Alessio's Ridiculously Easy "Steamed" AsparagusUpdated: Fri May 16 13:19:07 2008
An easy way to prepare steamed asparagus when you're busy with other things or can't spare a burner for your asparagus pot…
Scottadito alla Diavola - or - Lamb Chops Alla DiavolaUpdated: Fri May 16 13:08:38 2008
Agnello Scottadito, which translates as finger-burning lamb, gets its name from the fact that the chops are so tasty people can't wait for them to cool, and thus burn their fingers. It can happen. …
Scottadito alla Diavola - Lamb Chops Alla DiavolaUpdated: Fri May 16 13:06:57 2008
Agnello Scottadito, which translates as finger-burning lamb, gets its name from the fact that the chops are so tasty people can't wait for them to cool, and thus burn their fingers. It can happen. …
Asparagus: That's AsparagiUpdated: Fri May 16 13:04:57 2008
Asparagus is the quintessential spring vegetable: Asparagus Background, preparation and lots of recipes…
How to bake pizza in a wood fired ovenUpdated: Tue May 13 16:51:18 2008
There are two kinds of pizza: that baked in an electric or gas oven, and that baked in a wood-fired pizza oven, which is far superior. Setting up an oven is quicker and easier than you might think,…
How to Make Focaccia - An Illustrated RecipeUpdated: Tue May 13 16:45:59 2008
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 fines…
Focaccette PugliesiUpdated: Mon May 12 17:07:47 2008
Focaccette Pugliesi: Winding down, a while back Julie wrote, "Hi.....My mom used to make a filled foccacia type pie filled with onions and ricotta. Unfortunately, she left this world without s…
Oniony Focaccia - Focaccia con la CipollaUpdated: Mon May 12 17:04:29 2008
Oniony Focaccia, or Focaccia con la Cipolla: Ligurian women would bake this focaccia when their men set sail, adding fresh onions at the last minute to make the aroma more powerful, and thus preser…
Focaccia with Cheese - Focaccia al FormaggioUpdated: Mon May 12 17:01:04 2008
Focaccia with Cheese, or Focaccia al Formaggio: Recco's Ristorante Manuelina claims to have invented this focaccia stuffed with cheese about a century ago, though Alessandro Molinari Pradelli says…
Focaccia with Sage - Focaccia Con La SalviaUpdated: Mon May 12 16:59:38 2008
Focaccia with Sage, or Focaccia Con La Salvia: A close cousin of plain focaccia, which will work quite well as an antipasto or a snack…
La Focaccia LigureUpdated: Mon May 12 16:57:04 2008
Focaccia Ligurian flatbread, is the perfect bread for a simple meal or a quick snack, and an excellent antipasto too. There are many variations on the theme…
How to Roast a Whole PigletUpdated: Mon May 12 16:55:34 2008
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 fee…
FocacciaUpdated: Mon May 12 16:54:37 2008
Focaccia: This is a simple savory bread warm from the oven, to be enjoyed with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the sun sets over the moun…
How to Roast a Whole Piglet - Maialino ArrostoUpdated: Tue May 6 13:20:08 2008
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 fee…
Tasty Meringued Fruit Cocktail - Coctail Di FruttaUpdated: Tue May 6 13:18:48 2008
This tasty, creamy fruit cocktail is a perfect example of the way modern Italian cooks are greeting new ingredients: mangoes are not native to Italy, but are much more common than they once were, a…
Runny Apple or Quince Marmalade - Conserva Liquida Di CotogneUpdated: Sun May 4 23:41:37 2008
This is a fairly runny apple or quince marmalade -- The official translation of cotogna is quince, but in Tuscany, where Artusi lived, the word also applies to a type of late-harvest heirloom apple…
Potatoes: What to Do With ThemUpdated: Thu May 1 17:31:41 2008
Little is as tasty or satisfying as a well-ccoked potato. And they're amazingly versatile!…
Potato Artichoke Tart - Tortino di Patate e CarciofiUpdated: Thu May 1 17:27:14 2008
This potato and artichoke tart is fairly quick, easy, and also rather elegant. Elegant enough that Elisabetta and I took it to a potluck supper at a friend's, where it vanished. …
Ligurian Ravioli - Ravioli LiguriUpdated: Wed Apr 30 15:34:14 2008
This is the original Ligurian recipe for ravioli, stuffed pasta without any meat at all - mostly greens, and some cheese. You can also make naked ravioli, dumplings without the pasta shell…
Trout Ravioli - Ravioli di TrotaUpdated: Wed Apr 30 15:31:34 2008
Lombardia has a great many lakes and waterways, so trout ravioli are a natural…
CappellettiUpdated: Wed Apr 30 15:30:41 2008
The word cappelletto means "little hat," which is what this pasta should resemble; they're from Modena. Cappelletti are traditionally served in broth; indeed, the traditional North Italia…
ScarafiuniUpdated: Wed Apr 30 15:24:13 2008
Scarafiuni are a simple ricotta-based stuffed pasta from Puglia, and work quite well with a hearty Apulian meat sauce. …
Grandma Ersilia's Ravioli - Ravioli di Nonna ErsiliaUpdated: Wed Apr 30 15:23:45 2008
Grandma Ersilia's Ravioli: These sweet ravioli are an interesting, and somewhat unexpected recipe from the Abruzzo region. They're typical of around Tronto, and should be sweet but not overly so…
PanzarottiUpdated: Wed Apr 30 15:23:16 2008
These are Neapolitan fried ravioli, for want of a better name, and are an indispensable part of Frienno e Magnanno, the classic Neapolitan fritto misto. They'll also work quite nicely as antipasti,…
FregnacceUpdated: Wed Apr 30 15:16:13 2008
Fregnacce: This extraordinarily simple pasta dish from the Marche has a punch. Quite a bit of a punch, and some serve it with a little bit of broth for those unused to sharp flavors or spicy food…
AgnolottiUpdated: Wed Apr 30 15:14:22 2008
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 cas…
Cheese Filled Agnolotti - Agnolotti ai FormaggiUpdated: Wed Apr 30 15:13:40 2008
Agnolotti (pronounced anneeolottee) are a Piemontese stuffed pasta; the filling is generally meat-based, and the meats are often leftovers. But not always; there are also agnolotti with a ricotta-…
Recioto: What to serve it with? Tortelli di Zucca!Updated: Wed Apr 30 15:10:27 2008
Recioto: What to serve it with? Tortelli di Zucca! Recioto della Valpolicella is a rich, sweet Veronese wine that Roman aristocrats eagerly sought out 2000 years ago. It's popularity has waned of l…
Stuffed Lumaconi -- Lumaconi FarcitiUpdated: Wed Apr 30 15:09:46 2008
Stuffed Lumaconi, or Lumaconi Farciti: Lumache (pronounced lumakeh) are snails, and their shells closely resemble this pasta shape, hence the name. They're large, and are generally stuffed, in this…
TordelliUpdated: Wed Apr 30 15:09:07 2008
Tordelli are stuffed pasta with a meat-based filling, and are to the Apuans what maccheroni might be to a Neapolitan. In other words, a signature dish that everyone makes and ever restaurant has on…
Ravioli PesaresiUpdated: Wed Apr 30 15:08:14 2008
Ravioli Pesaresi: Tasty spinach-and-ricotta ravioli that gain grace from lemon zest and herbs…
Sardinian Ravioli with Greens -- Ravioli con VerduraUpdated: Wed Apr 30 15:07:35 2008
Ravioli with Greens, or Ravioli con Verdura: This is a Sardinian recipe, with an Italianicised title: Sarinians call these Culingionis. …
Ravioli Stuffed with Anchovies, Buffalo Mozzarella and Raisins, Serv…Updated: Wed Apr 30 15:06:48 2008
Ravioli Stuffed with Anchovies, Buffalo Mozzarella and Raisins, Served with an Artichoke-and-Thyme Sauce: This sounds terribly complex. However, Chef Giorgio Niccolini prepared these fish ravioli i…
Milanese Ravioli -- Ravioeu Alla MilaneseUpdated: Wed Apr 30 15:05:48 2008
Milanese Ravioli, or Ravioeu Alla Milanese: simple meat-filled ravioli from the city of Milano…
Potato and Sausage Ravioli -- Ravioli di Patate e SalsicciaUpdated: Wed Apr 30 15:05:20 2008
Potato and Sausage Ravioli, or Ravioli di Patate e Salsiccia: One might be surprised to encounter potatoes in the filling of stuffed pasta, but they work very well and do an excellent job of suppor…
Conchiglioni Stuffed with Peas -- Conchiglioni Ripieni ai PiselliUpdated: Wed Apr 30 15:04:07 2008
Conchiglioni Stuffed with Peas, or Conchiglioni Ripieni ai Piselli: Conchiglioni are large snail shell-shaped pasta that is thick sided and has an ample cavity, which is ideal for stuffing. In this…
Ravioli Stuffed with Grouper and Greens, in a Pink SauceUpdated: Wed Apr 30 15:03:13 2008
Ravioli Stuffed with Grouper and Greens, in a Pink Sauce, or Ravioloni con Ripieno di Cernia e Verdura in Salsa Rosa: This stuffed pasta is quite traditional, and is a wonderful use for leftover fi…
Spinach Ravioli, or Ravioli di SpinaciUpdated: Wed Apr 30 15:02:22 2008
This is an Italian Jewish recipe for ravioli, and since it is designed to be followed by dishes containing meat, it omits the cheese one often finds in green-based ravioli fillings, substituting fo…
TestaroliUpdated: Wed Apr 30 14:25:37 2008
Testaroli are a specialty of the Lunigiana region, a wild, isolated valley that extends inland along the border between Tuscany and Liguria. They derive their name from the testo, a flat or slightl…
Spinach Roll - Salame di SpinaciUpdated: Wed Apr 30 14:24:21 2008
This spinach roll recipe is classic Italian Jewish Cooking, and will work very well at a festive meal, for example Hanukkah…
Crespelle - CrepesUpdated: Wed Apr 30 14:23:14 2008
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 p…
Artusi's Recipe for Gnocchi alla RomanaUpdated: Wed Apr 30 14:19:03 2008
Pellegrino Artusi only included a few Roman dishes in his classic, La Scienza in Cucina; modern Romans say he doctored what he did include, while some go as far as to imply that he developed this r…
La Galleria del Pesce - Photos from Italian Fish MarketsUpdated: Wed Apr 30 14:17:32 2008
Photos from Italian fish markets, to help you decide what might work as a substitute if the Mediterranean fish aren't available where you live…
Sarde: SardinesUpdated: Wed Apr 30 14:17:24 2008
Sarde: Sardines, and a recipe for Gnocchi with Sardines, or Gnocchetti con le Sarde…
Michela's Gnocchetti Cimbri with Leeks, Pancetta, and CauliflowerUpdated: Wed Apr 30 14:17:20 2008
Michela Chiarolaro makes a quick, surprisingly easy, extraordinarily tasty variation on gnocchi, and seasons it with a rich cauliflower and leek sauce. Winter comfort food at its best, and the sauc…
Michela's Gnocchetti Cimbri with Leeks, Pancetta, and CauliflowerUpdated: Wed Apr 30 14:16:44 2008
Michela Chiarolaro makes a quick, surprisingly easy, extraordinarily tasty variation on gnocchi, and seasons it with a rich cauliflower and leek sauce. Winter comfort food at its best, and the sauc…
Stringy Potato Gnocchi -- Gnocchi di Patata alla BavaUpdated: Wed Apr 30 14:14:32 2008
Stringy Potato Gnocchi, Gnocchi di Patata alla Bava: The word bava actually means drool, of the stringy kind produced by some dogs. However, in this case we're referring to the stringiness of the …
Corn Meal Gnocchi -- Gnocchi di Farina GiallaUpdated: Wed Apr 30 14:12:18 2008
According to Pellegrino Artusi, Corn meal gnocchi are easy on the digestion. Corn meal gnocchi are also easy to make, and quick too…
Gnocchi made with Greens - Gnocchi di ErbetteUpdated: Wed Apr 30 14:10:59 2008
Gnocchi made with greens are a simple, tasty variation on the more standard potato gnocchi. These greens gnocchi are from Emilia Romagna…
Eggplant Gnocchi -- Gnocchetti di MelanzaneUpdated: Wed Apr 30 14:08:55 2008
Eggplant Gnocchi, or Gnocchetti di Melanzane: Annina posted this the It.Hobby.Cucina newsgroup a couple of years ago, and observes that the gnocchi are tasty and as delicate as one can expect a gno…
Gnocchi, Potato and OtherwiseUpdated: Wed Apr 30 14:07:27 2008
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…
TrofieUpdated: Wed Apr 30 14:06:16 2008
Trofie are Ligurian gnocchi made with flour, water and a little bran; they're made between Camogli and Bogliasco, and are a specialty of Recco. …
Venezia: Città e Ricette di Carnevale, or Venice: The City, and Carn…Updated: Wed Apr 30 14:03:48 2008
Carnevale, otherwise known as Mardigras or Shrove Tuesday, is -- officially -- the day before Ash Wednesday, a last occasion for a little merriment and some fine food before the beginning of Lent. …
Venezia: Ponte dei Sospiri, and Recipes for FrittelleUpdated: Wed Apr 30 14:00:36 2008
Il Ponte dei Sospiri, the bridge of sighs Venice's prisoners would cross after their sentencing, often going to their deaths. Also, a recipes for Carnival fritters…
Fried Cream Venetian Style -- Crema Fritta Alla VenetaUpdated: Wed Apr 30 13:48:16 2008
Tradition dictates Crema Fritta alla Veneziana, a sweet fried cream from Venice, should come in fairly thick, soft pieces -- perfect for children's parties. …
Cenci! Or Frappe, Chiacchere, or...Updated: Wed Apr 30 13:47:35 2008
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini …
Sweet Tortelli -- Tortelli DolciUpdated: Wed Apr 30 13:45:28 2008
Tortelli, a type of stuffed pasta, come in many stripes: Though most are savory some are sweet. According to La Cucina Italiana, this particular variety is a direct descendent of the tortelli the A…
Struffoli -- Neapolitan Christmas TreatsUpdated: Wed Apr 30 13:44:26 2008
Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Christmas wouldn't be Christmas in Naples without struffoli…
Zeppole -- Fritters for Saint Joseph's DayUpdated: Wed Apr 30 13:42:15 2008
In Naples, San Guiseppe is the day for zeppole. The pastry shops and friggitorie (fried food stands) churn them out in astonishing quantity, for eating Zeppole on the 19th is another of those tradi…
Kippur Doughnuts - DictinobisUpdated: Wed Apr 30 13:38:40 2008
Kippur Doughnuts, or Dictinobis: Giuliana Ascoli Vitali-Norsa says these will be perfect for breaking the fast, and also suggests they be served at the close of the Kippur Vigil meal, with zabaione…
Sweet SfinciUpdated: Wed Apr 30 13:37:08 2008
Sweet Sfinci: There was also a request for another Sicilian sweet, which led Sicula to suggest a recipe "from Mary Taylor Simeti's Pomp & Sustenance, which is about the finest English-lan…
PettoleUpdated: Wed Apr 30 13:36:22 2008
Pettole: A Christmas treat, as told by Bianca Tragni in Altamura Antichi Sapori:…
CartellateUpdated: Wed Apr 30 13:34:42 2008
Cartellate: These are classic Christmastime pastries from Altamura, a town in northeastern Puglia. Tradition dictates that they be dipped in vincotto, concentrated grape must, when done, but you ca…
CaggionettiUpdated: Wed Apr 30 13:33:41 2008
Caggionetti: And here's another cookie request that came in before the holidays; my apologies for getting to it now: "Every Christmas my mother makes an Italian fried pastry. The filling is ch…
Quick Cannoli - Cannoli SpicciUpdated: Wed Apr 30 13:29:22 2008
Quick Cannoli, or Cannoli Spicci: If you lack the patience to make cannoli following the traditional recipe, this recipe will yield about 40 cannoli…
Sfinci di San GiuseppeUpdated: Wed Apr 30 13:27:47 2008
Sfinci di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; S…
Fritters for Sant Joseph's -- Zeppole di San GiuseppeUpdated: Wed Apr 30 13:27:12 2008
Fritters for Sant Joseph's, or Zeppole di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the d…
Cotto di Fichi & CartellateUpdated: Wed Apr 30 13:25:44 2008
Niki writes: "I am looking for a recipe you may be able to locate. It is a dessert, a cookie in some aspects but not really. It is not a cake. It is a bow tie (lightly fried dough in the shape…
Chickpea Ravioli -- CavezuneUpdated: Wed Apr 30 13:25:00 2008
Chickpea Ravioli, or Cavezune: And finally, A few people have written asking for recipes for chick pea ravioli. Here's a recipe from the Gargano Peninsula, in Puglia…
Fried Cream, or La Crema FrittaUpdated: Wed Apr 30 13:22:36 2008
Fried Cream, or La Crema Fritta: Crema fritta, fried pastry cream, is standard street food throughout the Veneto, and you won't find a market or fair in winter that doesn't have a stall with someon…
Fried Cream Sicilian Style -- Crema Fritta alla SicilianaUpdated: Wed Apr 30 13:21:19 2008
Elise instead writes, "I'm looking for a recipe that my grandmother (Sicilian) used to fix when I was a little girl. Unfortunately, I'm the only one left in the family and I've lost the recipe…
ZipulasUpdated: Wed Apr 30 13:20:19 2008
Zipulas: Almost every Italian town and region has some specialty for Carnevale, the revels people hold to steel themselves for the privations of Lent (also known as Mardigras or Shrove Tuesday). Th…
Carteddate with Honey -- Carteddate al MieleUpdated: Wed Apr 30 13:19:33 2008
Carteddate with Honey, Carteddate al Miele: Carteddate are Carnival fritters, and are quite similar to cenci, though they do gain special touch from honey that brings some of the Greek pastries to …
Grappa Spirals -- Spirali alla GrappaUpdated: Wed Apr 30 13:18:47 2008
Grappa Spirals, Spirali alla Grappa: These aren't as sinful as you might think; some of the grappa goes into the batter, and consequently most of the alcohol fries out, leaving a certain crispness …
Vanilla Laced Apple Fritters -- Frittelle di Mela alla VanigliaUpdated: Wed Apr 30 13:18:08 2008
Vanilla Laced Apple Fritters, Frittelle di Mela alla Vaniglia: Fruit fritters are a delightful snack or dessert, and are among the classic Carnival treats too. The recipe calls for apples, but you …
ChiacchereUpdated: Wed Apr 30 13:17:19 2008
Chiacchere are one of the classic Carnival pastries that people enjoy before the privations of Lent. As is often the case when dishes are popular there are many versions of Chiacchere; this is from…
Orange Struffoli, or Struffoli all'Arancia for PurimUpdated: Wed Apr 30 13:14:43 2008
In Italy struffoli are generally assumed to be Neapolitan Christmas treats. However, the concept, firm fried dough, is universal, and this variation is traditionally made by the Jewish population o…
Turtlitt - Fritters for CarnevaleUpdated: Wed Apr 30 13:13:53 2008
There's no getting around it; January and February are dreary months in much of Italy, especially the Centro-Nord. Little wonder then that people would devise all sorts of pastries and treats to ad…
Apple, Raisin and Dried Fruit Fritters - Frittole di Mela, Uvetta, E…Updated: Wed Apr 30 13:13:13 2008
Though the concept of sweet fritter might seem straight-forward, the range for variation is truly astounding. These, made with dried fruit, apples, and raisins, are tasty and a pleasant surprise wh…
La CrostataUpdated: Wed Apr 30 11:52:54 2008
With jam, the flavors of home. With fruit, fit for a king!…
La Pastiera Napoletana - Neapolitan Grain PieUpdated: Wed Apr 30 11:50:36 2008
Neapolitan Cuisine has many dishes identified with one festival or another, which in the past were made only then: le lasagne del Carnevale, for Carnival, struffoli at Christmas, and a several East…
Wine Grape Pie -- Schiacciata con l'UvaUpdated: Wed Apr 30 11:46:21 2008
Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. …
Tagliatelle Pie -- Torta di TagliatelleUpdated: Wed Apr 30 11:45:23 2008
Torta di Tagliatelle, a sweet Tagliatelle Pie, is a tasty specialty of the city of Mantova.
…
Torta della NonnaUpdated: Wed Apr 30 11:43:23 2008
Torta della Nonna is a Tuscan cheese cake, and, according to Leonardo Romanelli, is one of the few consistent highlights in the "dreary Florentine pastry scene". He notes that it's diffic…
Fruit Pie - Torta Ripiena di FruttaUpdated: Wed Apr 30 11:42:11 2008
One usually doesn't associate pies with Italy -- fruit tarts and crostatas yes, but honest-to-God pies no. Indeed, in presenting a recipe for apple pie Artusi feelt it necessary to caution his read…
Neapolitan Ricotta Pie - Torta di Ricotta Napoletana - Neapolitan Ch…Updated: Wed Apr 30 11:39:08 2008
Torta di ricotta, or ricotta pie, is an Italian cheesecake. There are many variations to torta di ricotta, some simple and others quite complex. Here's a Neapolitan torta di ricotta that's on the c…
Sienese Ricotta Pie - Torta di Ricotta Senese - Siense Ricotta Chees…Updated: Wed Apr 30 11:38:24 2008
Torta di ricotta, or ricotta pie, is an Italian cheesecake. There are many variations to torta di ricotta, some simple and others quite complex. Here's a fairly simple Sienese version, once an East…
An Apple-Cream Crostata - Crostata di Mela con CremaUpdated: Wed Apr 30 11:37:17 2008
An Apple-Cream Crostata, or Crostata di Mela con Crema: The first time I visited Versilia, on the Tuscan coast (the town of Cinquale, to be exact), I discovered a bakery that had an astonishing sel…
Strucolo dei CapucciniUpdated: Wed Apr 30 11:35:47 2008
Strucolo dei Capuccini: A strucolo is a Friulian strudel; in some cases they're wrapped in cloth and boiled, but here it's baked. The recipe will serve 6. You'll need:…
Apricot or Cherry Strudel - Strucolo di Albicocche o CiliegeUpdated: Wed Apr 30 11:34:15 2008
Apricot or Cherry Strudel, Strucolo di Albicocche o Ciliege: A strucolo is a Friulian strudel; in some cases they're wrapped in cloth and boiled, but here it's baked. There are a great many fruit-b…
A Dried Fruit Wreath -- Anello di Frutta SeccaUpdated: Wed Apr 30 11:31:41 2008
A Dried Fruit Wreath, or Anello di Frutta Secca: The Holidays are an occasion for planning a special dessert or two. This tasty dried fruit ring brings strudel to mind, and will be quite beautiful …
Cuore Fondente or Melting HeartUpdated: Wed Apr 30 11:29:28 2008
Cuore Fondente: A rich chocolate pie that will be perfect (if you make it reducing the ingredients to those given here) for Valentine's day. Or you can make the full pie for more friends with libid…
Carso Strudel - Strucolo CarsolinoUpdated: Wed Apr 30 11:19:23 2008
A strucolo from the inland karst high plains of Friuli: it's an interesting sweet dish that will provide an unusual beginning to a meal, and will be nice with a sweeter wine, for example a passito…
Strucolo from Istria - Strucolo IstrianoUpdated: Wed Apr 30 11:17:45 2008
A strucolo is a Friulian strudel, which is wrapped in cloth and boiled rather than baked. They're often made with doughs that contain other ingredients in addition to flour. This recipe is traditio…
Potato and Spinach Strucolo - Strucolo di Patate e SpinaciUpdated: Wed Apr 30 11:15:38 2008
Potato and Spinach Strucolo, or Strucolo di Patate e Spinaci: A strucolo is a Friulian strudel, which is wrapped in cloth and boiled rather than baked. They're often made with doughs that contain o…
Potato and Meat Strudel -- Strucolo di Patate e CarneUpdated: Wed Apr 30 11:14:24 2008
Potato and Meat Strudel, or Strucolo di Patate e Carne: A strucolo is a Friulian strudel, which is wrapped in cloth and boiled rather than baked. They're often made with doughs that contain other i…
Red Radicchio Strudel -- Strudel di Radicchio RossoUpdated: Wed Apr 30 11:11:36 2008
Red Radicchio Strudel, or Strudel di Radicchio Rosso: This savory studel is boiled, rather than baked, and will be a tasty first course; it will be nice with a Pinot Bianco. …
Strucolo
Updated: Wed Apr 30 11:08:14 2008
Friuli Venezia Giulia is an unusual area with many dishes one simply doesn't find elsewhere in Italy. Strudels, both sweet and savory, for example…
A Rustic Almond Torte - Torta Rustica di MandorleUpdated: Wed Apr 30 10:57:40 2008
A Rustic Almond Torte, or Torta Rustica di Mandorle: Almonds appear more often than any other flavoring agent in the dessert recipes of old Italian cookbooks, and they play a huge roll in this tart…
La Pizza RicresciutaUpdated: Wed Apr 30 10:53:05 2008
La Pizza Ricresciuta is a "regrown pizza," meaning that its dough has risen anew after having been tamped down, and is the classic Roman Easter cake…
Potato Strudel -- Struculo di PatateUpdated: Wed Apr 30 10:51:11 2008
Potato Strudel, or Struculo di Patate: The potatoes are in the dough, not the filling -- a strucolo is a Friulian strudel, and in many cases the dough includes ingredients other than flour. The coo…
Yellow Squash Gubana -- Gubana alla Zucca GiallaUpdated: Wed Apr 30 10:49:56 2008
Yellow Squash Gubana, or Gubana alla Zucca Gialla: A gubana is a very traditional pastry from Friuli Venezia Giulia that somewhat resembles a strudel, and though they generally come with a minced a…
Christmas Sfogliata - Sfogliata di NataleUpdated: Wed Apr 30 10:48:05 2008
Christmas Sfogliata, or Sfogliata di Natale: This is a dish from the town of Cerignola that the authors of Altamura Antichi Sapori liked enough to include in their book dedicated to the cooking of …
Chestnut Flour Migliaccio Commonly Known as CastagnaccioUpdated: Wed Apr 30 10:44:32 2008
This is pellegrino Artusi's recipe for chestnut flour migliaccio, a flat firm chestnut cake that's peasant food at it's best, and a fixture on winter tables in central Italy…
Polenta e OseiUpdated: Wed Apr 30 10:38:52 2008
Polenta e Osei, a specialty of Bergamo, is a pastrychef's slight of hand, a mound-shaped cake that looks like freshly turned out polenta, being pecked at by a flock of sweet marzipan osei, or birds…
Ciambelle or Buccellati IIUpdated: Wed Apr 30 10:34:18 2008
Buccellati means riddled, and refers to the texture of this ring cake from the Lunigiana region. This is a simple buccellato recipe for a family dinner…
Mantovana Ring Cake - Ciambella Mantovana, or BussolanoUpdated: Wed Apr 30 10:32:46 2008
The Mantovana, named after the city of Mantova, is a very simple, very tasty north Italian ring cake. A Mantovana with a glass of vinsanto is a wonderful way to end a meal. With coffee, on the othe…
Pan di Spagna For Layer CakesUpdated: Wed Apr 30 10:32:09 2008
Pan di Spagna is quite similar to Genoise, which Italians call pasta Genovese. It's a simple cake whose major function is to serve as a base for layer cakes, roll cakes and so on. …
Walnut Cake - Torta di NociUpdated: Wed Apr 30 10:30:01 2008
Torta di Noci, or walnut cake: This is an extremely rich walnut cake, worthy of a special occasion. …
King's Cake - Torta del ReUpdated: Wed Apr 30 10:01:40 2008
This King's Cake is an almond cake; the recipe is said to be from a woman whose chef was a close friend of the King's chef. …
Pasta Margherita -- The perfect base for a layer cakeUpdated: Wed Apr 30 08:50:36 2008
Pasta Margherita is a simple, tasty white cake that can be used to make all sorts of things, from layer cakes through Christmas Log Cakes, and even puddings. In short, it's quite versatile…
Orange Ring Cake - Ciambella All'AranciaUpdated: Wed Apr 30 08:41:11 2008
Orange Ring Cake, or Ciambella All'Arancia: An easy, tasty ring cake that will take about an hour to make…
Pasta Frolla - ShortbreadUpdated: Wed Apr 30 08:39:17 2008
Pasta frolla is quite similar to shortbread, and is used primarily to make pies, cookies and crostate, though it does also get used in some savory dishes…
Orange Upside-down Cake - Sfoglia RovesciataUpdated: Wed Apr 30 08:38:22 2008
Orange Upside-down Cake, or Sfoglia Rovesciata: Every cuisine has an upside down cake. This Italian version is fairly elaborate, and quite tasty…
Honey Cake -- Dolce di MieleUpdated: Wed Apr 30 08:36:25 2008
Honey Cake, or Dolce di Miele: Honey is common in Italy, and was once about the only really sweet substance readily available. It's not that common in recipes, however, I suspect because the sweetn…
Brioche Cake with Four Creams -- Brioche alle Quattro CremeUpdated: Wed Apr 30 08:35:19 2008
Brioche Cake with Four Creams, or Brioche alle Quattro Creme: If making and filling a panettone seems like too much work, you might want to try a Brioche alle Quattro Creme. It serves 12, and thoug…
Il Panettone Milanese -- Milanese PanettoneUpdated: Wed Apr 30 08:33:52 2008
Il Panettone Milanese: Panettone is Milano's signature Christmas cake, and has become popular throughout Italy. Christmas wouldn't be the same without panettone in Italy. …
BabàUpdated: Wed Apr 30 08:32:04 2008
Babà was supposedly invented by the chef of an exiled Slavic king who settled in Nancy (France). Word of the man's voluptuous creation rapidly got around, and someone took it to Naples, where …
Saffron Ring Cake -- Ciambellone allo ZafferanoUpdated: Wed Apr 30 08:30:36 2008
Saffron Ring Cake, or Ciambellone allo Zafferano: Ciambelle, ring cakes, are among the most common Italian cakes. This particular version, which is Sardinian, is richer than many…
A Neapolitan Layer Cake -- Dolce alla NapoletanaUpdated: Wed Apr 30 08:27:47 2008
A Neapolitan Layer Cake, or Dolce alla Napoletana: According to Artusi this is extremely refined, and he is, of course, right…
Il Pandoro VeroneseUpdated: Wed Apr 30 08:25:49 2008
Il Pandoro Veronese: Pandoro symbolizes Christmas like few other cakes: It even looks Christmassy, a craggy mountain topped with snow-white confectioners sugar. It's difficult to make, and therefor…
Citrus Cake -- Torta agli AgrumiUpdated: Wed Apr 30 08:24:02 2008
Citrus Cake, or Torta agli Agrumi: A simple, refreshing cake that will be perfect at any time of year. In Italy it's made with oranges or lemons, depending upon the preference of the cook, and it …
Schiacciata alla FiorentinaUpdated: Wed Apr 30 08:22:47 2008
Schiacciata alla Fiorentina is a traditional orangy Florentine Easter cake. It's wonderful filled with whipped cream or chantilly…
Torta Fiorentina -- A Florentine CakeUpdated: Wed Apr 30 08:20:29 2008
This is off the back of a packet of chemical cake yeast (an Italian equivalent of baking powder), and was a very pleasant surprise. It's essentially a quick schiacciata alla Fiorentina, the flat or…
Cassata alla SicilianaUpdated: Wed Apr 30 08:17:42 2008
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 ac…
Torta Mantovana SbrisolonaUpdated: Wed Apr 30 08:15:44 2008
This is a crumbly cake -- Sbrisolona means crumbly -- from Mantova, in the Pianura Padana. It's a very traditional cake, dating from the time when few could afford the ingredients of richer cakes o…
Artusi's Torta MantovanaUpdated: Wed Apr 30 08:14:51 2008
The traditional torta Mantovana is a very simple, even frugal cake made in the city of Mantova. Pellegrino Artusi included it in his ground-breaking Scienza in Cucina, more than a century ago, but …
Almond-Lemon Cake - Torta Alle Mandorle e LimoniUpdated: Wed Apr 30 08:13:52 2008
This does require some effort, but is quite nice, and if you like lemons you will like it very much. As an added bonus, it has no flour at all, which is good for those who must avoid gluten. …
Persimmon Cake - Torta di CachiUpdated: Wed Apr 30 08:12:23 2008
Persimmon cake, or torta di cachi, is a very traditional, very rich cake that in some ways resembles a pan pepato, or spiced bread, and is also egg free, which makes it ideal for those allergic to …
CannoliUpdated: Tue Apr 29 09:29:02 2008
Palermo's classic Carnival pastry is delightful year round…
CannoliUpdated: Tue Apr 29 09:27:59 2008
A classic treat!…
Sweet Ricotta RavioliUpdated: Tue Apr 29 09:26:57 2008
Traditional Sicilian Christmas Cookies with Figs…
Ossa Dei Morti, The Bones of the DeadUpdated: Tue Apr 29 09:23:10 2008
Italians have only recently begun to celebrate Halloween. However, the Italian Memorial day is November 2, and almost every region has some sort of sweet to celebrate it…
Fiadoni di Ricotta - Ricotta FiadoniUpdated: Tue Apr 29 09:13:45 2008
Fiadoni are cookies filled with ricotta, and are a specialty of the Abruzzo region. Fiadoni are especially popular at the end of the Panarda, the feast held to honor the patron saint.
…
Bones of the Dead (For Chewing) - Ossa di Morto (Ossa da Mordere)Updated: Tue Apr 29 09:12:09 2008
Bones of the Dead (For Chewing), or Ossa di Morto (Ossa da Mordere): There are many variations on Bones of the Dead, the cookies Italians enjoy on November 2. These Bones of the Dead are Piemontese…
Bones of the Dead or Finocchietti - Uosse de Mort o FinocchiettiUpdated: Tue Apr 29 09:11:25 2008
Bones of the Dead or Finocchietti, or Uosse de Mort o Finocchietti: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. These Bones of the D…
Ossa di Mortu - Bones of the DeadUpdated: Tue Apr 29 09:10:47 2008
Ossa di Mortu, or Bones of the Dead: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. These are Sicilian bones of the Dead, made from the…
Beans of the Dead - Fave dei MortiUpdated: Tue Apr 29 09:09:23 2008
Beans of the Dead, or Fave dei Morti: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. These are Lombard Bones of the Dead, made with alm…
Amaretti di GaviUpdated: Tue Apr 29 09:06:44 2008
Amaretti di Gavi: Unlike Saronno's amaretti, which are macaroons, these are almond paste through-and-through, and extraordinarily chewy, with a long almondy aftertaste that really does perk up the …
GinettiUpdated: Tue Apr 29 09:05:09 2008
Ginetti are Calabrian: large round donut shaped cookies with holes in middle, glazed with sugar. Great for dunking or eating plain....
…
SavoiardiUpdated: Tue Apr 29 09:04:00 2008
Savoiardi are a Piemontese specialty similar to lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and…
CannoliUpdated: Tue Apr 29 09:03:00 2008
One of the disadvantages of living in Tuscany is that we don't often encounter cannoli -- they're a Sicilian thing and really are worth a journey south to enjoy (during which one could work in othe…
Basic Italian CookieUpdated: Tue Apr 29 09:02:11 2008
Basic Italian Cookie: Many thanks to CEILW1 (that's her screen name), who very kindly posted this cookie recipe on the Forum…
Cosi di Ficu - Traditional Sicilian Christmas Cookies with FigsUpdated: Tue Apr 29 09:00:54 2008
Josephine writes, "I was wondering if you had a recipe for fig cookies ... I remember baking them with my grandmother especially around Christmas time. It was a sweet dough and we would fill t…
BocconottiUpdated: Tue Apr 29 08:57:12 2008
Bocconotti: These are Roman pasta frolla (Italian shortbread) pastries stuffed with ricotta, and baked. …
Panzerotti di RicottaUpdated: Tue Apr 29 08:56:11 2008
Panzerotti di Ricotta are sweet Calabrian ravioli stuffed with a ricotta mixture and fried. Who could ask for more?…
Ravioli di RicottaUpdated: Tue Apr 29 08:55:26 2008
Ravioli di Ricotta: These are a sweet cookie from Lazio, made by stuffing ravioli with a sugary ricotta filling and frying them. Tasty!…
Strawberry BiscottiUpdated: Tue Apr 29 08:53:58 2008
Strawberry Biscotti: These little pastries are quite tasty and much easier to make than one might guess. Rita made them for a dinner among friends in Valpolicella and was kind enough to share the r…
Home Made Cookies -- Biscotti CasalinghiUpdated: Tue Apr 29 08:52:51 2008
Home Made Cookies, or Biscotti Casalinghi: This is a recipe Rita's sister (a school teacher) has the kids who stay on after school make. Strangely enough for an Italian recipe, it relies on volumes…
CatalaniUpdated: Tue Apr 29 08:51:09 2008
Catalani: Sicilian almond cookies for the Day of the Dead, November 2…
Tatù - Sicilian CookiesUpdated: Tue Apr 29 08:46:33 2008
Sicilian almond cookies for Ognissanti, All Saint's Day, which falls the day after Halloween. In particular, Bones of the Dead…
Chitellini: More cookies from AdrianaUpdated: Tue Apr 29 08:41:39 2008
Chitellini: More cookies from Adriana: A few issues back I passed on Adriana's Sicilian Almond-Coffee cookie squares. She has kindly sent another recipe:
Cari Italiani in tutto il mondo, how i…
Mother's Biscuits -- Biscotti PuerperaliUpdated: Tue Apr 29 08:40:33 2008
Mother's Biscuits, or Biscotti Puerperali: Forgot to say we have a Wee One in the house; baby Clelia is a week old and growing, while Elisabetta is doing fine. A recipe from Artusi for the occasion…
SusamielliUpdated: Tue Apr 29 08:34:38 2008
Susamielli: These are traditional Neapolitan Christmas cookies, and are S-shaped. For two possible reasons: First, in the past they were called sesamielli, and covered with sesame seeds. Second, th…
Milanese Biscotti - Biscottini di MilanoUpdated: Tue Apr 29 08:33:19 2008
Milanese Biscotti, or Biscottini di Milano: These are simple, but you'll find that they go very fast. …
Clelia's Cookies!Updated: Tue Apr 29 08:30:43 2008
A pair of simple recipes from Daughter Clelia's daycare: A chilled cookie crumb roll, and lemony baked cookies. …
Anise-Laced Christmas Cookies - ImbragioniUpdated: Tue Apr 29 08:27:24 2008
Anise-Laced Christmas Cookies, or Imbragioni: These cookies from the Isle of Veglia, in Dalmatia, and were traditionally dipped in either Vinsanto, Prosecco, or Marsala. …
Buzzolai Bianchi - Dalmatian Ring CookiesUpdated: Tue Apr 29 08:25:48 2008
Buzzolai Bianchi, or Dalmatian Ring Cookies: Buzzolai are ring-shaped cookies, and were an essential part of every festivity in Dalmatia, in part because their round shape brings coins to mind, and…
Dalmatian Christmas Ring Cookies - Buzzolai Negri de NadàlUpdated: Tue Apr 29 08:23:49 2008
Dalmatian Christmas Ring Cookies, or Buzzolai Negri de Nadàl: Buzzolai are ring-shaped cookies, and were an essential part of every festivity in Dalmatia, in part because their round shape bri…
Pasticciotti CasalinghiUpdated: Tue Apr 29 08:20:59 2008
Pasticciotti Casalinghi: These are are holiday cookies filled with jam. So imagine my delight when Annita posted a recipe on the forum! Her pasticciotti recipe was in Italian, so I've translated it…
Wine Cookies - Biscotti al VinoUpdated: Tue Apr 29 08:19:31 2008
The holidays (or having friends for dinner) bring all sorts of leftovers, including half-empty bottles of wine. This is a surprisingly tasty way of dealing with said leftover wine, and your kids, o…
CrumiriUpdated: Tue Apr 29 08:17:53 2008
Crumiri are crescent-shaped cookies made in the Monferrato region in Piemonte, from a combination of flour and finely ground corn meal. Very good, and in my experience people ask for more. …
Chocolate Testarolo Rolls Stuffed with Ricotta and Served with a Hon…Updated: Tue Apr 29 00:21:53 2008
Chocolate Testarolo Rolls Stuffed with Ricotta and Served with a Honey-Raspberry Glaze, or Girelle di Testarolo al Cioccolato con Ricotta e Frutti di Bosco in Salsa di Lamponi e Miele: Though testa…
Pasta, Chickpeas and Baccalà - Lasagne, Ceci e BaccalàUpdated: Tue Apr 29 00:21:50 2008
In introducing a chickpea-based dessert in The Art of Eating Well, Artusi cautions his readers to buy their chickpeas dry and soak them at home, because the vendors of the time frequently used the …
VincisgrassiUpdated: Tue Apr 29 00:21:49 2008
This baked pasta is one of the Marche region's signature dishes, a rich pasta sauce that is mentioned in Antonio Nebbia's Il Cuoco Maceratese, though he calls it princisgras. He was writing in 1784…
Cannelloni with Béchamel Sauce - Cannelloni alla BesciamellaUpdated: Tue Apr 29 00:21:48 2008
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 1…
Fusilli with Cheese Sauce-- Fusilli al FormaggioUpdated: Tue Apr 29 00:21:46 2008
Fusilli are a pasta that looks like well-threaded screws, and are perfect for absorbing a sauce, especially a cheese sauce. Though more of a spring/fall dish, it will also work nicely in the summer…
Emilian Tortellini Pie -- Pasticcio di Tortellini all'EmilianaUpdated: Tue Apr 29 00:21:44 2008
Tortellini pie is about as rich as it gets -- Some would call it a tortellini timpano, and others pasticcio di tortellini, but no matter, it's a libidenous Carnival dish your diners will greet wit…
TestaroliUpdated: Tue Apr 29 00:21:42 2008
Testaroli are a specialty of the Lunigiana region, a wild, isolated valley that extends inland along the border between Tuscany and Liguria. They derive their name from the testo, a flat or slightl…
Lasagna with Speck and Pears - Lasagne Allo Speck e PereUpdated: Mon Apr 28 21:08:52 2008
Lasagna is an extraordinarily variable dish. This particular version, with speck and pears, is modern, and will (if made for 2) be perfect for romantic occasions too, especially Valentine's Day. …
Tagliatelle Soufflé - Soufflé di TagliatelleUpdated: Mon Apr 28 21:05:13 2008
Soufflé di Tagliatelle, or Tagliatelle Soufflé: Cheesy, and quite tasty. You can prepare the pasta from scratch to make this soufflé if you have the time, though it will be just as g…
Home Made PastaUpdated: Mon Apr 28 20:59:14 2008
Making pasta at home takes effort, but can be lots of fun…
Chestnut Rags -- Stracci di CastagneUpdated: Mon Apr 28 20:46:17 2008
Chestnut Rags, or Stracci di Castagne: Pasta made with chestnut flour, a pleasant variation on the classic durum wheat pasta that will work best with a simple buttery sauce, so you can enjoy the ch…
Torta Pasqualina and Torta di Cipolle, Onion PieUpdated: Mon Apr 28 17:13:08 2008
Torta alla Pasqualina & Torta di Cipolle, Onion Pie: Turning to recipes, a long while back Anna requested a Ligurian Torta Pasqualina. Pasqua means Easter, which means we're out of season, but …
Home-Baked Bread -- Pane CasalingoUpdated: Mon Apr 28 17:11:54 2008
This is a traditional, Sicilian bread, and doesn't differ much from simple bread recipes one finds in English language cookbooks (few Italian cookbooks discuss bread). Does this mean you can recrea…
Yogurt Raita with Hot Pepper GrissiniUpdated: Mon Apr 28 17:09:58 2008
Grissini are the classic bread sticks made in the region of Piemonte -- they're always crunchy and are said to have saved the life of a young Prince of Savoy many years ago -- he was so sick he cou…
A Savory Neapolitan Easter BreadUpdated: Mon Apr 28 17:05:58 2008
A Savory Neapolitan Easter Bread: Cristina writes, "I have been making an Easter Bread from Naples called Casatiello for about 20 years. It and the goat are my staples for an Easter meal. The …
Sicilian Cheese Pie - ScacciataUpdated: Mon Apr 28 17:03:53 2008
Sicilian Cheese Pie, or Scacciata: This is a Sicilian specialty that calls for Caciocavallo, a firm, well aged cow's milk cheese; since Caciocavallo and Provolone are quite similar either cheese wi…
Potato Bread with Herbs -- Pane di Patate alle ErbeUpdated: Mon Apr 28 17:02:42 2008
Potato Bread with Herbs, or Pane di Patate alle Erbe: This recipe was published a while back by Arnoldo Mondadori; they don't give any background on it, but it does look tasty. The preparation time…
Rolled Up Pizza With Sausages and Pancetta - Pizza Sfogliata con Sal…Updated: Mon Apr 28 17:01:22 2008
Rolled Up Pizza With Sausages and Pancetta, or Pizza Sfogliata con Salsiccia e Pancetta: Almost every Italian town and region has some specialty for Carnevale, the revels people hold to steel thems…
Pane di Pasqua -- Easter BreadUpdated: Mon Apr 28 16:59:57 2008
Pane di Pasqua, or Easter Bread: There are many variations on the theme of Easter Bread. This one is, according to Luisa, who posted it to a recipe collection on Galactica.it, either Neapolitan of …
Friselle PugliesiUpdated: Mon Apr 28 16:53:06 2008
Friselle are ring-shaped Puglian rolls (for want of a better size indicator). They're half baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to ba…
Pizza with Olives - Pizza alle OliveUpdated: Mon Apr 28 15:18:20 2008
(And quite a bit more.) If you want to be technical, this is almost a focaccia, because the dough is baked and then topped. But it is quite zesty, and will be refreshing on a hot day…
Pizza alla ProvenzaleUpdated: Mon Apr 28 15:16:37 2008
Pizza need not be made with tomato, and here's a tasty, oniony variation for those who do not like the golden orb (pomo d'oro, or pomodoro in Italian) You'll need:…
Fiery Pizza, or Pizza FocosaUpdated: Mon Apr 28 15:09:08 2008
Fiery Pizza, or Pizza Focosa: This is a wintry pizza that will be quite nice when it's cold out. If you use canned beans it will be much quicker to do, though perhaps not as tasty as it would be wi…
Pizza OrientaleUpdated: Mon Apr 28 15:06:38 2008
This combination of fruit and chicken is decidedly unusual by Italian standards -- they don't have it in the pizzeria near my house -- but it is good, and it also invites improvisation. For example…
Pizza Isolana -- South Sea Islands PizzaUpdated: Mon Apr 28 15:04:54 2008
This is another inventive pizza that you won't find in the neighborhood pizzeria, at least not mine outside Florence. You will, on the other hand, find it in trendier places in the heart of town. I…
Pizza with Brie and Artichokes, or Pizza Con Brie e CarciofiUpdated: Mon Apr 28 15:02:54 2008
Pizza really can be topped with just about anything, and though the vast majority of toppings do contain tomato, there's nothing that requires it. The flavors meld very well, and this will be quite…
A Pesto PizzaUpdated: Mon Apr 28 14:59:58 2008
Once again, there is nothing that says one must put tomato sauce on a pizza. This is quite good…
A Maxi CalzoneUpdated: Mon Apr 28 14:56:29 2008
A calzone is a pizza folded over to close the topping on the inside, and since it resembles a large sock in shape that's what it's called -- the word calzone means sock in Italian. Sometimes they c…
Pizza, Anyone? Certainly, Pizza!Updated: Mon Apr 28 14:54:53 2008
Pizza and pizza-like creations are common throughout Italy, and a number of regions claim the honor of having invented pizza in the first place. Not that the invention could ever be proven -- the i…
Sciovate CunzateUpdated: Mon Apr 28 14:52:15 2008
The Sicilian word cunzate means stuffed, and is appropriate; these tomato-filled focacce are a specialty of the town of Marsala, and are made with bread dough to which one has added more water than…
Puff Pastry, or Pasta SfogliaUpdated: Mon Apr 28 14:48:17 2008
Making pastry dough from scratch takes some doing, and good instructions are quite important. Pellegrino Artusi's recipe is one of the finest:
The beauty of this pastry dough lies in the way it…
Pani Pasquali: Easter BreadsUpdated: Mon Apr 28 14:42:32 2008
Recipe requests vary with the time of year. Before Christmas it's the Seven Fishes, and come spring people ask for Easter breads of one sort or another. These are not the standard breads one buys d…
Pan Di Ramerino -- Easter Rosemary BunsUpdated: Mon Apr 28 14:40:30 2008
Pan di Ramerino is a Florentine Easter tradition, large chewy rolls (to give an idea of their size) delightfully flavored with rosemary and raisins. Though you'll now find them in almost every bake…
Bigoli with Salted Sardines - Bigoli co le Sardele SalaeUpdated: Wed Apr 23 21:47:41 2008
Bigoli with Salted Sardines, or Bigoli co le Sardele Salae: This pasta dish with a sardine sauce was one of the standard Friday and Vigil day dishes in Dalmatia, and a requirement for Christmas Eve…
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