits of Olive Oil
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.
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.
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.
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.
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.
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.
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.
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.
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.
Pasta Recipes: Favotites
There are a great many pasta recipes on this site, and i have put together a number of collections of pasta recipes -- winter pasta recipes, summer pasta recipes, red sauced pasta recipes and so on. Here are some of my favorite pasta recipes, arranged roughly by how long it takes to make them: Quickest first.
There are a great many pasta recipes on this site, and i have put together a number of collections of pasta recipes -- winter pasta recipes, summer pasta recipes, red sauced pasta recipes and so on. Here are some of my favorite pasta recipes, arranged roughly by how long it takes to make them: Quickest first.
Spaghetti alla Norma
When I was quite little my father worked on an excavation in Sicily, and Spaghetti alla Norma, spaghetti with rich, sensual tomatoey eggplant sauce, is one of the earliest dishes I remember. The Norma in question is Vincenzo Bellini's heroine, and the dish certainly does her justice.
When I was quite little my father worked on an excavation in Sicily, and Spaghetti alla Norma, spaghetti with rich, sensual tomatoey eggplant sauce, is one of the earliest dishes I remember. The Norma in question is Vincenzo Bellini's heroine, and the dish certainly does her justice.
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.
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
Spaghetti with Canned Tuna
Spaghetti with Tuna has a boring reputation. However, I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I'm out camping.
Spaghetti with Tuna has a boring reputation. However, I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I'm out camping.
Stracciatella
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing.
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing.
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.
Filetto al Pepe Verde
Though one can put all sorts of things on steaks and fillets, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is a simple pickled green peppercorn sauce. It's perfect with pan-cooked or grilled fillet.
Though one can put all sorts of things on steaks and fillets, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is a simple pickled green peppercorn sauce. It's perfect with pan-cooked or grilled fillet.
Milanese Veal Cutlet
Milano's Cotoletta alla Milanese closely resembles Wienerschnitzel: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
Milano's Cotoletta alla Milanese closely resembles Wienerschnitzel: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
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
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.
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).
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
Tagliolini with a Cheesy Sauce
Tagliolini are the finest of the fresh egg pastas, and they work quite well with creamy sauces. Ideally with the addition of white truffles, but in their absence this creamy cheese sauce made with mascarpone cheese steps in nicely.
Tagliolini are the finest of the fresh egg pastas, and they work quite well with creamy sauces. Ideally with the addition of white truffles, but in their absence this creamy cheese sauce made with mascarpone cheese steps in nicely.
Al Cartoccio
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
Millefoglie
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!
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!
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
No-Fail Gnocchi
This no-fail potato gnocchi recipe comes from Leatrice, who writes, I thought I'd send you a no-fail
This no-fail potato gnocchi recipe comes from Leatrice, who writes, I thought I'd send you a no-fail
Culatello
Culatello, the most prized cold cut of Parma
Culatello, the most prized cold cut of Parma
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
Jewish-Style Artichokes
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.
Tuscan Tomato Sauce, 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.
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.
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.
Kyle's Burgers
Kyle's Burgers: These aren't exactly Italian, but all my Italian in-laws, even those who normally recoil from Svizzere, as hamburgers are known in Italy, ask for more of these.
Kyle's Burgers: These aren't exactly Italian, but all my Italian in-laws, even those who normally recoil from Svizzere, as hamburgers are known in Italy, ask for more of these.
Mushroom sauce for Pasta
This is a simple mushroom sauce recipe from the Apuans, the peaks overlooking the coastal plains of northern Tuscany; it calls for champignons, but you could likely use other fresh mushrooms if you prefer.
This is a simple mushroom sauce recipe from the Apuans, the peaks overlooking the coastal plains of northern Tuscany; it calls for champignons, but you could likely use other fresh mushrooms if you prefer.
Seafood Cannelloni
Seafood Cannelloni: Quick, easy, and quite delicate: A good choice for a special occasion. A fine manicotti dish.
Seafood Cannelloni: Quick, easy, and quite delicate: A good choice for a special occasion. A fine manicotti dish.
Making A Piadina Romagnola
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
Asparagus Risotto
Asparagus risotto is especially good in June, when asparagus is at its freshest. Most Italians use green asparagus, but if you have white asparagus, it is nice too.
Asparagus risotto is especially good in June, when asparagus is at its freshest. Most Italians use green asparagus, but if you have white asparagus, it is nice too.
Zabaione
Zabaione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon.
Zabaione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon.
Spaghetti al Tonno
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
Roast Fish - Pesce al Forno
Roasting a fish is more a procedure more than a recipe, and these roast fish instructions will work well with any sort of fish that takes well to being roasted. Perfect roast fish!
Roasting a fish is more a procedure more than a recipe, and these roast fish instructions will work well with any sort of fish that takes well to being roasted. Perfect roast fish!
Savoy Cabbage and Sausages
Savoy Cabbage with Sausages, or Verze e Luganega, is a classic north Italian winter dish, and though one might class it as a vegetable, it is actually a superb accompaniment to polenta. You'll find variations on this dish throughout the north; this particular interpretation is from the Veneto. Regular mild link sausages will work fine if you don't have Luganega sausage.
Savoy Cabbage with Sausages, or Verze e Luganega, is a classic north Italian winter dish, and though one might class it as a vegetable, it is actually a superb accompaniment to polenta. You'll find variations on this dish throughout the north; this particular interpretation is from the Veneto. Regular mild link sausages will work fine if you don't have Luganega sausage.
Common Techniques for Cooking Fish
When you buy fish, make sure the gills are red. Also, a quick rundown of common techniques for cooking fish.
When you buy fish, make sure the gills are red. Also, a quick rundown of common techniques for cooking fish.
Cavolo Nero Principe D'Inverno
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.
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.
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
Classic Italian Lamb Dishes
Classic Italian dishes : classic italian dishes lamb dishes lamb recipes baby potatoes abbacchio alla romana
Classic Italian dishes : classic italian dishes lamb dishes lamb recipes baby potatoes abbacchio alla romana
Rice & Peas - Risi e Bisi
Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available.
Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available.
Lemon Ice
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend
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.
Cheesy Polenta Shroom Casserol
Polenta and cheese are a wonderful combination, and if you work in wild mushrooms, the resulting polenta casserole becomes downright heavenly. I wouldn't do this with champignons, because they aren't flavorful enough. Rather a mixture of mushrooms, for example chanterelles, cremini, and portabella mushrooms. These will be nice as antipasti (perhaps sliced) or as a slightly different first course.
Polenta and cheese are a wonderful combination, and if you work in wild mushrooms, the resulting polenta casserole becomes downright heavenly. I wouldn't do this with champignons, because they aren't flavorful enough. Rather a mixture of mushrooms, for example chanterelles, cremini, and portabella mushrooms. These will be nice as antipasti (perhaps sliced) or as a slightly different first course.
Classic Italian Pies & Tarts
Classic Italian dishes : cassata alla siciliana classic italian dishes torta di tagliatelle torta di ricotta tagliatelle pasta
Classic Italian dishes : cassata alla siciliana classic italian dishes torta di tagliatelle torta di ricotta tagliatelle pasta
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
Stale Bread
An Italian meal wouldn't be a meal without a loaf at table, and lots of people even use it to accompany pasta (and then wipe up the drippings with the crust, what's called fare la scarpetta). Because of this love of bread we had 5 bakeries within a 5-minute walk from our house in Florence, and now that we're out in the country we've got 3. Problem is, sometimes we buy too much and some goes stale. Or is this a problem? No, because there are many uses for stale bread.
An Italian meal wouldn't be a meal without a loaf at table, and lots of people even use it to accompany pasta (and then wipe up the drippings with the crust, what's called fare la scarpetta). Because of this love of bread we had 5 bakeries within a 5-minute walk from our house in Florence, and now that we're out in the country we've got 3. Problem is, sometimes we buy too much and some goes stale. Or is this a problem? No, because there are many uses for stale bread.
Pasta with Sun Dried Tomatoes
Sun dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence years ago told me he didn't know what to do with them. This pasta with sun dried tomatoes recipe is Calabrian.
Sun dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence years ago told me he didn't know what to do with them. This pasta with sun dried tomatoes recipe is Calabrian.
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.
Salmoriglio Sauce
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.