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Serpette: biscotti serpenti

2026-05-29T17:12:12+02:00

These delightful cookies called serpette or ‘Little Snakes’ are from Domenica Marchetti’s superb new cookbook, Italian Cookies. Being a non-baker, my knowledge (...)

Sformato di spinaci

2026-05-22T15:15:26+02:00

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 (...)

Bombette pugliesi

2026-05-15T15:46:36+02:00

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 (...)

Pasta con guanciale, fave e pecorino

2026-05-01T17:26:48+02:00

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 alla romana

2026-04-24T15:22:40+02:00

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 (...)

Bigoli con ragù d’anatra

2026-04-17T15:03:08+02:00

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 (...)

Crostata ai frutti di bosco

2026-04-10T18:55:40+02:00

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

2026-04-01T16:13:43+02:00

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. (...)

Frittelle di asparagi

2026-03-27T14:23:42+01:00

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, (...)

Baccalà con i peperoni

2026-03-20T14:17:53+01:00

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 (...)