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Pesche grigliate (Grilled Peaches)

In dessert by Frank18 Comments

Regular readers will know that a typical dessert in our house is …

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Italian Tomato Salad: The Essential Guide

In contorno by Frank39 Comments

Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s …

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Frittata al basilico (Fresh Basil Frittata)

In Abruzzo, secondi piatti by Frank33 Comments

Here’s my nomination for the easiest frittata ever: Frittata al basilico, or …

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Bucatini alla Caruso

In Campania, pasta, primi piatti by Frank48 Comments

They say that tenor Enrico Caruso came up with this dish. Caruso, …

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Fragole al vino rosso (Strawberries in Red Wine)

In dessert by Frank37 Comments

We’re in the midst of strawberry season, that blessed time of year …

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Saltimbocca alla sorrentina

In Campania, secondi piatti by Frank22 Comments

Chances are, if you know anything about Italian food, you’ve heard of …

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Fusilli primavera

In Campania, pasta, primi piatti by Frank37 Comments

I had always thought of “Pasta Primavera” as a modern American invention, …

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Coste di bieta gratinate (Gratinéed Swiss Chard Stems)

In antipasti, contorno by Frank34 Comments

There are few things that bother me more than throwing out food, …

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Erbazzone (Savory Greens Pie)

In antipasti, Emilia-Romagna by Frank42 Comments

Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with …

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Pastiera Napoletana

In Campania, dessert by Frank30 Comments

It wouldn’t be a proper Easter dinner in Naples without a pastiera …

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Frico

In antipasti, Friuli-Venezia Giulia by Frank41 Comments

Spring is finally here you say? Well, not around these parts. It’s …

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Sformatini di fagiolini (Green Bean Timbales)

In Basilicata, secondi piatti by Frank30 Comments

A traditional sformato is an old fashioned dish. It’s a dish that takes …

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Spaghetti alle cipolle rosse e alici (Spaghetti with Red Onions and Anchovies)

In pasta, primi piatti by Frank38 Comments

What would the world be without onions? Along with their close cousins …

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Migliaccio di semolino (Semolina Cake)

In Campania, dessert by Frank34 Comments

Migliaccio, a crustless Neapolitan Semolina Cake, is a traditional sweet dish for …

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Zuppa di orzo (Italian Barley Soup)

In Fall, primi piatti, Soups, Winter by Frank44 Comments

Italian cuisine is known for pasta, gnocchi, risotto and polenta. More recently …

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Rognoncini trifolati (Sautéed Kidneys)

In secondi piatti by Frank18 Comments

Long time readers will know that I’m a lover of organ meats—the …

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Salsa di noci (Ligurian Walnut Sauce)

In gnocchi, Liguria, primi piatti by Frank25 Comments

 I would venture to say that, other than producing Christopher Columbus, Liguria is probably …

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Cavolini di Bruxelles fritti (Fried Brussels Sprouts)

In antipasti, contorno, secondi piatti by Frank37 Comments

As the holidays draw to a close, we all want to eat …

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Risotto allo champagne (Champagne Risotto)

In Lombardia, primi piatti, Risotto and Other Rice Dishes by Frank38 Comments

Risotto allo champagne, or Champagne Risotto, is a simple but elegant first …

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Struffoli (Angelina’s Honey Balls)

In Campania, dessert by Frank76 Comments

Struffoli, small balls of dough fried and then covered in honey, is …

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Patate dolci alla griglia (Grilled Sweet Potatoes)

In antipasti, contorno by Frank25 Comments

We said goodbye to our outdoor grill back in late October. Covering …

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Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)

In Lazio, secondi piatti by Frank31 Comments

Here is the “other” Roman way with salt cod: baccalà in guazzetto, …

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Tagliatelle carciofi e funghi (Tagliatelle with Artichoke Hearts and Mushrooms)

In pasta, primi piatti by Frank29 Comments

In many ways, we lovers of Italian food here in the US …

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Coscia di tacchino ripiena al forno (Oven-Roasted Rolled Stuffed Turkey Thigh)

In secondi piatti by Frank32 Comments

There’s nothing quite so impressive as a whole roast turkey brought to …

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Fave e cicoria (Fava Bean Purée with Chicory)

In Basilicata, Puglia by Frank31 Comments

La cucina povera, or the cuisine of the poor, has become quite …