These delightful cookies called serpette or ‘Little Snakes’ are from Domenica Marchetti’s superb new cookbook, Italian Cookies. Being a non-baker, my knowledge (...)
It’s been years since I’ve made a sformato. Hard to say why. A sformato is one of the most versatile dishes imaginable. You can make it out of just about any (...)
When I think of the food of Puglia, the region my grandfather Lorenzo hailed from, my mind goes immediately to immaculately fresh seafood, delicious pastas and (...)
I have fond memories of May Days in Rome. If the weather cooperates, as it usually does, it’s a time for the season’s first picnic fuori porta, literally (...)
Seppie con piselli in umido is a traditional Roman dish pairing cuttlefish with peas braised in tomato sauce. Strange as it may seem, squid and peas were made (...)
I recently received a package of fresh bigoli from Verona. That was cause for celebration since bigoli, the signature. pasta of the Veneto region, is hard to (...)
Truth is I don’t have much of a sweet tooth. In our house dessert usually consists of nothing more than a piece of fruit, sometimes—especially in the cooler (...)
Abbacchio al forno con patate, or Oven Roased Lamb and Potatoes, is the quintessential Easter main course in Rome. It’s utterly simple to make but delicious. (...)
The spring brings us some beautiful fruits and vegetables—tiny peas, artichokes, fava beans in their hefty pods, plump ruby red strawberries… But, to my mind, (...)
If I had to name one food that best typifies Lent, the 40 day period of fasting when Catholics would traditionally abstain from meat and other rich foods, it (...)
Risotto alla milanese is the signature dish of Milan, capital of the Lombardy region and economic and financial capital of Italy.Iconic as it may be, the dish (...)
Frittata di Scammaro: pasta quaresimale napoletana
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Can you make a frittata without eggs? You can if it’s a frittata di scammaro, a Lenten pasta omelette from Naples with its origins in the Kingdom of the Two (...)
Italian winter salads are a very different animal from the mixed green salads you’ll typically enjoy in the summertime. In Italian cookery they rely heavily on (...)
Fennel is one of my favorite vegetables, especially in the colder months. I love its fresh, anice-scented flavor and, when raw, its satisfying crunch. I enjoy (...)
What is it about a cutlet that’s so incredibly satisfying for so many people? It’s hard to say with certainty, but. my guess is that appealing contrast in (...)
I happened to be reading about Giuseppe Verdi the other day and came upon an interesting nugget. Apparently, besides being a musical genius, he was quite the (...)
Funny that I’ve managed to blog for over 16 years now without getting around to a recipe for pasta in bianco aka pasta bianca. Literally meaning a “white (...)
As you’re reading this, if you happen to live in the English speaking world, you are probably thinking the holidays are over. You may be busy making your New (...)
Of all the myriad Italian Christmas sweets there are, croccante alle mandorle, or Almond Brittle, might just be the easiest to pull off. It is, at the end of (...)
One of the dishes we enjoy on regular rotation during the colder months is orecchiette con cime di rapa., orecchiette pasta dressed with sautéed broccoli rabe (...)
While we saw in last week’s post how chesnut flour’s natural sweetness lends itself to desserts like the iconic castagnaccio, it also works beautifully in (...)
After last week’s recipe for a savory main course with surprising sweet notes, this week we have a dessert with savory notes: castagnaccio, a chestnut ‘cake’ (...)
Those of you who subscribe to the Memorie di Angelina newsletter or follow us on Substack will know that Ada Boni’s Il Talismano della felicità has finally (...)
If you’ve studied Italian cuisine at all, you’ve probably come across the notion that Spaghetti and Meatballs is an Italian-American invention and don’t exist (...)
As long time readers will know, every October, for Italian-American Heritage Month, we like to feature an Italian-American dish. This year we’re featuring a (...)
